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Sharon Lachendro

No-Churn Chocolate Ice Cream

4.75 from 8 ratings
This no-churn chocolate ice cream is easy to make and so incredibly smooth and creamy. If you don’t have an ice cream maker, this is the perfect alternative for homemade ice cream.
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Prep Time 10 minutes
Additional Time 10 hours
Total Time 10 hours 10 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 123
Ingredients Method Notes

Ingredients
  

  • 1 pint 2 C heavy whipping cream
  • 1 Tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 14 oz. can sweetened condensed milk
  • 1/2 C unsweetened cocoa powder

Method
 

  1. Combine cocoa powder and sweetened condensed milk in a large bowl.
  2. In a seperate bowl, whip the vanilla, powdered sugar and heavy cream until it forms stiff peaks.
  3. Slowly fold the whipped cream into the chocolate mixture until completely combined. Be sure to fold the whipped cream in gently so it doesn't deflate.
  4. Pour into a 2-quart container and freeze at least 10 hours before serving.

Notes

The original recipe suggested freezing at least 6 hours before serving. In order to get the best 'hard ice cream' consistency, freeze at least 10-12 hours.