No-Churn Chocolate Ice Cream

This no-churn chocolate ice cream is made with just 3 ingredients for an easy homemade dessert with rich chocolate flavor and no ice cream maker needed.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 10

Total Time 2 15

Ingredients

▢ 380 ml sweetened condensed milk 1 can
▢ 280 g dark chocolate chopped
▢ 600 ml heavy cream

Instructions

Pour 1 can 380 ml sweetened condensed milk into a saucepan and warm it over low-medium heat until hot but not boiling, stirring occasionally.
Place 280 g dark chocolate, chopped, in a heatproof bowl. Pour the hot condensed milk over the chocolate and let it sit for 4 minutes, then stir until the chocolate melts completely and the mixture becomes smooth.
In a large bowl, beat 600 ml heavy cream with an electric mixer for about 3 minutes, until slightly thickened.
Gently fold the melted chocolate mixture into the whipped cream until fully combined. Transfer the mixture to a freezer-safe container, smooth the top, and freeze for at least 2 hours until firm and scoopable.

Notes

Warm the Condensed Milk Gently: I like heating the condensed milk just until hot so the chocolate melts smoothly.

Let the Chocolate Sit Before Stirring: Leaving the chocolate and hot condensed milk together for a few minutes helps it melt evenly and creates a smooth mixture.

Do Not Overwhip the Cream: I stop whisking once the cream thickens slightly so the ice cream stays light and creamy.

Let It Sit Before Scooping: If the ice cream becomes very firm after freezing longer, I leave it at room temperature for about 5 minutes before scooping.

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