Description
This Homemade Chocolate Ice Cream recipe is a creamy, rich treat made without an ice cream maker, using whipped heavy cream and a chocolate base. It delivers smooth, intense chocolate flavor with a light and airy texture that freezes into a perfect scoopable dessert. Ideal for chocolate lovers looking for an easy no-churn recipe.
Ingredients
Scale
Chocolate Ice Cream Base
- 2 cups heavy whipping cream, cold
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 1/2 cup semi-sweet chocolate chips, melted and slightly cooled
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Whip Cream: In a large bowl, vigorously whip the cold heavy cream using an electric mixer or a whisk until stiff peaks form, creating a light and fluffy texture that will give the ice cream its creamy consistency.
- Mix Chocolate Base: In another bowl, combine the sweetened condensed milk, unsweetened cocoa powder, melted and slightly cooled semi-sweet chocolate chips, vanilla extract, and a pinch of salt. Whisk the mixture thoroughly until it is smooth and all ingredients are well incorporated.
- Fold Together: Gently fold the chocolate mixture into the whipped cream using a spatula, carefully blending them until fully combined without deflating the whipped cream. This preserves the airiness in the ice cream base.
- Freeze: Pour the combined mixture into a freezer-safe container. Smooth the top with a spatula, then cover tightly with a lid or plastic wrap to prevent ice crystals from forming.
- Chill: Place the container in the freezer and chill for at least 6 hours or preferably overnight, allowing the ice cream to set firmly.
- Serve: When ready, scoop the ice cream into bowls or cones. Serve plain or garnish with your favorite toppings such as chocolate shavings, sprinkles, or fresh fruit for added indulgence.
Notes
- Ensure the heavy cream is very cold before whipping to achieve stiff peaks effectively.
- The melted chocolate should be cooled slightly but not hardened to blend smoothly into the condensed milk mixture.
- Folding gently is crucial to retaining volume and achieving a light texture.
- You can customize this recipe by adding nuts, chocolate chips, or swirls of caramel before freezing.
- Store ice cream covered in the freezer for up to 2 weeks for best quality.
