Gluten Free Chocolate Ice Cream | No Churn
This gluten free chocolate ice cream recipe, made without an ice cream machine and only 4 simple ingredients, is rich, creamy, and smooth. Get yours chilling right now—and add some simple homemade chocolate syrup, too.
Servings: 1.5 quarts ice cream
Ingredients
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) light corn syrup (optional—keeps the sugar in the syrup from crystallizing)
- 6 tablespoons (30 g) unsweetened Dutch-processed cocoa powder (See Recipe Notes)
Instructions
Make the ice cream.
- In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a handheld mixer), place the cream. Beat medium-high speed until slightly stiff peaks form.
- Add the cocoa powder to the whipped cream, whisking or beat constantly just until it is mostly absorbed into the cream.
- Place the whipped cream in the refrigerator to chill.
- Melt the chopped chocolate in the microwave or in a double boiler (in a heat-safe bowl positioned over a pot of simmering water, making sure the water does not touch the bowl), stirring occasionally until smooth.
- In a large bowl, mix the melted chocolate with the sweetened condensed milk, and whisk until well-combined and smooth.
- The mixture will be relatively thick. Allow to cool until cool to the touch.
- Scrape about half of the the whipped cream into the bowl of chocolate and condensed milk, and whisk carefully until smooth.
- Add the remaining whipped cream and, using a silicone spatula, fold it in until very few bright white streaks remain.
- Pour the mixture into a 2 quart freezer-safe container with a lid, and smooth the top.
- Cover tightly and place in the freezer until firm (at least 4 hours).
- Allow to sit at room temperature for about 10 minutes or in the refrigerator for about 15 minutes before serving to make scooping easier.
Make the chocolate syrup.
- In a medium-size, heavy-bottom saucepan, place the water, sugar, salt, and optional corn syrup, and whisk to combine.
- Place the saucepan over medium-high heat and bring to a boil. Whisking constantly, add the cocoa powder to the sugar mixture and continue to cook, whisking vigorously, until the cocoa powder is absorbed into the liquid.
- Lower the heat to medium-low and continue to cook, whisking frequently, until the mixture has begun to thicken and coats the back of a spoon, leaving a clean, visible trail when you run your finger across the syrup on the spoon (about 5 minutes).
- Remove from the heat and transfer the syrup to a small, heat-safe bowl.
- Serve warm over the ice cream. Store any remaining syrup in the refrigerator in a sealed bottle or other container.
Notes
If you don’t have Dutch-processed cocoa powder, try adding the very smallest pinch (less than 1/8 teaspoon) of baking soda to natural cocoa powder to neutralize the acid in the natural variety of cocoa powder.
Originally published on the blog in 2016. In 2023, text resources added.
