Chocolate Ice Cream
A rich and creamy homemade chocolate ice cream made with just four simple ingredients, no machine required!
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Freezer-Safe Container
Ingredients
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk (14 oz)
- 0.5 cup unsweetened cocoa powder
- 1 tsp vanilla extract
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- In a medium mixing bowl, combine sweetened condensed milk, cocoa powder, and vanilla extract. Mix until smooth and glossy.
- In a separate large bowl, whip the heavy cream until stiff peaks form.
- Gently fold the cocoa mixture into the whipped cream using slow, circular motions until fully combined.
- Pour the mixture into a freezer-safe container and smooth the top. Cover with a lid or plastic wrap.
- Freeze for at least 6 hours, preferably overnight, until firm.
- Let sit for a few minutes to soften before scooping and serving.
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Notes
Store in an airtight container in the freezer for up to 2 weeks. To refresh texture, stir in a splash of cream before serving if needed.