No Churn Chocolate Ice Cream Recipes

Steps:

• In a large bowl, whisk together the sweetened condensed milk, vanilla and salt.
• In a stand mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, about 3 minutes.
• Gently mix a scoop of the whipped cream into the condensed milk mixture. Fold in the rest of the whipped cream very gently. Be careful not to overmix and deflate the mixture. Transfer to a freezer container or a loaf pan, smooth the top, then press a piece of wax paper against the surface. This will prevent ice crystals from forming.
• Freeze until the ice cream is frozen and scoopable, 6 hours to overnight.
• Scoop the ice cream into bowls and serve with your favorite toppings or with a pie or cobbler. Enjoy!

Steps:

• Chill a 9-inch loaf pan or glass container in the freezer.
• Add the heavy cream, powdered sugar and vanilla extract to the bowl of an electric mixer. Using a whisk attachment, whip until stiff. Fold in the condensed milk. Divide the mixture between 2 large bowls.
• To one of the bowls, add the cocoa powder, melted semisweet chocolate and chocolate chips, then fold into the whipped cream.
• To the second bowl of whipped cream, add the melted white chocolate and chopped white chocolate, then fold in.
• Layer the different cream bases into the chilled loaf pan a couple spoonfuls at a time. (There is no rhyme or reason when layering; you want it to be imperfect.) Once all of the base has been added to the pan, swirl the two using a skewer or butter knife. Sprinkle an assortment of sprinkles over the top and wrap lightly with plastic wrap. Freeze overnight.
• When ready to serve, scoop into individual glasses and top with additional sprinkles.

Steps:

• Add the heavy cream and instant espresso granules to a large glass mixing bowl. Use a hand mixer to beat together until the espresso dissolves into the cream and stiff peaks form, 3 to 5 minutes.
• Add the sweetened condensed milk to a second glass mixing bowl. Delicately fold the espresso whipped cream into the sweetened condensed milk in 3 increments, being sure the whipped cream is evenly combined before adding more.
• Pour half of the mixture into a 9-by-5-inch loaf pan. Sprinkle the mixture with half of the chocolate chips. Use a spoon to stir and swirl the chocolate chips into the mixture. Top with the remaining mixture and chocolate chips. Once again, stir and swirl the chocolate chips so they are evenly dispersed into the ice cream mixture.
• Cover and freeze until completely set, at least 4 hours or preferably overnight.
• To serve, scoop the ice cream into coffee cups or mugs. Top with coffee liqueur and coffee. Serve immediately.

Steps:

• In a large bowl, whisk together sweetened condensed milk, vanilla extract, mint extract and green food coloring until blended.
• In a separate large bowl, beat whipping cream until soft peaks form. Fold the whipping cream into the first bowl. Then, fold in chips or candy.
• Transfer mixture to a 1/2 gallon freezer-safe dish. Place in the freezer and chill until firm, at least 6 hours.

Steps:

• In a large bowl, whisk together sweetened condensed milk, chocolate syrup, vanilla extract and mint extract until blended.
• In a separate large bowl, beat whipping cream until soft peaks form. Fold the whipping cream into the first bowl. Then, fold in chips or candy.
• Transfer mixture to a 1/2 gallon freezer-safe dish. Place in the freezer and chill until firm, at least 6 hours.

Steps:

• Stir together sweetened condensed milk and cocoa powder for ice cream in a large bowl, then add in cherries and chocolate chunks.
• Beat cream and vanilla extract in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Carefully fold whipped cream into the condensed milk mixture until fully combined.
• Split the mixture between two loaf pans and garnish with cherries and chocolate.
• Press plastic wrap onto the surface of the mixture so it rests on top, and put another sheet across the sides of the pans.
• Freeze until firm, about 8 hours.