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No-Churn Chocolate Chunk Ice Cream

No-Churn Chocolate Chunk Ice Cream with Graham Cracker Crumble and Hot Honey

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Recipe Details


We can't get enough of this super simple method for making ice cream at home. The best part is—no ice cream machine necessary. Chef Shanna's flavor of the week is chocolate (packed with extra chocolate chunks), and because it's summer, we’re turning this dessert into an ice cream sundae topped with a crunchy graham cracker crumble and a drizzle of hot honey.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Shanna

    By Chef Shanna

    Nutritional info

    • Calories 510
    • Protein 8g
    • Total Carb 41g
    • Total Fat 37g

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

    Ingredients & Equipment

    What we send

    • dark chocolate
      2 ounces
      dark chocolate
    • heavy cream
      8 ounces
      heavy cream
    • condensed milk
      3 1/2 ounces
      condensed milk
    • cocoa powder
      2 tablespoons
      cocoa powder
    • unsalted butter
      3 packets
      unsalted butter
    • graham cracker crumbs
      1/2 cup
      graham cracker crumbs
    • light brown sugar
      2 tablespoons
      light brown sugar
    • hot honey
      3/4 ounce
      hot honey
    • 8" aluminum tin
      8" aluminum tin
    • parchment paper
      parchment paper

    What You’ll Need

    • kosher salt
    • baking sheet
    • large resealable plastic bag

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 350ºF. Reshape aluminum tin, if bent. Cut parchment paper in half. Trim 1 half of parchment to match size of tin and set aside. Line a baking sheet with remaining parchment. Place dark chocolate inside a large resealable plastic bag and gently crush with the bottom of a heavy pan into small pieces.

    2. Make ice cream base

      Make ice cream base

      In a large bowl, vigorously whisk ¾ cup heavy cream until thickened and stiff peaks form, about 3 minutes. Add condensed milk and cocoa powder to bowl with whipped cream and continue whisking vigorously until cocoa is dissolved and mixture is thickened.

    3. Finish and freeze ice cream

      Finish and freeze ice cream

      Stir crushed dark chocolate into ice cream base, then transfer to tin and spread in an even layer. Place trimmed parchment on top of ice cream base, pressing to adhere. Transfer tin to a flat surface in freezer. Chill until ice cream is thick and custard-like, 45-60 minutes.

    4. Mix graham cracker crumble

      Mix graham cracker crumble

      While ice cream freezes, place butter in a medium heatproof bowl and microwave until just melted, about 30 seconds. Alternatively, melt butter in small pot over low heat. Add graham cracker crumbs, brown sugar, and ¼ teaspoon salt to bowl with butter and stir to combine.

    5. Bake crumble

      Bake crumble

      Spread graham cracker mixture on parchment-lined baking sheet in an even layer. Bake until golden and crisp, 7-8 minutes. Let cool for at least 10 minutes.

    6. Plate no-churn ice cream

      Plate no-churn ice cream

      Once chocolate chunk ice cream has reached desired consistency, peel off parchment, and scoop into serving bowls. Once cool, sprinkle over graham cracker crumble and finish with a drizzle of hot honey, as desired. Enjoy!

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