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No Churn Chocolate Crackle Ice Cream
This No Churn Chocolate Crackle Ice Cream is smooth and creamy with intense chocolate flavor. You don't need any special equipment to make it and it comes together so quickly. This recipe has both cocoa powder and melted chocolate for the purist chocolate taste and there's a cracking chocolate swirl that creates flakes of chocolate in every bite.
Ingredients
Chocolate Ice Cream Base:
- ½ cup (120ml) evaporated milk
- ¼ cup (21g) cocoa powder (I prefer this Dutch cocoa or this one)
- 3 oz (85g) semisweet dark chocolate
- ½ teaspoon pure vanilla extract
- pinch of salt
- ⅔ cup (160ml/210g) sweetened condensed milk
- 1 tablespoon (15ml) golden corn syrup or honey
- 1 ¼ cup (300ml) 35% whipping cream
Chocolate Crackle:
- 2 oz (56g) semisweet dark chocolate
- 2 teaspoon (10g) coconut oil
- 1 teaspoon (2g) cocoa powder
- two big pinches of salt
Instructions
- Line a standard 1-pound loaf pan with parchment paper or set out a large freezer-safe container. I also use a one quart or 1L deli container.
- Make the chocolate crackle. Place chopped chocolate and coconut oil in small heatproof bowl and microwave on 50% power in 20 second increments while stirring in between until melted and smooth. You can also melt it over a double boiler. Add cocoa powder and salt and stir it in. Set aside to cool slightly.
- Make the ice cream. Combine evaporated milk and cocoa powder in a 1 quart saucepan and whisk to blend. Place it over medium-low heat and continue whisking until the cocoa powder is well incorporated and the mixture resembles hot cocoa. It should not boil, but it should be quite hot. Remove from the heat and add the chopped chocolate. Let it stand for a minute then whisk until smooth and the chocolate is completely melted. Pour it out into a clean bowl. Mix in vanilla and salt, then mix in condensed milk and corn syrup or honey.
- Place it in the freezer for 20-30 minutes until thoroughly chilled. Stir it once after 10 minutes to ensure it cools evenly.
- Place cold cream in a medium bowl and use an electric hand mixer (or a stand mixer fitted with a whisk attachment) to whip it until it forms soft peaks. This will take 2-3 minutes on medium-high speed.
- Add the chilled chocolate mixture to the bowl with the whipped cream and fold it together until evenly blended.
- Transfer the ice cream mixture to the prepared loaf pan, then drizzle the chocolate crackle mixture across the top. Use a butter knife to barely swirl it in. Do not swirl too much or the crackle will just blend in instead of staying as distinct chocolate shards in the final ice cream. If you’re using a tall 1L freezer container, then add half of the ice cream, followed by half of the chocolate crackle and then repeat these layers one more time.
- Cover tightly with plastic wrap and place it in the freezer for at least 8 hours. Keep it tightly covered and enjoy it for up to 2 months. Let it soften in the fridge for about 20 minutes before scooping.
