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This no churn chocolate ice cream takes so little time and effort to make for something that tastes so delicious. Making this ice cream is as simple as beating the ingredients in a stand mixer until soft peaks just begin to form, then freezing.
Click link before for everything you need to make this recipe!
This ice cream is deliciously creamy with the most amazing flavor. My family think it tastes better than store-bought, it’s that good!
You will need the following ingredients:
- Condensed milk – Use a 14 oz. tin of sweetened condensed milk. It’s important to use a whole fat condensed milk to give the ice cream the correct texture and mouth-feel.
- Heavy cream – It’s important to use a whole fat heavy cream in this recipe.
- Cocoa powder – Use a good quality unsweetened cocoa powder. The better the quality of cocoa powder, the better this ice cream will taste.
- You will need the following supplies
- 8 ½ inch x 4 ½ inch baking tin.
- Stand mixer with wire whisk attachment, or large mixing bowl with handheld electric beaters.
2. Storage
Store this ice cream in an airtight container in the freezer for up to 3 months. Keep frozen until served
Enjoy your homemade ice cream! 🍨
Chocolate Ice Cream
An easy no-churn ice cream recipe!
Ingredients
- 2 cups heavy cream
- 14 oz can condensed sweetened milk
- ½ cup cocoa powder
Instructions
- Add the heavy cream to the bowl of a stand mixer. Using the wire whisk attachment, beat on a low speed until combined. Slowly increase to a medium-high speed, and beat until soft peaks just begin to form, scraping the sides of the bowl as necessary.
- Add in cocoa powder and condensed milk; combine on low u til no more white appears.
- Pour the ice cream mixture into an 8 ½ x 4 ½ inch loaf tin. Freeze for a minimum of 4 hours, or until frozen through.
Enjoy!
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