3 ingredients no-churn chocolate ice-cream

I love making my own ice creams. In fact I used to make them pretty regularly and gave them to friends as gifts. I had an ice cream maker so I could churn out tubs of ice cream whenever I felt like some. But machines don’t last forever so when mine died, I stopped making ice cream.

One of the problems with being a home cook is that there are just so many machines one can buy and you know, ultimately the biggest problem is finding the space to put everything. Since I am probably the queen of kitchen tools, I had to be more mindful of which machine to keep and which had to go. I guess an ice cream machine really didn’t quite make it into my to-buy-and-look-for-space-to-store list.

Having said that, I really miss having home made ice creams.

So when I chanced upon this recipe for a chocolate ice cream that does not require any churning, I was pretty determined to try it out. 

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It is a bonus that this recipe only requires 3 ingredients.

How awesome is that!

Here are the step-by-step guide on how to make this fabulous ice cream.

Into a mixing bowl, add the condensed milk and half of the cocoa powder. Since so few ingredients went into this ice cream, I used the best cocoa powder I have so that I get the best flavors.

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Mix to combine then add the remaining cocoa powder and mix again.

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Once the mixture is well-mixed, set it aside.

In a clean mixing bowl, whisk the cream until stiff peaks form. One thing to note about whisking cream is that it will seem to take forever to reach the soft peak stage but once it does, it can very quickly form stiff peaks and if you continue beating, it may curdle. So whatever you do, just hang around and keep a close eye on the cream. DON’T WALK AWAY!

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Take about 1/5 of the whipped cream and drop it into the chocolate mixture. Beat this in to stabilize the mixture.

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Pour all the chocolate mixture into the remaining whipped cream. Gently fold until combined.  

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Once done, pout this into a container with an air-tight lid.

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When I met up with the lovely guys from Tovolo a couple of weeks ago, I mentioned that I was going to try this recipe and they sent me a Tovolo Glide-A-Scoop Ice-Cream tub which I absolutely love! The tub has a long profile so you can scoop easily and I also love the fact that it has a curved base – no need to try to dig ice cream out of the corners! Best of all, tub also has a non-slip base which really helps when you are trying to scoop the ice cream – the tub does not go sliding all over the place!

Smooth the top of the ice cream and freeze it for at least 6 hours but over-night is way better!

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Since this is a home made ice cream, you will need to let it sit on the kitchen counter for 5-10 minutes before dishing it out.

This ice cream is rich and very chocolaty and if you don’t tell anyone how it was made, no one will guess that it took only 3 ingredients and no churning was involved!

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 All good, as far as I am concerned. My kids certainly loved it!

NOTE: If you prefer the ice-cream to be less sweet, by all means reduce the amount of condensed milk. The original recipe called for 430ml of condensed milk. I reduced it to 226ml, which I am happy with. If you still think that is too sweet, then by all means reduce it again. I am not sure by how much one can actually reduce the condensed milk, so there is only one way to find out – try! Also, please do not ask me if this ice-cream (or any bakes) is going to be too sweet for you. It puzzles me when people ask me that – do you know how sweet I like my food? How would I be able to tell how sweet you like yours? You have to try making something at least once, eat it, then judge for yourself if  the amount of sugar needs to be reduced!

WORKSHOPS 

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Date: Saturday 4 March 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Friday 10 March 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.30am – 12.30pm

Venue: Butter & Bake

Tickets Link > CLICK HERE

Date: Saturday 15 April 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Thursday 2 March 2017

Workshop: Hands-on Pandan Chiffon & Hokkaido Milk Cocoa Chiffon Cakes Workshop

Time: 9.30am – 12.30pm

Venue: Butter & Bake

Tickets Link > CLICK HERE

Date: Saturday 8 April 2017

Workshop: Hands-on Pandan Chiffon & Hokkaido Milk Cocoa Chiffon Cakes Workshop

Time: 2.30pm – 5.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Wednesday 1 April 2017

Workshop: Hands on Mango Yogurt Chiffon Cake Workshop

Time: 9.00am – 11.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Saturday 8 April 2017

Workshop: Hands-on Ondeh Ondeh Cake with Gula Melaka Swiss Meringue Buttercream Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

3 Ingredients No-Churn Chocolate Ice-Cream
Serves 4
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Ingredients
  1. ½ cup + 2 tablespoons (150ml) sweetened condensed milk - I reduced this to 125ml
  2. 3 tablespoons (24g) unsweetened cocoa powder
  3. 1 cup whipping cream (240ml) - For best results, use whipping cream that has at least 36%+ fat content
Instructions
  1. Into a mixing bowl, add the condensed milk and half of the cocoa powder.
  2. Mix to combine then add the remaining cocoa powder and mix again.
  3. Once the mixture is well-mixed, set it aside.
  4. In a clean mixing bowl, whisk the cream until stiff peaks form.
  5. Take about 1/5 of the whipped cream and drop it into the chocolate mixture. Beat this in to stabilize the mixture.
  6. Pour all the chocolate mixture into the remaining whipped cream. Gently fold until combined.
  7. Once done, pout this into a container with an air-tight lid.
  8. Freeze the ice cream for at least 6 hours but over-night is way better!
Notes
  1. One thing to note about whisking cream is that it will seem to take forever to reach the soft peak stage but once it does, it can very quickly form stiff peaks and if you continue beating, it may curdle. So whatever you do, just hang around and keep a close eye on the cream. DON’T WALK AWAY!
  2. Since this is a home made ice cream, you will need to let it sit on the kitchen counter for 5-10 minutes before dishing it out.
  3. I doubled the quantities and made enough to fill a 1.5 quarts (1.4 litre) Tovolo Glide-a-Scoop Ice-cream Tub.
  4. If you prefer the ice-cream to be less sweet, by all means reduce the amount of condensed milk. The original recipe called for 270ml of condensed milk. I reduced it to 125ml, which I am happy with. If you still think that is too sweet, then by all means reduce it again. I am not sure by how much one can actually reduce the condensed milk, so there is only one way to find out - try! Also, please do not ask me if this ice-cream (or any bakes) is going to be too sweet for you. It puzzles me when people ask me that - do you know how sweet I like my food? How would I be able to tell how sweet you like yours? You have to try making something at least once, eat it, then judge for yourself if the amount of sugar needs to be reduced!
Adapted from eugeniekitchen
Adapted from eugeniekitchen
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
The very cleverly designed Tovolo tilt up ice cream scoop has a footed handle which keeps the scoop resting above the kitchen countertop thus creating less mess. The scoop is made of high quality material (you can feel its weight!) and can scoop even the hardest ice cream with ease! The ice cream scoop, ice-cream tub and Tovolo spatulas I have used in this post are available at www.tovolo.com.sg and all Robinsons stores, Takashimaya Singapore, Metro Centrepoint and Harvey Norman Suntec City. 




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