No-Churn Chocolate Ice Cream
Decadent homemade chocolate ice cream made with the no-churn method – no ice cream maker or fancy equipment necessary! This easy ice cream is made with just a handful of ingredients and yields velvety smooth, rich chocolate ice cream that sets up perfectly in the freezer.
Servings 6 Cups (12 servings)
Equipment
Ingredients
- 2 Cups (480ml) heavy whipping cream
- 3/4 Cup (4oz, 135g) semi-sweet chocolate chips
- 14 Oz sweetened condensed milk
- 1/3 Cup (30g) unsweetened cocoa powder Dutch-processed or natural
- 1 tsp pure vanilla extract
- pinch of salt
Instructions
- Place a large metal bowl into the refrigerator to chill for at least 20 minutes.
- Remove the large chilled metal bowl from the refrigerator and add the heavy whipping cream into it. Beat with a hand mixer (or using the whisk attachment on your stand mixer) until stiff peaks form, about 2-4 minutes. Place the whipped cream into the refrigerator while you move on.
- Place the chocolate chips in a microwave-safe bowl and heat in 30-second increments, stirring after each one, until melted and smooth.
- In a separate medium bowl, add the sweetened condensed milk and melted chocolate. Whisk together until combined, then add the cocoa powder, vanilla, and salt. Whisk until combined and as smooth as possible (don't worry if there are a few small lumps). The mixture will be thick and resemble brownie batter.
- Remove the whipped cream from the refrigerator and use a silicone spatula to fold about 1 cup of it into the chocolate condensed milk mixture. Then, pour the chocolate mixture into the remaining whipped cream and fold together until fully combined. If you're planning on adding any mix-ins, fold those in at this point.
- Add the chocolate ice cream into the loaf pan and cover the top with plastic wrap or aluminum foil, then freeze for 6-8 hours, after which the ice cream should be semi-firm, scoop-able, and ready to enjoy!
Notes
*Cocoa Powder: You can use unsweetened natural cocoa powder and Dutch-processed cocoa powder interchangeably in this recipe, but opt for Dutch-processed cocoa powder if you want the most rich, deeply chocolatey flavor.
Storage Tips: This no-churn ice cream is best stored in an airtight container in the freezer. It will last for 2 months (if you can make it last that long).