Description
This homemade chocolate ice cream recipe is rich, creamy, and easy to make without an ice cream maker. It uses whipped heavy cream combined with a smooth chocolate base made from sweetened condensed milk, cocoa powder, and melted chocolate, then frozen until firm. Perfect for a decadent treat any time.
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 bowl, whip the cold heavy cream using an electric mixer until stiff peaks form. This will give the ice cream a light and airy texture.
- Mix Chocolate Base: In a separate bowl, whisk together the sweetened condensed milk, unsweetened cocoa powder, melted semi-sweet chocolate, vanilla extract, and a pinch of salt until smooth and well combined.
- Fold Together: Gently fold the chocolate mixture into the whipped cream. Be careful to combine fully while keeping the mixture light and fluffy to retain a creamy texture.
- Freeze: Pour the blended mixture into a freezer-safe container. Smooth the top with a spatula, then cover the container tightly with a lid or plastic wrap.
- Chill: Place the container in the freezer and chill for at least 6 hours or preferably overnight to allow the ice cream to firm up properly.
- Serve: Scoop the ice cream into bowls or cones and enjoy plain or with your favorite toppings such as sprinkles, nuts, or fresh fruit.
Notes
- For best results, ensure the heavy cream is very cold before whipping.
- If you prefer a more intense chocolate flavor, increase the cocoa powder by 1-2 tablespoons.
- You can substitute semi-sweet chocolate chips with bittersweet or milk chocolate depending on your taste preference.
- Store the ice cream covered in the freezer to prevent ice crystals from forming.
- Let the ice cream sit at room temperature for 5 minutes before scooping for easier serving.
