Chocolate Gluten Free Ice Cream
This gluten free chocolate ice cream recipe, made with out an ice cream machine and solely 4 easy components, is wealthy, creamy, and clean. Get yours chilling proper now—and add some easy do-it-yourself chocolate syrup, too.
No churn gluten free chocolate gluten free ice cream is made with solely 4 easy components, and no ice cream machine. It is so quick and straightforward, and it tastes like chocolate mousse!
What makes this gluten free chocolate ice cream particular?
There are a whopping 4 components on this recipe: heavy whipping cream, melted chocolate, sweetened condensed milk and Dutch-processed cocoa powder (okay wonderful, plus a pinch of salt however does that actually depend?).
Similar to my no-churn gluten free vanilla ice cream, you continue to do not want an ice cream machine to make it. It is really easy that it is your fundamental dream/nightmare. The do-it-yourself chocolate syrup is a pleasant contact, too. I’ve included the recipe for that under, too.
The primary components
This easy-to-make gluten free chocolate ice cream recipe calls for less than 4 predominant components:
- Heavy whipping cream – This provides the ice cream its creamy, clean texture.
- Melted chocolate – Gives a wealthy chocolate taste and contributes to the velvety mouthfeel.
- Sweetened condensed milk – Provides sweetness and thickness to the ice cream, giving it a scoopable consistency.
- Dutch-processed cocoa powder – Provides a deep, chocolaty style that pairs completely with the melted chocolate. It is different from natural cocoa powder in essential methods.
Every of those components performs a vital position in creating the right no-churn chocolate gluten free ice cream. They’re all important, so please, do not go switching them for different issues!
Non-obligatory components
A pinch of salt can improve the general taste of the ice cream, whereas the do-it-yourself chocolate syrup, made with water, granulated sugar, kosher salt, mild corn syrup, and Dutch-processed cocoa powder, provides an additional contact of decadence to your frozen dessert.
Making the ice cream
Making the ice cream includes whipping the heavy cream, combining it with the Dutch-processed cocoa powder, and refrigerating it. Whereas it cools, you combine the melted chocolate with sweetened condensed milk.
Subsequent, fastidiously fold the chocolate and condensed milk combination into the cooled whipped cream combination. Pour the ultimate combination right into a freezer-safe container, cowl, and freeze for not less than 4 hours.
Making the chocolate syrup
To create the non-compulsory do-it-yourself chocolate syrup, mix water, sugar, salt, and light-weight corn syrup in a saucepan. Carry the combination to a boil, then whisk within the cocoa powder. Cook dinner the syrup till it thickens, then switch it to a heat-safe container for serving or storage.
Does ice cream must be churned?
Let’s discuss no churn versus churned ice cream. I have an ice cream machine (and it solely value about $40, if reminiscence serves). However I simply by no means use it. I can not determine if it is as a result of it solely makes a wee little little bit of ice cream in spite of everything that churning or what.
Possibly it is as a result of I can by no means appear to scrape out the final bits of ice cream from the partitions of the machine with out scratching it. Whether or not it is this chocolate gluten free ice cream and even my dairy-free ice cream, I take into account it a private mission to make it clean and creamy—and not using a machine.
Is chocolate ice cream gluten free?
Sure, most chocolate ice cream is gluten free. Simply be aware of gluten-containing mix-ins and different flavors, and the manufacturing surroundings during which the ice cream is made.
Suggestions for making excellent gluten free chocolate ice cream
Listed here are a couple of suggestions and tips that will help you grasp this no-churn ice cream recipe:
- Be certain that the heavy whipping cream is well-chilled earlier than whipping, as this may assist obtain the specified consistency.
- Be affected person when folding the chocolate combination into the whipped cream. Overmixing can deflate the cream and have an effect on the ultimate texture.
- If you do not have Dutch-processed cocoa powder, you’ll be able to add a tiny pinch of baking soda to pure cocoa powder to neutralize the acidity.
Storage and serving strategies
Correct storage is vital to sustaining the standard and texture of your no-churn gluten free chocolate ice cream. Preserve the ice cream in an hermetic, freezer-safe container to forestall ice crystals from forming and to maintain it contemporary.
While you’re able to serve, enable the ice cream to melt barely at room temperature for about 10 minutes or within the fridge for about quarter-hour to make scooping simpler.
Customizing Your Gluten Free Chocolate Ice Cream
Among the finest issues about this no-churn chocolate gluten free ice cream recipe is its versatility. You’ll be able to simply customise it to fit your preferences or to create new and thrilling flavors. Listed here are some gluten free flavors and concepts to encourage your creativity:
Combine-ins: Add your favourite gluten free mix-ins, comparable to nuts, chocolate chips, and even crushed gluten free cookies, to create a novel and satisfying texture.
Swirls: Create a marbled impact by swirling in peanut butter, caramel, or raspberry sauce earlier than freezing the ice cream.
Dairy-Free: For a dairy-free model, try the associated hyperlink for a dairy-free gluten free no-churn chocolate ice cream recipe offered within the weblog put up.
Toppings: Get artistic along with your toppings! Along with the do-it-yourself chocolate syrup, take into account including whipped cream, contemporary fruit, or gluten free sprinkles for an additional contact of enjoyable.
Can this gluten free chocolate ice cream be made dairy free?
You may make gluten free dairy free chocolate ice cream, however you will want a separate recipe. Make sure you see our recipe for do-it-yourself sweetened condensed milk, which has a dairy free model.
