I have a goal for this summer to make lots of ice cream. And with how quick and easy the no-churn variety is to make, I don’t think I’ll have much trouble meeting that goal. Kicking things off is this simplified No-Churn Stracciatella Ice Cream.
If you’re not familiar with stracciatella, it’s simply ice cream with plenty of chocolate shards mixed into it. The word itself is derived from an Italian word which means ripped or torn up. You may be thinking that just means stirring some chopped chocolate into the ice cream, but it’s so much more than that.
You’ve probably had chocolate chip ice cream, which has chocolate chips mixed into it. Stracciatella takes a different approach by adding melted chocolate to partially frozen ice cream. The chocolate hardens quickly when it comes into contact with the cold ice cream. Then you can simply start stirring, and the chocolate will break up into little shards.
Not only does that create a really pretty ice cream, but it also means that you get little bites of chocolate all throughout every bite. And there’s no biting into a big, hard, frozen chocolate chip. Instead, those little bits of chocolate offer plenty of flavor with just a little crunch.
You know that I’m going to tell you to use the best chocolate you can for this ice cream. You’ll get better results from a good chocolate that melts smoothly. I’ve listed it in the recipe as dark chocolate. I tend to prefer semisweet chocolate in this ice cream, but a darker chocolate is good, too. Also, the amount of chocolate you use is a preference thing, too. I usually melt an amount on the higher end of the given range and then add it until I like the amount of chocolate I see in the ice cream.
I have to say that the simple flavors of this ice cream are a big, big winner with Quinn and me. And I’m a huge fan of how quick and easy it is to make. I feel confident that this summer and many summers after this one will feature this No-Churn Stracciatella Ice Cream in heavy rotation.