A warm welcome to your favorite baking and dessert blog, where we elevate every day into an unforgettable experience! Summer times are here and there is no better way than this no churn ice chocolate ice cream with cocoa powder to beat the heat. The heat this summer is horrible and of no good. This is the perfect time to indulge in ice creams like these.
I love ice creams and can eat them for breakfast, lunch, or dinner….. ok and I was craving one so thought of making this super easy no churn chocolate ice cream with cocoa powder for myself instead of indulging in store-bought ice cream with additives. And I know you are craving one too which is why you are here. So let’s make this yummy no churn homemade chocolate ice cream together and beat the summer blues away.
Table of contents:
- Equipment required
- Ingredients required
- Procedure
- Step-by-step picture
- Video Tutorial
- FAQ
- Recommended recipes
- Recipe Card
There are links on this site that can be defined as affiliate links. As an Amazon Associate, I earn from qualifying purchases.
What equipment do I need to make no-churn chocolate ice cream with cocoa powder?
Big Bowl:
I have used this big bowl to whip the whipping cream. You will need two of these one for whipping cream and one to add other ingredients.
A set of teaspoons and tablespoons:
This stainless-steel measuring spoon set is perfect. Measuring spoons are very important and they will last you long.
Electric Beater/Stand Mixer:
This electric beater will help you whip your whipping cream.
Weighing Scale:
Measuring ingredients is important be it baking or making ice creams so go get yourself a weighing scale.
Ice cream scooper:
To scoop out your ice creams. Keep this handy as you never know when you would crave ice cream next.
Loaf tin:
Ideally, a cake loaf tin with dimensions 18*10*6 cms (l*h*w) or a one-pound loaf tin will be great for storing this ice cream. Get your hands on one if you fall in love with making no-churn ice creams.
Ice creams or not, make sure you have these types of equipment always so you do not have to run to buy a new one with every recipe. I have curated this list for you which will keep you sorted for most recipes.
What ingredients do I need to make homemade no-churn chocolate ice cream?
Whipping Cream
It is the most important ingredient to make this no-churn chocolate ice cream. It adds structure and gives a light and airy texture to our ice cream making it creamy and smooth.
As whipping cream has a fat percentage of 35% and can hold air bubbles when whipped at medium speed. Whipping cream helps your ice cream stand out amidst regular ice creams. Its ability to freeze tiny air bubbles is what gives the ice cream its signature texture.
I used non-dairy whipping cream to make this no-churn ice cream but you can use dairy whipping cream as well. Dairy whipping cream tastes better in my opinion but it was easy for me to get my hands on some non-dairy ones so I went ahead with that.
Now I know, you will have leftover whipping cream and you can put it to some good use with these recipes:
Mango ice cream- no churn, no egg, 3 ingredients
Eggless Thandai Rava Cake recipe
Fresh mango cake at home
Condensed Milk
Condensed milk is thick sweetened milk in which 60% of its water content is evaporated. In this recipe, I’ve used it as a sweetener and to give my ice cream a milky flavor.
It has more fat which is why it helps in reducing the growth of free water crystals and makes our ice cream smooth and rich. Since the condensed milk is high in sugar, I have not used any additional sugar. The sugar in the condensed milk also helps your ice cream maintain its form and texture.
Honey
I have used honey as a sweetener and also because honey is a natural invert sugar. Despite all the fat from the condensed milk, your ice cream will form water crystals, and using honey will stop that.
Invert sugar is a type of sugar made by breaking down sucrose(table sugar) into glucose and fructose. It prevents the crystallization of sugar and gives a soft consistency.
Cocoa powder
I have used Dutch-processed cocoa powder which will give the ice cream its rich chocolate flavor.
If you love chocolate as much as I do, you may want to try these out after making this ice cream!
Chocolate chunk muffin- Bakery Style!
Choco Lava Cake Eggless Recipe
Coffee powder
A tiny amount of coffee powder will help intensify the chocolatey flavor of your ice cream and make it more enjoyable.
Coffee never goes wrong in recipes like these which is why I also made an ice cream out of coffee, go check this out. And because I love coffee here are some more recipes I made with coffee.
Cardamom Streusel Coffee Cake Recipe
Healthy instant coffee overnight oats
Salt
Use salt to balance out flavors. Ideally sea salt or flaky salt is good for ice creams however I ran out of mine so I went ahead and used regular salt which is also fine.
Step-by-step pictures on how to make no-churn chocolate ice cream with cocoa powder?
Detailed step-by-step procedure to make no-churn chocolate ice cream:
Pre-prep for the ice cream
Make sure that the whipping cream is stored in the freezer. Before final use place it in the refrigerator to thaw.
Whipping the Cream
Take a big bowl and add the whipping cream. Use a whisk, electric beater, or stand mixer to whip the whipping cream. Whip it at a medium speed. This will ensure that the air bubbles are formed evenly. If the beater is set at high speed, then it will create bigger air bubbles which may not remain stable. The air bubbles may deflate when you mix the cream with other ingredients.