Gluten Free Chocolate Ice Cream | No Churn
This gluten free chocolate ice cream recipe, made with out an ice cream machine and solely 4 easy components, is wealthy, creamy, and clean. Get yours chilling proper now—and add some easy do-it-yourself chocolate syrup, too.
Yield: 1.5 quarts ice cream
Forestall your display from going darkish
Elements
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) mild corn syrup (non-compulsory—retains the sugar within the syrup from crystallizing)
- 6 tablespoons (30 g) unsweetened Dutch-processed cocoa powder (See Recipe Notes)
Directions
Make the ice cream.
-
Within the bowl of a stand mixer fitted with the whisk attachment (or a big bowl with a handheld mixer), place the cream. Beat medium-high velocity till barely stiff peaks kind.
-
Add the cocoa powder to the whipped cream, whisking or beat continuously simply till it’s largely absorbed into the cream.
-
Place the whipped cream within the fridge to sit back.
-
Soften the chopped chocolate within the microwave or in a double boiler (in a heat-safe bowl positioned over a pot of simmering water, ensuring the water doesn’t contact the bowl), stirring often till clean.
-
In a big bowl, combine the melted chocolate with the sweetened condensed milk, and whisk till well-combined and clean.
-
The combination can be comparatively thick. Enable to chill till cool to the contact.
-
Scrape about half of the the whipped cream into the bowl of chocolate and condensed milk, and whisk fastidiously till clean.
-
Add the remaining whipped cream and, utilizing a silicone spatula, fold it in till only a few shiny white streaks stay.
-
Pour the combination right into a 2 quart freezer-safe container with a lid, and clean the highest.
-
Cowl tightly and place within the freezer till agency (not less than 4 hours).
-
Enable to take a seat at room temperature for about 10 minutes or within the fridge for about quarter-hour earlier than serving to make scooping simpler.
Make the chocolate syrup.
-
In a medium-size, heavy-bottom saucepan, place the water, sugar, salt, and non-compulsory corn syrup, and whisk to mix.
-
Place the saucepan over medium-high warmth and produce to a boil. Whisking continuously, add the cocoa powder to the sugar combination and proceed to prepare dinner, whisking vigorously, till the cocoa powder is absorbed into the liquid.
-
Decrease the warmth to medium-low and proceed to prepare dinner, whisking incessantly, till the combination has begun to thicken and coats the again of a spoon, leaving a clear, seen path while you run your finger throughout the syrup on the spoon (about 5 minutes).
-
Take away from the warmth and switch the syrup to a small, heat-safe bowl.
-
Serve heat over the ice cream. Retailer any remaining syrup within the fridge in a sealed bottle or different container.
Notes
Initially revealed on the weblog in 2016. In 2023, textual content sources added.
Gluten Free Chocolate Ice Cream | No Churn
This gluten free chocolate ice cream recipe, made with out an ice cream machine and solely 4 easy components, is wealthy, creamy, and clean. Get yours chilling proper now—and add some easy do-it-yourself chocolate syrup, too.
Yield: 1.5 quarts ice cream
Forestall your display from going darkish
Elements
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) mild corn syrup (non-compulsory—retains the sugar within the syrup from crystallizing)
- 6 tablespoons (30 g) unsweetened Dutch-processed cocoa powder (See Recipe Notes)
Directions
Make the ice cream.
-
Within the bowl of a stand mixer fitted with the whisk attachment (or a big bowl with a handheld mixer), place the cream. Beat medium-high velocity till barely stiff peaks kind.
-
Add the cocoa powder to the whipped cream, whisking or beat continuously simply till it’s largely absorbed into the cream.
-
Place the whipped cream within the fridge to sit back.
-
Soften the chopped chocolate within the microwave or in a double boiler (in a heat-safe bowl positioned over a pot of simmering water, ensuring the water doesn’t contact the bowl), stirring often till clean.
-
In a big bowl, combine the melted chocolate with the sweetened condensed milk, and whisk till well-combined and clean.
-
The combination can be comparatively thick. Enable to chill till cool to the contact.
-
Scrape about half of the the whipped cream into the bowl of chocolate and condensed milk, and whisk fastidiously till clean.
-
Add the remaining whipped cream and, utilizing a silicone spatula, fold it in till only a few shiny white streaks stay.
-
Pour the combination right into a 2 quart freezer-safe container with a lid, and clean the highest.
-
Cowl tightly and place within the freezer till agency (not less than 4 hours).
-
Enable to take a seat at room temperature for about 10 minutes or within the fridge for about quarter-hour earlier than serving to make scooping simpler.
Make the chocolate syrup.
-
In a medium-size, heavy-bottom saucepan, place the water, sugar, salt, and non-compulsory corn syrup, and whisk to mix.
-
Place the saucepan over medium-high warmth and produce to a boil. Whisking continuously, add the cocoa powder to the sugar combination and proceed to prepare dinner, whisking vigorously, till the cocoa powder is absorbed into the liquid.
-
Decrease the warmth to medium-low and proceed to prepare dinner, whisking incessantly, till the combination has begun to thicken and coats the again of a spoon, leaving a clear, seen path while you run your finger throughout the syrup on the spoon (about 5 minutes).
-
Take away from the warmth and switch the syrup to a small, heat-safe bowl.
-
Serve heat over the ice cream. Retailer any remaining syrup within the fridge in a sealed bottle or different container.
Notes
Initially revealed on the weblog in 2016. In 2023, textual content sources added.
