No churn chocolate chunk ice cream is super quick to make, delicious, economical and amazingly flavourful. It’s incredibly luscious, ultra creamy and deeply chocolatey using just cocoa powder and good quality chocolate mixed through in the last moment ready to surprise the palate with little chunks of chocolate.
Our niece Kylie, who is a superb cook and equally as interested in serving up delicious meals as we both are, gave us this recipe that she makes for her children, and hubby.
It only takes about 10 minutes to prepare using a mixer and then it goes straight into the freezer for at least 4 hours, preferably over night before it’s ready to serve.
how does no churn ice cream work
The key ingredient to no churn ice cream is whipped cream, as the cream is whipped, its volume increases with the incorporation of air and it becomes lighter.
Whipping cream introduces air and lightness into the mixture in the same way that churning introduces air and lightness in the ice cream.
The other key ingredient is sweetened condensed milk. The reason is two-fold. First, sweetened condensed milk has a high sugar content.
Sugar lowers the freezing point which helps keep the ice cream from becoming rock hard.
Second, the milk has been cooked down to reduce the amount of water that would otherwise lead to the formation of ice crystals. The result is a creamy, velvety smooth ice cream.
how to make no churn chocolate chunk ice cream
Honestly, this recipe could not be easier to make and it’s definitely a great recipe for little ones to lend a hand in making.
First up you whip some cream till the peaks are stiff (who can’t do that), then pour the condensed milk into another bowl along with the cocoa powder, vanilla and salt and give it a mix.
Take a good spoonful of the cream and gently fold it into the condensed milk mixture. Take another spoonful of the cream and fold that through also.
Now fold the condensed milk mixture into the remaining whipped cream until it is incorporated. Lastly, fold the chocolate chunks through and you’re done.
Pour into your container and pop the container in the freezer for at least 4 or more hours until its frozen and ready to serve.
We promise you if you’d set a timer this would be made in under 10 minutes. Now that’s impressive, for something that tastes so divine.
- Probably the biggest tip when making this ice cream is to gently fold the cream through until it is all incorporated but definitely don’t beat it, or you will lose the air that has been whipped up through the cream that gives the ice cream its lovely light texture.
- Have your cream and condensed milk cold before you start.
- Chill your bowl, beater and storage container
other flavours to add in
- fresh cherries would be sublime, as would raspberries and blueberries
- mint chocolate and chocolate ice cream are perfect partners
- a nip or two of Grand Marnier, or Cointreau liquor
- toasted pistachio, hazelnuts, peanuts, walnuts or pecan all work
- crumbled amaretti biscuits
- Kit Kat’s chocolate covered wafers chopped through is a big yum
- Turkish delight chopped and folded through is fantastic
- Dulce de leche swirled through is delicious
Condensed milk is cow’s milk from which roughly 60% of the water has been removed and sugar is added. That’s it, just milk and sugar and no nasties with unpronounceable names.
The condensed milk serves as a thickener and also helps to minimise the formation of ice crystals, ensuring a smooth and creamy texture.
Watch How To Make No Churn Chocolate Chunk Ice Cream
check out another delicious no churn ice cream to make
No ice cream maker, no problem. This smooth and creamy, super easy and quick recipe, uses just three ingredients. Have a spare 5 minutes, and you’ll have made your ice cream. Too easy!
We would love to hear from you in the comments below when you make this delicious no churn chocolate chunk ice cream.
No churn chocolate chunk ice cream is a complete doddle to make. Go to whoa it takes 10 minutes, then throw it in the freezer for at least 4 hours, or overnight. It's luscious, chocolatey, velvety and creamy. Whats not to like.
- 2 cups pure cream (pouring cream) 35% milk fat, chilled
- 1 x 395g (14 ounce) can sweetened condensed milk - chilled
- 1/2 cup plus 2 tablespoons pure cocoa powder
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine salt
- 100g (3 1/2 ounces) chocolate - we used a block of Lindt sea salt caramel broken into small pieces
- chill a 20cm x 10cm x 10cm (8 inch x 4 inch x 4 inch) loaf pan and your cream bowl and beaters
- whip cream on medium high speed until stiff peaks have formed (that is when you lift the beater the cream doesn't fall off the beater) and put aside
- in a separate bowl add the condensed milk, sift in the cocoa powder, add the vaniila and salt and mix till combined
- add a large spoon of cream to the condensed milk mixture and gently fold until incoporated
- add another spoon of cream to the condensed milk mixture and gently fold through
- now add the condensed milk mixture to the remaining cream and gently fold through until incoporated
- fold through chopped chocolate
- pour into loaf pan and cover with plastic wrap
- freeze for a minimum of 4 hours, but preferably overnight
- serve and enjoy!