Chocolate Ice cream bar (without machine)

You can make homemade Chocolate ice cream without using expensive or fancy machines. It is full of natural chocolate flavors and is soft and creamy, without the need for hard work or icy hands. It’s surprisingly easy, made in just 10 minutes with 4 simple natural ingredients. Seriously, this Homemade Chocolate ice cream recipe is better than anything you can buy in a store.

I am pleasantly surprised by how this turned out, with such a little effort you will soon make more flavors. But! Frankly, I have been researching the topic of making ice cream without a machine for ages and I am a huge fan of ice cream.

This Chocolate Ice Cream bar is made using only natural ingredients, unlike store-bought ice cream that uses gelatin, eggs, and cream. Let’s get started!

If you are a beginner in the kitchen and don’t want to purchase an ice cream machine, perhaps consider using a hand whisk or an electric mixer to make homemade ice cream. The perfect ice cream recipe for you is Chocolatel’s ice cream bar. This ice cream is usually made with just a few simple ingredients, such as condensed milk and cream, and can be easily and quickly made in about 10 minutes. You can also add flavorings like fruit puree or coffee to enhance the taste. The best part is, you don’t need an expensive or fancy ice cream maker to enjoy homemade ice cream.

“At the end of this blog post, see some of my other recommended flavors! Since I tried this easy 10-minute, no-churn ice cream base recipe, I can’t stop making a new flavor each week. I was amazed at how wrong I was! I always thought I couldn’t make good creamy ice cream without an ice cream machine, and I was skeptical. To be honest with you, this is not a churn ice cream!”

Ingredient notes

  • To make this super creamy and fluffy ice cream, you need a very rich and fatty cream. Instead of using cold cream, use a very cold and fluffy texture cream. I am using cream with a fat content between 36% and 40%, also known as heavy whipping cream, to make this chocolate ice cream recipe.
  • Sweetened condensed milk is a product made from cow’s milk that has had roughly 60% of its water removed. In some countries, unsweetened condensed milk is known as evaporated milk because it undergoes a lengthier preservation process. If you don’t have access to sweetened condensed milk for your recipe, you can possibly substitute it with evaporated milk, which does not contain sugar. However, you will need to add sugar to the evaporated milk to make it sweeter, as condensed milk is often found in a sweetened form with added sugar. It is a very thick and sweet product that can last for years without refrigeration if unopened.
  • Using unsweetened, 100% cocoa powder is generally recommended for baking with cocoa. You can find it here, it has a lower acidity and a lovely dark color. I prefer to use Callebaut’s dutch-process cocoa powder. Can sweetened cocoa powder be used? NO! It won’t give the ice cream a chocolate color or taste.
  • This recipe uses high-quality Milk Callebaut chocolate callets, which contain a higher percentage of cocoa than the average supermarket chocolate. Make sure to use this affordable yet high-quality chocolate for a pleasant taste! The chocolate coating is an important and quite crucial part of this chocolate ice cream bar, both in terms of its crunchy texture and delicious taste.
  • If there are any concerns regarding nut allergies, they can be disregarded. The crispy texture of the coating is crucial, but it will not contribute excessive flavor. Any type of nut, such as walnut, hazelnut, or almond, can be used, with chopped almonds being an optional addition.
  • The following segment will examine the method portion. By utilizing a minimal amount of organic components, it is incredibly straightforward, in reality completely achievable, to create homemade ice cream. As you can observe, let us take a glance.

    How to make this recipe

    1. What equipment is needed to make homemade Ice cream bars

    You already know that this Chocolate ice cream recipe does not require an ice cream machine. Hurray! However, if you want to make your ice cream into a bar shape, you can totally use a plastic container or a paper cup! Then, you will need an ice cream mold and sticks.

    The product is easy to release, and it has a nice size! I am very pleased with it as it is perfect for making ice creams and it also contains the perfect sticks. You can purchase this affordable Silikomart cream Ice mold from Amazon, which I am currently using.

    If this mold is not available for you, feel free to try making a recipe in a pan or loaf. Sandy, you can also try cream, ice, Nutella, or strawberry as alternatives.

    2. What is the process of making Homemade No churn Ice cream

    If necessary, you can either increase or decrease the recipe. The recipe makes 4 bars of ice cream. The most challenging part is waiting for it to set in the freezer, which takes approximately 10 minutes. Making this Chocolate Ice Cream couldn’t be any easier.

