No-Churn Chocolate Ice Cream – a delicious recipe with Heavy Cream, Cinnamon, Cardamom, Anise, u00bc, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add heavy cream, cinnamon, cardamon, star anise, coffee beans, and salt to a saucepan. Bring to a simmer, and once simmering, turn off heat and cover for about 45 minutes to let the aromatics steep.
2
After 45 minutes, strain mixture, reserving the cream and discarding the aromatics. Add cream to a bowl and place in the freezer for about 30 minutes, getting it very cold but not frozen.
3
In a mixer, pour in condensed milk and cocoa powder. Mix on medium speed until cocoa powder is incorporated.
4
Remove the cream from the freezer and pour into the condensed milk, mixing on medium speed for roughly 5 minutes. Mix in vanilla.
5
Pour the mixture into a parchment-paper-lined bread pan and place into the freezer for 5 hours or until you have a solid ice cream. When ready to serve, scoop out and dig in.
6
This ice cream is not only super smooth but also has the best infusion, keeping you trying to guess what those flavors are.
739
kcal
Calories
41
g
Fat
91
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pint Heavy Cream, 1 stick Cinnamon, 3 whole Cardamom Pods, 3 whole Star Anise, and more.
Yes, No-Churn Chocolate Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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