No churn chocolate cake ice cream
This easy ice cream is made with a smooth, no churn chocolate ice cream base with a decadent twist. Each scoop is studded with rich chunks of dark chocolate cake and marbled with sweet strawberry jam.
- 7 oz (198g) sweetened condensed milk
- 1/4 cup (25g) cocoa powder
- 1 pint (470g) heavy whipping cream
- 1 tsp vanilla extract
- 1 1/2 cup chocolate cake cubes, about 1 in. wide
- 4-5 tbsp strawberry jam
In a small bowl, combine the condensed milk and cocoa powder. Stir until evenly mixed. Set aside.
In a medium bowl, combine the heavy whipping cream and vanilla extract. Use a hand mixer or stand mixer fitted with a whisk attachment and beat on low speed for about 1 minute. Increase speed to medium-high and beat until stiff peaks form. Keep an eye on the mixture while beating and be careful not to over-mix.
Add the condensed milk and cocoa powder mixture to the whipped cream. Use a spatula to fold in the mixture until evenly combined. Be gentle to avoid knocking air out of the whipped cream. Add the chocolate cake chunks and fold until evenly distributed.
Cover the bottom of a baking tin or glass container with 1/3 of the ice cream mixture. Drop 1 tsp-sized dollops of strawberry jam across the surface of the ice cream. Swirl the dollops using a butter knife. Repeat 2 more times with the remaining of the ice cream.
Cover the container and freeze for at least 6 hours and ideally overnight.
To serve, remove from fridge and let thaw for a few minutes before scooping.