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
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)
Print Pin RateIngredients
- 250 ml whipping cream 1 cup
- 120 ml condensed milk 1/2 cup
- 250 grams Belgium chocolate 1 1/2 cups or 8 oz
- 1/2 tsp instant coffee granules optional
Conversions – Please switch between Metric & US for more measurement options
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
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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
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Lois Christensen
I do love Godiva as well! Your ice cream recipe looks so delicious.
Veena Azmanov
Me too Lois, Love Godiva chocolate.
Marisa F. Stewart
I’ve got to pick up some Godiva Chocolates. The ice cream looks so good. Did you know that cold and creamy desserts are my weakness? Yes, they are and when you can throw something together that’s this good. Well, I’ve just got to make it. This is one dessert that is perfect for summer!! I’ll make some ahead of time to serve my grandsons when they stop by.
Veena Azmanov
Thanks, Marisa. It sure is one perfect dessert for summer.
Arlene Mobley
No churn ice cream is so easy to make. I love how easy it is to make customized flavors.
Veena Azmanov
Absolutely, Alrene. So easy to customize.
Jolina
Do you mind sending some of that 44C weather my way?? It’s still a little chilly here even though they ALWAYS say expect it to get warmer. I’d eat this chocolate ice cream in the middle of the winter though. So good!!
Veena Azmanov
I wish Jolina. We have very hot summers. Getting out of the house feels like stepping into the oven.
Denise
Not only easy to make, it looks incredibly creamy and satisfying! Love this!
Veena Azmanov
It is very creamy Denise. I hope you try it.
Gloria
Homemade ice cream is the best. This sounds so delicious. Great for making ice cream cones for the kids on a nice summer day.
Veena Azmanov
Thank you, Gloria. Yes, perfect for summer cones.
kim
What a great recipe! I love how easy and delicious this is!
Veena Azmanov
Thank you, Kim
Adrianne
I can’t believe this chocolate ice-cream is no churn Veena when it looks so delicious!! You make such great recipes, I love seeing them all and following along. Cheers to another great recipe!
Veena Azmanov
Thanks, Adrianne. Yes, it’s so delicious. Thank you so much
Sara
No churn! OMG this is the chocolate ice cream recipe I have been searching for. It looks so decadent and delicious.
Veena Azmanov
Thank you, Sara. I think you will love this.
Tayo Oredola
This looks so good! Summer is here and I’m always hunting for a great ice cream recipe. I know you said substituting with cocoa will make it lose some flavor but I don’t mind since I’m a low carber. I’ll let you know how it turns out. Thanks for sharing!
Veena Azmanov
Absolutely, Tayo. Summer is here and really hot this year. yes, please let me know how it turns out.
Natalie
I love homemade ice cream! Looks so delicious and perfect on hot summer days!
Veena Azmanov
Me too Natalie. I hope you enjoy this one.