Chocolate Fudge No-Churn Ice Cream
A smooth and indulgent chocolate ice cream packed with deep cocoa flavor and melty chocolate bits, made effortlessly without any special equipment.
Equipment
- Mixing bowls
- electric mixer or whisk
- Spatula
- freezer-safe container
Ingredients
- 2 cups heavy whipping cream, well chilled
- 1 can sweetened condensed milk
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
Instructions
- Using a mixer, whip the cold heavy cream in a large bowl until it becomes thick and forms firm peaks.
- In another bowl, stir together the sweetened condensed milk, cocoa powder, and vanilla extract until the mixture is smooth and fully blended.
- Gently combine the whipped cream with the chocolate mixture, folding carefully to keep the texture light.
- Add the chocolate chips and lightly mix until evenly distributed.
- Transfer everything into a freezer-safe container and level the surface.
- Cover and freeze for about 6 to 8 hours, or until the ice cream is fully set.
- Scoop and enjoy once firm.
Notes
- For a decorative and flavorful twist, drizzle chocolate syrup into the mixture and gently swirl before freezing.
- Let the ice cream sit at room temperature for a few minutes before scooping for easier serving.
- Keep the container tightly sealed to maintain a creamy consistency.