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–+ servings
A bowl filled with scoops of dark chocolate ice cream.
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Double Dark Chocolate Ice Cream (No-Churn)

This no-churn, Double Dark Chocolate Ice Cream comes together so easily for a decadent flavor experience. It's creamy, smooth, and absolutely delicious - the entire family will love it!
Prep Time20 minutes
Freezing Time4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 295kcal
Author: Shani W.

Equipment

  • Small Bowl (for melting chocolate)
  • Mixing Bowl
  • Stand Mixer or hand mixer
  • Can Opener
  • Whisk Attachment
  • Wooden Spoon
  • Loaf Pan
  • Plastic Wrap
  • Aluminum Foil

Ingredients
  

  • 3.5 ounces dark chocolate bar
  • ¼ cup unsweetened, dutch-processed cocoa powder
  • ½ teaspoon espresso powder
  • 1 pint heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 14 ounces sweetened condensed milk

Instructions

  • Place your mixing bowl and whisk attachment in the freezer.
  • Gently melt the chocolate bar using a microwave or double boiler.
    Using a microwave? Heat in 30 second intervals, stirring after each time, to avoid burning the chocolate.
  • Whisk the cocoa powder and espresso powder into the melted chocolate.
    This "blooms" the powders, allowing them to dissolve fully. It also enhances the chocolate flavor.
  • Let the melted chocolate cool before moving to the next step.
  • Add the heavy cream, vanilla extract, and a pinch of salt to the cold mixing bowl.
  • Using a stand or hand mixer, beat the cream mixture with a whisk attachment until medium peaks form, about 3-4 minutes on low speed.
  • Stir in the sweetened condensed milk and melted chocolate mixture using a wooden spoon. The mixture should be thin and silky smooth.
  • Add the mixture to a 9x5 loaf pan.
  • Cover the loaf pan with plastic wrap, then aluminum foil. Freeze for at least 4 hours (but overnight is best.) Enjoy!

Notes

For more chocolate fun, stir in pieces of chopped chocolate into the ice cream base before freezing!
Tips & Tricks: 
Make medium peaks of whipped cream. Medium is going to be right in between soft peaks (which don't hold their form) and stiff peaks (which could quickly turn to over-whipped.) If your cream curdles due to overmixing, gently fold in a bit of cold heavy cream by hand using a spatula. 
When using a stand mixer or hand mixer, use a lower speed so you can control the texture of the whipped cream.
Storage Instructions:
Store in an airtight container in the freezer for up to 3 weeks.

Nutrition

Calories: 295kcal | Carbohydrates: 24g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 56mg | Sodium: 58mg | Potassium: 248mg | Fiber: 2g | Sugar: 21g | Vitamin A: 671IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 1mg