This is one of my favorite no churn recipes (no churn is a term for an ice cream recipe that doesn't need an ice cream maker) and one I often get out when teaching people to make ice cream for the first time. It's super simple to make but has some flavor complexity in that there's two different types of chocolate and two different types of mixins. I used this recipe from Personally Andrea which is spot on.
Yield ~ 1.5 litres / 1.5 quarts
Prep time: 30 mins + 6+ hours freezing
Ready to get serious about your ice cream making?
The 'no churn' method is great for occasional batches but if you want to get serious about your ice cream making I suggest you invest in an ice cream maker designed for home use.
The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.
Find the method at the author's blog: http://www.personallyandrea.com/2016/05/double-chocolate-almond-no-churn-ice_18.html
- The different texture between the chocolate base and the chocolate chips is enough to diversify the flavors, even if the types of chocolate used are the same. However, you might try going with a darker chocolate for the chips to create more of a contrast.
- Be wary with your chocolate chips as larger chips and/or those that are designed for use in biscuits (cookies) tend to freezer into little rock hard nubs which are hard to chew and don't release their flavor readily. Consider smaller bits or create your own stracciatella pieces/flakes
- I often put a full 395g (14oz) can of sweetened condensed milk and I like that flavor but then again I'm a bit of a sweet tooth