Indecisive evening sweet tooth? Let this ice cream make the choice for you.
Happy Thursday, folks! I’m currently staring at my sliding glass door and the humidity accumulated on the surface; the heat has been more akin to mid July than late May. We’re in for a nasty scorcher this year, I think.
So, don’t be surprised if my array of ice creams and similarly-themed treats is especially jammed this season. A container of a cooling treat in my freezer is just the thing for after beach and pool days, or when my house is so enrobed in stickiness that nothing can cure the sliminess in my soul other than a scoop on a cone.
My No-Churn Midnight Munchies Ice Cream is meant for the late night restless, those who scrape through the kitchen in the wee hours to find a snack when the stomach and brain won’t settle in for sleep. Instead of snagging handfuls of chips and pretzels, and finishing with a few spoonfuls of ice cream, a bowl or cone of this covers all those bases.
Richly chocolately and deeply satisfying is this easy treat. And don’t worry, I won’t judge if you reach for the bag of your choice snack anyway. Hard not co.
Munch Munch Munch
Chocolate ice cream isn’t usually my favorite, but it was necessary here to encapsulate the theme, and I honestly think my homemade proportions work better than most storebought. Can’t tell you why, it just does.
As with all no-churn formulations, start by whipping up the heavy cream, this time adding a healthy portion of cocoa powder to the bowl. Start slowly to incorporate the two, then crank up the mixer and whirlybird your cream and cocoa until firm peaks form. This will take around 4-5 minutes.
If you want a deeper chocolate flavor, add a couple tablespoons of black cocoa powder.
Scrape down the sides of the bowl with a spatula, then, with the mixer running on low, stream in a can of condensed milk and some vanilla. The ice cream will smooth out but should maintain a whippy structure.
Great fucking descriptor there.
Pour 1/3 of the ice cream into a 9 x 5 inch loaf pan. Dump 1/3 each of your allotted chopped chocolate, pretzels, and potato chips, swirling gently with your spatula to incorporate. Repeat the layering twice, ending with a light smattering of each garnish.
Freeze at least 4 hours for a soft serve-esque texture, or, as I prefer, overnight. When you’re ready for a serving, let the container sit on the counter for about 8-10 minutes or so to soften.
Storing? Ice cream will be just fine in the freezer for up to 3 months. Be sure it’s well sealed with an airtight lid or aluminum foil!
Jazz it up! Hot fudge sauce or salted caramel would be BOMB to drizzle overtop, for a real indulgent finish.
Enjoy, fellow munchers!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Flavors of the creamery:
No Churn Cinnamon Bun Ice Cream
No Churn Cookie Dough Ice Cream
No Churn Bourbon Salted Caramel Ice Cream
No Churn Cookie Monster Ice Cream
no churn midnight munchies ice cream
Ingredients
- 2 cups heavy whipping cream
- 1/2 cup cocoa powder
- 1 can sweetened condensed milk
- 2 tsp vanilla extract
- 4 oz dark chocolate, chopped
- 1 cup potato chips, crushed
- 1 1/2 cups pretzels, crushed
- sugar or waffle cones, to serve
Instructions
- In a large mixing bowl, beat the heavy cream and cocoa powder on high speed until firm peaks form, about 5-6 minutes. "Firm peaks" indicates that the whip stands on its own when the blade is remove.
- With the mixer running on low, pour in the condensed milk and vanilla. Increase the speed to medium and whip until very smooth.
- Layer 1/3 of the ice cream into a 9 x 5 inch loaf pan. Sprinkle 1/3 of the chopped chocolate, potato chips, and pretzels. Repeat the layering twice more, ending with a sprinkle of each garnish. Cover the pan with foil and freeze at least 4 hours, but preferably overnight.
- Serve scoops in a bowl, a waffle cone, sugar cone, or just nibble straight from the container. Mmm!
