No-Cook Chocolate Ice Cream
This No-Cook Chocolate Ice Cream Recipe is a quick, simple, and decadent dessert made with just four main ingredients. Perfectly creamy and rich, it’s an effortless treat for chocolate lovers, requiring no cooking or ice cream maker. Customize it with your favorite mix-ins for a dessert that’s as unique as it is delicious.
Equipment
- 1 large mixing bowl
- 1 Medium Mixing Bowl
- Hand Mixer or Stand Mixer
- Spatula
- Airtight Container or Loaf Pan
Ingredients
- ½ cup Unsweetened Cocoa Powder
- 1 can 14 ounces Sweetened Condensed Milk
- 1 teaspoon Vanilla Extract
- 2 cups Heavy Cream
Instructions
Prepare the Cocoa Mixture:
- In a medium mixing bowl, whisk together the cocoa powder, sweetened condensed milk, and vanilla extract until smooth and lump-free.
Whip the Heavy Cream:
- In a large mixing bowl, use a hand or stand mixer to whip the heavy cream on medium-high speed until soft peaks form (about 3–5 minutes).
Combine the Mixtures:
- Add a small portion of the whipped cream to the cocoa mixture and gently fold to lighten the base.
- Gradually fold in the remaining whipped cream, ensuring the mixture stays airy and smooth.
Freeze the Ice Cream:
- Transfer the mixture to an airtight container or loaf pan. Smooth the top with a spatula and cover with plastic wrap or a lid.
- Freeze for at least 6 hours or until firm.
Serve and Enjoy:
- Let the ice cream sit at room temperature for 5–10 minutes before scooping. Serve with your favorite toppings or enjoy as is!
Notes
- For the best texture, ensure all ingredients are cold before starting.
- Customize your ice cream with mix-ins like chocolate chips, caramel swirls, or crushed cookies. Add these during the folding stage for even distribution.
- Use high-quality cocoa powder for a richer chocolate flavor.
- Store in the freezer for up to 2 weeks in an airtight container.