Days are getting warmer around here and that means that I need to eat some delicious ice cream. I don’t own an ice cream machine, but the food news is that you don’t need one to make amazing stracciatella ice cream. The result is soft, airy and without ice crystals.
For this Stracciatella ice cream, I used 64% cacao chocolate. You can also use darker or lighter chocolate if you prefer, or even go for milk chocolate. Use good quality chocolate for this recipe because you’ll feel the taste and texture of the chocolate as the vanilla ice cream melts away in your mouth.
The key to this kind of no-churn ice creams is to use condensed milk and whipped cream. The condensed milk has anti-freezing properties which keeps ice crystals from forming. On the other hand, the whipped cream adds air to the ice cream so that it’s not a solid block but rather melts in your mouth. Don’t forget that on the blog there’s an ice cream section; go have a stroll in case you want to make another one <3.
For the chocolate bits, it’s best to chop the chocolate using a knife. If you were to use a food processor instead, the friction will melt the tiny pieces of chocolate. Also, try to avoid touching the chocolate as you chop it, and place it in the freezer as soon as you’re done chopping, just in case. This is especially considering the tiniest powder-like bits that easily melt with the tiniest bit of heat.
No-Churn Stracciatella Ice Cream
- 400 g condensed milk
- 1 tsp vanilla extract
- 500 ml whipping cream
- 150 g dark chocolate I used 64% cacao
Mix the vanilla extract with the condensed milk.
Chop the dark chocolate with a knife until very very small. Don't do this using a food processor or the friction will melt the chocolate. Place in the freezer while we whip the cream.
Whip the cream up until fluffy and you can form medium peaks.
Mix ⅓ of the whipped cream with the condensed milk. Then add the rest and fold it in using a spatula.
Add the chocolate and mix it in.
Pour the mix into a freezer-safe container for at least 8 hours.