Description
An ultra‑easy, rich and creamy chocolate ice cream made without an ice cream machine—requiring just three ingredients and minimal prep.
Ingredients
- 14 oz (1 can) sweetened condensed milk
- ½ cup (1.5 oz) unsweetened cocoa powder
- 2 cups (16 fl oz) heavy whipping cream, very cold
Instructions
- In a large bowl, whisk together the sweetened condensed milk and unsweetened cocoa powder until smooth and shiny.
- In a separate chilled bowl, whip the heavy cream with a mixer until firm peaks form.
- Gently fold the chocolate‑cocoa mixture into the whipped cream, taking care not to deflate the airiness.
- Transfer the mixture into an airtight container or a 9 × 5‑inch loaf pan; cover tightly.
- Freeze for at least 4–6 hours, until firm enough to scoop.
- When ready to serve, let sit a few minutes at room temperature for easier scooping.
Notes
- Use high‑quality unsweetened cocoa powder (e.g., Dutch‑process) for best flavor.
- Ensure your heavy cream and bowl are very cold before whipping for optimal volume.
- To prevent ice crystals, press plastic wrap directly on the surface before covering.
- Store in the freezer for up to one month.
- Let soften slightly before scooping for the creamiest texture.
Nutrition
- Serving Size: 1 serving
- Calories: 374 kcal
- Sugar: Approx. 29 g
- Sodium: 80 mg
- Fat: 27 g
- Saturated Fat: 17 g
- Unsaturated Fat: 7 g monounsaturated, 1 g polyunsaturated
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 84 mg
