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No churn gluten free chocolate gluten free ice cream is made with only 4 simple ingredients, and no ice cream machine. It's so fast and easy, and it tastes like chocolate mousse!
Table of Contents
- What makes this gluten free chocolate ice cream special?
- The main ingredients
- Making the ice cream
- Making the chocolate syrup
- Does ice cream need to be churned?
- Is chocolate ice cream gluten free?
- Tips for making perfect gluten free chocolate ice cream
- Storage and serving suggestions
- Customizing Your Gluten Free Chocolate Ice Cream
- Can this gluten free chocolate ice cream be made dairy free?
- Gluten Free Chocolate Ice Cream | No Churn Recipe
What makes this gluten free chocolate ice cream special?
There are a whopping 4 ingredients in this recipe: heavy whipping cream, melted chocolate, sweetened condensed milk and Dutch-processed cocoa powder (okay fine, plus a pinch of salt but does that really count?).
Just like my no-churn gluten free vanilla ice cream, you still don't need an ice cream machine to make it. It's so easy that it's your basic dream/nightmare. The homemade chocolate syrup is a nice touch, too. I've included the recipe for that below, too.
The main ingredients
This easy-to-make gluten free chocolate ice cream recipe calls for only 4 main ingredients:
- Heavy whipping cream – This gives the ice cream its creamy, smooth texture.
- Melted chocolate – Provides a rich chocolate flavor and contributes to the velvety mouthfeel.
- Sweetened condensed milk – Adds sweetness and thickness to the ice cream, giving it a scoopable consistency.
- Dutch-processed cocoa powder – Offers a deep, chocolaty taste that pairs perfectly with the melted chocolate. It's different from natural cocoa powder in important ways.
Each of these ingredients plays a crucial role in creating the perfect no-churn chocolate gluten free ice cream. They're all essential, so please, don't go switching them for other things!
Optional ingredients
A pinch of salt can enhance the overall flavor of the ice cream, while the homemade chocolate syrup, made with water, granulated sugar, kosher salt, light corn syrup, and Dutch-processed cocoa powder, adds an extra touch of decadence to your frozen dessert.
Making the ice cream
Making the ice cream involves whipping the heavy cream, combining it with the Dutch-processed cocoa powder, and refrigerating it. While it cools, you mix the melted chocolate with sweetened condensed milk.
Next, carefully fold the chocolate and condensed milk mixture into the cooled whipped cream mixture. Pour the final mixture into a freezer-safe container, cover, and freeze for at least 4 hours.
Making the chocolate syrup
To create the optional homemade chocolate syrup, combine water, sugar, salt, and light corn syrup in a saucepan. Bring the mixture to a boil, then whisk in the cocoa powder. Cook the syrup until it thickens, then transfer it to a heat-safe container for serving or storage.
Does ice cream need to be churned?
Let's talk about no churn versus churned ice cream. I have an ice cream machine (and it only cost about $40, if memory serves). But I just never use it. I can't decide if it's because it only makes a wee little bit of ice cream after all that churning or what.
Maybe it's because I can never seem to scrape out the last bits of ice cream from the walls of the machine without scratching it. Whether it's this chocolate gluten free ice cream or even my dairy-free ice cream, I consider it a personal mission to make it smooth and creamy—without a machine.
Is chocolate ice cream gluten free?
Yes, most chocolate ice cream is gluten free. Just be mindful of gluten-containing mix-ins and other flavors, and the manufacturing environment in which the ice cream is made.
Tips for making perfect gluten free chocolate ice cream
Here are a few tips and tricks to help you master this no-churn ice cream recipe:
- Make sure the heavy whipping cream is well-chilled before whipping, as this will help achieve the desired consistency.
- Be patient when folding the chocolate mixture into the whipped cream. Overmixing can deflate the cream and affect the final texture.
- If you don't have Dutch-processed cocoa powder, you can add a tiny pinch of baking soda to natural cocoa powder to neutralize the acidity.
Storage and serving suggestions
Proper storage is key to maintaining the quality and texture of your no-churn gluten free chocolate ice cream. Keep the ice cream in an airtight, freezer-safe container to prevent ice crystals from forming and to keep it fresh.
When you're ready to serve, allow the ice cream to soften slightly at room temperature for about 10 minutes or in the refrigerator for about 15 minutes to make scooping easier.
Customizing Your Gluten Free Chocolate Ice Cream
One of the best things about this no-churn chocolate gluten free ice cream recipe is its versatility. You can easily customize it to suit your preferences or to create new and exciting flavors. Here are some gluten free flavors and ideas to inspire your creativity:
Mix-ins: Add your favorite gluten free mix-ins, such as nuts, chocolate chips, or even crushed gluten free cookies, to create a unique and satisfying texture.
Swirls: Create a marbled effect by swirling in peanut butter, caramel, or raspberry sauce before freezing the ice cream.
Dairy-Free: For a dairy-free version, check out the related link for a dairy-free gluten free no-churn chocolate ice cream recipe provided in the blog post.
Toppings: Get creative with your toppings! In addition to the homemade chocolate syrup, consider adding whipped cream, fresh fruit, or gluten free sprinkles for an extra touch of fun.
