Easy No-Churn Chocolate Ice Cream

You don't even need an ice cream maker or stovetop needed to make this amazing, rich, and creamy no-churn chocolate ice cream. All you need is 3 ingredients, a hand mixer to whip the cream, and a spatula (and hand!) to stir it all together. It's not only a fun summer activity for kids, but tastes just like you bought a specialty chocolate ice cream from a shop (for much cheaper!).

Course Dessert

Cuisine Ice Cream

Keyword no churn ice cream

Prep Time 10

Total Time 10

Servings cups

Calories 503kcal

Author Melissa Rose

Ingredients

2 cups heavy whipping cream found in a carton at store - NOT premade whipped cream
1 can sweetened condensed milk 14 ounces
½ cup unsweetened cocoa powder I used Hershey's Unsweetened
1 ½ teaspoons vanilla extract

Instructions

In a large bowl, use an electric mixer to whip the 2 cups heavy whipping cream until you get stiff peaks. As in, when you lift up the beater, the whipped cream stands at attention and doesn't immediately "melt" back in. Do not overbeat - if your whipped cream starts to look "chunky" then stop the mixer immediately (or you'll end up with butter!).
Tip: If using a Kitchenaid stand mixer, my cream (straight from the fridge) was the perfect consistency when beat with the whisk attachment on Level 4 speed for 3-3.5 minutes.
In a separate bowl, mix together the ½ cup unsweetened cocoa powder, 1 can sweetened condensed milk, and 1 ½ teaspoons vanilla extract. I find the Hershey Unsweetened brand to be fabulous in terms of getting a rich chocolate flavor.
Using a spatula (not a mixer!), gently fold the whipped cream into the chocolate mixture until it is all combined. You do not want to use a electric mixer or stir this fast or you will lose some of the light texture.
Pour the mixture into a 8x5" sized metal pan and freeze for 6-8 hours (or overnight).

Notes

Recipe inspired by Martha Stewart's Famous Recipe.

Nutrition