The homemade version of this no-churn chocolate ice cream bar recipe is far superior to the store-bought one. Unbelievably simple, it can be created in 10 minutes without an ice cream maker using just 4 natural ingredients. It isn’t frosty or hard, but it is creamy and velvety and full of real chocolate flavors! The greatest chocolate no-churn ice cream you can make without using fancy, pricey ice cream makers, without a doubt!
I love ice cream a lot, and after spending a long time investigating the subject, I became concerned about creating ice cream by hand. But! I am very amazed by how well this came out considering how little work was involved.
Unlike store-bought ice cream, this chocolate ice cream bar is created entirely of natural ingredients, and the recipe calls for neither egg nor gelatin. Let’s get going!
WHAT DOES ICE CREAM WITHOUT A CHURN MEAN?
It means that making homemade ice cream only takes 10 minutes and an electric mixer or hand whisk, not a fancy pricey ice cream maker. Like this Chocolate Ice cream bar, no-churn ice creams are typically created with just a few basic components (cream, condensed milk, and flavorings like coffee, fruit puree, etc.) and may be prepared fast and easily. Even if you are a novice cook or a seasoned pro who doesn’t want to invest in an ice cream maker, No-Churn ice cream is the ideal ice cream recipe.
How tasty is No Churn ice cream? I’ll be honest with you; I had doubts and believed that I could never produce tasty, creamy ice cream.
Important information regarding the ingredients in this simple recipe for chocolate ice cream bars
thick cream In order to create this Chocolate ice cream recipe, which results in ice cream that is incredibly creamy and fluffy, I used heavy cream, also known as whipping cream, which has a fat content between 36% and 40%. Apply it very cold. Don’t substitute for this because the right soft and fluffy ice cream texture requires a very rich, fatty cream.
Condensed milk is cow’s milk from which water has been removed (around 60% of it). It is then sweetened. In the form of sweetened condensed milk, it is most frequently found with additional sugar. A highly thick and sweet product, sweetened condensed milk can be kept in a can for years without refrigeration if it isn’t opened. A product called evaporated milk, which has through a lengthier preservation procedure because it is not sweetened might be used in its place. Unsweetened condensed milk is another name for evaporated milk in various nations. Similar amounts of water have been removed from both products, but since evaporated milk doesn’t already contain sugar, you must add sugar to it (possibly glucose syrup that makes the ice cream softer vs granulated sugar).
Use unsweetened, 100% cocoa powder whenever possible while baking. I use Callebaut’s Dutch-process cocoa powder since it is lower in acidity and has a nice dark color. You can find it here. Does cocoa powder with added sugar work? NO! It won’t have the necessary flavor or color to turn into chocolate ice cream.
Chocolate: In terms of flavor and crunch, the chocolate coating plays a significant role in this chocolate ice cream bar. Use only tasty, premium chocolate when making this recipe! I’m using Callebaut Milk Chocolate in this recipe (callets). This premium chocolate is more cocoa butter-rich than the typical supermarket variety while still remaining reasonably priced.
Any nut, including almond, hazelnut, and walnut, can be used. Chopped almond is optional. Although it won’t provide a lot of flavor, it is crucial for the coating’s crispy texture. If there is a worry about nut allergies, they can be omitted.
As you can see, making ice cream at home with just a few organic ingredients is absolutely achievable and really simple. In the section after this, let’s examine the technique portion.
A HOMEMADE ICE CREAM BAR MUST HAVE THE FOLLOWING EQUIPMENT: 1. A CHOCOLATE ICE CREAM BAR
You are already aware that an ice cream maker is not necessary for this chocolate ice cream recipe. Hurray! You can totally create ice cream in a paper cup or plastic container, but if you want to convert it into a bar, you’ll need a mould and some ice cream sticks.
The item I’m using is an ice cream mold from Silikomart that is reasonably priced and available from Amazon here. It comes with sticks and is ideal for producing ice cream.
WHAT’S NEEDED TO MAKE HOMEMADE ICE CREAM BARS?
You are already aware that an ice cream maker is not necessary for this chocolate ice cream recipe. You can create ice cream in a paper cup or plastic container, but if you want to convert it into a bar, you’ll need a mold and some ice cream sticks.
The item I’m using is an ice cream mold from Silikomart that is reasonably priced and available from Amazon here. It comes with sticks and is ideal for producing ice cream, and I’m quite happy with it! It’s a decent size and the frozen product comes out really easily.
HOW DOES HOMEMADE NO-CHURN ICE CREAM GET MADE?
