No-Churn Salted Chocolate Ice Cream

A deliciously simple recipe that brings chocolate ice cream to new tasty heights with a magical sprinkle of salt.

Who can resist the temptation of devouring a scoop (or perhaps, a bowl) of silky, luscious, and creamy chocolate ice cream?

Not us, that’s who!

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What if it was sprinkled with a gentle hint of salt to enhance its flavor, and you could make it right in your kitchen without a churn?

Not us, again!

Ok, let’s do it.

Step by Step Guide to Making No-Churn Salted Chocolate Ice Cream

1. Chocolate Base Preparation:

   • Place the chopped chocolate in a large heatproof bowl.
   • Heat the milk until just below boiling, then pour over chocolate.
   • Let sit for 5 minutes, then stir until smooth.

2. ---

   Mixing the Ingredients:

   • Stir in sweetened condensed milk, vanilla, cocoa powder, lemon juice, and ½ teaspoon of the salt until well combined.

3. ---

   Whipping the Cream:

   • In a separate bowl, whip the heavy cream to soft peaks.

4. ---

   Combining Cream and Chocolate Mixture:

   • Gently fold the whipped cream into the chocolate mixture.

5. ---

   Freezing the Ice Cream:

   • Transfer to a freezable container.
   • Sprinkle with the remaining ½ teaspoon salt.
   • Cover with plastic wrap, pressing directly onto the surface.
   • Freeze for about 6 hours or until firm.

Recipe Notes:

• Ensure all ingredients, especially the heavy cream, are cold to help achieve soft peaks.
• For a smoother texture, stir the ice cream once or twice during the freezing process.
• If the chocolate mixture is too thick, gently heat to ease folding with whipped cream.
• Customizable: Replace salt with different flavored salts or add-ins for variety.

No-Churn Salted Chocolate Ice Cream

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5 from 4 reviews

• Author: Leslie Bilderback
• Total Time: 10 hours 15 minutes
• Yield: 1 Quart 1x

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Description

A deliciously simple recipe that brings chocolate ice cream to new tasty heights with a magical sprinkle of salt.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup bittersweet chocolate, chopped (or bittersweet chocolate chips)
• 1 cup whole milk
• 1 (13-ounce) can sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon unsweetened cocoa powder
• 1 tablespoon fresh lemon juice
• 1 teaspoon unrefined flake salt, divided
• 2 cups heavy cream

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Instructions

1. Chocolate Base Preparation:
   • Place the chopped chocolate in a large heatproof bowl.
   • Heat the milk until just below boiling, then pour over chocolate.
   • Let sit for 5 minutes, then stir until smooth.
2. Mixing the Ingredients:
   • Stir in sweetened condensed milk, vanilla, cocoa powder, lemon juice, and ½ teaspoon of the salt until well combined.
3. Whipping the Cream:
   • In a separate bowl, whip the heavy cream to soft peaks.
4. Combining Cream and Chocolate Mixture:
   • Gently fold the whipped cream into the chocolate mixture.
5. Freezing the Ice Cream:
   • Transfer to a freezable container.
   • Sprinkle with the remaining ½ teaspoon salt.
   • Cover with plastic wrap, pressing directly onto the surface.
   • Freeze for about 6 hours or until firm.

Notes

• Ensure all ingredients, especially the heavy cream, are cold to help achieve soft peaks.
• For a smoother texture, stir the ice cream once or twice during the freezing process.
• If the chocolate mixture is too thick, gently heat to ease folding with whipped cream.
• Customizable: Replace salt with different flavored salts or add-ins for variety.

• Prep Time: 15 mins
• Cook Time: 600 mins
• Category: Dessert
• Method: Freezing
• Cuisine: American