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

  • 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.

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.