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Hi Bold Bakers!
Chocolate-fiends and ice cream lovers unite! My homemade chocolate ice cream recipe is just for you. I spend every summer creating new ice creams for you Bold Bakers and with the season’s heat just around the corner, I’m excited to bring you even more. This year it hit me: I’ve shared almost every flavor I could think of but I’ve never given you guys a recipe for good old chocolate ice cream. With my 2-ingredient, No Machine Ice Cream as a base this recipe is almost too easy. You’ll have no excuse not to make it!
How to Make My Homemade Ice Cream Base
To make my homemade chocolate ice cream, you start with my 2-Ingredient No Machine Ice Cream master recipe. For those of you who have never tried it, my homemade ice cream is simply made up of heavy whipping cream and condensed milk. Once whipped up, these two ingredients will yield you a creamy blank canvas for your Ice Cream Base. My ice cream recipes can be made completely without a machine and don’t require any churning once they’ve been frozen.
The additional vanilla will keep your ice cream soft and scoopable. You can make vanilla and a variety of extracts with my homemade extracts recipe.
How Do You Make Chocolate Ice Cream
You can whip up my 2 ingredient ice cream base in 10 minutes flat. Once you’ve combined your condensed milk into your whipping cream, your favorite chocolate will become the star of the show. Not cocoa powder. Not chocolate chips. It’s melted chocolate that gives this homemade ice cream a super rich and deeply fudgy flavor. After just 6 hours in the freezer, this ice cream is thick and silky-smooth. Prepare to enter chocolate heaven.
What Can I Substitute for Condensed Milk?
Sweetened condensed milk is essential in this recipe. If you aren’t able to get your hands on some, definitely refer to my condensed milk recipe. This ingredient cannot be substituted.
How Long Does Homemade Ice Cream Last?
My homemade chocolate ice cream can be kept in the freezer for as long as store-bought ice cream. If stored in an airtight container, your ice cream will keep for up to 6 weeks. You’ll always have your chocolate fix on hand.
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Ingredients
- 2 cups (16 fl oz/480 ml) cold heavy whipping cream
- 14 oz (1 can/400 ml) cold sweetened condensed milk
- ⅔ cup (4 oz/115 g) chopped bittersweet chocolate, melted and cooled
- 1 teaspoon vanilla extract
Instructions
To Make the No Machine Ice Cream Base
- Using a stand mixer with a whisk attachment (or an electric hand mixer) whip the cold heavy whipping cream on medium-high speed until soft peaks form, about 3–4 minutes.
- Turn off the mixer and pour in the sweetened condensed milk.
- Increase the speed to high and whip until the mixture is thick and holds stiff peaks, about 1–2 minutes.
- Add a small amount of the whipped ice cream base to the cooled melted chocolate and stir to loosen it.
- With a thin edged spoon swiftly fold the loosened chocolate mixture back into the ice cream base until just combined, working quickly so the chocolate does not seize.
- Lastly, mix in the vanilla extract.
To Freeze the No Machine Chocolate Ice-cream
- Transfer the mixture to an airtight, sealable container. Freeze for at least 6 hours, or overnight, until firm.
- Enjoy scooped straight from the freezer. Store leftovers covered in the freezer for up to 6 weeks.
I’m not sure about ice cream lasting in the freezer for six weeks! The only way it lasts a week in my freezer is if I left home for 2 or three days! Great recipe! 🙂
Hi Gemma. Can I use Milk Chocolate Chips instead of Bittersweet Chocolate?
Hi Gemma!l really like your recipe !Do you have any suggestions on butter pecan ice cream? I really like that flavor.Thanks!
Hi Gemma, my brother and I tried this recipe and it came out so well!!! We both are so thrilled…and this tastes so much better than store bought….all thanks to youuu <3
Hi Gemma! Just want to say, great recipe. Well, all of them so far. Have not made one that has disappointed. Love Chocolate. Just FYI, I am currently living in Central America and one of the native gifts the region has to offer is a seasoned rice milk beverage called HORCHATA. One of those drinks where everyone has their version of it. If you haven’t tried it you should. If you do let me know if it is a suitable ingredient or as substitute as a non lactose ingredient. We tried your base and added local fruits to it like… Read more »
Is there a way to use unsweetened cocoa powder to make the chocolate Ice cream? I haven’t had much luck melting the non-dairy chocolate.
OMG Just tried this. If I made this often, they would have to wedge me through the doorway. It is too good.
Hi, greetings from India. I made this today and it was so much better than store-bought ice cream. I loved the flavour from the dark chocolate. Had been using cocoa powder until now but never again. Thanks so much for all your recipes. Love!
Hi Gemma! Is there a way to make this using unsweetened cocoa powder? Thanks!
For your no churn ice cream flavors is there any substitute for condensed milk, I don’t like the caramel flavor it imparts?