This gluten free chocolate ice cream recipe, made with out an ice cream machine and solely 4 easy substances, is wealthy, creamy, and clean. Get yours chilling proper now—and add some easy do-it-yourself chocolate syrup, too.
No churn gluten free chocolate gluten free ice cream is made with solely 4 easy substances, and no ice cream machine. It is so quick and straightforward, and it tastes like chocolate mousse!
What makes this gluten free chocolate ice cream particular?
There are a whopping 4 substances on this recipe: heavy whipping cream, melted chocolate, sweetened condensed milk and Dutch-processed cocoa powder (okay advantageous, plus a pinch of salt however does that actually depend?).
Similar to my no-churn gluten free vanilla ice cream, you continue to do not want an ice cream machine to make it. It is really easy that it is your primary dream/nightmare. The do-it-yourself chocolate syrup is a pleasant contact, too. I’ve included the recipe for that under, too.
The primary substances
This easy-to-make gluten free chocolate ice cream recipe calls for under 4 predominant substances:
- Heavy whipping cream – This provides the ice cream its creamy, clean texture.
- Melted chocolate – Gives a wealthy chocolate taste and contributes to the velvety mouthfeel.
- Sweetened condensed milk – Provides sweetness and thickness to the ice cream, giving it a scoopable consistency.
- Dutch-processed cocoa powder – Presents a deep, chocolaty style that pairs completely with the melted chocolate. It is completely different from pure cocoa powder in vital methods.
Every of those substances performs an important position in creating the proper no-churn chocolate gluten free ice cream. They’re all important, so please, do not go switching them for different issues!
Elective substances
A pinch of salt can improve the general taste of the ice cream, whereas the do-it-yourself chocolate syrup, made with water, granulated sugar, kosher salt, gentle corn syrup, and Dutch-processed cocoa powder, provides an additional contact of decadence to your frozen dessert.
Making the ice cream
Making the ice cream includes whipping the heavy cream, combining it with the Dutch-processed cocoa powder, and refrigerating it. Whereas it cools, you combine the melted chocolate with sweetened condensed milk.
Subsequent, rigorously fold the chocolate and condensed milk combination into the cooled whipped cream combination. Pour the ultimate combination right into a freezer-safe container, cowl, and freeze for no less than 4 hours.
Making the chocolate syrup
To create the non-compulsory do-it-yourself chocolate syrup, mix water, sugar, salt, and lightweight corn syrup in a saucepan. Convey the combination to a boil, then whisk within the cocoa powder. Prepare dinner the syrup till it thickens, then switch it to a heat-safe container for serving or storage.
Does ice cream have to be churned?
Let’s speak about no churn versus churned ice cream. I have an ice cream machine (and it solely price about $40, if reminiscence serves). However I simply by no means use it. I am unable to resolve if it is as a result of it solely makes a wee little little bit of ice cream in spite of everything that churning or what.
Perhaps it is as a result of I can by no means appear to scrape out the final bits of ice cream from the partitions of the machine with out scratching it. Whether or not it is this chocolate gluten free ice cream and even my dairy-free ice cream, I take into account it a private mission to make it clean and creamy—with no machine.
Is chocolate ice cream gluten free?
Sure, most chocolate ice cream is gluten free. Simply be conscious of gluten-containing mix-ins and different flavors, and the manufacturing surroundings through which the ice cream is made.
Ideas for making excellent gluten free chocolate ice cream
Listed here are a couple of suggestions and tips that can assist you grasp this no-churn ice cream recipe:
- Ensure that the heavy whipping cream is well-chilled earlier than whipping, as this may assist obtain the specified consistency.
- Be affected person when folding the chocolate combination into the whipped cream. Overmixing can deflate the cream and have an effect on the ultimate texture.
- If you do not have Dutch-processed cocoa powder, you’ll be able to add a tiny pinch of baking soda to pure cocoa powder to neutralize the acidity.
