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  • Charlotte Emily

No-Churn Double Chocolate Ice Cream

Updated: Aug 30, 2022

Vegan No-Churn Double Chocolate Ice Cream

This no-churn double chocolate ice cream isn't too sweet, but is full of chocolate... perfect for chocolate lovers! With both cacao powder and a chocolate protein in the ice cream mixture, there is definitely no missing out on flavour - and lets not forget about the chocolate fudge sauce, chocolate chips and chocolate chunks. The chocolate chips and chunks are mixing within the mixture, with the chocolate fudge sauce hiding in the centre of the ice cream. Then to finish it off, there is extra chocolate and fudge sauce on the top, just in case there wasn't enough in there already!


With only a bowl needed to make this ice cream, it really is so easy to make. All the ingredients are thrown into a bowl, before being whisked to mix them all together. Once the ice cream mixture has thickened, the chocolate chips and chocolate chunks are folded in, then it's transferred into the tin, adding fudge sauce along the way. After adding extra sauce and chocolate on the top, it's popped in the freezer to set... and that's it! Easy, quick, simple and a perfect dessert.



Jump to the Recipe ↓



 

Where does the sweetness come from in the ice cream?

The only sweetener is the vegan condensed milk... even though the condensed milk is really sweet, the cacao powder isn't. It's relatively bitter, but this takes some of the sweetness away, which is why the ice cream itself isn't too sweet. If you use a hot chocolate powder rather than a cacao powder, then the ice cream will be a lot sweeter.


Do I need cacao powder and chocolate protein?

This is up to you... I love putting Macro Mike proteins into whatever I can and putting some in ice cream, technically means that you should eat lots of this ice cream, right?! You can use more cacao powder, or more chocolate flavoured protein if you'd like a stronger chocolate flavour. Just go with whatever you'd prefer.



What chocolate should I use?

Whatever chocolate you'd like really! I used a mixture of chocolate chips, milk chocolate chunks and white chocolate chunks. You could always use a flavoured chocolate if you'd like, perhaps a caramel or a toffee flavour, to add extra goodies to your ice cream.


Do I need the chocolate chips and chunks?

I like to have the change in texture and the extra chocolate, but if you prefer a smooth ice cream, then you can of course make it without the chocolate chips and chunks. You can also just use less if you still want a little extra chocolate, but not too much of a change in texture... you could just add the chocolate chips and chunks on the top on the ice cream.



Do I need any fancy equipment?

Nope not at all! All you need is a bowl, 8.5 x 8.5 inch baking tin, spatula and stand mixer (or handheld mixer). This ice cream can be made by hand, but it's a lot easier and quicker with a stand mixer (or a handheld mixer), as you want to get a lot of air into the mix. A spatula will help you to gently fold in the chocolate chips and chocolate chunks, without taking out too much air from the mixture. It will also be easiest to spread the mixture around in the tin... you could also use it to swirl in the sauce, but I use a smaller spoon for smaller swirls.


How do I store this ice cream?

This ice cream can be stored in the tin, in the freezer, for up to two weeks. It can be stored in an airtight container, or open like the tin I used. If you want it to last another week, use an airtight container. Make sure it's frozen before scooping into your cones.



 

What goes into this no-churn double chocolate ice cream?

  • Dairy-Free Double Cream - this makes up the majority of the ice cream and once whisked, is what thickens to give the airy, ice cream-like texture.

  • Vegan Condensed Milk - this adds the sweetness to the ice cream.

  • Cacao Powder - this adds most of the chocolate flavour in the ice cream.

  • Macro Mike Deluxe Chocolate Flavour Almond Protein - this boosts the chocolate flavour in the ice cream, as well as adding a lot of protein.

  • Chocolate Chips - it wouldn't be double chocolate without chocolate chips!

  • Chocolate Chunks - adding chocolate chunks, means you can choose the size of the chocolate pieces in the ice cream and what chocolate is used.

  • Chocolate Fudge Sauce - doesn't chocolate fudge sauce make everything better?!


This no-churn double chocolate ice cream isn't too sweet, but is full of chocolate... perfect for chocolate lovers! With both cacao powder and a chocolate protein in the ice cream mixture, there is definitely no missing out on flavour - and lets not forget about the chocolate fudge sauce, chocolate chips and chocolate chunks. The chocolate chips and chunks are mixing within the mixture, with the chocolate fudge sauce hiding in the centre of the ice cream. Then to finish it off, there is extra chocolate and fudge sauce on the top, just in case there wasn't enough in there already!


With only a bowl needed to make this ice cream, it really is so easy to make. All the ingredients are thrown into a bowl, before being whisked to mix them all together. Once the ice cream mixture has thickened, the chocolate chips and chocolate chunks are folded in, then it's transferred into the tin, adding fudge sauce along the way. After adding extra sauce and chocolate on the top, it's popped in the freezer to set... and that's it! Easy, quick, simple and a perfect dessert.


 

Why Macro Mike?


Macro Mike is an amazing brand that sells proteins... but not what you're thinking. What sets them apart from others, is the flavours and texture of their proteins, from 'Strawberry Thick Shake' to 'Cookies & Cream Pudding', they're all creamy, smooth and not to forget, delicious! All of their products are vegan friendly, gluten free, dairy free, macro friendly, 100% natural and GMO-free, meaning they're suitable for everyone. I mean, does it get any better than that?


Yep! Use the code MM-CHARLOTTE-10 for 10% off all across their website, just go and have look to see what you fancy!


 


No-Churn Double Chocolate Ice Cream


Total Time : 6 hour 15 minutes

Preparation Time : 15 minutes

Setting Time : 6 hours

Serves :  1, 8.5 x 8.5 inch tin


Ingredients

  • 480g Dairy-Free Double Cream

  • 375g Vegan Condensed Milk

  • 30g Cacao Powder

  • 40g ‘Deluxe Chocolate Flavour Almond Protein

  • 80g Chocolate Chips

  • 100g Chocolate Chunks (Milk and White chocolate)

  • Choc Fudge Sauce (I use Sweet Freedom)


Method

  1. In a bowl, mix the cream, condensed milk, cacao powder and chocolate protein powder. Whisk until they're combined and the mixture has thickened (I use a standing mixer on a high speed with a whisk attachment).

  2. Gently fold in the chocolate chips and chocolate chunks, until they're evenly distributed.

  3. Transfer half of the ice cream mixture into the tin and spread it around. Add some chocolate sauce and swirl it around into the mixture.

  4. Place the remaining ice cream mixture into the tin and again, add some more chocolate sauce. Swirl it around in the ice cream mixture, then sprinkle some extra chocolate chips and chocolate chunks on top.

  5. Place the tin in the freezer and leave the ice cream to set for at least 6 hours, or overnight. Once it's set, scoop into cones and enjoy!



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• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes

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