No-Churn Chocolate Ice Cream Story

No-Churn Chocolate Ice Cream

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This No-Churn Chocolate Ice Cream is easy, chocolate-y, scoopable, and doesn’t require an ice cream churn!

– 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

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How to make No-Churn Chocolate Ice Cream?

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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.

For more fun and delicious recipes, visit Life’s Little Sweets

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