No-Churn Chocolate Ice Cream (Print Version)
Luscious, ultra-creamy chocolate ice cream made easily and packed with deep chocolate flavor.
# Ingredients:
→ Base
01 -
2 cups heavy whipping cream, chilled
02 -
1 can (14 oz) sweetened condensed milk
03 -
1/2 cup unsweetened cocoa powder
04 -
1 teaspoon pure vanilla extract
05 -
1/2 teaspoon salt
→ For Extra Chocolate Depth
06 -
4 oz semi-sweet or dark chocolate, melted and cooled
→ Optional Add-ins
07 -
1/2 cup chocolate chips or chunks
08 -
1/4 cup crushed cookies (Oreos, graham crackers, or biscoff)
09 -
1/4 cup chopped nuts (almonds, pecans, or walnuts)
10 -
Swirl of fudge, peanut butter, or caramel sauce
# Steps:
01 -
Pour chilled heavy whipping cream into a large mixing bowl. Using a hand mixer or stand mixer, whip on medium-high speed until stiff peaks form, typically 3 to 5 minutes. Avoid overwhipping, as it may turn grainy or become butter.
02 -
In a separate bowl, whisk together sweetened condensed milk, unsweetened cocoa powder, vanilla extract, and salt until smooth and cocoa is fully dissolved. Stir in melted and cooled chocolate and mix until fully incorporated.
03 -
Gently fold the whipped cream into the chocolate mixture in batches with a spatula, using light motion to preserve fluffiness. Continue folding until the mixture is homogenous, fluffy, and smooth.
04 -
Fold in chocolate chips, cookie crumbs, or chopped nuts if using. Swirl in fudge, peanut butter, or caramel sauce with a knife or spoon as desired.
05 -
Transfer mixture to a loaf pan or freezer-safe container. Smooth the top with a spatula. Cover tightly with plastic wrap or a lid. Freeze for at least 6 hours or overnight until firm.
06 -
Remove from freezer and let stand at room temperature for 5 minutes before scooping. Serve in bowls, cones, or as part of a dessert.
# Notes:
01 -
For the smoothest texture, ensure the whipped cream is cold before starting, and avoid overmixing when folding into the chocolate base.