No-Churn Chocolate Ice Cream
No-Churn Chocolate Ice Cream
Ingredients
- 2 cups heavy cream, cold
- 1 sweetened condensed milk, 14-ounce can
- 1/2 cup unsweetened cocoa powder
Instructions
- 1
Pour the cold heavy cream into the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl and a hand mixer). Beat on medium-high speed until stiff peaks form, about 3-5 minutes.
⏱️ 5 min
- 2
Reduce the mixer speed to low. Add the sweetened condensed milk and unsweetened cocoa powder to the whipped cream. Continue mixing on low speed until all ingredients are just combined and the mixture is uniformly chocolate-colored, scraping down the sides of the bowl as needed. Be careful not to overmix.
⏱️ 3 min
- 3
Gently transfer the chocolate ice cream mixture into a freezer-safe pan or dish. Smooth the top with a spatula.
⏱️ 2 min
- 4
Cover the pan tightly with plastic wrap or a lid. Place in the freezer for a minimum of 6 hours, or preferably overnight, until the ice cream is firm and scoopable.
⏱️ 360 min
- 5
Once frozen, scoop and serve your homemade no-churn chocolate ice cream.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
No-Churn Chocolate Ice Cream
Ingredients
- 2 cups heavy cream, cold
- 1 sweetened condensed milk, 14-ounce can
- 1/2 cup unsweetened cocoa powder
Instructions
- 1
Pour the cold heavy cream into the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl and a hand mixer). Beat on medium-high speed until stiff peaks form, about 3-5 minutes.
⏱️ 5 min - 2
Reduce the mixer speed to low. Add the sweetened condensed milk and unsweetened cocoa powder to the whipped cream. Continue mixing on low speed until all ingredients are just combined and the mixture is uniformly chocolate-colored, scraping down the sides of the bowl as needed. Be careful not to overmix.
⏱️ 3 min - 3
Gently transfer the chocolate ice cream mixture into a freezer-safe pan or dish. Smooth the top with a spatula.
⏱️ 2 min - 4
Cover the pan tightly with plastic wrap or a lid. Place in the freezer for a minimum of 6 hours, or preferably overnight, until the ice cream is firm and scoopable.
⏱️ 360 min - 5
Once frozen, scoop and serve your homemade no-churn chocolate ice cream.
⏱️ 1 min