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No-Churn Chocolate Ice Cream

No-Churn Chocolate Ice Cream with White Chocolate Sauce and Peppermint

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Breaking news! Our rave-reviewed no-churn ice cream is back, and this time with one of our all-time favorite flavor pairings: chocolate and mint. Chef Michelle is folding cocoa powder and crushed chocolate chips into our go-to ice cream base, then letting it set in the freezer until it’s thick and creamy. A rich, glossy white chocolate sauce is drizzled over the top and sprinkled with crushed peppermint sticks for crunch and cool, minty flavor.

    Serving size
    Prep & cook time
    Cooking Skill
    • Calories 430
    • Protein 5g
    • Total Carb 41g
    • Total Fat 30g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • peppermint candy canes
      • 3
      • peppermint candy canes
    • semisweet chocolate chips
      • 1/4 cup
      • semisweet chocolate chips
    • heavy cream
      • 8 ounces
      • heavy cream
    • 3.5-ounce can condensed milk
      • 1
      • 3.5-ounce can condensed milk
    • cocoa powder
      • 2 tablespoons
      • cocoa powder
    • coconut oil
      • 1/2 ounce
      • coconut oil
    • white chocolate chips
      • 2 ounces
      • white chocolate chips
    • parchment paper
      • 1
      • parchment paper
    • aluminum tin
      • 1
      • aluminum tin

    What You’ll Need

    • 2 large resealable plastic bags
    • 6" small pot (optional)


    Soy, Peanuts, Milk, Tree Nuts, Wheat

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Reshape aluminum tin, if bent. Trim parchment paper to match size of tin and set both aside, keeping separate. Place candy canes inside a large resealable plastic bag. Using a small pot or pan, crush into small pieces. Place semisweet chocolate chips in a separate large resealable plastic bag and, using the same method, crush into small pieces.

    2. Make ice cream base

      Make ice cream base

      In a medium bowl, vigorously whisk ¾ cup heavy cream until thickened and stiff peaks form, about 3 minutes. Add condensed milk and cocoa powder and whisk vigorously again to combine to make ice cream base. Save remaining cream for your morning coffee.

    3. Finish ice cream

      Finish ice cream

      Stir crushed semisweet chocolate chips into ice cream base, then transfer to tin and spread in an even layer.

    4. Freeze ice cream

      Freeze ice cream

      Place trimmed parchment on top of chocolate ice cream, pressing to adhere. Transfer tin to a flat surface in freezer. Chill until ice cream is thick and custard-like, 45-60 minutes.

    5. Make white chocolate sauce

      Make white chocolate sauce

      While ice cream chills, place coconut oil in a small heatproof bowl and microwave until just melted, about 30 seconds. Stir in white chocolate until melted and sauce is smooth and pourable. If chocolate needs to melt more, return to microwave and heat at 10-second intervals until smooth, stirring between each turn.

    6. Plate no-churn chocolate ice cream

      Plate no-churn chocolate ice cream

      Once chocolate ice cream has reached desired consistency, scoop into serving bowls. Spoon over white chocolate sauce and sprinkle over crushed peppermint. Enjoy la dolce vita!

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