If you’re dreaming of a rich, creamy dessert without fussing over an ice cream maker, this No-Churn Chocolate Chunk Ice Cream Recipe is exactly what you need. It’s a delightful combination of luscious chocolate, velvety cream, and generous chunks of chocolate that create the perfect balance of texture and flavor. Whether it’s a warm day craving something cool or you just want a quick homemade treat, this recipe brings luscious ice cream magic to your kitchen with minimal effort and maximum indulgence.
Ingredients You’ll Need
Getting started with this No-Churn Chocolate Chunk Ice Cream Recipe means gathering simple, straightforward ingredients that each play a vital role in crafting the perfect scoop. Every item is chosen to enhance the creaminess, depth of chocolate flavor, and inviting texture you’ll fall in love with.
- 2 cups Heavy Whipping Cream: This is your base for ultra-creamy, dreamy ice cream texture.
- 1 (14-ounce) can Sweetened Condensed Milk: It adds sweetness and keeps everything smooth without needing to churn.
- 1/3 cup Unsweetened Cocoa Powder: This packs in rich chocolate flavor without extra sweetness.
- 1 teaspoon Vanilla: A hint of vanilla rounds out the chocolate and brings warmth to the ice cream.
- 2 cups Chocolate Chunks (reserve 1/2 cup for topping): The chunks add delightful bursts of chocolate with every bite and a fun texture contrast.
How to Make No-Churn Chocolate Chunk Ice Cream Recipe
Step 1: Whip the Cream
Start by placing the heavy whipping cream in a large bowl and whipping it until stiff peaks form. This usually takes about 3 to 4 minutes if you’re using an electric mixer. This whipped cream creates the crucial lightness in your ice cream, making every spoonful perfectly airy yet rich.
Step 2: Prepare the Chocolate Mixture
In a separate small bowl, whisk together the sweetened condensed milk, unsweetened cocoa powder, and vanilla extract. Then fold in 1 1/2 cups of the chocolate chunks. This mixture is what delivers the deep, chocolatey flavor that makes this recipe so irresistible.
Step 3: Combine and Fold
Carefully combine the chocolaty condensed milk mixture with the whipped cream by folding gently. It’s important not to deflate the whipped cream here — folding delicately keeps your ice cream light and fluffy while ensuring an even chocolate swirl throughout.
Step 4: Freeze and Finish
Transfer the mixture into a loaf pan and smooth the top. Sprinkle the reserved 1/2 cup of chocolate chunks on top to create a tempting crunchy topping once frozen. Cover the pan tightly with plastic wrap and place it in the freezer for at least 18 to 24 hours. If you can wait the full 24 hours, you’ll be rewarded with beautifully firm, hard-packed ice cream that’s scoop-ready.
How to Serve No-Churn Chocolate Chunk Ice Cream Recipe
Garnishes
A scoop of this ice cream shines on its own, but why not elevate it? Sprinkle extra chocolate shavings or drizzle melted dark chocolate on top for added elegance. Fresh berries or a few crushed nuts also add fantastic texture and burst of color.
Side Dishes
This No-Churn Chocolate Chunk Ice Cream Recipe pairs wonderfully with warm desserts like brownies, chocolate lava cake, or even a simple cookie. When warm and cold meet on your palate, it’s an absolute treat that makes every bite feel like a celebration.
Creative Ways to Present
Try serving the ice cream in waffle cones or hollowed-out chocolate cups for fun, creative dessert cups. You can also sandwich scoops between two chocolate chip cookies to create ice cream sandwiches that are sure to impress friends and family alike.
Make Ahead and Storage
Storing Leftovers
Any leftover ice cream is best stored in an airtight container to prevent freezer burn and to keep it tasting fresh. Make sure to press a piece of parchment paper or plastic wrap directly on the surface of the ice cream before sealing for maximum freshness.
