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No-Churn Chocolate Ice Cream Recipe

No-Churn Chocolate Ice Cream Recipe
  • Category

    Puddings and Custards

  • Cusine



2 cups heavy cream

14 ounces sweetened condensed milk

1 teaspoon vanilla extract

3/4 cup cocoa powder

1/4 teaspoon salt


In the bowl of a stand mixer fitted with a whisk attachment, whip cream, cocoa powder, crème de cacao , vanilla extract, and espresso powder until the mixture is thick enough to hold stiff peaks. The time required for this step will vary depending on the power of a given mixer, so keep a close eye on the process. Transfer to a large nonreactive container, such as a 2-quart baking dish, then cover and refrigerate until step 2 is complete. Rinse the bowl and whisk, then wipe dry.