No-Churn Chocolate Ice Cream - Karo

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No-Churn Chocolate Ice Cream

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Yield: 1 quart
Prep Time: 0:10
Chill Time: 8 hours

Ingredients

2 cups heavy cream, cold from the refrigerator
4 ounces semisweet chocolate, chopped
14 ounces sweetened condensed milk
1/4 cup Karo^® Light Corn Syrup
1/4 cup milk
1/4 cup cocoa powder
2 teaspoons vanilla
Pinch of salt

Directions

In a large mixing bowl, whip the heavy cream until it reaches soft peaks.
In a separate heatproof bowl, melt the chocolate in the microwave in 30 second intervals until smooth.
Stir the sweetened condensed milk, Karo^® Light Corn Syrup, milk, cocoa powder, vanilla, and salt into the melted chocolate.
While mixing on low speed, slowly pour the chocolate mixture into the heavy cream. Once all of the chocolate mixture is added, switch to a rubber spatula and fold the ice cream base together.
Pour into a 9″ x 5″ loaf pan, smoothing the top with a rubber spatula.
Cover the pan with a layer of plastic wrap followed by a layer of aluminum foil. Chill for at least 8 hours or overnight.
Allow the ice cream to thaw for about 20 minutes at room temperature before scooping.

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Corn Syrup

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Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

print image

No-Churn Chocolate Ice Cream

Yield: 1 quart
Prep Time: 10 minutes
Chill Time: 8 hours

Ingredients

2 cups heavy cream, cold from the refrigerator
4 ounces semisweet chocolate, chopped
14 ounces sweetened condensed milk
1/4 cup Karo® Light Corn Syrup
1/4 cup milk
1/4 cup cocoa powder
2 teaspoons vanilla
Pinch of salt

Directions

In a large mixing bowl, whip the heavy cream until it reaches soft peaks.
In a separate heatproof bowl, melt the chocolate in the microwave in 30 second intervals until smooth.
Stir the sweetened condensed milk, Karo^® Light Corn Syrup, milk, cocoa powder, vanilla, and salt into the melted chocolate.
While mixing on low speed, slowly pour the chocolate mixture into the heavy cream. Once all of the chocolate mixture is added, switch to a rubber spatula and fold the ice cream base together.
Pour into a 9″ x 5″ loaf pan, smoothing the top with a rubber spatula.
Cover the pan with a layer of plastic wrap followed by a layer of aluminum foil. Chill for at least 8 hours or overnight.
Allow the ice cream to thaw for about 20 minutes at room temperature before scooping.