Is there really anything better than ice cream in the heat of August? Only two. That it’s Chocolate Ice Cream and NO CHURN Chocolate Ice Cream.
Prep time: 15 minutes
Chill time: 8 hours
Yields: 16 servings (or 8 if you really love ice cream!)
Ingredients
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 2 tablespoons light corn syrup
- 2/3 cup dutch-processed cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
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Line a standard size 1 pound loaf pan with parchment paper.
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In a whisking bowl with a whisk attachment, whip the heavy cream until medium peaks form.
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In a separate bowl combine the condensed milk, corn syrup, cocoa powder, vanilla, and salt. Mix until combined and there are no clumps of cocoa powder.
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Pour the sweetened condensed milk mixture into the whipped cream and fold with a rubber spatula until everything is gently combined. Don’t overmix. This may cause the whipped cream to deflate!
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Transfer the ice cream to the prepared pan and smooth until you have an even layer.
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Freeze for at least 8 hours before serving!