No-Churn Chocolate Ice Cream
Creamy chocolate ice cream with just 3 ingredients, no ice cream maker, and no ice crystals. Made with sweetened condensed milk, heavy cream, and unsweetened cocoa powder.
4 servings
Ingredients
- 250 ml heavy whipping cream (at least 35% fat) (1 cup)
- 200 g sweetened condensed milk (⅔ cup)
- 25 g unsweetened cocoa powder (¼ cup)
- A pinch of salt (optional)
Instructions
- Mix the condensed milk with the cocoa. Sift the cocoa over the condensed milk (this prevents lumps) and stir in the salt until you have a smooth, glossy cream. At first it'll look like it won't come together; keep going a few more seconds and it will.
- Whip the cream. With an electric mixer or by hand, to soft peaks. It's better not to over-whip: over-whipped cream is harder to fold in and the ice cream loses its smoothness. The cream should be well chilled; if your kitchen runs warm, chill the bowl too.
- Combine the two mixtures. Add the chocolate cream to the whipped cream and fold gently with a spatula until no white streaks remain. Take your time: the more air you keep in, the creamier the result.
- Freeze. Transfer the mixture to a container with a lid and freeze for about 4–6 hours, until it reaches the consistency you like. At 4 hours it has a soft-serve texture; at 6, it's scoopable.
Notes
- The next day it will be firmer: take it out 10 minutes before serving. All the tips and variations are further down in the post.
- We make our condensed milk at home: you'll find the homemade sweetened condensed milk recipe on the blog, including a version made with panela (unrefined cane sugar), which pairs especially well with chocolate.