  • Weigh all your ingredients using a digital weighing scale.
  • Sieve deep, unflavored cocoa powder into sweetened condensed milk and blend thoroughly with a spoon until completely integrated.
  • It is important to ensure that the peaks of the whipped cream are stiff and stop early so that the texture of the ice cream is fluffy and soft, which is crucial for achieving the perfect consistency. If you continue to beat the cream for too long, it may become hard and clumpy, making it impossible to fold in the condensed milk mixture. To make the process easier, you can use an electric hand mixer to whip the heavy cream.
  • Gently, using a rubber spatula, incorporate whipped cream into the condensed milk & cocoa powder mixture.
  • Kindly refer to the image below – the tip of the stick should align with the indication on the mold. Insert one stick into each, then lightly tap the mold onto the kitchen counter a few times to allow any trapped air bubbles to rise to the top. Use a spoon to fill four compartments of your Ice cream mold.
  • Use an offset spatula to even out the surface. Ensure that the top is completely smooth and level.
  • Please note that if you wait for 6 hours, the ice cream might get stuck and won’t be easy to coat. Also, make sure to place the moulded ice cream into the freezer for a sufficient amount of time.
  • 3. How to chocolate coat ice cream at home

    It is crucial to have both of them at the right temperature. However, you will essentially need to dip frozen ice cream bars into melted chocolate. Coating these ice cream bars with chocolate could not be any simpler!

    If you’re looking for a recipe for brownie cookies, you can check out my brownie recipe. It can also be used for making other desserts. The leftover chocolate won’t become hard and snappy because there’s no need to temper it this time. It can be reused. After a few hours, you can pour it onto parchment paper and it will set. This way, you’ll be able to dip your ice cream into the leftover chocolate. For the coating, choose a tall and skinny glass. Make sure the ice cream is properly frozen (at least 6 hours in the freezer) before pouring it into the glass. In order to successfully and quickly coat your ice cream bars, ensure that the ice cream is properly frozen (minimum 6 hours in the freezer).

    Therefore, the procedure of covering this ice cream bar with chocolate is as follows.

  • In order to melt the chocolate, I recommend using a microwave-safe bowl and stirring it every 30 seconds. Make sure to use Callebaut Chocolate Milk as it melts at a temperature of 45C. Avoid using a plastic container as it may cause the chocolate to burn.
  • Then, if desired, blend chopped almonds into the melted chocolate mixture.
  • Pour liquefied cocoa into a slender and narrow glass.
  • The rod ought to emerge from the upper part. Release the ice cream from the ice cream mold by gently freeing it. They should emerge successfully, however, a slight amount of flaw is acceptable since they will be covered, anyway.
  • At room temperature, within just 30-60 seconds, the chocolate coating should solidify rapidly on the ice cream due to its extreme coldness. To prevent it from becoming too thick and causing the coating to drip off, delicately shake the ice cream and promptly immerse it into the melted chocolate while holding onto the stick.
  • Store the ice creams in the freezer until they are fully frozen, and afterwards, you can embellish them with melted chocolate after a short while.
  • Needless to say, there is no time to wonder around or start the melting process, especially before they are coated with chocolate. You have to quickly work with ice cream.
  • Continuously, while you are experimenting with the initial one, ensure that the second ice cream is stored in the freezer in the container. Not even for a single minute, refrain from leaving it outside the freezer prior to coating the ice cream. Utilize them directly from the freezer, ensuring that the ice cream bars are extremely chilled.

    A second immersion would jeopardize the possibility of the ice cream bars fusing together and the chocolate solidifying in an uneven and wrinkled manner. A helpful tip to avoid this is to only immerse the ice cream bar into the chocolate once.

    If you have a warm kitchen, a helpful tip is to quickly stick the chocolate-coated ice cream stick into the freezer. The cold temperature in the freezer will set the chocolate coating fairly quickly, and it won’t seem like you need to open the freezer door.

    4. How to store these Homemade Chocolate Ice cream bars

    Once the chocolate coating hardens, it is necessary to keep these chocolate ice cream bars in the freezer. They can be stored either in a plastic container or wrapped in parchment paper. It is important to avoid wrapping them before the chocolate coating has completely hardened, as this would cause the chocolate to come off.