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.
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.
Mix to combine then add the remaining cocoa powder and mix again.
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!
Take about 1/5 of the whipped cream and drop it into the chocolate mixture. Beat this in to stabilize the mixture.
Pour all the chocolate mixture into the remaining whipped cream. Gently fold until combined.
Once done, pout this into a container with an air-tight lid.
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!
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!
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
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
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
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
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
- ½ cup + 2 tablespoons (150ml) sweetened condensed milk - I reduced this to 125ml
- 3 tablespoons (24g) unsweetened cocoa powder
- 1 cup whipping cream (240ml) - For best results, use whipping cream that has at least 36%+ fat content
- Into a mixing bowl, add the condensed milk and half of the cocoa powder.
- Mix to combine then add the remaining cocoa powder and mix again.
- Once the mixture is well-mixed, set it aside.
- In a clean mixing bowl, whisk the cream until stiff peaks form.
- Take about 1/5 of the whipped cream and drop it into the chocolate mixture. Beat this in to stabilize the mixture.
- Pour all the chocolate mixture into the remaining whipped cream. Gently fold until combined.
- Once done, pout this into a container with an air-tight lid.
- Freeze the ice cream for at least 6 hours but over-night is way better!
- 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!
- 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.
- I doubled the quantities and made enough to fill a 1.5 quarts (1.4 litre) Tovolo Glide-a-Scoop Ice-cream Tub.
- 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!
If the whipping cream curdle is it not a good sign for ice-cream?
Your ice cream will be lumpy.
Thanks for sharing this!
How to tell if it’s soft or stiff peak?
What does no churning means?
Hi there
For stiff peaks pls see here: http://thedomesticgoddesswannabe.com/2013/09/passionfruit-and-raspberry-chiffon/
For churning pls see this https://en.wikipedia.org/wiki/Ice_cream_maker
🙂
Thanks so much Diana 🙂
Can you recommend me where to get the Valrhona chocolate?
Hi at Sun Lik – Seah Street!
Thank u 🙂
Hi Diana,
Looks yummy-licious! 3 ingredients no churn ice-cream made me scratching my hands now … hee hee. Thanks for sharing.
LOL this is really must try Karen!! 🙂
Thanks for sharing, Diana.
I happened to just had some leftover cream when I read this post.
And now I have two tubs of chocolate ice cream in my freezer. Yay!
I experimented with one portion of the ice cream, adding some peanut butter in it.
It works :p
Hi Wei that is awesome – I also just made one more tub yesterday. This ice cream is so addictive 😛
Ooo, Cant wait to make it! ….If i make cookies & cream flavour, do i add in the crumbled bits at step 6?
How about an alcoholic ice cream?
Hi pls see http://thedomesticgoddesswannabe.com/2015/09/3-ingredients-no-churn-cookies-n-cream-ice-cream/
why the measurement for condensed milk is 1/2 cup + 150 ml ? what does it mean
1/2 cup (120ml) + 2 tablespoons (15ml) = 150ml.
Hi, what brand of whipping cream would u recommend? I bought emborg and it has taken a while and still lumpy.
Hi Diana
My family loves chocolate ice cream. I tried making this ice cream today but failed. The texture was so lumpy, I can’t even fold the whipping cream to the chocolate properly. After freezing for 6 hours, the ice cream melted not long after I have taken out. It was not rich and creamy at all. May I know what went wrong? I have added 200ml of whipping cream instead of 240 ml. Does that matter? Pls help. Thanks.
Hi AG it sounds like you over-whipped the cream and it turned lumpy. You want stiff peaks and you have to keep an eye on the cream because it can turn from stiff peaks to over-whipped (like curdled) very quickly.
Hi Diana
I made this again. Successful this time. This is really good. Thank you.
Hi Diana, I make this 3 ingredients chocolate ice cream it turn out good ,just only that it a bit too sweet.I thin I have to reduce abit more condensed milk.This is the 3rd recipe I find from your website.I like them all especially the banana loaf which use the brown sugar,taste very different from using caster sugar 🙂 thank you
Hi Shirley because the amount of sugar is subjective, feel free to make adjustments!
A blessed good afternoon Diana. Thank you for advising your faithful fans that you will be holding a demo at Tangs tmr. Icecream is everybody’s favourite. Would appreciate if can arrange for the Tevolo promotors to promote their icecream tubs there. The price maybe cheaper compare to Robinsons or Taka. Looking forward to seeing you.
Hi Helen – Tangs won’t allow this as Tovolo is not yet available at Tangs!
See you later!
Hey Diana
Love your recipes and have made 2 of your ice creams so far! i was recently in Melacca and bout some really good gula melaka. Any advise on how to make a no churn gula melaka ice cream? 🙂
Gail
Lemme figure it out Gail! I have some gula melaka so i shall try out a few theories 🙂
Tried it out today, wow, it’s easy and nice! Just feel it’s still sweet though I reduce the condensed milk. Shall reduce further 🙂
May I ask if I intend to make vanilla ice cream, how do I go about? Vanilla essence?
Hi you can use my Cookie and Cream Ice-Cream recipe, omit the cookies and add 2 teaspoons vanilla beans or beans from one vanilla pod.
Hi,
If I want to make green tea ice cream, can I just replace the choc powder with green tea powder?
I think so but you may have to adjust the quantity to suit your taste buds though.
Hello Diana
If I wanna add baileys into this recipe. How much baileys would you recommend ? I understand too much alcohol will prevent the ice cream from freezing properly..
Hi Angela the general rule is not to add more than 5 tablespoons for every litre of ice-cream.
Hi Diana,
Your recipe is awesome….thank you so so so much for sharing your easy peasy recipe.
You are the best dear.
Love,
Mich