This rich, creamy and decadent Belgian chocolate ice cream is a no-churn chocolate ice cream. It requires only four ingredients and takes only five minutes to prepare. Loaded with chocolate this is the perfect summer dessert. A chocolate-lovers' favorite chocolate ice cream.
The last three days we've had over 40 C temperatures. In fact, yesterday it was 44 C. Is that hot? You bet! The kids have an excuse to eat ice creams, smoothies, and cold drinks. I try to stay out of the kitchen, making only light and refreshing meals.
I do what I do best - make as much homemade. The kids will usually have fruit smoothies in the fridge blueberry, banana, and mango. And, a nice cold homemade chocolate drink in the fridge means some nutrition goes in as well. And of course, there are lots of ice creams.
About this ice cream
What is your favorite Belgian chocolate? Mine has got to be Godiva! Don't get me wrong, I do like the others, but I love Godiva. Recently, we started seeing Godiva chocolate bars in our supermarkets. No, we didn't have those before. So, of course, since then we switched to eating Godiva chocolates.
I always make my no-churn chocolate ice cream at home. And yet, this time. I had to use Godiva and oh my, was it good. The next time I tweaked it to add a bit of cocoa to enhance the chocolate color and that was even better.
I knew I had to share the recipe with you. The joy of using just 4 ingredients and have this amazing outcome. Absolute heaven. If you love chocolate ice cream, then you must make this one at least once. Yes, treat yourself to some good quality Belgian chocolate ice cream.
What does no-churn mean?
I think no-churn is not a very common term in all parts of the word. No-churn simply means that you don't need an ice cream maker. It's referring to the paddle in an ice cream maker that turns (churn) the ice cream mixture from a liquid state to a creamy ice cream consistency.
Ingredients and substitutes
- Chocolate - I am using Godiva Belgian chocolate. But, there are other Belgian chocolate brands that work just as well. Try Bruyerre, Lindt and a few others.
- Whipping cream - The higher the fat, the creamier your ice cream. I use 38% fat content in my whipping cream. With this recipe, I'm not calculating calories, so it's got to be full-fat cream. You can, of course, use low-fat cream, but it will give you ice crystals, which means your ice cream will be a bit icy. Nothing wrong with that just as long as you know what to expect.
- Condensed milk - Condensed milk is sweetened, which is why we do not add any additional sugar. I always use my homemade condensed milk made in just 5 mins recipe. The best thing about that recipe is that you can reduce the sugar. I highly recommend you taste the ice cream before you freeze it to ensure it's sweet. If necessary add a tablespoon or two of powdered sugar.
- Vanilla - I do not add more vanilla because condensed milk usually has vanilla said into it. But feel free to add some more vanilla extract.
Step by step instructions (Save/Pin)
- Chop the chocolate to small pieces and melt in a microwave safe bowl. Set aside to cool
- Combine the coffee in 2 tbsp hot water. Stir to combine well.
- Whip cream until almost stiff peaks.
- Add the condensed milk and mix a minute more to combine.
- Add the coffee and cooled melted chocolate
- Fold until just combined.
- Pour into an ice cream container and freeze for at least 4 hours or overnight.
- For the creamiest ice cream, thaw for at least 10 minutes before you attempt to scoop.
- Enjoy
Read my tips for no-churn ice cream
Frequently asked questions?
Absolutely, Belgium chocolate has a unique distinct chocolate flavor with 40% cocoa compared to others. But yes, you can use any other chocolate you like.
You can. However, it will lack that rich chocolate flavor which comes from the cocoa butter present in real chocolate.
You can blend it with milk and make a Belgium chocolate milkshake. Add some cookie for a Belgium chocolate cookie shake.
Yes, you can add walnuts, pecans or cashew butter to this for a wonderfully creamy Chocolate cashew ice cream
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Homemade Belgian Chocolate Ice Cream (No Churn)
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Ingredients
- 1 cup (250 ml) whipping cream
- ½ cup (120 ml) condensed milk
- 8 oz (250 g) Belgium chocolate
- ½ tsp instant coffee granules optional
Instructions
- Chop the chocolate to small pieces and melt in a microwave safe bowl. Set aside to cool
- Dissolve coffee in 2 tbsp hot water - set aside
- Whip cream until almost stiff peaks.
- Add the condensed milk and mix a minute more to combine.
- Add the coffee and cooled melted chocolate
- Fold until just combined.
- Pour into an ice cream container and freeze for at least 4 hours or overnight.
- For the creamiest ice cream, thaw for at least 10 minutes before you attempt to scoop.
- Enjoy
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Lois Christensen
I do love Godiva as well! Your ice cream recipe looks so delicious.
Veena Azmanov
Me too Lois, Love Godiva chocolate.
Armaity Homi
I have unsweetened dark chocolate. Can I use it in the chocolate ice cream or will i have to used extra sugar? Thank you, Veena. I always am very satisfied with the exact way your recipes turn out.
Veena Azmanov
Thank you, Armanity. I am so happy to hear that you are enjoying my recipes
Yes, you can use dark chocolate. Personally I would not add more sugar because I do like dark chocolate but I suggest you taste it before you freeze it. If necessary add a little more condensed milk or a tablespoon or two of powdered sugar. Let me know how it was.