This no-churn chocolate ice cream with jam sauce is so delightful! The mixed berry jam sauce complements the richness of this semi-sweet chocolate ice cream so well. It’s super easy to make and you can even make it with your kids!
No-churn Chocolate Ice cream with Jam Sauce Recipe
If I had to pick one dessert to eat for the rest of my life it would be ice cream. No question about it. To me, ice cream is just the absolute best sweet treat ever! That includes frozen yogurt and nicecream. In South Africa there’s a brand of frozen yogurt that has THE best flavours! But “proper” ice cream as in gelato tends to be my biggest love. So many flavours to choose from and the texture… I LOVE IT!
A few days ago I saw a post on Facebook from a local ice cream parlour advertisting that if you come in wearing your PJs, they will give you 5 (!) free scoops of ice cream. Hell yeah! If only I had seen that in time, I would have definitely gone. PJs? Who cares? Free ice cream!
There’s this amazing ice cream place outside of Munich but it’s a 20 minute drive by car. We tend to go there once a week or every two weeks (it would be daily if it was up to me!) and it is so worth it. Their flavours are out of this world! My three favourites are Cremoso (sort of Nutella), Pistachio and Dark Chocolate. I LOVE dark chocolate ice cream. What’s your favourite ice cream flavour?
This recipe for no-churn chocolate ice cream with jam sauce is surprisingly easy and quick to make and only requires a few simple ingredients. That’s part of the fun of making ice cream yourself! My 5 year old loves helping when I make ice cream. In fact, he can almost do it on his own, that’s how easy it is. First you beat the cream until soft peaks form. Make sure you take the cream straight out of the fridge since it whips much better when it’s very cold. Apparently that’s because the fat globules emulsify faster and stay emulsified longer when cold.
Then you fold the whipped cream into the condensed milk mixture and then you swirl the jam into it. Freeze for about 6 hours and bam, you’ve got yourself some super tasty homemade ice cream! Enjoy in a cone or a bowl, just by itself or topped with whipped cream and chocolate sauce. So good!
I always choose a cone! Eating ice cream out of a cone is just more fun somehow. Plus you get the eat the waffle cone afterwards. Yum! What’s your favourite way to eat ice cream? Are you a cone or a cup lover?
I tend to be the only one in love with dark chocolate ice cream. Hence, this chocolate ice cream isn’t slightly bitter like dark chocolate ice cream but it’s also not too sweet. It’s sort of semi-sweet. The balance with the low-sugar berry jam is absolutely perfect. The jam just gives it this extra umph. A slight tartness that works really well with the chocolate. The reason I chose a low-sugar jam is because the ice cream itself brings enough sweetness so it’s a nice counter-balance.
I had lots of tasters in my family for this recipe and it was a big hit all around! I mean, who doesn’t want to try ice cream, right? I’ve been trying to figure out how many servings it was but I can honestly just guess. My family just kept taking more scoops and who can blame them when it’s so tasty? As a known ice cream fan I can certainly understand! But it probably makes about one litre of ice cream.
Have you made no-churn ice cream before?
Or are you feeling like a different dessert? How about my super addictive Cherry Almond Cake?
This was my little helper when he was finally allowed to eat the ice cream cone he had to hold for the photos…
Chocolate Ice cream with Jam Sauce
This no-churn chocolate ice cream with jam sauce is so delightful! The mixed berry jam sauce complements the richness of this semi-sweet chocolate ice cream so well. It's super easy to make and you can even make it with your kids!
Pour cream into a bowl and beat it with an electric mixter until soft peaks form.The cream should be straight out of the fridge.
In another bowl, add the condensed milk, unsweetened cacao powder and vanilla essence and mix all together with a whisk.
Carefully fold the whipped cream into the condensed milk mixture using a spatula. Make sure that you don't loose the fluffy texture of the whipped cream!
Pour half of the ice cream mixture into a 11 x 25 cm ( 4.3 x 9.8) inch metal loaf pan. Add half of the jam on top in spoonfuls and swirl it around the ice cream mixture carefully with a spoon.Using a metal container helps the ice cream mixture cool faster but you can also use a freezer proof container.
Add the rest of the ice cream mixture on top. Swirl the rest of the jam on top like before.
Freeze for about 6 hours for a perfect scoop. If you freeze it overnight or for longer, make sure to take it out of the freezer about 20 minutes before you want to eat it. Otherwise it will be too hard to scoop. Enjoy!
- Low-sugar berry jam: I used a jam that contained 75% fruit and only 25% sugar. You can also use a jam only sweetened with fruit. You can use any berry you like but I used a mixed berry jam.
- Servings: this makes about one litre of ice cream