Easy Chocolate Ice Cream Recipe

This easy chocolate ice cream is creamy, sweet, and ready to freeze in minutes. The condensed milk base means no eggs, no cooking, and no fuss. I made this in the Cuisinart Freeze Wand, which transforms frozen ingredients into scoopable ice cream almost instantly, but you can use a regular ice cream maker or even the no-churn method. Cocoa creates a rich chocolate flavour whilst the condensed milk adds natural sweetness and silky texture. Add roasted hazelnuts for crunch or customise with your favourite mix-ins.

KEY TAKEAWAYS

• Quick chocolate ice cream using condensed milk base
• Egg-free formula with just 6 ingredients
• Works with Cuisinart Freeze Wand or regular ice cream maker
• Makes 1 serving (250ml) or easily scaled up
• Customize with your choice of mix-ins
• Freezes well for make-ahead convenience

Why This Chocolate Ice Cream Works

The condensed milk base is the secret to easy homemade ice cream. Condensed milk contains sugar and milk solids that prevent ice crystals from forming, creating smooth, scoopable texture without eggs or cooking custard. This formula works because the fat from cream, sweetness from condensed milk, and cocoa powder create a balanced ice cream that stays creamy even when frozen solid.

The Cuisinart Freeze Wand takes this simple base and churns it directly in individual serving tubs. You freeze the mixture overnight, then the wand’s spinning blade aerates and softens it into proper ice cream texture in about 2 minutes. Each person can customize their own tub with different mix-ins. The small batch size (250ml per tub) means you make exactly what you need without storing large quantities.

If you don’t have a Freeze Wand, this formula works perfectly in regular ice cream makers or as a no-churn recipe. The ratios remain the same regardless of method.

Making Chocolate Ice Cream with the Cuisinart Freeze Wand

The Freeze Wand is different from traditional ice cream makers. Instead of pre-freezing a bowl and churning a liquid mixture for 20-30 minutes, you freeze your prepared mixture in small tubs, then use the wand to spin it into firm ice cream or soft-serve consistency in minutes.

Here’s how it works: Mix your chocolate base (takes 5 minutes), pour it into the provided tub up to the fill line, and freeze it overnight. When ready to eat, let the frozen tub sit at room temperature for about 5 minutes to soften slightly. Insert the wand, press the button, and it spins automatically 2-3 times. Check the texture, scrape the sides if needed, and spin again. If you prefer a soft serve consistency, you can add a teaspoon or two and churn until it softens. Once smooth, switch to the mix-in function and add your hazelnuts or other toppings. The entire spinning process takes about 2 minutes.

The wand comes with three tubs, so each person chooses their own flavour and mix-ins. One person wants chocolate with hazelnuts, another wants vanilla with cookie pieces, someone else wants a protein-packed breakfast version. Everyone gets exactly what they want without making three separate batches.

The compact tubs store easily in the freezer. If you can’t finish your portion, refreeze it and spin again next time. The texture stays good because the condensed milk base resists ice crystals.

Alternative Methods and Variations

Regular Ice Cream Maker: Scale this recipe to fit your machine’s capacity (usually 1-1.5 litres). Multiply all ingredients by 4-6 depending on size. Mix the base as directed, chill in the fridge for 2 hours, then churn in your pre-frozen ice cream maker bowl according to manufacturer instructions (usually 20-25 minutes). Transfer to a container and freeze for 2-4 hours until firm. Add mix-ins during the last 5 minutes of churning.

No-Churn Method (using a food processor): Make the recipe as directed, scaling up at least 3-4 times. Pour the base into a Ziploc bag and lay it flat on a baking sheet. Freeze until solid. Break the solid base into shards and process it in a powerful food processor until you reach the desired consistency. Find more details in this recipe for 3-ingredient, no-churn vegan chocolate ice cream.

Hand-Churn Method: Freeze the base in a shallow metal pan. After 45 minutes, scrape with a fork to break up ice crystals. Repeat every 30 minutes for 3-4 hours, vigorously mixing each time. This creates a granita-like texture that becomes creamier as you continue breaking up crystals. Labour-intensive but works without any equipment.

Flavour Variations: Add 1 tsp instant coffee to the cocoa/hot water mixture (ensure it’s dissolved) for a mocha ice cream flavour. Add 1 teaspoon peppermint extract for mint chocolate. Swirl in 2 tablespoons dulce de leche or salted caramel after freezing and spinning. Replace hazelnuts with crushed Oreos, chopped chocolate, or caramel pieces. Add a tablespoon of smooth peanut butter to the mixture after processing for a chocolate peanut flavour.

FAQ’S ABOUT THE CUISINART FREEZE WAND

How does the Cuisinart Freeze Wand work? The Freeze Wand is a handheld ice cream maker that churns pre-frozen mixtures directly in individual serving tubs. You freeze your prepared ice cream base overnight, then the wand’s spinning blade aerates and softens it into scoopable texture in about 2 minutes. Unlike traditional ice cream makers that churn liquid mixture in a frozen bowl, the wand works on already-frozen ingredients.

How long does it take to make ice cream with the Freeze Wand? The mixture needs to freeze solid overnight (8-12 hours). Once frozen, the actual churning takes 2-3 minutes. Let the frozen tub sit at room temperature for 5 minutes before spinning to soften slightly. The entire process from freezer to eating takes about 7-10 minutes.

Can you refreeze ice cream made with the Freeze Wand? Yes. If you don’t finish your portion, simply put the lid back on the tub and refreeze. When you want ice cream again, let it sit for 5 minutes, then spin with the wand. The condensed milk base stays creamy through multiple freeze-thaw cycles. This is one of the wand’s best features compared to store-bought ice cream.

What’s the difference between the 5 settings on the Freeze Wand? The wand has settings for ice cream (standard firmness), gelato (denser texture), milkshake (thinner, drinkable), sorbet (for fruit-based mixtures), and slushie (icy texture for frozen drinks). Each setting adjusts spinning speed and duration. For this chocolate ice cream, use the standard ice cream setting.

How many servings does each Freeze Wand tub make? Each tub holds 250ml, which is one generous serving or two smaller servings. The wand comes with three tubs, so you can make three different flavours simultaneously. For families, you may want to make multiple tubs of the same flavour or let everyone customize their own.

Do you need to pre-freeze the Freeze Wand? No. Unlike traditional ice cream makers where you pre-freeze the bowl for 12-24 hours, the Freeze Wand itself doesn’t need freezing. Only the tubs with your ice cream mixture need to freeze. This means you can make ice cream whenever you want without planning a day ahead for the machine.

Can you make dairy-free ice cream with the Freeze Wand? Yes. Replace the cream and milk with coconut cream and coconut milk, and use dairy-free condensed coconut milk. The wand works with any base that freezes solid. Sorbets made with fruit puree and sugar syrup work perfectly too.

Shop the Cuisinart Freeze Wand: Yuppiechef

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My Best Ice Cream Recipes

3-Ingredient, No-Churn, Vegan Chocolate Ice Cream

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