Storage and serving options
Correct storage is vital to sustaining the standard and texture of your no-churn gluten free chocolate ice cream. Maintain the ice cream in an hermetic, freezer-safe container to stop ice crystals from forming and to maintain it contemporary.
If you’re able to serve, enable the ice cream to melt barely at room temperature for about 10 minutes or within the fridge for about quarter-hour to make scooping simpler.
Customizing Your Gluten Free Chocolate Ice Cream
Top-of-the-line issues about this no-churn chocolate gluten free ice cream recipe is its versatility. You may simply customise it to fit your preferences or to create new and thrilling flavors. Listed here are some gluten free flavors and concepts to encourage your creativity:
Combine-ins: Add your favourite gluten free mix-ins, resembling nuts, chocolate chips, and even crushed gluten free cookies, to create a novel and satisfying texture.
Swirls: Create a marbled impact by swirling in peanut butter, caramel, or raspberry sauce earlier than freezing the ice cream.
Dairy-Free: For a dairy-free model, take a look at the associated hyperlink for a dairy-free gluten free no-churn chocolate ice cream recipe supplied within the weblog put up.
Toppings: Get inventive along with your toppings! Along with the do-it-yourself chocolate syrup, take into account including whipped cream, contemporary fruit, or gluten free sprinkles for an additional contact of enjoyable.
Can this gluten free chocolate ice cream be made dairy free?
You may make gluten free dairy free chocolate ice cream, however you may want a separate recipe. You’ll want to see our recipe for do-it-yourself sweetened condensed milk, which has a dairy free model.
Gluten Free Chocolate Ice Cream | No Churn
This gluten free chocolate ice cream recipe, made with out an ice cream machine and solely 4 easy substances, is wealthy, creamy, and clean. Get yours chilling proper now—and add some easy do-it-yourself chocolate syrup, too.
Yield: 1.5 quarts ice cream
Forestall your display from going darkish
Elements
For the ice cream
- 1 pint heavy whipping cream chilled
- 3 tablespoons (15 g) unsweetened Dutch-processed cocoa powder See Recipe Notes
- 5 ounces bittersweet chocolate chopped
- 10 ounces sweetened condensed milk
For the chocolate syrup
- ⅜ cup (3 fl oz) water
- ¾ cup (150 g) granulated sugar
- ⅛ teaspoon kosher salt
- 1 teaspoon (7 g) gentle corn syrup (non-compulsory—retains the sugar within the syrup from crystallizing)
- 6 tablespoons (30 g) unsweetened Dutch-processed cocoa powder (See Recipe Notes)
Directions
Make the ice cream.
-
Within the bowl of a stand mixer fitted with the whisk attachment (or a big bowl with a handheld mixer), place the cream. Beat medium-high velocity till barely stiff peaks type.
-
Add the cocoa powder to the whipped cream, whisking or beat continuously simply till it’s largely absorbed into the cream.
-
Place the whipped cream within the fridge to sit back.
-
Soften the chopped chocolate within the microwave or in a double boiler (in a heat-safe bowl positioned over a pot of simmering water, ensuring the water doesn’t contact the bowl), stirring often till clean.
-
In a big bowl, combine the melted chocolate with the sweetened condensed milk, and whisk till well-combined and clean.
-
The combination might be comparatively thick. Permit to chill till cool to the contact.
-
Scrape about half of the the whipped cream into the bowl of chocolate and condensed milk, and whisk rigorously till clean.
-
Add the remaining whipped cream and, utilizing a silicone spatula, fold it in till only a few vibrant white streaks stay.
-
Pour the combination right into a 2 quart freezer-safe container with a lid, and clean the highest.
-
Cowl tightly and place within the freezer till agency (no less than 4 hours).
-
Permit to sit down at room temperature for about 10 minutes or within the fridge for about quarter-hour earlier than serving to make scooping simpler.
Make the chocolate syrup.
-
In a medium-size, heavy-bottom saucepan, place the water, sugar, salt, and non-compulsory corn syrup, and whisk to mix.
