Scoopable No-Churn Chocolate Ice Cream

Decadent, silky chocolate ice cream

This recipe is a result of the Bananas 4 Brownies Ice cream, which is great and easy especially for a beginner. But I wasn't fond of the glossy film in my mouth the ice cream left behind. In an effort to decrease the amount of heavy cream, I started to experiment with creme anglaise base. The results were spectacular. Silky, rich, chocolatey flavor and perfectly scoopable. The creme anglaise may need a little attention but its totally worth the effort. YOU CAN DO IT! The heavy whipping cream/creme anglaise can be the foundation for any flavor: chocolate mint, chocolate espresso, strawberry, banana, or basic vanilla with fixins like brownie chunks, cookie bits, oreo crumbs, ect…. I would recommend adding fresh fruits to the whipped cream after it has reached soft peaks. Espresso can be added to the creme anglaise before it cools. Baked bits can be added after the whipped creme and creme anglaise are blended together.

Any tips?

A note for Creme Anglaise: warm milk needs to GRADUALLY be added to the eggs or the eggs will cook! Unless you like scrambled egg bits in your ice cream, slowly add the warm milk to the eggs. When the eggs and milk mixture is cooking, do not leave, constantly whisk, and when you feel it slightly thicker, remove from heat and pour into a bowl. If you overcook the egg mixture it will split, you will see eggy bits. So watch it like a hawk. The creme is ready when it coats the back of a spoon and a clear line can be drawn through it.
A note for gelatin : bloom gelatin by combining with water and then warming up a bit over a warm surface or microwave for 5 seconds.
A note for whipped cream: It helps to throw the bowl and whisk in the freezer for about 20 minutes prior to whipping cream. Soft peaks is when the cream forms a formless blob at the end of the whisk when the whisk is pulled out. Stiff peaks is when a pointy mountain forms at the end of the whisk when pulled out and flipped up. The difference between the two is about a minute, so don't over whip.

Any Tools?

Whisk, electric mixer, strainer

Scoopable No-Churn Chocolate Ice Cream

silky, rich chocolate ice cream that scoops straight from the freezer and made without an ice cream maker.

Serves

6 CUPS

Prep: 25minutes

Chill Time: 6hrs

Total: 6hrs 25min

Ingredients

Base

1 cup Heavy Whipping Cream

½ teaspoon gelatin powder

¼ cup Condensed milk (can increase for more sweetness)

Creme anglaise:

1 cup milk

1 tsp vanilla

⅛ cup sugar ( can increase to ¼cup for more sweetness)

1 cup dark chocolate chips (60-70%)

3 egg yolks

Technique

1. Heat up 1 cup of milk and vanilla in a sauce pan on med heat.

2. Hand whisk egg yolks and sugar until light and fluffy.

3. Slowly add warm milk into egg mixture while whisking. Then add mixture back into sauce pan on medium heat. Continue to whisk until thickened. Do not let boil. Creme is ready when a line can be drawn in the back of a spoon coated with the creme.

4. Cool immediately by transferring to a bowl through a sieve. Add 1 cup of chocolate chips to melt chocolate into creme. Apply plastic wrap right on creme and refrigerate.

5. Bloom gelatin by adding 1-2 Tbsp warm water to gelatin powder and let sit on a warm surface.

6. Whisk heavy cream till soft peaks. Whisk a little bit longer to create stiffer peaks.

7. Add the liquid gelatin and mix till just incorporated.

8. Add condensed milk and mix till just incorporated. One time I slightly over whipped. I simply removed the whisk and folded the ingredients till incorporated. So no worries, try to salvage it. Unless, your cream has split and now has bits of butter with liquid. Please restart if this is the case.

9. Fold in the chocolate creme anglaise to whipped cream.

10. It's good to cover the surface of the ice cream w/ plastic wrap to prevent crystallization, in addition to the lid of course.

11. Freeze overnight. 4 hrs is not quite enough to freeze.

Updated

January 17, 2023