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Photograph of Chocolate Ice Cream with Chocolate Chips - No Churn

Double Chocolate Chip Ice Cream - No Churn

Creamy, richly flavoured chocolate ice cream loaded with tiny chunks of dark luscious chocolate. That's all I need to know. I am there - double scoop please!

Course Dessert, Snack
Keyword Chocolate, chocolate chips, Ice cream
Prep Time 10 minutes
Author Susan

Ingredients

  • 1 tin/396g sweetened condensed milk
  • 50g unsweetened cocoa powder
  • ½ teaspoon coffee powder
  • ⅛ teaspoon fine salt
  • 500g double/heavy cream
  • 200g dark chocolate, 70% cocoa solids

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Pour the condensed milk into a mixing bowl. Place a sieve over the top of the bowl, place the bowl and sieve on your scales and set to zero. Weigh in and sieve the cocoa, coffee and salt.

  3. Beat until thoroughly mixed.

  4. Add the cream and whisk until thickened.

  5. Break the chocolate into small pieces and either:

    - blitz in a mini food processor until chopped into very small pieces, OR

    - grate the chocolate, OR

    - finely chop the chocolate

  6. Fold the chopped chocolate into the ice cream.

  7. Transfer to a freezer proof container with a lid.

  8. Cover the top of the ice cream with baking parchment and seal with the lid.

  9. Freeze for a minimum of 6 hours. Remove from the freezer for 10 minutes to soften a little before you serve it.

Recipe Notes

Equipment:

  • Kitchen scales and measuring spoons
  • electric whisk and  mixing bowl
  • sieve
  • mini food processor or grater or chopping board and knife
  • freezer proof container with a lid
  • baking parchment