Indulge in the ultimate comfort food with our Hot Chocolate No-Churn Ice Cream, a decadent dessert that brings the warmth of your favorite hot beverage to a delightfully frozen form. This recipe is incredibly useful for satisfying sweet cravings any time of year, requiring no special ice cream maker and delivering a rich, velvety texture that’s simply divine.
Key Ingredients for Hot Chocolate No-Churn Ice Cream
- 2 cups heavy whipping cream, very cold
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder (optional, enhances chocolate flavor)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips, plus more for topping (optional)
- Whipped cream, for serving (optional)
- Marshmallows, for serving (optional)
- Chocolate shavings, for serving (optional)
How to Make Hot Chocolate No-Churn Ice Cream
Whipping up this delightful Hot Chocolate No-Churn Ice Cream is a breeze, promising a deeply satisfying, creamy, and intensely chocolatey dessert that takes mere minutes of active preparation. Forget the fuss of churning; this recipe relies on a simple no-churn method for ultimate ease and delicious results. Prepare to be amazed by its rich texture and decadent flavor, all ready in just 15 minutes of prep time.
Step-by-Step Instructions
- Prepare Your Base: In a large bowl, or the bowl of a stand mixer fitted with the whisk attachment, combine the cold heavy whipping cream. Whip the cream on medium-high speed until stiff peaks form. This means that when you lift the whisk, the cream will stand up straight without drooping. Be careful not to over-whip, or you’ll end up with butter.
- Incorporate the Chocolatey Sweetness: In a separate medium bowl, whisk together the sweetened condensed milk, unsweetened cocoa powder, instant espresso powder (if using), vanilla extract, and salt. Stir until the mixture is smooth and well combined, with no lumps of cocoa powder. This will form your rich chocolate base.
- Gently Fold It Together: Carefully add about one-third of the whipped cream to the sweetened condensed milk mixture. Gently fold them together using a spatula until just combined. This lightens the condensed milk mixture, making it easier to fold into the remaining whipped cream without deflating it.
- Combine for Creaminess: Add the remaining whipped cream to the chocolate mixture. Continue to gently fold until no white streaks remain and the mixture is uniform in color and texture. Be sure to scrape the bottom and sides of the bowl to ensure everything is incorporated.
- Add Your Chocolatey Bits: If you are using mini chocolate chips, gently fold them into the ice cream base. This adds delightful little bursts of chocolatey goodness throughout your ice cream.
- Freeze to Perfection: Pour the mixture into a freezer-safe container, such as a loaf pan or an airtight lidded container. Smooth the top with your spatula. If desired, sprinkle additional mini chocolate chips or chocolate shavings over the top.
- Chill Out: Cover the container tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming. Then, cover with the lid if using an airtight container. Place the container in the freezer for at least 6 hours, or preferably overnight, until the ice cream is firm.
Why You’ll Love This Hot Chocolate No-Churn Ice Cream
You’ll adore this Hot Chocolate No-Churn Ice Cream for its impossibly creamy texture and deep, satisfying chocolate flavor that rivals any scoop shop treat. It’s the perfect way to capture the cozy essence of hot chocolate in a chilled dessert, offering a delightful escape without the need for fancy equipment or a hefty price tag. Unlike many homemade ice creams that can be icy, this no-churn method ensures a luxuriously smooth experience every single time.
The cost-saving aspect of making this yourself is a huge win, allowing you to enjoy gourmet-level dessert without the premium cost. Plus, the flexibility it offers for toppings is unparalleled – imagine it piled high with fluffy marshmallows, rich chocolate shavings, or even a swirl of whipped cream! Forget waiting for a special occasion; this easy recipe is your go-to for instant gratification and pure dessert bliss. Give it a try; you won’t be disappointed!
Storing and Reheating Tips
Properly storing your Hot Chocolate No-Churn Ice Cream is key to maintaining its delicious texture and freshness. Once frozen, it will keep well in an airtight container in your freezer for up to 2 weeks. To prevent ice crystals, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container with its lid. To serve, allow the ice cream to sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop. This also helps to bring out the full depth of its chocolatey flavor. If you find it’s frozen too hard after a longer storage period, a quick few seconds of microwave time (though not recommended for traditional ice cream) can help, but generally, just a bit of patience at room temp is best.
Final Thoughts
Our Hot Chocolate No-Churn Ice Cream is a dream come true for any chocolate lover, offering unparalleled ease and rich, decadent flavor. Give this simple recipe a try; it’s the perfect way to bring a little homemade happiness to your day.
Hot Chocolate No-Churn Ice Cream
Ingredients
Equipment
Method
- In a large bowl, or the bowl of a stand mixer fitted with the whisk attachment, combine the cold heavy whipping cream. Whip the cream on medium-high speed until stiff peaks form. This means that when you lift the whisk, the cream will stand up straight without drooping. Be careful not to over-whip, or you’ll end up with butter.2 cups heavy whipping cream, very cold
- In a separate medium bowl, whisk together the sweetened condensed milk, unsweetened cocoa powder, instant espresso powder (if using), vanilla extract, and salt. Stir until the mixture is smooth and well combined, with no lumps of cocoa powder. This will form your rich chocolate base.1 14 ounce can sweetened condensed milk, 1/2 cup unsweetened cocoa powder, 1 teaspoon instant espresso powder, 1 teaspoon vanilla extract, 1/4 teaspoon salt
- Carefully add about one-third of the whipped cream to the sweetened condensed milk mixture. Gently fold them together using a spatula until just combined. This lightens the condensed milk mixture, making it easier to fold into the remaining whipped cream without deflating it.
- Add the remaining whipped cream to the chocolate mixture. Continue to gently fold until no white streaks remain and the mixture is uniform in color and texture. Be sure to scrape the bottom and sides of the bowl to ensure everything is incorporated.
- If you are using mini chocolate chips, gently fold them into the ice cream base. This adds delightful little bursts of chocolatey goodness throughout your ice cream.1/4 cup mini chocolate chips
- Pour the mixture into a freezer-safe container, such as a loaf pan or an airtight lidded container. Smooth the top with your spatula. If desired, sprinkle additional mini chocolate chips or chocolate shavings over the top.1/4 cup mini chocolate chips, chocolate shavings
- Cover the container tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming. Then, cover with the lid if using an airtight container. Place the container in the freezer for at least 6 hours, or preferably overnight, until the ice cream is firm.