Dessertsbiggerbolderbaking4.4
Homemade Chocolate Ice Cream Recipe
My Homemade Chocolate Ice Cream Recipe delivers rich chocolate flavor, creamy texture, and no ice cream machine needed with 4 ingredients.
👥 2 Servings⏱️ Prep & Cook: 6h 10m⏳ Prep: 10 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
📝 Preparation Steps
1
To Make the No Machine Ice Cream Base
2
Using a stand mixer with a whisk attachment (or an electric hand mixer) whip the cold heavy whipping cream on medium-high speed until soft peaks form, about 3–⏱️ 4 minutes.
3
Turn off the mixer and pour in the sweetened condensed milk.
4
Increase the speed to high and whip until the mixture is thick and holds stiff peaks, about 1–⏱️ 2 minutes.
5
Add a small amount of the whipped ice cream base to the cooled melted chocolate and stir to loosen it.
6
With a thin edged spoon swiftly fold the loosened chocolate mixture back into the ice cream base until just combined, working quickly so the chocolate does not seize.
7
Lastly, mix in the vanilla extract.
(16 fl oz/480 ml) cold heavy whipping cream2 cups(1 can/400 ml) cold sweetened condensed milk14 ozvanilla extract1 teaspoon
8
To Freeze the No Machine Chocolate Ice-cream
9
Transfer the mixture to an airtight, sealable container. Freeze for at least ⏱️ 6 hours, or overnight, until firm.
10
Enjoy scooped straight from the freezer. Store leftovers covered in the freezer for up to 6 weeks.
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