I have had a love affair with chocolate for as long as I can remember, starting with chocolate milk as a child, and ending up with the flourless double-chocolate cookies that I currently eat as a bedtime snack each night. But ice cream comes in a close second as a fave dessert, and combining the two? Dessert heaven! So this Melt-In-Your-Mouth Chocolate Ripple Ice Cream? Mama’s a happy camper! I love that there are only 5 ingredients — and no preservatives! — in this recipe, and that you don’t even need an ice cream machine. It’s the easiest (and tastiest!) way to beat the summer heat!
I love chocolate chunk ice cream, but sometimes I get tired of having to chomp on the chocolate, when I’d like it to be as smooth and melty as the ice cream. So, I combined homemade chocolate shell with my basic no churn ice cream recipe, and voila — this chocolate ripple melts in your mouth!
Homemade chocolate shell is just chocolate chips and coconut oil. Liquid at room temperature, but solid at colder temperatures. The more coconut oil you add to your chocolate when creating the chocolate shell, the easier the chocolate will melt in your mouth when it’s in the ice cream. With this homemade chocolate shell, I think I’ve found the happy medium between crunchy and melty chocolate, but if you like softer chocolate, be sure to add more coconut oil.
- 1 c. chocolate chips
- 1/3 c. + 2 tbsp. coconut oil
- 1 c. whipping cream
- 1/2 can condensed milk
- 1 tsp. vanilla extract
- Place chocolate chips and chocolate oil in a microwave safe bowl, and microwave for 1 minute, stirring at 30 second intervals. Let cool, and you'll have homemade chocolate shell!
- In a chilled bowl, whip cream until stiff peaks form (a chilled bowl, a chilled beater, and chilled cream will cut the time to whip in half).
- Stir in vanilla extract and condensed milk until thoroughly mixed.
- In freezer-safe container (a plastic container or even a metal loaf pan), scoop a few spoons of the cream mixture, and then *lightly* drizzle some of the chocolate shell over top. Top with more cream mixture, and then more chocolate shell, until all the cream mixture is gone.
- Freeze for at least 4 hours or until solid.
- Scoop and enjoy!
This recipe makes more chocolate shell than you'll need. The leftover chocolate shell will keep in the fridge well for months, or you could use it to coat the inside of sugar cones, a la the classic ice cream treat. Lots of options!
Since this recipe will give you leftover chocolate shell, I haven't calculated the calories. You know it's going to be high, what with the whipping cream, condensed milk, and chocolate, so tbh, do you even want to know the calorie count? Moderation, m'dears! (Or not. I certainly don't practice moderation when it comes to ice cream! I mean...ice cream!)
As with a lot of my recipes, you can easily customize it! Why not add in chunks of gluten-free brownies? Or a few bite-sized scoops of homemade egg-free cookie dough? Oh, the delicious possibilities! I’m currently contemplating adding a swirl of homemade raspberry jam, but that’ll have to wait until I finish the current batch of ice cream in my freezer, a lemon & vanilla ice cream that I whipped up today. Oh ice cream, I truly would scream for you!
If you make this Melt-In-Your-Mouth Chocolate Ripple Ice Cream, let me know what you think of it! Doesn’t it taste extra tasty knowing that it’s preservative-free? And so easy to make, too! Which just means you’ll have time to whip up another batch!
Next Post: So many options to choose from. Lemon Basil Iced Tea? Curried Chilled Cream of Squash Soup? Or something else? Mmm…food!