No-Churn Chocolate Ice Cream
Total Time
6 hours and 10 minutes
Prep Time
10 minutes
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- 8 ounces [226 g] semi-sweet or bittersweet chocolate, chopped fine
- One 14 oz [396 g] can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 oz [57 g] cream cheese, at room temperature
- 2 cups [480 g] heavy cream
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Preparation
Step 1
Line a sheet pan with parchment paper. Melt the chocolate in a heatproof bowl set over a pan of boiling water, being careful not to let the water touch the bottom of the bowl, and stir constantly until just melted. Remove from the heat and pour 5 oz [142 g] of the chocolate onto the prepared pan and freeze until firm, 10 to 15 minutes.
Step 2
In a large bowl, whisk together the sweetened condensed milk, vanilla, salt, and remaining 3 oz [85 g] of melted chocolate until completely combined.
Step 3
In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium speed until smooth. Turn the mixer to low speed and add the heavy cream in a slow, steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.
Step 4
Add half of the whipped cream to the sweetened condensed milk mixture and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streaks remain.
Step 5
Remove the chocolate from the freezer and chop it into bite-sized pieces. The chocolate will begin to melt as you touch it, so work quickly. Add the chopped chocolate to the ice cream and mix to combine. Pour into a 9 by 4 by 4 in [23 by 10 by 10 cm] Pullman loaf pan with a lid and freeze until firm, 6 hours, or up to 1 week.
Step 6
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Chef's notes
Melting the chocolate and then freezing it keeps the chocolate cold when frozen but lets it melt smooth and soft in your mouth when eating it. It’s worth the extra step.
If you don’t have a Pullman pan, a regular 9 in [23 cm] loaf pan covered with plastic wrap will work, too.
