If you have a sweet tooth, today’s your lucky day. I’ve never thought of making my own ice cream at home until the Circuit Breaker and quite frankly, I think it’s because I’m way too lazy and would rather have my ice cream prepared by others. After visiting the standalone ice cream shop, Ice Cream Frenzy, at West Coast, I was inspired to create my very own ice cream flavours at home.
Because I’m just a novice ice cream maker without a churner, I scoured the Internet for easy recipes to get the job done. I’ve always been curious as to how hot chocolate would taste in ice cream, so I decided to get to work and whip up a super easy no-churn ice cream recipe.
Having hot chocolate on a rainy day has always been one of the simple, most enjoyable and satisfying experiences I could ask for in Singapore (seeing as we don’t have winter here). Without further ado, this was how I made my simple 4-ingredient no-churn hot chocolate ice cream from the comfort of my own kitchen.
- 3 cups of whipping cream
- 1 can of sweetened condensed milk
- 3 hot chocolate packets
- Mini marshmallows (optional)
- Stand mixer
Preparation time: 10 minutes; Freezing time: 6 hours
Feeds five to ten
- Beat the heavy cream in your stand mixer until you form stiff peaks. Make sure when you overturn the bowl, the cream still sits in it.
- Fold in the sweetened condensed milk, hot chocolate and mini marshmallows carefully with the spatula until well-mixed.
- Transfer the mixture into your container and top it off with additional marshmallows, if you please.
- Freeze the mixture for 6 hours or until it becomes firm.
- Leave the ice cream out for about 10 minutes to soften before serving.
- Top it off with ice cream toppings of your choice.
Recipe (In Pictures)
Step 1: Prepare all your ingredients beforehand to ensure a smoother cooking experience.
Step 2: Beat the heavy cream in your stand mixer until you form stiff peaks. To determine this, just ensure that when you overturn the bowl, none of the cream trickles out.
This step is crucial in determining the texture of your ice cream.
Step 3: Fold in the sweetened condensed milk, hot chocolate and mini marshmallows.
Make sure that it’s all well-mixed and free of hot chocolate clumps.
Step 4: Transfer the mixture into a container and top it off with extra mini marshmallows if you wish.
Step 5: Freeze the mixture for 6 hours or until it becomes firm. To be safe, I froze mine overnight.
Step 6: Before serving, leave it out for around 10 minutes for it to soften. Add ice cream toppings like chocolate or maple syrup and almonds if you wish.
Voilà! An easy recipe for some delicious dessert you can whip up at home, in no time. The pictures I took didn’t do the ice cream justice, because with Singapore’s hot weather, the ice cream melted pretty easily.
Taste-wise, I was blown away. I could taste the richness of the hot chocolate, and I found that the integration of it in ice cream was pretty cool. The texture of the dessert was also spot on—I would never have guessed this was made without an ice-cream churner. I have to admit that it was a little too sweet for my liking, so if you’re looking forward to making this recipe, I would suggest toning down on the sweetened condensed milk a notch. Personally, I reckon ¾ of the can would have sufficed.
Do note that I also used medium-sized marshmallows, and I found it harder to scoop from the tin due to its gooey nature. You might want to purchase mini-marshmallows for this dessert to make your experience easier. To reduce the overall sweetness of the dessert, you can also opt for sugar-free marshmallows.
The best thing about this recipe is how you can change it up as you please with different powdered beverages! If you prefer MILO-flavoured ice cream, feel free to swap the hot chocolate out for MILO powder. The same goes for Horlicks, and so on.
If you’re looking to draw further inspiration in making other dishes, do check out our collection of stay-home recipes to find something that’s more up your alley. Happy cooking!
Expected Damage: S$10 per portion