No-churn 5-Star Ice Cream
This 5-star ice cream is made with a simple, 3-ingredient no-churn chocolate base and a delicious caramel swirl, and comes together in under 30 minutes!
Equipment
- Electric mixer with whisk attachment
- Saucepan
- Silicone spatula
Ingredients
Chocolate Ice Cream
- 200 ml liquid whipping cream/heavy cream
- 160 ml condensed milk
- 15 grams cocoa powder sifted
- 38 grams 1 bar 5-star chocolate
- 1 bar 5-star chocolate optional for topping
Salted Caramel
- 200 grams granulated white sugar
- 90 grams unsalted butter
- 120 ml liquid whipping cream/heavy cream
- 1/4 th tsp salt
Instructions
Caramel Sauce
- Place the sugar in a heavy-bottomed saucepan over medium heat. Stir frequently with a silicone spatula to ensure the sugar melts evenly and doesn’t burn.
- Once fully melted and deep amber in color, add the butter and whisk it in until smooth. Let the mixture simmer for about 2 minutes on low heat to deepen the flavor.
- Carefully pour in the liquid cream and whisk again to combine. Cook the sauce for another 1–2 minutes, just until everything is well blended—avoid cooking it any longer or the caramel may thicken too much as it cools.
- Remove from heat, stir in a pinch of salt, and set it aside to cool completely before using.
Chocolate Ice Cream
- Whip the cold liquid cream in a mixing bowl until it reaches soft peaks.
- Add the sweetened condensed milk along with sifted cocoa powder. Whisk everything together until the mixture becomes thick and airy, which should take around 2 minutes. Be careful not to overwhip, as that can cause the cream to curdle.
- Gently fold in finely chopped 5-Star chocolate using a spatula.
- Spoon the ice cream into your container of choice. Add a few dollops of the cooled caramel sauce on top, then create swirls using an offset spatula. Feel free to adjust the amount of caramel based on how rich you want the flavor to be.
- Finish by scattering a few more pieces of 5-Star chocolate on top, then freeze the ice cream for at least 8 hours, or until completely set.
Notes
Storage:
This ice cream can be stored in the freezer, covered, for up to 3 months.
Make Ahead:
The caramel sauce can be made in advance and stored in the fridge for up to 1 week.
Tips & Tricks:
- Use a heavy-bottomed pan for the caramel: This helps distribute heat evenly and prevents the sugar from burning before it melts.
- Watch the caramel closely: The sugar goes from golden to burnt very quickly. As soon as it turns a deep amber, it’s time to add the butter.
- Let the caramel cool fully: If it's too warm when you swirl it into the ice cream, it can melt the whipped mixture and affect the texture.
- Whip the cream to soft peaks only: Overwhipping the cream can cause it to split when mixed with the other ingredients. Soft peaks give the ice cream a smooth and airy texture.
- Sift the cocoa powder: Sifting helps avoid lumps and ensures your chocolate flavor is evenly distributed throughout the ice cream.
- Chop the 5-Star chocolate finely: Smaller pieces mix better into the ice cream and create that iconic gooey-caramel texture in every bite.
- Freeze for at least 8 hours (or overnight): This ensures the ice cream sets properly and scoops out beautifully. Patience pays off!