This super creamy chocolate ice cream doesn’t require any special equipment and can be customized by stirring in some of your favorite chocolate ice-cream-friendly ingredients, like chocolate-covered almonds and marshmallows for a Rocky Road version.
| Level: | Easy |
| Total: | 5 hr 10 min |
| Active: | 10 min |
| Yield: | 10 servings (5 cups total) |
| Level: | Easy |
| Total: | 5 hr 10 min |
| Active: | 10 min |
| Yield: | 10 servings (5 cups total) |
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
- Rocky Road: 1/2 cup chocolate-covered almonds, crushed, and 2/3 cup mini marshmallows
- Malted: two 5-ounce boxes chocolate malted milk balls, halved or coarsely chopped
- Smoky and Spicy: 1 tablespoon chipotle chiles in adobo sauce, chopped
Instructions
- For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 372 |
| Total Fat | 26 g |
| Saturated Fat | 14 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 27 g |
| Protein | 7 g |
| Cholesterol | 82 mg |
| Sodium | 109 mg |
| Serving Size | 1 of 10 servings |
| Calories | 372 |
| Total Fat | 26 g |
| Saturated Fat | 14 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 27 g |
| Protein | 7 g |
| Cholesterol | 82 mg |
| Sodium | 109 mg |
Reviews
How much whipped cream do you need for this recipe? You mention whip the whip cream then add a cup of whipped cream and fold in.
We loved this recipe, it make for a great ending to grilling out today. Thanks!
I made this with dairy free substitutes and it worked perfectly! This is the easiest and fastest chocolate ice cream recipe! This is a keeper!
Creamy and decadent! I added chocolate chips and pecans. So delicious!
So easy and delicious. Used chopped up peanut butter cups as mix in. It is rich but hard to stop eating. Many of the reviews said it is like fluffy icing or mousse. Mine was not. It froze like ice cream. Wondering if they didn’t whip heavy cream enough? I don’t know but mine is frozen and it tastes like rich ice cream. Will definitely make again with other mix ins.
My daughter and I made this together today. We used crushed Oreos as the mix in. It was seriously the best ice cream I’ve ever had. This has ruined store bought ice cream for our family.
Very easy to make. It’s extremely rich, so 1/2 cup per serving is plenty. Good consistency and not too sweet. I may try less cocoa powder next time, but not much less (I don’t think 1/4 cup would be enough and 1/2 cup is slightly too much). Going to add espresso powder next time. I suggest following the recipe exactly the first time, then you can determine changes according to your taste.
Sorry—not even close to real ice cream. Followed recipe exactly. It’s like fluffy chocolate icing, frozen. Sickening. Buy some real ice cream at the store if you are trying to shortcut.
Fantastic recipe! Followed it exactly, and turned out perfect. Absolutely addicting! And so easy to make. I could see how adding sea salt, coffee or caramel might enhance it, but honestly, this is the best chocolate ice cream i’ve ever had in my life. It’s perfect as is!
This recipe was divine. Great flavor and consistency.