No-Egg, No-Cook Chocolate Ice Cream (No Ice Crystals)
无蛋无水无冰渣，超简单巧克力冰淇淋 · pan chinese cuisine
The author has made custard-based ice creams with eggs before, but was never fully comfortable with raw egg. This version skips eggs entirely while keeping a full milky flavor and a silky-smooth texture.
Yuki TanakaTokyo-born, now in Chicago. I post about dashi, pickles, and bento for picky kids. My kitchen is tiny but my knife game is sharp.Nutrition & allergens
Contains:Milk
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 414.4(Main ingredients only; seasoning not counted)
- Protein (g)
- 5.1(Main ingredients only; seasoning not counted)
- Fat (g)
- 31.9(Main ingredients only; seasoning not counted)
- Carbs (g)
- 28.1(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 54.5(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
milk牛奶
4.59 oz
heavy cream淡奶油
8.82 oz
1.59 oz
Chocolate牛奶巧克力
3.53 oz
Steps
- 1
Step 1
Melt the chocolate with 30 g of the milk over a double boiler (bain-marie). Once melted, stir in another 100 g of milk until well combined, then set aside to cool.
✅ Done when: The chocolate is fully melted and the mixture is smooth and uniform, then cooled to room temperature.
- 2
Step 2
Chill the whipping cream (Nestle) in the refrigerator beforehand, and chill the mixing bowl at the same time. Add the sugar to the cold cream and beat on low speed with a whisk until it just reaches a pourable, flowing consistency — do not overwhip.
✅ Done when: The cream is thickened to a still-flowing state and has not been whipped past soft-flow consistency.
- 3
Step 3
Combine the cooled chocolate milk with the whipped cream and mix until evenly blended.
✅ Done when: The mixture is a uniform chocolate color with no streaks of cream remaining.
- 4
Step 4360 min
Pour the mixture into a mold or container and freeze for 6 hours.
✅ Done when: After 6 hours in the freezer, the ice cream is fully frozen and scoopable.
- 5
Step 5
The silky chocolate ice cream is ready to serve — smooth with no ice crystals.
✅ Done when: The finished ice cream is silky with no visible ice crystals.