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!

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: 20 minutes
• Yield: Serves 6
• Diet: Omnivore

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Description

Rich chocolate ice cream made easy!
Sweetened condensed milk and whipped cream create a dreamy texture.

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Ingredients

Units USM Scale 1x2x3x

• 1 cups (237 ml) bittersweet chocolate, chopped
• 1 cups (237 ml) whole milk
• 1 (13-ounce) can (369 g can) sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon unsweetened cocoa powder
• 1 tablespoon fresh lemon juice
• 1 teaspoon unrefined flake salt
• 2 cups (473 ml) heavy cream

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Instructions

Chocolate Base Preparation

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

Mixing the Ingredients

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

Whipping the Cream

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

Combining Cream and Chocolate Mixture

1. Gently fold the whipped cream into the chocolate mixture.

Freezing the Ice Cream

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

Notes

• For a richer chocolate flavor, use dark chocolate instead of bittersweet.
• If you don’t have fresh lemon juice, use 1/2 teaspoon of lemon extract.
• To prevent ice crystals, make sure to press the plastic wrap directly onto the surface of the ice cream before freezing.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: Churning
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 40
• Sodium: 100
• Fat: 20
• Saturated Fat: 12
• Unsaturated Fat: 6
• Carbohydrates: 40
• Fiber: 2
• Protein: 4
• Cholesterol: 40

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