Chocolate Ice Cream Recipe
This smooth and creamy chocolate ice cream is made with a simple no-churn ice cream base flavored with both melted chocolate and cocoa powder.
Ingredients
- 2 cups heavy whipping cream (1 pint; 480 ml)
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon pure vanilla extract or vanilla bean paste
- ⅛ teaspoon salt
- 4 ounces semi-sweet chocolate roughly chopped (113 grams)
- ¼ cup unsweetened natural or Dutch process cocoa powder (22 grams)
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream. Start mixing on low speed. Once the mixture starts to increase in volume, increase the speed to medium-high and continue mixing until stiff peaks form. Transfer to the refrigerator to chill.2 cups heavy whipping cream
- Add the sweetened condensed milk, vanilla extract, and salt to a large mixing bowl. Whisk until well combined and set aside.1 14-ounce can sweetened condensed milk, 1 teaspoon pure vanilla extract or vanilla bean paste, ⅛ teaspoon salt
- Place the chopped chocolate in a microwave-safe bowl and microwave in 30-second increments at 50% power, stirring well between each increment, until the chocolate is completely melted and smooth.4 ounces semi-sweet chocolate
- Whisk the melted chocolate into the sweetened condensed milk mixture, then sift in the cocoa powder and whisk until fully combined. Note: Don't let this mixture sit too long before you fold in the whipped cream because it will start to thicken up. If that happens, gently reheat in the microwave and make sure it's not too warm before adding the whipped cream.¼ cup unsweetened natural or Dutch process cocoa powder
- Remove the whipped cream from the fridge. Add about ⅓ of the whipped cream into the sweetened condensed milk and mix it in on low speed. Add the rest of the whipped cream and gently fold it in with a rubber spatula until fully combined.
- Scoop the ice cream into a 9x5 loaf pan and smooth it out into one even layer.
- Place a piece of plastic wrap directly on the surface of the ice cream and transfer it to the freezer to freeze overnight (or for at least 8 hours).
Video
Notes
Storage Instructions: Ice cream will freeze well for 2 to 3 months. Make sure to cover it tightly to prevent any ice crystals from forming on top of the ice cream.