15-Minute No-Churn Salted Chocolate Ice Cream
This rich chocolate ice cream combines melted bittersweet chocolate with sweetened condensed milk and whipped cream for a luxuriously creamy texture without an ice cream maker. The addition of flaky salt enhances the deep chocolate flavor, while a touch of lemon juice brightens the overall taste. Perfect for chocolate lovers seeking an indulgent dessert that's surprisingly simple to make at home.
Ingredients
- 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 creamcoconut cream1:1dairy-freedairy-free
Use full-fat canned coconut cream for similar richness
Full guide →
Instructions
- 1
Place chopped chocolate in a large heatproof bowl
- 2
Heat milk until just below boiling, then pour over chocolate
- 3
Let sit for 5 minutes, then stir until smooth
- 4
Stir in sweetened condensed milk, vanilla, cocoa powder, lemon juice, and half the salt until well combined
- 5
In a separate bowl, whip heavy cream to soft peaks
- 6
Gently fold whipped cream into chocolate mixture
- 7
Transfer to a freezable container
- 8
Sprinkle with remaining salt
- 9
Cover with plastic wrap, pressing directly onto surface
- 10
Freeze for about 6 hours or until firm
Tips
Make sure the milk is hot enough to melt the chocolate completely but not boiling, which could cause the mixture to seize
Fold the whipped cream gently to maintain the airy texture that gives this ice cream its creamy consistency
Press plastic wrap directly onto the surface to prevent ice crystals from forming during freezing
Good to Know
Store covered in freezer for up to 1 month
Can be made up to 1 week ahead
Let soften for 5-10 minutes before scooping for easier serving
Common Mistakes
Don't overheat the milk or chocolate may seize
Don't overfold the cream or you'll deflate the mixture
Substitutions
Dairy-Free Swaps
Use full-fat canned coconut cream for similar richness
Full guide →General Alternatives
FAQ
Can I use milk chocolate instead of bittersweet?
Yes, but reduce or omit the sweetened condensed milk as milk chocolate is already quite sweet.
What if I don't have flake salt?
Regular kosher salt works fine, but use slightly less as it's more concentrated than flake salt.
How long will this keep in the freezer?
Properly stored with plastic wrap pressed to the surface, it will keep for up to 1 month.