Homemade Chocolate Ice Cream
Beat the heat with this delicious Homemade No Churn Chocolate Ice Cream!
Print Recipe
Equipment
- Spatula
- Measuring spoons and cup
- Stand Mixer with bowl and paddle attachment
- Cake or Loaf Pan
Ingredients
- 2 cups Whipping cream
- 1 can Sweetened condensed milk
- 1/2 pack Chocolate chips
- 1 tbsp Vanilla extract
- 1 tsp Salt Optional
- 1/2 cup Cocoa Powder
Instructions
- Gather all your ingredients, measure everything then set aside
- Pour two cups of cold whipping cream into the stand mixer bowl. Mix on high speed until stiff peaks are achieved.
- Pour in sweetened condensed milk, vanilla extract Cocoa powder, and chocolate chips. Using a spatula, fold in the added ingredients into the whipped cream.
- Pour the Homemade Chocolate Ice Cream batter into a loaf pan or a cake pan. Freeze the ice cream for about four hours or even better - overnight!
- Once the ice cream is fully set, scoop the ice cream in a bowl or ice cream cone and serve!
Servings: 15 people
Calories: 250kcal