(no machine) chocolate truffle ice cream
Chocolate Truffle Ice Cream – Deeply fudge ice cream without an ice cream maker!
There are some recipes I absolutely cannot help myself from trying as soon as I take one look at the photo accompanying the recipe. This was one of them.
I spotted this “Best-Ever Chocolate Ice Cream” on Cup of Jo last week, and could hardly wait for the chance to make it. It just looked so gloriously silky and divine!
I’d never tried making ice cream without the machine, and I wasn’t sure whether or not it would really work. I pictured something icy and hard. NOT SO. This stayed fudge-y and still scoop-able for a few days in the freezer (that’s as long as it lasted). I found that, unlike most ice cream (especially homemade ice cream), as it warms up, it doesn’t become soupy, but instead really feels and tastes like a truffle. It’s also rich like a truffle, so a little goes a long way.
I adapted the recipe a bit, as always. I am almost sure that the cocoa powder used in the original recipe is Dutch-processed (which yields that gorgeous, dark chocolate color). I didn’t have any Dutch-processed cocoa on hand, so I went with what I had. I also swapped out the coffee for a dash of almond extract, which I thought was close-your-eyes divine.
Feel free to play with the flavoring here. Instead of almond extract, why not try a bit of orange zest? Or, you could stir in some chopped, toasted hazelnuts. The possibilities are endless.Print
(No Machine) Chocolate Truffle Ice Cream
- Yield: 7-8 small servings 1x
- 1 (14oz) can sweetened condensed milk
- 3/4c heavy cream
- 3/4c whole milk
- 6oz bittersweet chocolate, chopped (I used Ghiradelli 60% chips, chopped)
- 1/4c unsweetened cocoa powder, sifted (to prevent lumps)
- 5 tsp cornstarch
- 2 Tbsp water
- 1 tsp vanilla
- 1/4 tsp almond extract
- 1/4 tsp salt (less if using table salt)
- In a medium saucepan, whisk together sweetened condensed milk, cream, and whole milk over medium heat. Whisking often, bring mixture to a boil over medium heat. Remove from heat.
- Immediately, stir in bittersweet chocolate and cocoa powder and whisk until very smooth. In a small bowl, whisk together cornstarch and water, then pour into chocolate mixture.
- Return saucepan to medium heat and bring to a simmer, stirring almost constantly, until mixture has thickened, about 5 minutes. Remove from heat and stir in vanilla, almond, and salt.
- Pour mixture into a glass bowl. Let cool about 5 minutes before covering with plastic wrap. Chill in the refrigerator until completely cooled, several hours or overnight. Mixture will be very thick.
- To freeze, transfer chilled chocolate mixture into an airtight container. Press plastic wrap onto the surface, then seal with a lid. Freeze several hours until firm enough to scoop (this should only take about 2 hours, but you can do it up to a day before serving).
- Remove from freezer 5-10 minutes before scooping. A little goes a long way!
Variations: feel free to substitute 1/2 tsp orange zest for the almond extract, or stir in a handful or two of chopped, toasted nuts (hazelnuts or almonds would be nice).
Oh, this is beautiful!
I’m curious enough to give it a try, IF I can manage to narrow down all the flavor combinations my mind can dream of…
I never even knew you could make ice cream without a machine…or the old fashioned way of a coffee can/rock salt/elbow grease!
This looks so silky and smooth and it doesn’t even have eggs. I can’t believe it wasn’t made with a traditional ice cream machine.
I don’t have an ice cream maker (yet) so this is perfect to file way. It looks perfectly chocolate-y too!
I don’t have room for specialty appliances, so I don’t have an ice cream machine. This ice cream still looks creamy, even though it wasn’t churned…and it looks so rich, and delicious, and decadent.
This looks almost gelato-like and so perfect! I don’t have a machine so this is perfect, I can’t wait to try it!
I’m curious if you’ve tried making this with whole fat coconut milk since going df? I looked through your recipes and couldn’t find one. Thanks!
I haven’t yet, but it’s on my bucket list of recipes to try. I’m thinking it might work with a blend of coconut cream and full-fat coconut milk, but I haven’t given it a go yet. I’d love to know how it turns out if you try it!
I found a simple recipe after some searching that calls for full fat coconut milk, agave or sugar, and cocoa powder. I’m going to try it & will let you know 🙂 P.S. I love your recipes because we eat gf/df in our home, too.
I would love to see a dairy free version of this if it is possible as I don’t have an ice cream machine, love your recipes!
I would too, now that we’re a dairy free family! I’ll need to get testing! 😉