No-Churn Stracciatella Ice Cream made with cream, condensed milk, vanilla seeds and dark chocolate, an indulgent Italian ice cream recipe. It's extremely easy to make with only 4 ingredients, and it's pretty much failproof. A family-favourite ice cream that can be enjoyed all year round.
Look at that scrumptious ice cream! It's hard to believe that is 100% homemade with only 4 easily-available ingredients and 0 effort to make! Plus, no need for an ice cream maker, this no churn stracciatella ice cream has the creamiest texture you can possibly wish for!
Forget about shop-bought ice creams or gelatos that are made with hundreds of dodgy ingredients, I am showing you how to make the simplest ice cream that doesn't turn into icicles in the freezer, but it keeps it's smooth and creamy texture all the way.
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What is stracciatella ice cream?
The Italian stracciatella literally means rags or shards, and it can refer to 3 different kinds of food: eggs, cheese and gelato / ice cream.
The ice cream is milk-based with a hint of vanilla and strands of drizzled chocolate stirred through it. As the melted chocolate hits the cold ice cream, it turns into little shards, hence the name.
My take on the classic ice cream recipe couldn't be simpler: no melted chocolate, but instead it's roughly chopped for a good crunch and no-churn, for a speedy, but equally scrumptious ice cream.
Ingredients used
- double cream - or heavy cream, whipping cream - as double cream is the most popular in the UK, I tend to use it for a lot of recipes that would otherwise use whipping cream, but you get the same texture
- condensed milk - make sure it's sweetened, so there is no need to added refined sugar
- vanilla pod - the vanilla seeds add a delicate hint of vanilla to the ice cream, rather than an overwhelming flavour
- dark chocolate - I used 70% dark chocolate, you can go darker or a bit more milky
Step-by-step photos and instructions
- in a large mixing bowl, add the cream and use a hand mixer to beat it well until you get stiff peaks ( see photo 2)
- add the condensed milk, and beat again for a smooth and shiny texture ( see photo 4)
- use a sharp knife to cut the vanilla pod from one end to another and scoop out the seeds
- add them to the cream mixture
- shop the dark chocolate roughly, and add it to the cream
- use a spatula to mix everything well
- transfer the mixture to a loaf tin, cover with clingfilm, and freeze for at least 6 hours
Expert tips
A simple as this ice cream is, you can only achieve the perfect texture if the cream is well beaten to stiff peaks. But attention - overbeating it will result in the cream separating ( it's how butter can be made).
I wouldn't recommend using milk chocolate for this recipe, the base is sweet enough, so the dark chocolate adds a lovely contrast to it. My opinion is that otherwise the chocolate will be too sweet.
Leave the ice cream to freeze for a few good hours, I would say minimum 6, but ideally overnight. The condensed milk will prevent the ice cream from forming ice particles, so there is no need to stir the ice cream at regular intervals.
Other no churn ice creams that use condensed milk
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Stacciatella Ice Cream
Ingredients
- 260 ml double cream ( heavy cream, 9 oz)
- 210 ml sweetened condensed milk ( 7 oz)
- 1 vanilla pod
- 100 g 70% dark chocolate ( 3.1 oz)
Instructions
- In a large mixing bowl, add the cream and use a hand mixer to beat it well until you get stiff peaks.
- Add the condensed milk, and beat again for a smooth and shiny texture.
- Use a sharp knife to cut the vanilla pod from one end to another and scoop out the seeds.
- Add them to the cream mixture.
- Chop the dark chocolate roughly, and add it to the cream.
- Use a spatula to mix everything well.
- Transfer the mixture to a loaf tin, cover with clingfilm, and freeze for at least 6 hours.
Video
Notes
- A simple as this ice cream is, you can only achieve the perfect texture if the cream is well beaten to stiff peaks. But attention - overbeating it will result in the cream separating ( it's how butter can be made).
- I wouldn't recommend using milk chocolate for this recipe, the base is sweet enough, so the dark chocolate adds a lovely contrast to it. My opinion is that otherwise the chocolate will be too sweet.
- Leave the ice cream to freeze for a few good hours, I would say minimum 6, but ideally overnight. The condensed milk will prevent the ice cream from forming ice particles, so there is no need to stir the ice cream at regular intervals.
Nutrition
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