This No-Churn Chocolate Ice Cream is easy, chocolate-y, scoopable, and doesn’t require an ice cream churn! (makes 1 loaf pan)
Estimated reading time: 4 minutes
Table of contents
No-Churn Chocolate Ice Cream
Hi Everyone!
I am all about the easy recipes that give you satisfying results and this No-Churn Chocolate Ice Cream is one of them!
There are only 3 required ingredients to make this No-Churn Chocolate Ice Cream!
I recommend giving the ice cream a few minutes to warm up before scooping when it’s ready.
It can be customized by adding candy, fruit before freezing or toppings for serving when it’s ready.
This is a perfect recipe for a supervised kids activity and they will be blown away that they made their OWN ice cream!
Ingredients
- 1 pint (2 cups) heavy whipping cream – I prefer and recommend organic
- 1 (14 ounce) can sweetened condensed milk
- 1/8 teaspoon cream of tartar, optional
- 1/2 cup unsweetened cocoa powder, use the best quality you can find
Kitchen Tools
- 1 pint (2 cups) heavy whipping cream, I prefer and recommend organic
- 1 (14-ounce) can of sweetened condensed milk
- 2 teaspoons vanilla extract, use the best quality you can find
- 1/8 teaspoon cream of tartar, optional
- 1-2 packets Starbucks Via Italian Roast (I use 2 packets) or 3.3-6.6 grams instant coffee
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What’s your favorite ice cream?
Please let me know in the comments below!
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No-Churn Chocolate Ice Cream
This No-Churn Chocolate Ice Cream is easy, chocolate-y, scoopable, and doesn’t require an ice cream churn! (makes 1 loaf pan)
Ingredients
- 1 pint (2 cups) whipping cream, I prefer and recommend organic
- 1 14 ounce can sweetened condensed milk
- 1/8 teaspoon cream of tartar, optional
- 1/2 cup unsweetened cocoa powder, I recommend finding the best quality possible
Instructions
- For best results, chill a medium-large metal (not required but preferred) mixing bowl in the freezer for 5-10 minutes before starting the recipe.
- Whip heavy whipping cream until it has bubbles, then add cream of tartar (optional) and the 1/2 cup unsweetened cocoa powder; continue whipping to stiff peaks.
- Using a baking spatula, gently fold the sweetened condensed milk into the whipped cream until combined and there are no streaks and the color is uniform. Please note: Do not over mix or the mixture will deflate.
- Cover with a layer of plastic wrap and then aluminum foil (to prevent frost from accumulating). Freeze for at least 6 hours and preferably overnight.
- When it's ready, serve with your favorite toppings and enjoy!
Recommended Products
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Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear -
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Nutrition Information:
Yield: 6 Serving Size: 1 cupAmount Per Serving: Calories: 584Total Fat: 37gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 120mgSodium: 135mgCarbohydrates: 55gFiber: 1gSugar: 51gProtein: 11g
Please note that the Calculated Nutrition is an estimate at best.
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Nothing beats homemade ice cream. So good.
I agree, thank you for coming back to comment!
I realize the cream of tartar is optional, but it must do something for/to the recipe. What’s its purpose?! So curious! Does it keep it soft? Reduce crystallization? Thanks!