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No Churn Salted Chocolate Ice Cream

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

Description

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


Ingredients

Units Scale
  • 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

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
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