Rich Chocolate Ice Cream
A velvety and indulgent homemade chocolate ice cream that's easy to make and requires no ice cream maker. Perfect for chocolate lovers!
Ingredients
Base Ingredients
- 1 can 14 oz sweetened condensed milk
- 1 tablespoon pure vanilla extract
- 1/2 cup half-and-half
Chocolate Mixture
- 1/2 cup unsweetened Dutch-process cocoa powder
Whipped Cream
- 1 1/2 cups heavy cream
Instructions
Preparation
- In a medium bowl, whisk together the sweetened condensed milk, vanilla extract, and half-and-half until fully blended.
- Add the Dutch-process cocoa powder and mix well until the chocolate mixture is smooth and no dry cocoa remains.
- In a separate bowl, beat the heavy cream with a hand mixer or stand mixer until stiff peaks form, about 1 to 1 1/2 minutes.
- Gently fold the chocolate mixture into the whipped cream until evenly combined and creamy, being careful not to deflate the mixture too much.
- Transfer the mixture to an 8 x 8-inch pan or a similar freezer-safe container, then smooth the top with a spatula.
Freezing
- Freeze for 3 to 5 hours, or until firm. For a firmer texture, leave it overnight.
Notes
For best storage, transfer the ice cream to an airtight container, ensuring to leave little air space to avoid freezer burn. Smooth down the surface of the ice cream before sealing. Can be kept frozen for up to three weeks.