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Creamy No-Churn Chocolate Ice Cream from Baking This Simple. This creamy no-churn chocolate ice cream is silky smooth, swirled in with chunks of rich, dark chocolate. A luxuriously simple dessert, this will be your new favorite ice cream. Grab the recipe from bakingthissimple.com.
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Creamy No-Churn Chocolate Ice Cream

Creamy, smooth, chocolate ice cream, with chunks of dark chocolate.
Prep Time20 minutes
Freeze Time2 hours 30 minutes
Total Time2 hours 50 minutes
Course: Dessert
Cuisine: American
Keyword: Easy Ice Cream Dessert, Easy no-churn ice cream, No-Churn Chocolate Ice Cream
Servings: 12
Calories: 175kcal

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.