This super creamy chocolate ice cream doesn't require any special equipment and can be customized by stirring in some of your favorite chocolate ice-cream-friendly ingredients, like chocolate-covered almonds and marshmallows for a Rocky Road version.
Recipe courtesy of Food Network Kitchen
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No-Churn Chocolate Ice Cream
Total:
5 hr 10 min
(includes freezing time)
Active:
10 min
Yield:
10 servings (5 cups total)
Level:
Easy
Total:
5 hr 10 min
(includes freezing time)
Active:
10 min
Yield:
10 servings (5 cups total)
Level:
Easy

Ingredients

Ice Cream:
Mix-in options:

Directions

Special equipment: A 9-by-5-by-3-inch metal loaf pan, chilled

For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.

Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

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