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Indulge in rich, creamy, homemade chocolate ice cream—no ice cream maker required! This no-churn recipe delivers a silky-smooth texture, intense chocolate flavor, and the perfect amount of sweetness. With just a handful of ingredients and a few simple steps, you’ll have a freezer-friendly dessert that’s perfect for hot summer days, family gatherings, or satisfying your late-night chocolate cravings.
Why You’ll Love This Recipe:
- No ice cream maker needed—super easy!
- Ultra-creamy texture with deep chocolate flavor
- Only 6 simple ingredients
- Customizable with mix-ins like chocolate chips, nuts, or swirls of caramel
- Perfect make-ahead dessert for any occasion
Ingredients Breakdown:
- Heavy whipping cream: Creates that classic rich and creamy base.
- Sweetened condensed milk: Adds sweetness and keeps the texture smooth.
- Unsweetened cocoa powder: Provides bold chocolate flavor.
- Vanilla extract: Enhances overall flavor depth.
- Salt: Balances sweetness and intensifies chocolate taste.
- Mini chocolate chips (optional): For added crunch and texture.
Tips and Tricks:
- Chill your mixing bowl and whisk: Helps the cream whip faster.
- Sift cocoa powder: Prevents lumps in the base mixture.
- Fold gently: Keep the whipped cream airy for a light texture.
- Soften before scooping: Let the ice cream sit at room temperature for 5 minutes for easy scooping.
Variations and Customizations:
- Add 1/2 cup crushed cookies for a cookies-and-cream twist.
- Swirl in peanut butter or caramel before freezing.
- Use dark cocoa powder for an extra rich flavor.
- Stir in toasted nuts for a crunchy bite.
Pairing Suggestions:
- Serve with warm brownies or chocolate cake.
- Top with fresh berries and whipped cream.
- Drizzle with hot fudge or caramel sauce for a sundae-style treat.
Storage Instructions:
- Store in a loaf pan or airtight container tightly covered with plastic wrap or a lid.
- Keeps well in the freezer for up to 2 weeks.
- Always let thaw slightly before serving for best texture.
Popular Questions:
Can I use regular milk instead of condensed milk?
No, condensed milk is essential for sweetness and creaminess in this no-churn recipe.
Can I make this dairy-free?
Yes! Substitute coconut cream for heavy cream and use dairy-free condensed milk.
Can I reduce the sugar?
A: You can use unsweetened condensed milk alternatives or reduce cocoa for a less sweet version, but texture may vary.
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No-Churn Chocolate Ice Cream
Ingredients
Equipment
Method
- In a large bowl, sift cocoa powder. Add sweetened condensed milk, vanilla, and salt. Whisk until smooth.
- In another bowl, beat chilled heavy cream on high with an electric mixer until stiff peaks form (about 3–4 minutes).
- Gently fold the whipped cream into the chocolate mixture in three additions to keep it airy.
- Stir in chocolate chips or chunks if desired.
- Pour into a loaf pan or freezer-safe container. Smooth the top, cover tightly, and freeze for at least 6 hours.
- Let sit at room temperature for 5 minutes before scooping for the creamiest texture.
Notes
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