Make rich and creamy homemade no-churn chocolate ice cream at home with just a few simple ingredients--no ice cream maker necessary!
Ingredients
4ouncesbittersweet chocolatechopped
114 oz can sweetened condensed milk
¼cupunsweetened cocoa powder
1teaspoonpure vanilla extract
2cupsheavy whipping cream
Instructions
Microwave the chopped chocolate in a small, microwave-safe bowl for 30 seconds. Stir well and reheat 15 more seconds if needed. Continue stirring and heating in 15-second increments until melted. Whisk in the sweetened condensed milk, cocoa powder, and vanilla until well combined and smooth.
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, beat the heavy cream on medium speed until it forms stiff peaks (about 2-3 minutes).
Add the chocolate mixture to the whipped cream and fold it together gently-- you don’t want to deflate it!
Once the mixture is fully combined, transfer it to an ice cream tub or freezer-safe loaf pan and freeze overnight (or for at least 8 hours) before serving.
Notes
Use high-quality chocolate for best results. I used a Ghirardelli 60% baking bar.
Cream whips quicker when cold. Keep your heavy cream in the fridge until ready to use and place your bowl and whisk attachment in the freezer for a few minutes before beginning.
Storage: Store your homemade chocolate ice cream in an airtight container in the freezer for up to 2 weeks.