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Newest Video Recipe - No Churn Chocolate Ice Cream


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The first No Churn Ice Cream I made was vanilla flavored. I liked it so much that I went on to make a strawberry flavored version which was delicious. Of course, a chocolate version had to be next on my list. No Churn Ice Creams are made with heavy whipping cream and sweetened condensed milk. For a No Churn Chocolate Ice Cream both unsweetened cocoa powder and melted semi sweet (or bittersweet) chocolate are added to this base. The result is an ice cream with a deliciously rich chocolate flavor and a wonderfully smooth and creamy texture. I think it tastes like a frozen chocolate mousse.

The beauty of No Churn Ice Cream is how delicious it tastes for so little work. What I especially like is that you don't need an ice cream machine. It starts by whipping heavy cream until soft peaks and then you add a can of sweetened condensed milk that has been mixed with melted semi sweet (or bittersweet) chocolate along with unsweetened cocoa powder and vanilla extract. This recipe works because the sweetened condensed milk, which is made from whole milk and sugar that are heated until most of the water has evaporated, replaces the custard base. And the light and airy whipped cream replaces the need for churning the base in an ice cream machine. Once made, all you need to do it freeze the mixture until firm and it's ready to enjoy.

A few notes on ingredients. For the chocolate, you can use either semi sweet or bittersweet chocolate. And the unsweetened cocoa powder can be either regular unsweetened or Dutch processed. Also, I like to use a metal loaf pan for freezing the ice cream, but you can use any type of covered container. And I like to freeze the ice cream at least overnight, as I find it improves both the texture and flavor of the ice cream.

Continue to the No Churn Chocolate Ice Cream recipe page.....

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Stephanie Jaworski

Joyofbaking.com 25 Years on the Internet


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