No-Churn Chocolate Ice Cream

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  • 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

  1. In a large mixing bowl, whip the heavy cream until it reaches soft peaks.
  2. In a separate heatproof bowl, melt the chocolate in the microwave in 30 second intervals until smooth.
  3. Stir the sweetened condensed milk, Karo® Light Corn Syrup, milk, cocoa powder, vanilla, and salt into the melted chocolate.
  4. 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.
  5. Pour into a 9″ x 5″ loaf pan, smoothing the top with a rubber spatula.
  6. Cover the pan with a layer of plastic wrap followed by a layer of aluminum foil. Chill for at least 8 hours or overnight.
  7. Allow the ice cream to thaw for about 20 minutes at room temperature before scooping.

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

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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.