No Churn Eggless Chocolate Icecream

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It is the season of ice cream! The long queues waiting impatiently outside the ice cream parlors bear the testimony of our love for it. Almost anyone who has experienced the pangs of cravings looking at them can attest that the icy, creamy, and sugary treat is simply irresistible! Even though sometimes I try to the best of my ability to control my urge, the sweet and sinful dessert calling out my name makes it difficult for me, and eventually, I surrender to the temptation.

I had never mustered the courage to make ice cream until recently when I discovered that it can be made easily at home with just a few simple ingredients and without an ice cream maker. Initially, I was dubious about the whole idea, but I was so wrong! This No Churn Eggless Chocolate Ice cream is the easiest, creamiest, and the perfect way to cool yourself down on hot summer days. You will fall in love with this!

It is rich, decadent, and a dream of every chocolate lover. And, best of all, you do not require any fancy equipment to make this delightful treat. The worst part is waiting for it to freeze.

Traditionally, ice cream is made with a custard base that contains eggs, sugar, milk, cream, and vanilla. It then gets slowly churned in an ice cream machine until smooth and creamy.

A No churn Ice cream requires no stovetop cooking and can be made with just a hand mixer (you can also do this with a hand whisk, but it will take more time and a lot of muscular strength). The simplest way to make it is to combine sweetened condensed milk and whipped heavy cream by folding them together. It works like a standard base and can be customized to make ice creams of any flavor simply by adding extra ingredients to it.

For this recipe, I like to use a combination of unsweetened cocoa powder and good quality dark chocolate(60% cacao) that give it a rich, intense chocolate flavor.

If you are following the blog for a while, you will notice I love everything chocolatey. You can also check out my Chocolate Panna Cotta and Chocolate Peanut Butter Popsicles

Some Extra Tips
  • To ensure your ice cream is smooth and creamy, use a whipping cream with at least 35% fat content.
  • Also, make sure that the whipping cream is completely chilled so that it can be whipped properly.


    • If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.



    Creamy Tomato Spinach Pasta No Churn Eggless Chocolate Icecream
    Author: Happily Cooking
    Preparation Time:
    Freezing Time:
    Yields: 8 servings
    Calories per serving: 457kcal




    Ingredients:
    • 110 g dark chocolate, chopped into small pieces
    • 400 g (1 can) sweetened condensed milk
    • 3 tablespoons unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • 2 cups heavy whipping cream
    • 1/4 teaspoon kosher salt

    Instructions:
    1. Melt the dark chocolate.The best way to melt chocolate is to break or chop it into squares and melt it over a double boiler. You can also melt it in the microwave for a few minutes, stirring frequently and taking care not to let it burn.
    2. Combine the melted chocolate, condensed milk, cocoa powder, vanilla, and salt in a medium bowl, whisking until smooth.
    3. In a separate bowl, use an electric mixer to beat the whipping cream until thick, soft peaks form that hold their shape.
    4. Add the chocolate mixture to the whipped cream.Using a spatula gently fold the two together till the chocolate and cream get fully integrated and you see a smooth milk-chocolate colored batter.
    5. Pour this mix into a parchment lined metal pan or a glass bowl. Seal it tightly using an airtight lid or a few layers of plastic wrap and put in the fridge. Allow it to chill for 6-8 hours to set properly.
    6. Enjoy!

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