No-Churn Chocolate Ice Cream
- Level: Easy
- Yield: 10 servings (5 cups total)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 372
- Total Fat
- 26
- Saturated Fat
- 14
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 27
- Protein
- 7
- Cholesterol
- 82
- Sodium
- 109
- Total: 5 hr 10 min (includes freezing time)
- Active: 10 min
Ingredients
Ice Cream:
One 14-ounce can sweetened condensed milk
1/2 cup unsweetened natural cocoa powder
1 teaspoon pure vanilla extract
Pinch fine salt
2 cups heavy cream, cold
Mix-in options:
Rocky Road: 1/2 cup chocolate-covered almonds, crushed, and 2/3 cup mini marshmallows
Malted: two 5-ounce boxes chocolate malted milk balls, halved or coarsely chopped
Smoky and Spicy: 1 tablespoon chipotle chiles in adobo sauce, chopped
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.