Guuuys! I am so so excited about this ice cream recipe! It’s absolutely bomb! I’m completely obsessed! And the funny thing is, I didn’t plan on making this, it came to be by happy accident. (Well, at first, it didn’t feel like a happy accident.) My original plan, was to make French Silk Pie, buuuut after two failed pie crusts I was fed up with pie, but I’d already made the filling and didn’t want to waste it. And that’s when I had an idea… why not turn it into ice cream!? It’s made with the same ingredients, the only difference is that this ice cream doesn’t have to be churned! The electric hand mixer does all the work, which is sooo nice if you don’t have an ice cream machine (me.)
All you need for this no churn chocolate ice cream is:
- Sugar: to sweeten it.
- Butter: to make the ice cream creamy.
- Cocoa Powder and Oil: to make it chocolatey and smooth.
- Eggs: to bind all the ingredients together.
- Heavy Cream: because you need cream for ice cream!
- Bitter sweet chocolate chips and Coconut Oil: for the chocolate chunks.
Sooo simple.
This ice cream, is creamy, smooth, chocolaty, deliciousness and I will say it again… I am absolutely obsessed with it! It’s better than store bought!
The main key to this ice cream is making sure the eggs cook properly. You don’t want scrambled eggs. The way to prevent this is to first add some sugar to the eggs when you cook them, the sugar melts and turns the eggs into a thick sauce, and secondly don’t stop whisking. This helps the eggs to stay saucy!
The other key to this ice cream is making sure that the heavy cream becomes fluffy and thick, this is what gives the ice cream it’s creamy, thick, texture. If the cream doesn’t get whipped for long enough, the ice cream will be icy. To ensure the cream thickens, mix it until it becomes pillowy and reaches the thickness of whipped cream. Then your ice cream will be creamy and delicious!
How to make Creamy No-Churn Chocolate Ice Cream
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- In a mixing bowl, using an electric hand mixer, cream together the butter and 1/4 cup of sugar for two minutes. Set aside.
2. In a separate bowl, stir together the cocoa powder and extra light olive oil, until well combined.
3. Add the chocolate to the butter and sugar, cream together for two minutes. Set aside.
4. In a medium sized sauce pan, combine the eggs and the remaining 3/4 cup of sugar. Turn the stove on medium-high heat, whisking constantly, cook the eggs until they become frothy, and reach 160° Fahrenheit.
5. Slowly add the eggs to the chocolate filling. Cream together for 2 minutes.
6. Add in the two cups of heavy cream. Cream together, until the cream starts to thicken. About 10 minutes.
7. Place in the freezer for 30 minutes, to help it thicken more.
8. Beat the cream for 3 more minutes.
8. Pour half of the cream mixture into a large loaf tin.
9. In a microwave safe bowl, combine the bittersweet chocolate chips and two Tbsps heavy cream. Microwave for one minute, or until the chocolate is melted. Stir together, until smooth.
10. Spoon half the melted chocolate into the cream, then swirl it in. Pour the remaining cream on top, and then swirl the remaining melted chocolate into the cream.
11. Freeze for at least 2 hours or until set.
Creamy No-Churn Chocolate Ice Cream
Equipment
- Electric Hand Mixer
Ingredients
- 1/2 cup Butter softened
- 1 cup White Sugar
- 6 Tbsp Cocoa Powder
- 2 Tbsp Extra Light Olive Oil
- 2 Eggs
- 2 cups Heavy Cream
- 1 cup Bittersweet Chocolate Chips
- 2 Tbsps Heavy Cream
Instructions
- In a mixing bowl, using an electric hand mixer, cream together the butter and 1/4 cup of sugar for two minutes. Set aside.
- In a separate bowl, stir together the cocoa powder and extra light olive oil, until well combined.
- Add the chocolate to the butter and sugar, cream together for two minutes. Set aside.
- In a medium sized sauce pan, combine the eggs and the remaining 3/4 cup of sugar. Turn the stove on medium-high heat, whisking constantly, cook the eggs until they become frothy, and reach 160° Fahrenheit.
- Slowly add the eggs to the chocolate filling. Cream together for 2 minutes.
- Add in the two cups of heavy cream. Cream together until the mixture starts to thicken, about 10 minutes.
- Place the cream mixture in the freezer for 30 minutes. To help it thicken.
- Then beat the cream for 3 more minutes.
- Pour half the cream mixture into a large loaf tin.
- In a microwave safe bowl, combine the bittersweet chocolate chips and 2 Tbsps of heavy cream. Microwave for a minute, or until the chocolate is melted. Stir together, until smooth.
- Swirl half the melted chocolate into the cream. Pour the remaining cream mixture on top, and then swirl the remaining melted chocolate into the cream.
- Freeze for at least 2 hours or until set.