No-Churn Chocolate Ice Cream
A deliciously creamy no-churn chocolate ice cream that is easy to make and perfect for any occasion.
Equipment
- Hand mixer or stand mixer For whipping the cream.
Ingredients
Main Ingredients
- 0.5 cup Dutch process cocoa powder
- 0.5 cup whole milk Alternatives: skim milk, almond milk, coconut milk
- 1 can sweetened condensed milk
- 2 cups heavy whipping cream Cold from the fridge
- 1 pinch fine sea salt Just a pinch if using table salt
- 2 teaspoons pure vanilla extract
Instructions
- In a small pot, combine the milk and sift the cocoa powder over it. Add the sweetened condensed milk and salt. Cook on low heat, whisking until smooth.
- Once the mixture starts to steam, remove it from the heat. Pour it through a fine mesh sieve into a bowl. Chill in the fridge for 2 hours.
- Once the mixture is cool, add the cold heavy cream and vanilla.
- Use a hand mixer or a stand mixer with the whisk attachment to whip the mixture to medium peaks.
- Pour the mixture into an airtight container or an open container sealed with plastic wrap.
- Freeze for about six hours. If the ice cream is too hard to scoop, let it sit on the counter for about 5 minutes to soften.
Notes
For alternatives to whole milk, you can use skim milk, almond milk, or coconut milk.