Easy Chocolate Ice Cream

With just 10 minutes of work, we made creamy chocolate ice cream without an ice cream machine. Yes, we’re serious. Here’s what we discovered:

Test Kitchen Discoveries


No Machine, No Churning, No Fuss

Follow these steps for chocolate ice cream that’s incredibly easy—and delicious.

1. Skip the double boiler. Start by microwaving the chocolate, coffee, and condensed milk until the chocolate is melted.

2. Skip the ice cream machine. For fluffy texture that mimics churned ice cream, gently fold in whipped cream.

3. Skip the stirring. Simply pour the mixture into a container and freeze for at least six hours.

Easy Chocolate Ice Cream

Makes 1 quart

If you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface before freezing.

1 teaspoon instant coffee  or espresso powder
1 tablespoon hot water
4 ounces bittersweet chocolate , chopped fine
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla extract
Pinch salt
1 1/4 cups heavy cream , cold

1. MELT CHOCOLATE BASE Combine coffee (or espresso) powder and hot water in small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk, and coffee mixture in bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Stir in vanilla and salt. Let cool.

2. MIX AND FREEZE With electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, at least 6 hours or up to 2 weeks. Serve.