3 Ingredient No Churn Chocolate Ice Cream
Forget the expensive machine and the complicated custard bases, this 3 Ingredient No-Churn Chocolate Ice Cream is a total game-changer. Rich, velvety, and incredibly chocolatey, my recipe uses double cream and condensed milk without any churning required.
Equipment
- 1 Digital kitchen scales
- 1 Measuring spoons
- 1 Mixing bowl
- 1 Handheld electric mixer
- 1 Spatula
- 1 Storage container with lid
Ingredients
- 500 ml (2 cups + 1 tbsp) double (heavy) cream cold
- 397 g (14 oz) condensed milk
- 40 g (¼ cup + 2 tbsp) cocoa powder sifted
Instructions
- This one is an optional step, but is very useful: chill the mixing bowl for 10 minutes in the freezer! I do this whilst I prepare the other ingredients: measure out the cream, open the tin of condensed milk and sift the cocoa (the last step is useful to avoid lumps of cocoa in the finished ice cream).
- Once the bowl has chilled, remove it from the freezer and pour in the double cream. Beat with a handheld electric mixer until the cream starts to thicken.500 ml (2 cups + 1 tbsp) double (heavy) cream
- Tip in the condensed milk and sprinkle over the cocoa. Continue beating until the mixture is evenly combined and has thickened.397 g (14 oz) condensed milk, 40 g (¼ cup + 2 tbsp) cocoa powder
- Transfer the mixture into a freezer safe container and pop in the freezer for at least six hours, ideally overnight. When you're ready to indulge, simply remove the ice cream from the freezer about 5 minutes before serving, to allow it to soften slightly, making it easier to scoop. Enjoy!
Notes
- Chill the mixing bowl before beating for quicker results. Cold tools = faster whipping time.
- Ensure the cream used will whip to stiff peaks when making this ice cream. If you use something that will not whip up, you will end up with a tasty but rather runny mess that winds up freezing solid!
- Always keep the cream in the fridge to keep it cold right until you are ready to use it. This helps the cream whip up a lot quicker, and gives wonderfully soft whipped peaks to the cream.
- Ensure you sift the cocoa powder before adding it into the mixture. If you don't, you could wind up with lumps of cocoa that are much harder to beat out.
- Remove the ice cream from the freezer a few minutes before you want to enjoy it. Dip the ice cream scoop or spoon in a mug of boiling water before scooping. Dry it off then scoop the ice cream. This warming of the utensil helps it glide through the ice cream, making it a whole lot easier to create perfectly beautiful scoops of ice cream! Dip and wipe down the tool between scoops to give clean scoops of rocky road ice cream every time.
Nutrition
Calories: 250kcal