Coconut and Almond No Churn Chocolate Ice Cream

If you read food blogs as regularly as I do, you are aware of the no churn ice cream phenomenon.  I don't have a ice cream maker so I have wanted to try one of the no churn ice cream recipes out for a while.  

I had my doubts.  I was afraid that the ice cream would be dense and hard.  I thought the texture couldn't possible similar to a store bought ice cream.

I was pleasantly surprised.  This isn't going to be the last no churn ice cream I made this summer.  It's great to be able to make ice cream without having to purchase another kitchen gadget. 

I got the chocolate no church ice cream recipe from another blog called Eugenie Kitchen.  I added the chocolate ganache ripple, coconut, and almonds to make it a little more decadent.

The ingredients for this ice cream are 1/2 cup chocolate chips, 2 teaspoons milk, 1/2 cup and 2 tablespoons sweetened condensed milk, 1 cup heavy whipping cream, 6 tablespoons cocoa powder, 1/4 cup almonds, and 1/4 cup shredded coconut.

I made the ganache first so that it had time to cool.  I heated the chocolate chips up in the microwave for about a minute.  I stirred the chocolate every 15 seconds.

Once the chips were starting to melt, I added the milk.  I stirred until the ganache was smooth and creamy.  I had to heat the ganache for another 15 to 20 seconds for all the chocolate lumps to melt.

I let the ganache cool while I prepared the ice cream base.  I added the sweetened condensed milk and coco powder to a bowl and stirred it until there were no clumps of cocoa.

In another bowl, I whisked the heavy whipping cream until stiff peaks formed.  I did this manually, which took a few minutes.  

I added a whisk full of stiff cream to the sweetened condensed milk and cocoa mixture and stirred.  This loosened up the cocoa and sweetened and condensed milk.

I added the looser sweetened condensed milk mixture into the stiff whipping cream and carefully stirred it together.  I didn't want to deflate or overwork the cream.

I added the almonds and coconut flakes.

I stirred a little and then added the room temperature ganache.  

I stirred this lightly so that I could see the ripples of chocolate ganache in the ice cream.

I put the ice cream into a freezer safe bowl with a lid and let it set over night.

This ice cream is surprisingly good.  The texture is remarkable similar to store bought ice cream, just a little softer.

The chocolate flavor was rich.  The sweetness of the ice cream was spot on.  

 I was afraid I didn't add enough almonds and coconut flakes, but it was just right.  I would add more ganache.  I would a cup of chocolate chips to make the ganache.  The ganache ripple almost disappeared in the final product.

It wasn't as creamy and rich as a higher end ice cream, but I was satisfied.  It was fun and really easy to make.  I'm sure I'll be making no churn ice cream all summer long.