Description
This homemade chocolate ice cream recipe is a rich, creamy, and easy-to-make frozen dessert that requires no ice cream maker. Combining whipped heavy cream with a luscious chocolate base of sweetened condensed milk, cocoa powder, and melted chocolate, it offers deep chocolate flavor and smooth texture. Perfect for chocolate lovers looking for a simple yet indulgent treat.
Ingredients
Scale
Chocolate Base
- 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
Whipped Cream
- 2 cups heavy whipping cream, cold
Instructions
- Whip Cream: In a large mixing bowl, whip the cold heavy cream using a hand mixer or stand mixer until stiff peaks form, which usually takes about 3-5 minutes. This creates the fluffy base for the ice cream.
- Mix Chocolate Base: In a separate bowl, whisk together the sweetened condensed milk, unsweetened cocoa powder, melted and slightly cooled semi-sweet chocolate chips, vanilla extract, and a pinch of salt until the mixture is smooth and fully combined, ensuring even chocolate flavor throughout.
- Fold Together: Gently fold the chocolate mixture into the whipped cream using a spatula. Be careful to combine thoroughly without deflating the whipped cream, preserving the airy texture of the ice cream batter.
- Freeze: Pour the combined mixture into a freezer-safe container and smooth the top with a spatula. Cover tightly with a lid or plastic wrap to prevent ice crystals from forming.
- Chill: Place the container in the freezer and freeze for at least 6 hours or overnight until the ice cream is firm enough to scoop.
- Serve: Once fully frozen, scoop the ice cream into bowls or cones. Enjoy it plain or with your preferred toppings such as chocolate shavings, nuts, or berries.
Notes
- Ensure the heavy cream is very cold before whipping for best results.
- Melt the chocolate slowly over a double boiler or in short bursts in the microwave to avoid burning.
- Folding should be gentle to maintain the whipped cream’s volume and softness.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on your preference.
- If the ice cream becomes too hard after freezing, let it sit at room temperature for a few minutes before scooping.
