Description

This homemade Chocolate Ice Cream delivers a rich, velvety texture and deep cocoa flavor without the need for a bulky ice cream maker. Enjoy a professional-grade dessert made with high-quality ingredients in just a few minutes of prep time.

Ingredients

Scale

2 cups Heavy Whipping Cream
14 ounces Sweetened Condensed Milk
1/2 cup Unsweetened Cocoa Powder
1 teaspoon Vanilla Extract
1/4 teaspoon Fine Sea Salt

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Instructions

Chill your mixing bowl and beaters in the freezer for 10 minutes
In a large bowl, whisk together the sweetened condensed milk, unsweetened cocoa powder, vanilla extract, and sea salt until smooth
In the chilled bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form
Gently fold a large dollop of whipped cream into the chocolate base, then fold in the remaining whipped cream until no white streaks remai
Transfer the mixture to a loaf pan or airtight container and smooth the top
Cover with plastic wrap directly on the surface, and freeze for at least 6 hours, or overnight, until firm

Notes

Sift cocoa powder to prevent clumps.

Always use full-fat heavy whipping cream for best texture.

Prep Time: 10 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Churn
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 310 kcal
Sugar: 24g
Sodium: 95mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 75mg