No-Churn Chocolate Ice Cream
Learn how to make the creamiest, smoothest no-churn chocolate ice cream with only 4 ingredients! It's quick, simple and totally delectable!
Servings: 8 servings
Calories: 2812.3kcal
Ingredients
- 397 g condensed milk (one 14 ounce-can)
- 500 ml heavy whipping cream (at least 35% fat content)
- 200 g dark chocolate
- 2 teaspoon vanilla essence
Instructions
- Chop the chocolate into small pieces. Place it in a heat-proof bowl.
- Add condensed milk to the chocolate and double boil until the chocolate is melted. Remove from heat and let the chocolate-condensed milk chill in the fridge.
- Measure the whipping cream into a large bowl. Whip until stiff peaks form.
- Fold in the chocolate-condensed milk into the cream. Add the vanilla essence and fold until the chocolate is thoroughly combined.
- If you wish to customize the ice cream by adding nuts, chocolate chips or even sauces, add them at this stage.
- Transfer the prepared ice cream into a freezer-safe container and freeze for at least 6 hours (or more as necessary) at negative 13 degrees Celsius until the ice cream is fully frozen.
- To serve, use an ice cream scoop to scoop the ice cream into serving bowls. Garnish as preferred.
- This recipe makes 1.5 quarts ice cream.
Notes
Notes
- The chocolate and condensed milk can also be melted in a microwave. Do it in short intervals until the chocolate is fully melted.
- Dark chocolate can be replaced with cocoa powder. Use 45g of cocoa powder for every 200g of chocolate. Sift the cocoa powder first.
- For best results, the whipping cream and condensed milk should be completely chilled before mixing.
Nutrition
Calories: 2812.3kcal | Carbohydrates: 215.2g | Protein: 38.2g | Fat: 203.2g | Saturated Fat: 123.9g | Trans Fat: 0.1g | Cholesterol: 550.7mg | Sodium: 489.9mg | Potassium: 2193.1mg | Fiber: 14.5g | Sugar: 177g | Vitamin A: 5658.7IU | Vitamin C: 8.9mg | Calcium: 1066.2mg | Iron: 16.5mg