Black Cocoa Ice Cream
Easy no-churn ice cream made with black cocoa for that rich, Oreo-like, chocolate flavor.
What is the Difference Between Churn and No-churn Ice Cream?
Churned ice cream, made traditionally, involves an ice cream maker that simultaneously freezes and churns the mixture, incorporating air and preventing large ice crystal formation, resulting in a smooth texture.
While no-churn ice cream, eliminates the need for an ice cream maker by incorporating air with whipped cream and an extra creamy consistency from the condensed milk. The result is usually a denser, creamier ice cream with a smooth texture.
I have a ton of recipes using this sweetened condensed milk base because it’s SO EASY and customizable. I used this black cocoa ice cream to make a fun Marbled Ice Cream with a dulce de leche base instead of sweetened condensed milk.
If you’re more into traditional chocolate, I have a fabulous Dark Chocolate Ice Cream and you could even swirl marshmallow fluff into this black cocoa version, like I did in my Chocolate Marshmallow Ice Cream or use this to make an Ice Cream Sandwich (with my black cocoa cake!).
How To Make Black Cocoa Ice Cream
No-churn ice cream is quite literally one of the simplest recipes to make at home. You just whip some heavy cream and add the sweetened condensed milk, followed by any flavorings and then freeze overnight.
Ingredients & Substitutions
- Sweetened Condensed Milk: this is what sweetens the ice cream, makes it super creamy and gives flavor.
- This cannot be replaced for something like sugar, as it’s what makes this ice cream possible as a no-churn. I found that using other sweeteners made the ice cream crystallize.
- There is a vegan version made from oat milk that may work but I have not tested it.
- Heavy Whipping Cream: this gets whipped into fresh whipped cream and makes the ice cream super light and fluffy
- To make this dairy free, use coconut cream, it may alter the flavor a little though.
- Vanilla: I add a little vanilla bean paste to the ice cream for a little extra flavor. Vanilla extract or vanilla beans from a pod also work fine.
- Coffee: You’ll need 4 ounces of hot espresso or hot water to bloom the black cocoa. If you don’t have an espresso machine, water also works. You can add 1-2 Tbsp of espresso powder to it if you want but you really don’t taste the coffee much so that’s optional.
- Black Cocoa: I love black cocoa powder, this one is my favorite one but I’ve tried many brands and they work fine as well.
- Salt: I find this no-churn ice cream base a little too sweet so I also add in a pinch of fine sea salt. For this recipe, I LOVE salted caramel and salted chocolate so I put a hefty pinch of flakey sea salt on top of my serving.
Step-by-Step Instructions
- Dissolve the black cocoa in the hot espresso (or water). Set aside to cool or refrigerate for a little after it’s dissolved.
- Mix heavy whipping cream in a stand mixer until it thickens and then forms stiff peaks.
- Add sweetened condensed milk, vanilla bean paste, and salt beating until it’s fully combined.
- Spread the ice cream into a deep pan & freeze – cover with a lid, foil or plastic wrap and freeze for at least 8 hours or overnight.
Frequently Asked Questions
I just used hot espresso to bloom the cocoa powder – I was afraid adding that much cocoa powder to a whipped cream ice cream would make it a little grainy feeling so I wanted to dissolve it in some hot water. I used espresso for more flavor but hot water works fine. You can add a little espresso powder to it if you want as well but it’s not necessary.
I haven’t tested it myself so I can’t say for sure but there is coconut cream and dairy free sweetened condensed milk (like oatmilk) that you could technically caramelize.
This no-churn ice cream does not require an ice cream machine.
Yesss, you can make this as instructed and then just churn it.
How To Store Black Cocoa Ice Cream
Make sure the ice cream is fully covered with plastic wrap or a container with a lid and freeze for at least 8 hours. Ice cream keeps well in the freezer for a few weeks.
Thanks so much for reading today’s post, if you have any questions just comment down below.
If you liked this black cocoa ice cream, I would love it if you left me a 5-star rating or a review.
As always, have a blessed day and happy baking!
Love, B
