Creamy ice cream without a machine? Absolutely. This chocolate no‑churn ice cream, studded with chopped hazelnuts and swirled with homemade salted caramel, is easy to make: whip a few simple ingredients, fold in hazelnuts and caramel, freeze, and you’ll have rich, scoopable ice cream whenever you like.
I love ice cream — who doesn’t? During my first pregnancy I practically lived on it. No‑churn recipes used to sound like a gimmick, but this chocolate version is proof that you can get truly creamy, delicious ice cream without an ice cream maker. The texture and flavor are remarkably close to churned ice cream, and the method is forgiving and fast.
No‑churn ice cream relies on a simple base that’s easy to adapt to many flavors. The essential ingredients are:
- Heavy whipping cream
- Sweetened condensed milk
And a common optional addition:
- Vanilla extract
Whipped cream and sweetened condensed milk combine to create the light, airy, creamy texture that mimics traditional ice cream, while cocoa, hazelnuts, and salted caramel provide depth and crunch in this version.
How to make no‑churn ice cream
The process is straightforward. First, whip the heavy cream with a stand or hand mixer until stiff peaks form. In a separate bowl whisk together sweetened condensed milk, cocoa powder, vanilla, and a pinch of salt. Fold the chocolate mixture gently into the whipped cream until combined — don’t overmix or you’ll lose volume.
Next fold in the chopped hazelnuts, then swirl in the salted caramel so you still see ribbons of caramel through the base. Transfer the mixture to a loaf pan or container, drizzle a little extra caramel on top and swirl with a knife for pretty layers. Cover and freeze for at least 3 hours, until firm.
How to make salted caramel
Homemade caramel takes a little attention, but following the steps below makes it straightforward. A large pan helps because the mixture will bubble when you add butter and cream.
Melting the sugar
Place sugar in a large saucepan over medium heat. As it begins to melt, stir to help it dissolve. The sugar may clump at first — keep stirring until it fully melts and turns a golden‑amber color. This step can go quickly, so stay attentive to avoid burning.
Adding cream and butter
When the sugar reaches deep amber, add the cubed butter and whisk until melted — the mixture will bubble vigorously. Remove from heat and slowly whisk in room‑temperature heavy cream; it will bubble again, so pour carefully. If small clumps of sugar remain after mixing, return the pan to medium heat and stir until smooth. Stir in sea salt to finish, then let the caramel cool before using in the ice cream.
Storage and shelf life
Store the finished ice cream in an airtight container in the freezer. Properly sealed, it will keep for several months, so you’ll always have a scoop‑ready dessert on hand. For best texture, let the pan sit at room temperature for 5–10 minutes before scooping so the ice cream softens slightly.
Flavor variations
This no‑churn base adapts easily to many mix‑ins. Ideas to try:
- Crushed Oreos with a touch of mint extract
- Fresh or frozen raspberries folded in
- Mini chocolate chips or grated chocolate (large chips freeze very hard)
- Chopped brownies, boxed or homemade
- Broken girl scout cookies such as Samoas or Thin Mints
Feel free to experiment — the base is forgiving and lets your creativity shine.
Chocolate No‑Churn Ice Cream with Salted Caramel and Hazelnuts
Ingredients
Ice Cream
- 2 cups heavy cream
- 14 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- ¼ teaspoon kosher salt
- ⅓ cup hazelnuts, roughly chopped
- ⅓ cup salted caramel, plus extra for serving if desired
Salted Caramel
- ¾ cup sugar
- ½ cup heavy cream, room temperature
- 4 tablespoons unsalted butter, room temperature
- 2 teaspoons sea salt
Instructions
Ice Cream
- Using a stand mixer or hand mixer and a large bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, stir together sweetened condensed milk, vanilla, cocoa powder and salt until combined.
- Fold the condensed milk mixture into the whipped cream very gently until completely combined.
- Fold in the chopped hazelnuts and then swirl in the salted caramel, without mixing it fully; you should see distinct swirls.
- Pour the mixture into a loaf pan and drizzle additional salted caramel on top, swirling with a knife if desired.
- Cover and freeze for at least 3 hours before serving. Serve with extra caramel if you like.
Salted Caramel
- Place sugar in a large saucepan over medium heat. Once it starts to dissolve, stir until completely melted, about 10–15 minutes.
- When the sugar turns a deep amber color, stop stirring and cook for 1–3 minutes more, watching carefully to avoid burning.
- Immediately add the cubed butter and whisk constantly until melted; the mixture will bubble up.
- Remove from heat and slowly pour in the heavy cream while whisking; continue until the caramel is smooth.
- If sugar clumps remain, return the pan to medium heat briefly to dissolve them.
- Stir in the salt and let the caramel cool before adding to the ice cream.
Notes
- You can use store‑bought salted or regular caramel to skip making it from scratch.
- If you make the caramel, store leftovers in an airtight container in the refrigerator for up to a month. Reheat briefly to make it pourable.
- For easiest scooping, let the pan sit at room temperature for 5–10 minutes before serving.