No-Churn Chocolate Ice Cream
This no-churn chocolate ice cream is a creamy, decadent treat that requires no ice cream maker! With just a handful of ingredients, you can create a rich and velvety dessert perfect for any occasion. Whether you’re hosting a party or treating yourself, this recipe guarantees smiles all around.
- Prep Time: 5 minutes
- Cook Time: None
- Total Time: 3 hours 5 minutes (includes freezing time)
- Yield: 12–14 scoops 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 can (14 oz) sweetened condensed milk
- 1 tablespoon pure vanilla extract
- ½ cup (120 ml) half-and-half
- ½ cup (50 g) Dutch-processed unsweetened cocoa powder
- 1½ cups (360 ml) heavy cream
Ingredient Notes & Substitutions:
- Use Dutch-processed cocoa powder for a deeper chocolate flavor. Regular cocoa powder works in a pinch but may taste less intense.
- Substitute half-and-half with whole milk or additional heavy cream for extra richness.
- Ensure your heavy cream is cold before whipping for best results.
Instructions
- Mix the Base: In a medium bowl, whisk together the sweetened condensed milk, vanilla extract, and half-and-half until smooth. Gradually stir in the cocoa powder until fully dissolved and the mixture is glossy.
- Whip the Cream: In a separate bowl, use a hand mixer to whip the heavy cream until stiff peaks form (about 1–2 minutes). The cream should hold its shape without collapsing.
- Combine: Gently fold one-third of the whipped cream into the cocoa mixture to lighten it. Then, fold in the remaining whipped cream in two additions until fully incorporated and smooth. Be careful not to overmix to maintain the airy texture.
- Freeze: Pour the mixture into a 9×5-inch loaf pan or any freezer-safe container. Smooth out the top with a spatula and freeze uncovered for at least 3 hours or overnight until firm.
- Serve: Scoop and enjoy as is or with your favorite toppings like chocolate sauce, whipped cream, or sprinkles!
Notes
Serving Suggestions:
- Serve in bowls or waffle cones for a classic presentation. Pair with warm brownies or cookies for an indulgent dessert combo.
Tips & Tricks:
- Texture Tip: Sift the cocoa powder before mixing to avoid clumps in the base.
- Whipping Tip: Don’t over-whip the cream—it should be fluffy but not grainy.
- Scooping Tip: Let the ice cream sit at room temperature for 5–10 minutes if it’s too firm to scoop straight from the freezer.
Storage & Reheating:
- Store leftovers in an airtight container covered with plastic wrap or foil to prevent ice crystals from forming. Ice cream keeps well in the freezer for up to 1 month.
- To re-soften, leave at room temperature for a few minutes before serving.
Find it online: https://icecreamin.com/no-churn-chocolate-ice-cream/