No-Churn Chocolate Ice Cream with Chocolate Chunks
Intense homemade chocolate ice cream made without an ice cream maker, combining whipped cream and a chocolate custard base. Egg yolks and powdered sugar create a creamy foundation mixed with chocolate drink and chopped chocolate pieces for a crunchy texture. Requires periodic stirring during freezing to break up ice crystals.
Ingredients
- 2 egg yolks
- ⅓ cups powdered sugar
- 14 tbsp chocolate drinkwhole milk mixed with cocoa powder1:1 ratiodairyadds dairy
thickness may vary
- 2 oz chocolate for dessert, chopped smalldark chocolate chips1:1 ratiopantry
intensity increases with cocoa percentage
- 1 ½ oz chocolate for dessert, chopped small, reserveddark chocolate chips1:1 ratiopantry
intensity increases with cocoa percentage
- 10 tbsp heavy cream, for whipping
Instructions
- 1
Whisk egg yolks with powdered sugar until foamy and pale.
- 2
Transfer mixture to a saucepan, add chocolate drink and 60 gr chopped chocolate.
- 3
Heat over medium heat for about 15 minutes, stirring occasionally, until thickened and creamy in texture.
- 4
Remove from heat and let cool completely.
- 5
Whip heavy cream to stiff peaks.
- 6
Fold whipped cream into cooled chocolate mixture using gentle motions to preserve texture.
- 7
Fold in remaining 40 gr chopped chocolate gently.
- 8
Pour into a freezer-safe container and freeze for 4 hours.
- 9
After 1 hour, remove and stir vigorously with a whisk to break up ice crystals.
- 10
Return to freezer.
- 11
Repeat stirring every 40 minutes until fully frozen at 4 hours.
- 12
Let sit at room temperature for about 10 minutes before serving.
Tips
Chopping the chocolate into small pieces ensures even distribution and maintains the crunch texture.
Cooling the chocolate mixture completely before folding in whipped cream prevents deflating the cream.
Consistent stirring every 40 minutes prevents large ice crystal formation and ensures smooth texture.
Good to Know
Cover and freeze up to 2 weeks in an airtight container.
Prepare through step 7 and freeze; complete freezing cycle when ready to serve.
Soften at room temperature for 10 minutes before scooping to achieve optimal texture.
Common Mistakes
Skip the cooling step before folding cream to avoid deflating whipped texture.
Neglect periodic stirring during freezing to prevent large ice crystals and grainy texture.
Substitutions
Dairy-Free Swaps
thickness may vary