Gluten Free No Churn Chocolate Ice Cream
This Gluten Free No Churn Chocolate Ice Cream is rich, smooth, and ultra-creamy with an intense cocoa flavor in every bite. Made without an ice cream maker or complicated steps, it comes together with just a few simple ingredients
2 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 277 kcal | Sugar | – |
| Carbs | – | Cholesterol | – |
| Protein | – | Sodium | – |
| Fat | – | Fiber | – |
| Sugar | – | ||
| Cholesterol | – | ||
| Sodium | – | ||
| Fiber | – |
Prep Time: 20 min Cook Time: 360 min Total Time: 380 min
https://theglutenfreeaustrian.com/gluten-free-no-churn-chocolate-ice-cream/
Ingredients
50 grams dutch processed cocoa powder
100 grams fresh brewed HOT coffee (See Note)
1 can sweetened condensed milk (14 oz)
1 teaspoons vanilla extract
½ teaspoon kosher salt
2 teaspoons rum (OPTIONAL!)
375 grams heavy whipping cream, cold
Instructions
Line an 8x8-inch baking pan or standard loaf pan with parchment paper and place it in the freezer.
In a small heatproof bowl, whisk together the Dutch-processed cocoa powder and hot coffee until smooth. Let it sit for about 5 minutes to bloom the cocoa powder.
In a separate large bowl, combine the sweetened condensed milk, vanilla extract, kosher salt, and rum (if using). Stir in the bloomed cocoa mixture until fully combined. Chill in the fridge while you whip the cream.
In a stand mixer fitted with the whisk attachment, whip the cold heavy cream on medium speed until stiff peaks form, about 2–3 minutes.
Gently fold the whipped cream into the chocolate mixture in thirds with a spatula until smooth, airy, and fully combined. The mixture should look like a thick mousse - be careful not to overmix.
Transfer to the prepared pan, smooth the top, and cover with plastic wrap or parchment paper.
Freeze for at least 6 hours, or until firm and scoopable.