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Homemade Chocolate Ice Cream

A quick and easy method to make rich and creamy chocolate ice cream without an ice cream maker, using just a blender and a few simple ingredients.
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Prep Time 10 minutes
Total Time 6 hours
Servings: 10 servings
Course: Dessert, Ice Cream
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups Heavy whipping cream Cold, full-fat, for a creamy texture.
  • 1 can Sweetened condensed milk Provides sweetness and creaminess.
  • 1/2 cup Unsweetened cocoa powder For deep chocolate flavor.
  • 1/2 cup Semi-sweet or dark chocolate Optional for added richness.
  • 1 pinch Salt Enhances the chocolate flavor.
  • 1 tsp Vanilla extract Rounds out the flavor.
  • 1 tbsp Honey or alcohol Softener to keep the ice cream scoopable.

Method
 

Preparation
  1. Bloom the cocoa: Pour cocoa powder into a saucepan with half a cup of hot water, stirring over low heat until it becomes a glossy paste.
  2. Melt chocolate (if using): Melt the chocolate in the microwave or double boiler, then let it cool slightly.
  3. Mix with condensed milk: Remove the saucepan from heat and stir in sweetened condensed milk until smooth.
  4. Blend it all: Pour the cocoa-condensed milk mixture into a blender, add cream, vanilla, salt, and softener. Blend for 2-3 minutes until thickened.
  5. Freeze: Transfer the mixture to a loaf pan, cover tightly with cling film and freeze for at least 6 hours or overnight.
  6. Scoop & serve: Allow the ice cream to sit at room temperature for 5-10 minutes before scooping, or dip your scoop in hot water for easier serving.

Notes

Don't skip the blooming step; it's crucial for enhancing chocolate flavor. For best results, start with cold cream and cover the ice cream tightly before freezing to prevent iciness.