No-Churn Stracciatella Ice Cream

overhead view of stracciatella ice cream in a metal pan with three scoops on top

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No-Churn Stracciatella Ice Cream

Yield: 10 servings

Prep Time: 15

Additional Time: 5

Total Time: 5 15

This easy no-churn stracciatella ice cream starts with a simple vanilla base and gets a delicious upgrade from ribbons of melted dark chocolate. The chocolate hardens on contact and breaks into little shards, giving you plenty of flavor and texture in every bite. No ice cream maker needed!

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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

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.

Video

Notes

*Chocolate: Use a good-quality dark chocolate bar that melts smoothly. Avoid chocolate chips, which may not melt evenly due to added stabilizers. I've listed a range for the chocolate so you can adjust to your tastes.

**Chocolate technique: For easier drizzling, transfer the melted chocolate to a zip-top bag, snip a small corner, and drizzle in batches, stirring between additions.

Serving tip: Let the ice cream sit at room temperature for 5 to 10 minutes before scooping for the best texture.

Storage: Keep tightly covered in the freezer for up to 2 weeks.

Author: Jennifer McHenry

Course: ice cream

Cuisine: American

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