Double Chocolate No-Churn Ice Cream
Easy, homemade double chocolate ice cream - no ice cream maker required!
Servings: 6 servings
Ingredients
- 1/3 cup semisweet chocolate chips
- 2 tablespoon cocoa powder
- 1/2 teaspoon instant espresso powder optional
- 7 oz sweetened condensed milk
- 3/4 cup heavy whipping cream plus 1 Tablespoon divided
Instructions
- Melt the chocolate chips in a microwave safe bowl.
- Add in the cocoa powder, espresso powder (if using), sweetened condensed milk, and 1 tablespoon of whipping cream. Mix together and refrigerate until ready to use.
- Whip the remaining cream until stiff peaks form.
- Drizzle in the chocolate mixture and fold until well combined.
- Move to a round metal cake pan or loaf pan (metal will freeze more quickly, but you can use a different pan if you want).
- Freeze for at least four hours.
Notes
To make mint chocolate ice cream, add 1 teaspoon peppermint extract while whipping the cream. For some extra crunch, top with oreo crumbles or chocolate sprinkles.