Freezing
This recipe is designed for the freezer, and it freezes beautifully without needing an ice cream maker. Keep it frozen at least 18 hours before serving to allow it to reach the perfect scoopable consistency.
Reheating
While ice cream isn’t something you typically reheat, if it becomes too hard, simply let it sit at room temperature for 5 to 10 minutes before scooping to soften slightly. This way, it’s easier to serve without losing any flavor or texture.
FAQs
Can I use milk instead of heavy cream in this recipe?
Milk won’t provide the same creamy texture because it lacks the fat content heavy whipping cream has. For this No-Churn Chocolate Chunk Ice Cream Recipe, sticking to heavy cream is crucial for that rich, smooth mouthfeel.
What if I don’t have chocolate chunks? Can I use chocolate chips?
Absolutely! Chocolate chips work great and create lovely pockets of melted chocolate throughout the ice cream. Chunks just add a bigger, more indulgent bite.
How long does the ice cream last in the freezer?
Stored properly in an airtight container, your ice cream can last up to 2 weeks in the freezer while maintaining optimal flavor and texture.
Can I add nuts or other mix-ins?
Of course! Feel free to incorporate chopped nuts, crushed cookies, or even swirls of caramel or raspberry sauce for a personalized twist on this classic No-Churn Chocolate Chunk Ice Cream Recipe.
Do I need an ice cream maker for this recipe?
Nope, that’s the best part! This recipe is designed specifically to be no-churn, so you can enjoy homemade ice cream without any fancy equipment.
Final Thoughts
This No-Churn Chocolate Chunk Ice Cream Recipe is a game changer for homemade desserts. It’s simple, quick, and absolutely delicious. Whether you’re a seasoned home cook or just want a fun treat to impress friends and family, this recipe is guaranteed to satisfy your sweet tooth. Give it a try and get ready to fall in love with your new favorite ice cream!
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No-Churn Chocolate Chunk Ice Cream Recipe
- Total Time: 18-24 hours (including freezing time)
- Yield: 6 servings
Description
This no-churn chocolate chunk ice cream is a simple and delicious homemade frozen dessert that requires no ice cream maker. Combining rich cocoa, creamy sweetened condensed milk, and whipped heavy cream, it features generous chunks of chocolate folded throughout for a delightful texture. Frozen overnight, this recipe delivers creamy, chocolatey ice cream with minimal effort.
Ingredients
Ice Cream Base
- 2 cups Heavy Whipping Cream
- 1 (14-ounce) can Sweetened Condensed Milk
- 1/3 cup Unsweetened Cocoa Powder
- 1 teaspoon Vanilla Extract
Add-ins
- 2 cups Chocolate Chunks (reserve 1/2 cup for topping)
Instructions
- Whip the Cream: In a large bowl, whip the heavy whipping cream using an electric mixer until stiff peaks form, which takes about 3-4 minutes. Set aside so it stays cold and fluffy.
- Mix Base Ingredients: In a separate small bowl, combine sweetened condensed milk, unsweetened cocoa powder, vanilla extract, and 1 1/2 cups of chocolate chunks. Stir well until fully blended.
- Fold Together: Gently fold the chocolate mixture into the whipped cream carefully to maintain airiness and volume. Use a spatula to fold delicately until well combined without deflating the whipped cream.
- Freeze the Ice Cream: Pour the mixture into a loaf pan and evenly sprinkle the reserved 1/2 cup of chocolate chunks on top. Cover the pan tightly with plastic wrap and freeze for 18-24 hours, allowing the ice cream to harden and develop texture.
Notes
- For best results, freeze at least 24 hours for a firmer, scoopable texture.
- You can substitute chocolate chunks with chocolate chips or chopped chocolate bars as desired.
- Make sure the whipped cream reaches stiff peaks to create a creamy and airy ice cream texture.
- Use a metal loaf pan for faster freezing and easier scooping.
- Allow the ice cream to sit at room temperature for a few minutes before scooping if it’s too hard.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
