Quick & Creamy Chocolate Ice Cream
This no-churn chocolate ice cream is luxuriously creamy, easy to make, and perfect for any occasion. Made with cocoa, condensed milk, and whipped cream, it requires minimal prep and delivers a smooth, scoopable texture every time. Ideal for dessert lovers looking for a quick, satisfying, homemade treat.
Equipment
- Small saucepan (1)
- Fine-Mesh Sieve – 1
- Mixing Bowl – 1
- Hand Mixer or Stand Mixer – 1
- Airtight container – 1
Ingredients
- 50 g ½ cup Dutch-process cocoa powder
- 120 g ½ cup whole milk (or plant-based milk alternative)
- 1 can 396 g sweetened condensed milk
- 480 g 2 cups heavy whipping cream, cold
- ¼ tsp fine sea salt
- 2 tsp pure vanilla extract
Instructions
- Prepare the Cocoa Milk Base: Start by gathering all your ingredients and equipment. In a small saucepan, pour the whole milk (or your chosen milk alternative) and place it over low heat. Sift the Dutch-process cocoa powder directly into the milk to prevent lumps, then whisk continuously until fully combined. Add the sweetened condensed milk and a pinch of fine sea salt, stirring gently to incorporate. Keep the heat low—your goal is to create a smooth, velvety mixture without boiling.
- Heat and Blend for Smoothness: Continue whisking the mixture as it warms. You’ll notice the cocoa will fully dissolve and the mixture will start to steam lightly. This gentle heating intensifies the chocolate flavor and ensures no graininess in the ice cream. Be patient, and keep whisking evenly along the bottom and sides of the pan to avoid scorching. Once small steam wisps appear, remove the saucepan from the heat.
- Strain and Chill the Base: Place a fine mesh sieve over a large mixing bowl and pour the warm chocolate mixture through it. This removes any tiny lumps, giving you a silky smooth ice cream base. Let the mixture cool slightly at room temperature for a few minutes. Then, transfer it to the refrigerator and chill for at least 2 hours. For a faster approach, place the bowl in the freezer for 20–30 minutes, stirring gently at the halfway point, but avoid freezing it solid.
- Whip the Heavy Cream: While the chocolate base is chilling, take your cold heavy whipping cream and pour it into a separate mixing bowl. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until it reaches soft peaks. The cream should be thick yet still light and airy. This step is crucial, as it incorporates air that makes the ice cream creamy and scoopable later.
- Combine Chocolate and Cream: Once the chocolate base has fully chilled, remove it from the refrigerator. Add the vanilla extract to the chocolate mixture for a rich aromatic flavor. Gently fold the whipped cream into the chocolate base using a spatula, starting with a small portion to lighten the mixture, then gradually fold in the rest. Take care to fold slowly and evenly to maintain the airy texture; you don’t want to deflate the whipped cream.
- Transfer to Freezer Container: Once fully combined, transfer the ice cream mixture into an airtight container. Smooth the top with a spatula for even freezing. If you don’t have an airtight container, a regular container covered tightly with plastic wrap works perfectly. This step ensures your ice cream freezes uniformly without absorbing any freezer odors.
- Freeze Until Firm: Place the container in the freezer for at least 6 hours or overnight for best results. For easier scooping, remove the ice cream 5–10 minutes before serving to allow it to soften slightly. This short wait ensures perfect, creamy scoops without being too hard.
- Serve and Enjoy: When ready to enjoy, scoop the ice cream into bowls or cones. For added flair, sprinkle with chocolate shavings, nuts, or a drizzle of chocolate syrup. This no-churn recipe delivers a rich, creamy texture and deep chocolate flavor that rivals traditional ice cream. Store any leftovers in the freezer in an airtight container for up to 2 weeks.
Notes
- Always use cold heavy cream straight from the fridge for optimal whipping. Warm cream will not whip properly.
- Sifting the cocoa powder into the milk prevents lumps and ensures a smooth, velvety base.
- Chill the chocolate mixture thoroughly before folding in whipped cream; this helps maintain a light and airy texture.
- Avoid over-whipping the cream—it should form medium peaks for best incorporation without becoming butter.
- If the ice cream is too firm after freezing, let it sit at room temperature for 5–10 minutes before scooping for the perfect consistency.
