If you are ready to make a rich, decadent, chocolatey ice cream made without an ice cream maker, this is the recipe for you! It's better than Edy's! And most important, it doesn't tasted icey! YAY!
They say practice makes perfect and I had a lot of practice testing this chocolate ice cream! About 8 batches in all! Nope, I'm not complaining. I LOVE my job!
All of the batches were good, but good just isn't good enough for me, I wanted spectacular. Through slight adjustments in ingredients, I finally found the magic formula to make an ice cream mixture that will freeze, but not become icy.
This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission. As an Amazon Associate, I earn from qualifying purchases.
Since creating this recipe, I have delved head first into make more creations and I'm trying new tricks to make them even better, so stay tuned!
Make it easy to get my new recipes delivered right to you by signing up for my email list. Click Here to choose which types of emails you want to receive: The Salted Pepper's Email List
Frequently Asked Questions
The best containers are shallow containers that will allow the mixture to freeze faster. I've used both the plastic disposable containers with lids and metal ones from Pampered Chef. I really like the ones from PC, but the plastic kind works just fine.
Certainly! I use dark chocolate because it produces such a rich, chocolatey ice cream that isn't too sweet. If you use a semi-sweet or milk chocolate instead, you may want to decrease the sugar a bit to make up for the added sweetness of the chocolate.
That depends on how shallow the container is. If your ice cream is no more than 2" in depth, then it takes 6-8 hours to freeze solid. If your container is deeper it will take longer.
Certainly! This recipe makes about 4 cups of ice cream and the blender can easily handle a double batch. Simply double all of the ingredients and follow the same instructions.
Yep! Cut the ingredients in half and follow the same instructions.
That gets a bit more complicated. Based on the numerous flavors of ice cream I've been testing lately, each one requires slightly different ingredients to get the best texture. I'll go into more detail about this later in the post.
No, it's not. I've made a batch that was and that is the one thing that turned me off. I wanted creamy, not icy and this recipe delivers! However, I do want to say that since testing this recipe, I have tested a recipe that uses eggs and another ingredient and that recipe is even creamier! Don't be surprised if I add a little secret ingredient to this recipe in the near future.
Does the Ninja Foodi Cold & Hot Blender Really Make Ice Cream?
I see this question asked a lot and I thought this is a good time to talk about it. The Ninja Foodi Cold & Hot Blender makes the mixture for the ice cream, but it does not actually turn it into ice cream like an ice cream maker would.
Stand alone ice cream makers vary in style and use, some require rock salt, some don't. Some are electric and some are hand crank. So, what does the churning do? It helps the ice cream freeze quicker and thereby reduces ice crystals which results in a smoother and creamier ice cream.
Is churning necessary though? Nope! There are other ways to reduce ice crystals from forming and I've been studying up on that and trying out all kinds of different ice cream mixtures in the quest of making the creamiest and smoothest ice cream possible.
My testing started with this recipe and I am very happy with the results, but I still think it can be better and you might just see a little change to this recipe in the near future.
In the meantime, give it a try and please let me know what you think!
What else can the Ninja Foodi Cold & Hot Blender do?
I can only think of 2 kitchen appliances that have really impressed me to point of being wowed. The Ninja Foodi Pressure Cooker & Air Crisper and the Ninja Foodi Cold & Hot Blender!
It is the coolest blender I have ever owned and it makes cooking fun! The heating element is built in, so you can make hot dips, hearty or smooth soups, and even infuse alcohol!
This Tortilla Soup was made in the blender!
I can't wait to do a recipe using that feature, but basically the alcohol and whatever you are infusing it with are heated to a precise temperature so the flavor infuses, but the alcohol isn't burned off. How cool is that!
It also makes the BEST frozen drinks I have ever had. Take a look at how easy it is to whip up a pitcher of frozen pina coladas!
It also makes a really good copycat Frosty!
I have many recipes using the blender and many more to come! You can find them at the top of my website under Ninja Foodi Hot & Cold Blender Recipes. Did I talk you into getting one yet? I hope so!
Do I have to use Sweetened Condensed Milk?
In this recipe, I do recommend it because it's the sweetened condensed milk that helps to reduce the ice crystals and the end result is a smoother and creamier ice cream.
If you absolutely do not want to use it, try adding in a two eggs with the chocolate, cocoa powder, and milk. Use the mixer function to heat the mixture. You can use pasteurized eggs if you are worried about salmonella or bring the mixture to 140℉/60℃ for 3 minutes.
If the mixer function does not get your mixture hot enough, use the low or medium manual cook function and keep pulsing so you don't cook the eggs.
You will also want to increase the sugar to ½-¾ of a cup to make up for the sweetness in the sweetened condensed milk.
Can I make this No-Churn Chocolate Ice Cream without the Ninja Foodi Cold & Hot Blender?
Yes, you can. You don't need any special equipement to make this ice cream, but the Ninja Foodi Cold & Hot Blender makes it super easy because you can blend and heat right in the blender.
If you don't have a blender that has a heating function, no worries. Simply heat the ingredients, except the heavy cream, in a saucepan on the stove. Once the chocolate has melted and the mixture is smooth, add in the heavy cream and whisk.
Pour into shallow containers, cover with parchment and a cover. Freeze for 6-8 hours.
How to Make Chocolate Ice Cream in the Ninja Foodi Cold & Hot Blender
Add the ingredients in the following order: sweetened condensed milk, chocolate chips, sugar, cocoa powder, and milk.
Select the Mixer function and let it go for 5 minutes.
When there is 5 minutes left of the mixer function, pause the blender by removing the lid and pour in the heavy cream. Place the blender lid back on and push the mixer function to resume the cycle.
When it has finished, pour the ice cream into shallow containers. Cover with parchment which helps to prevent ice crystals from forming on top and then cover with foil or the cover for the container.
My favorite containers for freezing and storing ice cream are the ones from Pampered Chef. They hold 2 cups of ice cream and the metal allows the ice cream to freeze faster and more evenly, which helps prevent ice crystals from forming.
Here is the link to the Pampered Chef containers. Pampered Chef Freezer Storage Containers. They are also great for freezing single portions of a meal and reheating in the oven.
However, you can use any shallow covered container. Even the plastic disposable ones work.
Allow the ice cream to sit out for about 5-10 minutes so it is easier to scoop.
Serve & Enjoy!
No-Churn Chocolate Ice Cream
- Ninja Foodi Cold and Hot Blender
- ½ cup sweetened condensed milk
- 4 ounces dark chocolate chips
- ¼ cup sugar
- 2 Tbsp unsweetened cocoa powder
- 1 cup whole milk
- 1 ½ cups heavy whipping cream
- Add all of the ingredients into the blender in the order they are listed EXCEPT the heavy whipping cream. Select the mixer function.
- Pause the mixer function, by removing the lid, halfway through at about the 5 minute mark and add the heavy whipping cream. Put the lid back on and press the mixer function to resume the cycle.
- Pour into shallow containers, cover with parchment and a cover or foil and freeze for 6-8 hours.
- Let the ice cream sit out for about 5-10 minutes before serving to make it easier to scoop. Enjoy!
ABOUT THE RECIPE AUTHOR, LOUISE LONG
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
I WOULD LOVE TO SEE WHAT YOU ARE COOKING UP IN YOUR KITCHEN! TAG ME @THESALTEDPEPPER ON YOUR FAVORITE SOCIAL MEDIA PLATFORM WHEN YOU MAKE A DISH!
BE SURE TO FOLLOW THE SALTED PEPPER RIGHT HERE ⇓⇓⇓⇓⇓