No Cook Chocolate Ice Cream Recipes

NO COOK CHOCOLATE ICE CREAM (EGGLESS)

Steps:

• In Vitamix or any blender of your choice, add sugar, milk, a pinch of salt and cacao (or cocoa) powder and blend on medium speed until all sugar dissolves
• In a bowl, add the above mixture and gently mix the heavy cream.
• Chill the mixture for about 2 hours in the refrigerator.
• Pour the mixture in the ice cream maker container and churn for about 35-40 minutes
• Ice cream is now ready with soft serve consistency. Transfer to an air tight container and freeze for about 6 hours before serving

EASY NO-COOK CHOCOLATE ICE CREAM

Steps:

• Gather the ingredients.
• Whisk together the milk, cocoa powder, and sugar. Whisk until the sugar and cocoa completely dissolve.
• In a large bowl, beat the heavy cream until it forms stiff peaks. Fold the whipped cream along with the vanilla extract into the cocoa powder mixture.
• Refrigerate the mixture for at least 30 minutes so it is completely cold. This will help it freeze faster, improve the texture, and allow the cocoa powder to become fully hydrated by the milk and cream.
• Give the ice cream base one more gentle stir and freeze according to the directions of your ice cream maker -about 1 1/2 to 2 hours.
• Store your ice cream in an airtight plastic container in the back of the freezer. This will help preserve the flavor and texture of the finished ice cream. You can serve the chocolate ice cream right from the ice cream maker, but it will have the texture of soft serve. Freezing for an hour before serving will create a firmer texture.

NO COOK CHOCOLATE ICE CREAM

Steps:

• Whisk all ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.
• Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.).
• Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.
• Overall time is approximate for freezing in your maker and firming in the freezer.

NO-CHURN CHOCOLATE ICE CREAM

Steps:

• For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

NO-CHURN CHOCOLATE DREAM ICE CREAM

Steps:

• Chill a 9-inch loaf pan or glass container in the freezer.
• Add the heavy cream, powdered sugar and vanilla extract to the bowl of an electric mixer. Using a whisk attachment, whip until stiff. Fold in the condensed milk. Divide the mixture between 2 large bowls.
• To one of the bowls, add the cocoa powder, melted semisweet chocolate and chocolate chips, then fold into the whipped cream.
• To the second bowl of whipped cream, add the melted white chocolate and chopped white chocolate, then fold in.
• Layer the different cream bases into the chilled loaf pan a couple spoonfuls at a time. (There is no rhyme or reason when layering; you want it to be imperfect.) Once all of the base has been added to the pan, swirl the two using a skewer or butter knife. Sprinkle an assortment of sprinkles over the top and wrap lightly with plastic wrap. Freeze overnight.
• When ready to serve, scoop into individual glasses and top with additional sprinkles.

HOMEMADE ICE CREAM - NO-COOK VERSION

Steps:

• Combine first 5 ingredients and 1 quart of the milk, adding fruit if desired (optional).
• Pour into a 2-gallon ice cream freezer.
• Add enough of the remaining 1-quart milk to fill the ice cream canister to the fill line on the canister.
• You may not need all of this last quart.
• Do not over-fill the canister.
• Make ice cream according to manufacturer's instructions for the ice cream freezer/churn.
• VARIATION: For Peppermint and Chocolate: Crush 1 small bag of peppermint candy pieces and add 1 small (6 oz) bag of chocolate mini-chips.
• Add marshmallows and/or nuts, if desired.