Homemade Chocolate Ice Cream
Whether or not you have an ice cream machine, you're going to be able to make this rich and decadent Chocolate Ice Cream from scratch!
Servings 10 1/2 cup servings
In a medium bowl, whisk together the cocoa, sugars, and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars, and salt are dissolved.
Stir in the heavy cream and vanilla. Cover and refrigerate for 1 to 2 hours, or overnight.
Turn your ice cream maker on; pour the mixture into the machine and freeze according to manufacturer instructions. If you're using an ice cream maker with a frozen bowl, it should take 15-20 minutes. If you're using one with a compressor, it will take a little longer, 25-35 minutes.
Scoop and enjoy!
For this no-churn version, some of the ingredients and their corresponding measurements are different than what is stated in the recipe card, I’ve bolded the differences to make it a little easier to see. All of the other stated ingredients and their amounts are listed in the recipe card.
- In a medium bowl, whisk together the cocoa and salt. Add in one can of sweetened condensed milk and vanilla then whisk until combined.
- Whip 3 cups of heavy cream until soft to medium peaks form. Then fold the chocolate-sweetened condensed milk mixture into the whipped cream.
- Cover and freeze until solid then scoop and enjoy!
Calories: 263kcal | Carbohydrates: 24g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 32mg | Potassium: 177mg | Fiber: 2g | Sugar: 19g | Vitamin A: 739IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg