No Churn Chocolate Ice Cream
No Churn Chocolate Ice Cream is easy to make and deliciously creamy.
Servings 8
Ingredients
- 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
Instructions
- Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl.
- The mixture will be thick; set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
- Fold 1/2 of the whipped cream into the cocoa mixture with a rubber spatula until combined.
- Fold the remaining whipped cream into the mixture combine well.
- Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze for about 2 hours.
- Take out 5 - 10 minutes before serving.