-
Place the saucepan over medium-high warmth and convey to a boil. Whisking continuously, add the cocoa powder to the sugar combination and proceed to prepare dinner, whisking vigorously, till the cocoa powder is absorbed into the liquid.
-
Decrease the warmth to medium-low and proceed to prepare dinner, whisking continuously, till the combination has begun to thicken and coats the again of a spoon, leaving a clear, seen path once you run your finger throughout the syrup on the spoon (about 5 minutes).
-
Take away from the warmth and switch the syrup to a small, heat-safe bowl.
-
Serve heat over the ice cream. Retailer any remaining syrup within the fridge in a sealed bottle or different container.
Notes
Initially revealed on the weblog in 2016. In 2023, textual content sources added.
Gluten Free Chocolate Ice Cream | No Churn
This gluten free chocolate ice cream recipe, made with out an ice cream machine and solely 4 easy substances, is wealthy, creamy, and clean. Get yours chilling proper now—and add some easy do-it-yourself chocolate syrup, too.
Yield: 1.5 quarts ice cream
Forestall your display from going darkish
Elements
For the ice cream
- 1 pint heavy whipping cream chilled
- 3 tablespoons (15 g) unsweetened Dutch-processed cocoa powder See Recipe Notes
- 5 ounces bittersweet chocolate chopped
- 10 ounces sweetened condensed milk
For the chocolate syrup
- ⅜ cup (3 fl oz) water
- ¾ cup (150 g) granulated sugar
- ⅛ teaspoon kosher salt
- 1 teaspoon (7 g) gentle corn syrup (non-compulsory—retains the sugar within the syrup from crystallizing)
- 6 tablespoons (30 g) unsweetened Dutch-processed cocoa powder (See Recipe Notes)
Directions
Make the ice cream.
-
Within the bowl of a stand mixer fitted with the whisk attachment (or a big bowl with a handheld mixer), place the cream. Beat medium-high velocity till barely stiff peaks type.
-
Add the cocoa powder to the whipped cream, whisking or beat continuously simply till it’s largely absorbed into the cream.
-
Place the whipped cream within the fridge to sit back.
-
Soften the chopped chocolate within the microwave or in a double boiler (in a heat-safe bowl positioned over a pot of simmering water, ensuring the water doesn’t contact the bowl), stirring often till clean.
-
In a big bowl, combine the melted chocolate with the sweetened condensed milk, and whisk till well-combined and clean.
-
The combination might be comparatively thick. Permit to chill till cool to the contact.
-
Scrape about half of the the whipped cream into the bowl of chocolate and condensed milk, and whisk rigorously till clean.
-
Add the remaining whipped cream and, utilizing a silicone spatula, fold it in till only a few vibrant white streaks stay.
-
Pour the combination right into a 2 quart freezer-safe container with a lid, and clean the highest.
-
Cowl tightly and place within the freezer till agency (no less than 4 hours).
-
Permit to sit down at room temperature for about 10 minutes or within the fridge for about quarter-hour earlier than serving to make scooping simpler.
Make the chocolate syrup.
-
In a medium-size, heavy-bottom saucepan, place the water, sugar, salt, and non-compulsory corn syrup, and whisk to mix.
-
Place the saucepan over medium-high warmth and convey to a boil. Whisking continuously, add the cocoa powder to the sugar combination and proceed to prepare dinner, whisking vigorously, till the cocoa powder is absorbed into the liquid.
-
Decrease the warmth to medium-low and proceed to prepare dinner, whisking continuously, till the combination has begun to thicken and coats the again of a spoon, leaving a clear, seen path once you run your finger throughout the syrup on the spoon (about 5 minutes).
-
Take away from the warmth and switch the syrup to a small, heat-safe bowl.
-
Serve heat over the ice cream. Retailer any remaining syrup within the fridge in a sealed bottle or different container.
Notes
Initially revealed on the weblog in 2016. In 2023, textual content sources added.
