This no-churn stracciatella ice cream is a summer dream. Creamy vanilla swirled with delicate shards of dark chocolate. It’s quick, easy, and no ice cream maker required!
Stracciatella might sound fancy, but it’s really just a simple (and stunning!) spin on chocolate chip ice cream. The name comes from the Italian word for “shredded,” and that’s exactly what happens when you drizzle melted chocolate into partially frozen ice cream! It hardens instantly and breaks into little flakes with a quick stir.
The result? Chocolate in every bite without the hard chunks you get from chips. Just smooth, creamy vanilla and bits of chocolate that melt on your tongue with a gentle crunch.
Why You’ll Love This Stracciatella Ice Cream Recipe
- No machine needed. No planning ahead, no frozen insert, no stress.
- Chocolate in every bite. Melted chocolate + cold ice cream = magic.
- Fast and flexible. Just a few ingredients and a simple method, plus it’s easy to tweak the chocolate to your taste.
What You’ll Need
Full measurements and instructions are in the recipe card below.
- Sweetened condensed milk – Adds sweetness and creaminess with no extra sugar needed.
- Vanilla extract – Go for good quality to let the flavor shine, or try vanilla bean paste for extra richness.
- Salt – Just a pinch to balance the sweetness.
- Heavy cream – No substitutes here! This gives the ice cream its signature texture.
- Dark chocolate – Use the good stuff that melts smoothly. Chopped bars work best, as chocolate chips usually have stabilizers in them that keep them from melting as smoothly.
How to Make No-Churn Stracciatella Ice Cream
Prep your pan. Place a metal loaf pan in the freezer while you mix.
Mix the base. Whisk condensed milk, vanilla, and salt in a large bowl.
Whip the cream. Beat until stiff peaks form.
Combine. Fold a scoop of the whipped cream into the milk mixture, then fold that into the rest of the whipped cream.
Freeze. Transfer to your chilled pan, cover, and freeze for 2 hours.
Add the chocolate. Melt chocolate, then drizzle it over the partially frozen ice cream. Stir to create those signature chocolate shards. Top with more melted chocolate if you like.
Freeze again. Cover and freeze for another 3 hours, or until scoopable.
Tips for Success
- Watch for stiff peaks. Your whipped cream should stand tall without drooping.
- Add chocolate your way. Start with the low end of the suggested amount and add more if you want it extra chocolatey.
- Use a zip-top bag. Snip the corner and drizzle melted chocolate over the surface in batches. Stir and repeat until you’re happy with the distribution of chocolate.
- Get the perfect scoop. For easier scooping, let the ice cream sit at room temperature for 5 to 10 minutes before serving.
Recipe FAQs
Can I use milk chocolate instead of dark chocolate?
Absolutely. Milk chocolate will make the ice cream a bit sweeter and milder in flavor. Just be sure to use a high-quality chocolate bar that melts smoothly.
Can I use chocolate chips?
I don’t recommend it. Chocolate chips often contain stabilizers that prevent smooth melting, which can affect the texture of the chocolate shards.
Can I use an ice cream maker instead?
You could, but it’s not necessary. This recipe is designed to be no-churn and turns out beautifully creamy without a machine.
Simple Variations
Want to switch things up? Try one of these easy twists:
- Mocha stracciatella: Stir a pinch of instant espresso powder into the melted chocolate.
- Chocolate swirl: For a softer, fudge-like texture instead of chocolate shards, swirl in chocolate syrup after partially freezing the ice cream.
- Flavor the base: Add almond extract or a splash of liqueur (like amaretto or Frangelico) with the vanilla for a flavor boost.
Serving Ideas
This ice cream is great by the scoop, but it also shines in dessert pairings:
- Build a brownie sundae dream with a rich favorite like dark cocoa powder brownies
- Sandwich between cookies for a decadent ice cream sandwich (I like chocolate chip and chocolate-chocolate chip!)
- Top a slice of chocolate loaf cake or another favorite cake
How to Store
Keep your ice cream in an airtight container in the freezer for up to 2 weeks. (Though it probably won’t last that long!)
Easy, Elegant, and Full of Flavor
This no-churn stracciatella ice cream proves that you don’t need fancy tools or complicated steps to make a show-stopping dessert. It’s rich, creamy, and filled with just the right amount of chocolate in every bite.
More No-Churn Ice Cream Recipes
No-Churn Stracciatella Ice Cream
Ingredients
- 14 ounces (397 g) sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups (240 ml) heavy cream
- 3 to 4 ounces (85 to 113 g) dark chocolate, about 1/2 to 2/3 cup
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Instructions
- Place a 9"x 5"x 3" metal loaf pan or other freezer-safe container of comparable volume in the freezer.
- Whisk together the condensed milk, vanilla, and salt in a large bowl.
- Place the cream in a separate bowl. Use an electric mixer with a whisk attachment to whip the cream at medium-high speed until firm peaks form.
- Fold about 1 cup of the whipped cream into the condensed milk mixture. Transfer that mixture to the whipped cream, and gently fold until combined.
- Transfer the mixture to the chilled loaf pan, and cover tightly. Freeze for 2 hours.
- Place the chocolate in a microwave-safe bowl. Heat at half-power in 30-second increments until the chocolate melts when stirred. Stir until smooth.
- Drizzle the chocolate over the partially frozen ice cream. The chocolate should harden quickly. Stir into the ice cream, breaking the chocolate into small shards.**
- Cover and return to the freezer for 3 hours, or until the ice cream has a scoopable texture.
One Comment on “No-Churn Stracciatella Ice Cream”
I LOVE stracciatella, and I am currently obsessed with no-churn ice cream. This looks so delicious!