The hardest part of making this chocolate ice cream bar is waiting until it sets in the freezer, which takes only about 10 minutes. If necessary, feel free to halve or double the recipe, which yields 4 ice cream bars.
Using a digital scale, weigh each component.
- With a spoon, sift dark, unsweetened cocoa powder into sweetened condensed milk and stir until combined.
- Use an electric hand mixer to whip heavy cream until it forms early firm peaks. Make sure the cream is properly beaten up and that you stop as soon as early stiff peaks form because consistency is crucial for the ideal soft and fluffy ice cream texture. It’s conceivable that if you beat the cream for a longer period of time, it will clump together and be difficult to incorporate into the condensed milk mixture.
- The whipping cream should be carefully incorporated into the condensed milk and cocoa powder mixture using a rubber spatula.
- Fill the four cavities of the ice cream mold with a spoon. Press one stick into each after lightly tapping the mold on the counter a few times to release air bubbles; the stick’s end should be where the mold specifies it (see illustration below).
- Use a spatula with an offset to smooth the top. Make sure the top is flat and sufficiently smooth.
- Place the ice cream mold in the freezer for six hours, then wait. Please take note that the ice cream may become stuck in the mold if you don’t wait long enough.
HOW TO DO ICE CREAM WITH CHOCOLATE COAT
It couldn’t be simpler to coat these chocolate ice cream bars! The frozen ice cream bars will essentially need to be dipped into melted chocolate, but it’s crucial that both of them are at the proper temperature.
Make sure the ice cream is thoroughly frozen before coating your ice cream bars to ensure success and speed (min 6h in the freezer). To coat, use a tall, slender glass that you can quickly fill with molten chocolate before covering. In actuality, you won’t need all of the chocolate called for in the recipe; nevertheless, you will need to melt enough to allow you to dip the ice cream in it. Any chocolate that is left over can be put onto a piece of parchment paper, where it will harden and become usable in a few hours. The leftover chocolate won’t set hard and sharp because it won’t be tempered this time (no need), but you can still use it to make other dishes.
As a result, this ice cream bar’s chocolate coating was done as follows.
In the microwave, melt chocolate while stirring every 30 seconds. I use milk chocolate made by Callebaut (callets), which I melted to 45C. Use a plastic container (not a glass one) to prevent burning the chocolate. You may then choose to add chopped almonds to the mixture of melted chocolate.
The melted chocolate should be poured into a tall, thin glass.
Ice cream can be carefully removed from the mold to be unmoulded. The top of the stick should pass through. They should turn out good, but a minor flaw is acceptable as they will be covered.
Then, if desired, incorporate chopped almonds into the chocolate mixture.
The melted chocolate should be poured into a tall, thin glass.
Ice cream can be carefully removed from the mold to be unmoulded. The top of the stick should pass through. They should turn out well, but a minor flaw is acceptable as they will be covered.
Ice cream should be quickly dipped into molten chocolate while being held by a stick. It should then be lightly shaken to allow the coating to run through it without becoming too thick. The chocolate coating should set on the ice cream rather fast because it is so cold—in about 30 to 60 seconds at room temperature.
When ice cream has completely set, place it in the freezer. A few minutes later, decorate it with melted chocolate.
It goes without saying that while working with ice cream, you have to move quickly since they start to melt quickly, especially before they are covered in chocolate.
First, make sure the ice cream bars are extremely cold and use them right away. Don’t take the ice cream out of the freezer before coating it—not even for a minute. While you fiddle with the first ice cream, make sure the second one is in the freezer in the mold.
Only make one chocolate dip for the ice cream bar. A second decline puts that at danger.
They merge into one.
A “wrinkled” uneven chocolate set
Open the freezer door and hold the ice cream “into the freezer” with the aid of the stick if your kitchen is warm and the coating does not appear to be setting. In this frigid temperature, the chocolate coat will set relatively quickly.
STORAGE DIRECTIONS FOR THESE HOMEMADE CHOCOLATE ICE CREAM BARS
Once the chocolate coating has hardened, place the chocolate ice cream bars in the freezer, wrapped in parchment paper or a plastic container. It would lose the coating if you wrapped it before the chocolate had a chance to set thoroughly.
They could be a little firm right out of the freezer, but they need about 3 minutes at room temperature before the inside starts to get soft and they take on the texture you see in these photos because this is a full-natural ice cream made with 4 real ingredients, unlike store-bought ice cream. Naturally, it depends on where you live. For example, in a hotter environment, they can start to melt after just one minute; in Sweden, this has never occurred to me.