Can this gluten free chocolate ice cream be made dairy free?
You can make gluten free dairy free chocolate ice cream, but you'll need a separate recipe. Be sure to see our recipe for homemade sweetened condensed milk, which has a dairy free version.
Gluten Free Chocolate Ice Cream | No Churn
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
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe! I have made some chocolate ice cream recipes that leave an odd taste in my mouth afterwards. I thought this would be too sweet with the sweetened condensed milk, but it isn’t. The chocolate flavor is rich and smooth, a perfect chocolate ice cream. I did make this in my ice cream maker and it turned out perfect. In fact, I’ve made three batches in the last two weeks, experimenting with a raspberry ribbon swirled in it, and strawberries added to a batch. Love love love it!!!
Any idea if this work with other ingredients, ie carob, butterscotch or such.
The chocolate is not a flavoring, really, in this recipe, Carolyn. It’s part of the recipe. I recommend you try my 3-ingredient vanilla ice cream, and add some flavorings to that!
Hi I have just printed off the recipe and I’m going to try this…looks so yummy. I am just wondering about making so bread as I see you do a bread book as well. My question is how would the bread go without yeast? I am not only wheat intolerant hence eating gluten free but also yeast intolerant as well too many antiobiotics.
OMG – Heavenly – Better than Bluebell! I had to sub 1 1/4 oz of bittwersweet with 1 1/4 oz. of semi sweet. ( My bar was 1 1/4 oz. short of 5 oz.). Then I added 2 T of cold coffee to help accentuate the chocolate.. Then I had to print the recipe for a non gluten free friend( Yes it’s that good!) and noticed the recipe only called for 10 oz not 14 oz. . condensed milk. Can’t believe it didn’t affect the texture because it was great. Oh Well! God takes care of children and fools. Can’t wait to experiment with some of the other suggestions made. Thank you for all your trials. Have pre-ordered newest book. Hurry up already.
Hi, Marilyn,
I’m really glad you enjoyed the ice cream. Just to clarify for others, if you are suggesting that the recipe is in error in calling for only 10 ounces of sweetened condensed milk instead of a full 14 ounce can, it isn’t. The recipe is correct as written, and does not use an entire 14 ounce can of sweetend condensed milk, but rather 10 of the 14 ounces.
Nicole
I know that’s why I said god takes care of children and fools. I didn’t read 14 oz. I read condensed milk and used the whole can. my error. but we loved it anyway. not sure what I would have done with an extra 4 oz. of condensed milk anyway. I will make it again with the correct amount and let you know if it made any difference in texture. can’t wait to try the vanilla. i’m not an ice cream lover but even I loved it. gf hubby is. he is over the moon with your recipe and is waiting for the strawberry and vanilla versions. Has anyone tried adding the mini choc chips or crushed peppermint to the vanilla? Just curious. May try it.
Yum! I’ve been playing with this basic recipe for weeks. My fiance has been happy. But this, this might get me my favourite dinner out at my fave gf restaurant!
Could you add some peanut butter to this, do you think? Yum!
I’m sure you could, Megansmom. Give it a try!
xoxo Nicole
No, Nicole, you’re the rock star! I’ll be a backup singer. ;)
Only if we wear wigs, Donia. I call the blond wig.
xoxo Nicole
Holy yumminess! this looks fantastic – screw the vanilla kind I’m going to make this instead! You’re the best! :)
I think you won’t be the only one saying a version of that, Jennifer. :)
xoxo Nicole
Hi! Can you do this with any other flavors? My hubby is not a big chocolate fan (But I am!!!) I’m thinking strawberry and cream cheese? Lemon?
I’m afraid you can’t just simply sub out the chocolate, Misha. You could easily end up with an icy mess. I would recommend you follow the link to the vanilla 3-ingredient ice cream.
Nicole
I was afraid of that, lol – thanks!
I’m kind of dying over this. I pride myself on not craving chocolate until at least 11 a.m. but you’ve killed me on this one. Incredible. Plus you always make me laugh out loud when I read your posts. I buy that same brand of cocoa powder on amazon and can second it’s goodness. I thought of you every second of the day yesterday because I made my first ever chocolate gluten free cake with quinoa. It was the best cake I’ve ever had in my life. And I kept thinking “Nicole would be so proud of me, dang it!” Long live gluten-free! :)
Wait, Mel, with quinoa? Quinoa flour can be really hard to bake with, but do you mean straight-up quinoa? You have to tell me more about that!!
xoxo Nicole
I make an amazing quinoa cake with cooked and pureed quinoa too. It is so easy and so amazing. It has a crumb just like you used flour, but there is no flour at all. I have the recipe on my blog. I got it off of Barefeet in the Kitchen’s blog. So good. And by the way, I am soo excited about this ice cream because I don’t have a machine and have been waiting to find a good recipe for ice cream with no machine! Thanks so much!
I’m also curious about your chocolate gluten free cake with quinoa, as my mum was recently diagnosed with kidney failure and therefore is forbidden to eat anything with gluten. Hope you’d be willing to share the recipe :)