Belgium Chocolate Ice Cream No-Churn

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No-Churn Belgium Chocolate Ice Cream (3 ingredients)

This rich, creamy and decadent Belgium chocolate ice cream is a no-churn chocolate ice cream using 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 light and refreshing meals as possible.

I do what I do best - make as much homemade. The kids will usually have fruit smoothies in the fridge blueberry, banana, mango, 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 Belgium Chocolate Ice Cream

What is your favorite Belgium 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 but 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 Belgium 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.

Let's talk ingredients and substitutes (Save/Pin)

• Chocolate - I am using Godiva Belgium chocolate but there are other Belgium 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.

Useful Tips and Tools

• You can of course whip cream with a whisk. But as you can see for the video I use my hand mixer otherwise I use my stand mixer - just makes it a lot quicker
• Use a Mixing bowl that will be large enough to hold all ingredients.
• A Spatula is a great tool when you need to fold ingredients
• I use a Fork to break the berries - this add color and flavor to the base. 
• As I explained in my post on Tips, you want to use a good Ice cream storage container I love these insulated ice cream tubs and have been using these with great results 

How to make a No-Churn Belgium Chocolate Ice Cream (Save/Pin)

Ingredients

• 250 ml whipping cream  (1 cup) 
• 120 ml condensed milk (1/2 cup)
• 200 grams Belgium chocolate (1 1/2 cups or 8 oz)
• 1/2 tsp instant coffee granules (optional)

Method

• 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

Tips for no-churn chocolate ice cream

Must-Try Tips for Perfect No-Churn Ice cream

No-churn ice cream is a simple, easy and an effortless way to make homemade ice cream. The options are endless, and they are a lot more affordable than store-bought ice creams. The best part? You know what goes in and what you are eating. A no churn ice cream is probably the fastest you can get to making homemade ice cream.

Frequently asked questions?

Can I use regular chocolate instead of Belgium chocolate?

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.

Can I use only cocoa powder instead of chocolate?

You can. However, it will lack that rich chocolate flavor which comes from the cocoa butter present in real chocolate.

What else can I do with this Belgium chocolate ice cream?

You can blend it with milk and make a Belgium chocolate milkshake. Add some cookie for a Belgium chocolate cookie shake.

Can I add nuts to this ice cream?

Yes, you can add walnuts, pecans or cashew butter to this for a wonderfully creamy Chocolate cashew ice cream.

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Homemade Belgium Chocolate Ice Cream (No Churn)

Author: Veena Azmanov

5 from 10 votes

Print Pin Rate

Prep Time: 5 mins

Cook Time: 1 min

4 hrs

Total Time: 4 hrs 6 mins

Calories: 278kcal

$5 - $10

Adjust Servings Here: 8 servings

Description

You won’t believe this rich, creamy and decadent Belgium chocolate ice cream is a no-churn chocolate ice cream. Using only 4 ingredients this has got to be the easiest ice cream recipe.

ADJUST SERVINGS HERE - 8 servings

Ingredients

• 250 ml (1.06 cups) whipping cream 1 cup
• 120 ml (0.51 cups) condensed milk 1/2 cup
• 250 grams (1.43 cups) Belgium chocolate 1 1/2 cups or 8 oz
• 1/2 tsp (1/2 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

Equipment

Hand Mixer

Mixing Bowl Stainless Steel

Whisk

Spatula

Ice Cream container.

Nutrition Information

Nutrition Facts

Homemade Belgium Chocolate Ice Cream (No Churn)

Amount Per Serving

Calories 278 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 12g60%

Cholesterol 43mg14%

Sodium 37mg2%

Potassium 117mg3%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 22g24%

Protein 3g6%

Vitamin A 495IU10%

Vitamin C 0.2mg0%

Calcium 83mg8%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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

About Videos - most recipes has two videos - a quick version & longer detailed version. Sometimes a similar recipe video may be used

Keywords - 5 minutes, ice cream, No Churn Chocolate Ice Cream, No-churn, summer

Did you make this recipe? I'd love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

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