I don’t know about you, but despite how many flavours I try and love, chocolate ice cream is always my favourite. Rich, creamy and an intense cocoa hit is what I’m after and this chocolate truffle no churn ice cream delivers this and so much more. Filled with chocolate chunks and hints of coffee this is a chocolate lover’s dream.
Something I learnt from one of my biggest kitchen inspirations, The Barefoot Contessa, is to always add coffee to chocolate and there is plenty of it in this recipe. Makes all the difference.
No churn ice cream is such a great kitchen hack; no ice cream maker required. Just whisk all the ingredients together, box up and freeze and you’re ready to go. Honestly, I do have an ice cream maker and I still end up making no churn more often than not because they are just so quick and easy.
Give this recipe a go, you’ll be so pleased you did.
Chocolate truffle no churn ice cream
300ml double cream
½ tin condensed milk (of a 397g tin)
¼ tsp salt
5 tbsp cocoa powder
2 tsp vanilla extract
2 tbsp coffee liqueur
½ tsp coffee powder
50 dark chocolate (chopped into small chunks)
Chop the dark chocolate pieces into fine shards ready to sprinkle onto the ice cream before it goes in the freezer. Leave to one side for later.
Add the double cream, condensed milk, salt, vanilla and coffee liqueur to a food mixer. Sift in the cocoa powder and coffee into the bowl. Begin to whisk.
When the cream is whipped enough that it holds a soft peak its ready to put in your air-tight container. This happens very quickly, a few minutes on fast speed so keep an eye on it or you’ll come back to butter. Not what you want.
Add in about a third of your chocolate shards to the bottom of the container.
Add in a third of the ice cream mixture on top of the chocolate. Repeat twice more. Once you have added all of the mixture and toppings put the lid on and then put the container into a sealable bag. This will help prevent ice crystals forming in your ice cream while it is in the freezer.
Leave to freeze for at least 6 hours, preferably overnight.
Once frozen this will last about 2 months in the freezer to have whenever you fancy.
Two ways to help your no churn ice cream have a lovely soft scoop set is either to include alcohol or liquid glucose. If you would prefer, you can substitute the liqueur for 1 tbsp of liquid glucose and increase the coffee powder to 1tsp.
Finding ice crystals in your ice cream when you take it out of the freezer is the last thing you want. I have had this problem more than once. Ways that I have found that avoid this are to use a really good air-tight container, like the ones that seal onto the sides when you seal them. Cover the top of the ice cream with cling film or put the whole container into a plastic sealable sandwich bag and then into the freezer.
Looking for more chocolate ideas? Try my Chocolate nutella muffins – with a crunchie topping or Double Chocolate Baked Doughnuts or for something