No Churn Chocolate Chip Marsala Ice Cream & Homemade Waffle Cones


No churn chocolate chip ice cream with marsala | theoDORA's kitchen diaries

Part one | A story

As a child I was impatiently waiting for the summer. The day after schools closed for vacation I was on a bus heading to the village where I would spend 3 whole months. This place was a paradise on earth for me back then. I would run and play all day long with my cousins and friends. Explore the country, climb on trees, find places to hide from the world, have picnics in the woods…I can go on and on.  The time of my life!
We where separated in two groups: Boys and girls.  At some point boys decided to play a “joke” on me. They carved some bad comments for a friend of mine on a plant and then took all the girls there to see it, claiming that I was the one to have written these words. I had no idea about all of this of course.
So, when the same afternoon the girl gang arrived at my house saying that I was no longer welcome to the group due to an awful thing I’d done I felt utterly confused. I cried my eyes out for days. I was alone in my house, feeling so bad, trying to understand what I had done to deserve being treated like that. In the meantime both boys and girls where crossing the street outside my house singing mocking songs at me and saying awful things that made me feel so so so sad.
After two whole weeks (that looked like a century for me) boys decided to come clean. One day the girl group visited my house saying that I am once again welcome to join them. They apologized (short of) and things turned back to normal.
Only they didn’t. I was so hurt and angry that my friends didn’t believe me, that they isolated me, that they started mocking me, that they would watch me cry and laugh at my face. Looking back it’s crystal clear to me that I was bullied. It was the first but no the last time and it definitely changed the way I felt about friendships and later on defined my views on human relationships.
What made things worse was that I kept quiet. Never talked to anyone in my family about all of this. I believe having a grownup by my side to talk to me and soothe my pain would result in much less suffering. Who knows? I might have even kept my trust on people.
There is only one message throughout. Are you being bullied? Do you see someone else being bullied? Talk to someone: Your family, your teacher, anyone who can help. THAT IS A MUST.

No churn chocolate chip ice cream with marsala | theoDORA's kitchen diaries

Part two | The recipe

No churn chocolate chip ice cream with marsala and homemade ice cream cones.
It’s summer friends! It’s hot. It’s ice cream season!
This ice cream recipe requires no special equipment. All you have to do is mix sweet condensed milk, vanilla extract and marsala wine in a bowl. Fold in whipped cream and chocolate chunks and freeze for 6 hours to overnight before serving.
I was really reluctant on making ice cream with condensed milk at first but this recipe is so easy that I could not resist. Plus I’ve seen this recipe in many highly trusted blogs and sites (Half Baked Harvest, The Vanilla Bean Blog, Martha Stewart (with how to video)) that I had no doubt the result would be perfect in any way.
Well, it’s also something else…I bought an ice cream maker last year but I haven’t yet made really good ice cream with it. I guess it takes some time to see how this whole thing works. So for the first homemade ice cream of the season I decided to play safe and leave my cute white and pink churning machine in the cupboard.
I am most definitely happy with my decision to try this recipe. The result was amazing!
This ice cream is dense, creamy and smooth, so rich in flavor and texture. Since it was so easy to make, and I felt like cheating, I also made homemade waffle cones.

No churn chocolate chip ice cream with marsala | theoDORA's kitchen diaries

So there you have it: No churn chocolate chip ice cream with marsala and homemade ice cream cones.


Easy, dense, creamy and smooth. The perfect fuss free ice cream recipe.
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Cook Time
30 min
Total Time
6 hr
Cook Time
30 min
Total Time
6 hr
For the ice cream
  1. 1 can / 397g / 14oz sweet condensed milk
  2. 2 tsp vanilla extract
  3. 2 tbsp marsala wine
  4. 2 cups / 400g/ 14.10oz heavy, whipping cream
  5. 120g / 4oz dark chocolate (55% cocoa solids), chopped
For the cones
  1. 2 egg whites from large sized eggs (80g / 2.8oz), at room temperature
  2. 50g / 1.7oz / ¼ cup white granulated sugar
  3. 3 tbsp milk, at room temperature
  4. ½ tsp vanilla extract
  5. Pinch salt
  6. 80g / 2.8oz / ⅔ cup all purpose flour
  7. 2 tbsp unsalted butter, melted and cooled
For the ice cream
  1. Place mixer bowl and whisk in the fridge to cool before whipping the cream (same goes if you use a hand whisk).
  2. In a bowl combine sweet condensed milk, vanilla extract and marsala wine.
  3. Whip heavy cream until picks.
  4. Gently fold whipped cream and chopped chocolate into condensed milk mixture. By folding we keep the air incorporated in the cream and that results into having a soft airy ice cream.
  5. Place in an ice cream tin or a loaf pan. Cover with plastic and refrigerate 6 hours to overnight before serving.
For the cones
  1. In a bowl place egg whites, milk, sugar, vanilla extract and salt and whisk.
  2. Sift in flour and whisk until incorporated. Finally add melted butter and stir.
  3. Now, to make crispy cones you have to cook a thin layer of batter.
  4. Turn on the stovetop on medium heat.
  5. Slightly grease a non-stick frying pan with butter. Add two tablespoons of the mixture. Use a crepe batter spreader or just swirl around the pan to make a round, thin layer of batter. Then place pan on stovetop and cook until base is golden brown. Then flip and cook the other side.
  6. Remove pan from heat. Transfer waffle on a clean towel. Form a cone while waffle is still hot and soft. Hold in place for a while and then place on a wire rack to cool and firm. Continue with remaining batter.
  7. Each time you remove pan from heat allow to cool a bit before adding any batter again. That way you will be able to form an even batter layer on the pan before it starts cooking starts.
  8. Yields 6 to 8 cones depending on size. Best stored in a metallic cookie box.
  1. Original cone recipe was too sweet for me so I halved sugar quantity.
  2. Marsala wine is not used only for flavor but also because alcohol makes ice cream smoother. You can omit it if you like or you can use vodka (flavor free), bourbon, Grand Marnier or flavored liqeur instead.
  3. Sweet condensed milk is the key ingredient for no churn ice cream. That’s because sugar is dissolved and evenly distributed in the milk mixture, therefore in the ice-cream mixture later on, and it prevents the formation of ice crystals.
  4. Last but not least: whipped cream adds air to the mixture. It is important, for an amazing textured ice cream, to fold whipped cream gently into the mixture to keep the air we incorporated while whisking the heavy cream.
Adapted from Ice cream:Martha Stewart's site, Cones:Butter Baking blog
Sweet Applepie
Cone recipe adapt link.

No churn chocolate chip ice cream with marsala | theoDORA's kitchen diaries

No churn chocolate chip ice cream with marsala | theoDORA's kitchen diaries

No churn chocolate chip ice cream with marsala | theoDORA's kitchen diaries

Have a great weekend everybody!
Xo, Theodora.

Η συνταγή στα Ελληνικά  // Recipe in Greek.

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  • 2 years ago

    να είχα ένα τώρα……
    υπέροχες φωτογραφίες! με ξελίγωσες φιλενάδα!

    • TheoDORA's Kitchen Diaries
      2 years ago


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