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No Churn Chocolate Ice Cream: Effortless Summer Indulgence

A perfectly scooped portion of rich, dark No churn chocolate ice cream served in a small white bowl.
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Make rich, creamy homemade ice cream without an ice cream maker. This easy dessert delivers professional results with minimal effort.

Ingredients

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  • 2 cups heavy whipping cream, cold
  • 1 (14 ounce) can sweetened condensed milk, cold
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a large bowl, use an electric mixer to whip the cold heavy whipping cream until stiff peaks form. This takes about 3 to 5 minutes.
  2. In a separate medium bowl, whisk together the cold sweetened condensed milk, sifted cocoa powder, vanilla extract, and salt until completely smooth.
  3. Gently fold about one-third of the whipped cream into the chocolate mixture to lighten it.
  4. Carefully fold the remaining whipped cream into the chocolate mixture until just combined. Do not overmix; streaks are acceptable.
  5. Pour the mixture into a freezer-safe container, such as a loaf pan or an airtight container. Cover the surface directly with plastic wrap to prevent ice crystals.
  6. Freeze for at least 6 hours, or until firm. For the best texture, allow it to soften slightly at room temperature for 5 to 10 minutes before scooping and serving your summer treat.

Notes

  • Sifting the cocoa powder prevents lumps in your final product.
  • For an extra layer of flavor, add 1/2 teaspoon of instant espresso powder to the condensed milk mixture.
  • If you want a thicker, fudgier texture, reduce the heavy cream slightly to 1 and 3/4 cups.

Nutrition

Find it online: https://dishicious.com/no-churn-chocolate-ice-cream/