Description
A rich, creamy chocolate ice cream made without an ice cream machine. Combining whipped cream, cocoa, and sweetened condensed milk for a dreamy texture, ready in 6 hours with zero churning.
Ingredients
Heavy Whipping Cream – 2 cups
Sweetened Condensed Milk – 1 can (14 oz)
Unsweetened Cocoa Powder – 1/2 cup
Vanilla Extract – 1 tsp
Salt – 1/2 tsp
Chocolate Chips – 1/2 cup (mini-chunks preferred)
Use non-dairy whipping cream for vegan option
Add almond flour for texture variation
Almond extract (1 tsp) as vanilla alternative if preferred
Instructions
Chill mixing bowl and whisk for 15 minutes
Pour 2 cups heavy cream into chilled bowl
Whip until stiff peaks form (tips stand straight)
In separate bowl, combine sweetened condensed milk, cocoa, vanilla, and salt
Whisk for 2-3 minutes until fully blended
Let chocolate base rest briefly
Gently fold whipped cream into chocolate base using spatula in figure-8 motion
Stir in chocolate chips
Pour mixture into airtight container
Freeze overnight (4-6 hours) until firm
Notes
Chill bowl and utensils beforehand for optimal whipping
Fold gently to maintain airiness
Storage: Avoid overfreezing by letting soften slightly before scooping
Best served within 3-5 days for optimal texture
- Prep Time: 10
- Category: Baking
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg