This easy-to-make chocolate ice cream is perfect for a quick dessert, requiring just two main ingredients. Enjoy the rich and creamy flavour without the need for an ice cream maker. Ensure your heavy whipping cream and sweetened condensed milk are cold. This helps in achieving a perfect texture for your ice cream. In a large mixing bowl, pour the 2 cups of heavy whipping cream.
Using a hand mixer or a stand mixer with a whisk attachment, whip the cream on medium-high speed until stiff peaks form. This should take about 3-5 minutes. The cream should hold its shape and not be too soft or too firm. Sift the unsweetened cocoa powder to remove any lumps. Gently fold the cocoa powder into the whipped cream using a spatula.
Be careful not to deflate the whipped cream. Mix until the cocoa is evenly distributed and the cream has a uniform chocolate colour. Pour the sweetened condensed milk into the chocolate whipped cream mixture. Fold it in gently with a spatula until fully combined. The mixture should be smooth and creamy. Pour the ice cream mixture into a freezer-safe container. Smooth the top with the back of a spatula.
Cover the container with plastic wrap or a lid to prevent ice crystals from forming. Place the container in the freezer for at least 4 hours, preferably overnight, until the ice cream is firm. Once the ice cream is fully set, scoop it into bowls or cones and enjoy your homemade chocolate ice cream.
Tips for Best Results:
- Cold Ingredients: Ensure both the whipping cream and condensed milk are well-chilled before starting.
- Gently Fold: Fold ingredients gently to maintain the airy texture of the whipped cream.
- Proper Freezing: Make sure the container is tightly sealed to prevent freezer burn.
Ingredients:
- Heavy Whipping Cream: 2 cups
- Sweetened Condensed Milk: 1 can (14 oz)
- Unsweetened Cocoa Powder: 1/2 cup
Equipment:
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Spatula
- Freezer-Safe Container
- Plastic Wrap or Lid