Adding and mixing other ingredients
In a separate bowl add, condensed milk, honey, cocoa powder, coffee powder, and salt. Whisk all these ingredients together. Add all these mixed ingredients to the whipping cream. Gently fold these ingredients in the whipping cream using a spatula. Mix all the ingredients well.
Setting the ice cream and Serving
Pour the prepared mix into a loaf tin. Cover it using a cling wrap or foil and let it set in the freezer for 12 hours.
Your rich and luscious chocolate ice cream is ready to be enjoyed. Dip the ice cream scoop in a glass of water and scoop out the ice cream in a bowl. Devour it as it is or jazz it up with a drizzle of chocolate or caramel sauce, some crushed almonds, or your choice of nuts or choco chips.
Frequently Asked Questions about no churn chocolate ice cream:
Why is my no-churn ice cream icy?
It may have happened for these two reasons. The whipped cream needs to be stored in the freezer and then thawed before using it. If your whipped cream has ice crystals because of improper storage, first it will not whip up nicely and secondly, the resulting ice cream will be icy too.
Also, make sure that you store the ice cream correctly. Wrap it nicely in a cling film or foil and do not freeze for more than 12 hours. Take care of these things and your ice cream will turn out perfect.
What is the science behind no-churn ice cream?
In a no-churn ice cream, we use whipping cream to create the desired texture and creaminess of a regular ice cream. Whipping cream has 35% fat and can hold air bubbles and aerate properly when whipped. This ice cream gets its light and airy texture from the whipping cream’s ability to freeze tiny air bubbles created during the whipping process.
How to make ice cream in 10 minutes?
This recipe is the perfect example of how you can make an ice cream in under 10 minutes. You need to have the initial prep figured out with the whipping cream. If you have all the other ingredients ready you can make yourself a great homemade no-churn ice cream.
Why is condensed milk used in no-churn ice cream?
Condensed milk works as a sweetener as well as imparts a milky flavor to the ice cream. Condensed milk is milk from which about 60% of water has been reduced so adding this to the ice cream ensures we have smooth ice cream with less growth of free water crystals.
What is the difference between no-churn ice cream and regular ice cream?
The difference between no-churn ice cream and regular ice cream is the use of eggs. In no-churn ice cream, we do not use any eggs which makes this a good choice for vegetarians. Also regular ice cream makes use of granulated sugar, while no-churn ice cream uses condensed milk.
The major difference would be the fact that one is churned in a churning machine and the other is simply frozen.
How do I substitute condensed milk for ice cream?
A great replacement for sweetened condensed milk is powdered milk. You need to add an equal amount of hot water till you get the desired consistency.
You need to also add a small amount of butter to increase the fat content as condensed milk has more fat content. Also, add sugar to sweeten it. You can add it as per your preference to use it as a replacement for condensed milk.
Here are a few fun recipes to keep you cool this summer:
Refreshing Watermelon Granita recipe- 3 ingredients!
Black rice pudding with coconut milk
Iced chocolate recipe easy
Mango Shrikhand/ Amrakhand recipe – quick and easy
Thandai Powder
Thandai recipe
No-churn chocolate ice cream with cocoa powder
No churn chocolate ice cream with cocoa powder comes with a warning! You might get seriously addicted.
Ingredients
- Whipping Cream: 250 grams
- Condensed milk: 200 ml
- Honey: 1 tbsp
- Cocoa Powder: 30 grams
- Coffee Powder: 5 grams
- Salt: a pinch
Directions
- Step 1 Make sure that the whipping cream is stored in the freezer. Place it in the refrigerator to thaw a day before.
- Step 2 Take a big bowl and add the whipping cream. Whip the whipping cream with a whisk, electric beater, or stand mixer. Whip it at a medium speed.
- Step 3 Add condensed milk, honey, cocoa powder, coffee powder, and salt in a separate bowl. Whisk all these ingredients together.
- Step 4 Add all these mixed ingredients to the whipping cream. Gently fold these ingredients in the whipping cream using a spatula. Make sure all the ingredients are mixed well.
- Step 5 Pour the prepared mix into a one-pound loaf tin. Cover it using a cling wrap or foil and let it set in the freezer for 12 hours.
- Step 6 Your rich and luscious chocolate ice cream is ready to be enjoyed. Dip the ice cream scoop in a glass of water and scoop out the ice cream in a bowl. Devour it as it is or jazz it up with a drizzle of chocolate or caramel sauce, some crushed almonds, or your choice of nuts or choco chips.
Don’t forget to Subscribe to get new recipes every week because you will love them!
Follow me on social media to get more BTS, baking tips, launches, and daily updates.
I hope you found my post “No-churn chocolate ice cream with cocoa powder” helpful. If you have any queries, feel free to post them in the comments below.
Thank You.
