No churn chocolate ice cream - two recipes
Two recipes, neither of which uses an ice cream machine.
One video uses chocolate liqueur and is from this YouTube video from Glen and Friends Cooking. Another video provides a way to make chocolate ice cream with both chocolate chips and cocoa powder, and without using a liqueur. Add chocolate chips at the end of each recipe if you want chocolate chocolate chip.
Joy of Baking
INGREDIENTS
14 oz can (296g) of sweetened condensed milk (U.S. cans are bigger than Canada's)
2 oz (56 g) chopped chocolate chips or coarsely chopped chocolate bar to melt
14 oz can (296g) of sweetened condensed milk (U.S. cans are bigger than Canada's)
2 oz (56 g) chopped chocolate chips or coarsely chopped chocolate bar to melt
1/4 cup (25 g) of Dutch processed cocoa
1-1/2 tsp vanilla
pinch of salt
2 cups (180g) heavy whipping cream
Between 1/2 to 1 cup mini chocolate chips or coarsely chopped dark chocolate
PREPARATION
1. Measure the chocolate chips or chop the chocolate bar.
2. Melt the remaining chocolate in a large bowl either over a saucepan or in the microwave.
3. Off heat, let cool for a couple minutes before whisking in the sweetened condensed milk.
4. Whisk in the cocoa powder, salt, and add vanilla; set aside.
5. In a large cold bowl, preferably one with a spout, whisk/whip the cream until soft peaks. There is still some whisking to do, so be sure you stop before the whipped cream stiffens up.
6. Add a few big dollops of the whipped cream into the chocolate mixture and stir in.
7. Transfer the chocolate mixture into the remaining whipped cream; continue to whisk/whip until stiff peaks form. The mixture may still be fairly thin, very pale, but flavorful.
8. Fold in the chocolate chips if using.
6. Transfer to a freezer-safe dish, smooth the top, cover, and freeze at least 4-6 hours.
Glen and Friends Cooking
There isn't any mention of using dark chips, semi-sweet chips, or milk chocolate chips. Dark chocolate tends to have a richer flavor.
In the US, a can of sweetened condensed milk is 14 oz, which is just over 400 ml. The recipe calls for 300 ml so plan accordingly.
This recipe uses a handheld mixer instead of a standing mixer (with accessory) or an ice cream machine.
Using liqueur (17% alcohol) will add chocolate flavor and prevent ice crystals from forming. Vanilla extract is 40% alcohol and has the same effect, without the chocolate flavor.
Be sure to put the storage dish into the freezer ahead of time so it is pre-chilled.
INGREDIENTS
2-1/2 to 3 cups (750 mL) whipping / heavy / 35% cream
1 can (300 mL) sweetened condensed milk
3 Tbsp (45 mL) chocolate liqueur (or substitute with 1 Tbl vanilla)
3/4 cup (175 mL) chopped chocolate chips or chopped chocolate chunks, etc.
PREPARATION
1. Chop the chocolate chips (optional).
2. In a large cold bowl, preferably one with a spout, whisk/whip the cream until almost stiff peaks (soft peaks or earlier?). There is still some whisking to do, so be sure you stop before the whipped cream stiffens up.
3. Add the condensed milk and liqueur or vanilla.
4. Continue to whisk/whip until combined. The mixture will still be fairly thin, very pale, but flavorful.
5. Fold in the chocolate chips if using.
6. Transfer to a freezer safe dish with lid and freeze at least 4-6 hours.
This recipe uses a handheld mixer instead of a standing mixer (with accessory) or an ice cream machine.
Using liqueur (17% alcohol) will add chocolate flavor and prevent ice crystals from forming. Vanilla extract is 40% alcohol and has the same effect, without the chocolate flavor.
Be sure to put the storage dish into the freezer ahead of time so it is pre-chilled.
INGREDIENTS
2-1/2 to 3 cups (750 mL) whipping / heavy / 35% cream
1 can (300 mL) sweetened condensed milk
3 Tbsp (45 mL) chocolate liqueur (or substitute with 1 Tbl vanilla)
3/4 cup (175 mL) chopped chocolate chips or chopped chocolate chunks, etc.
PREPARATION
1. Chop the chocolate chips (optional).
2. In a large cold bowl, preferably one with a spout, whisk/whip the cream until almost stiff peaks (soft peaks or earlier?). There is still some whisking to do, so be sure you stop before the whipped cream stiffens up.
3. Add the condensed milk and liqueur or vanilla.
4. Continue to whisk/whip until combined. The mixture will still be fairly thin, very pale, but flavorful.
5. Fold in the chocolate chips if using.
6. Transfer to a freezer safe dish with lid and freeze at least 4-6 hours.
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