Easy No-Machine Chocolate Ice Cream

Easy No-Machine Chocolate Ice Cream | Revamperate Easy No-Machine Chocolate Ice Cream | Revamperate
It’s basically summer now so it’s totally ok to start sharing ice cream recipes, right?! Yesterday was National Chocolate Ice Cream Day, so we have to celebrate appropriately (all day, every day). I don’t have an ice cream machine (nor do I have any space for one), so when I learned about this method for making whipped ice cream without an ice cream machine, I had to try it. Plus, it actually tastes very good and isn’t too harsh on your daily calorie intake. Score! That means we can literally have it all day, every day…yes?

This method is really easy and uses evaporated milk and a few other key ingredients to make no-churn ice cream that is whipped so the ice cream is really light and fluffy. Personally, I’m not a huge fan of the regular vanilla version of this recipe, but the chocolate version is one of my new favorites, especially with some candy or cookies mixed in, so here’s how to make delicious no-machine chocolate ice cream at home.

Easy No-Machine Chocolate Ice Cream | Revamperate
Ingredients (makes about one pint):

  • One can of evaporated milk, chilled
  • 1 cup powdered sugar
  • 1/4 cup cocoa powder
  • 2 tbs water
  • 1 tsp vanilla extract

First, chill the evaporated milk until it’s really cold. This is a better start for your ice cream. Using the whisk attachment on your mixer, whip the milk for about a minute until it becomes fluffy, and mix in the powdered sugar. Scrape the bowl with a spatula as needed. In a measuring cup, combine the cocoa powder, vanilla and water to make a paste. This helps the ice cream achieve the right texture as opposed to dumping the powder in by itself. Mix in the cocoa paste until it’s completely combined, and leave the entire bowl in the freezer for at least an hour.

Easy No-Machine Chocolate Ice Cream | Revamperate
After the hour passes, remove from the freezer and whip it again for at least 30 seconds. Repeat two more times and then the ice cream is ready to eat! Once you’ve finished four rounds of mixing, move the ice cream to a freezer-safe container and freeze for up to two weeks. It might be a long process, but it’s still incredibly easy and the end result is SO worth it. Mix in some candy or cookie chunks to make it even better. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *