Perfect Chocolate Ice Cream

A decadent Chocolate Ice Cream featuring a no-churn technique for a silky-smooth texture and intense cocoa flavor. This homemade treat is ideal for hot summer days, celebrations, or a comforting dessert anytime. Ready in about 30 minutes active prep time (plus freezing) with a luxurious, melt-in-your-mouth richness.

Ingredients

• 2 cups (480 ml) cold heavy cream
• 1 (14 ounce) can (397g) sweetened condensed milk
• 3/4 cup (75g) unsweetened cocoa powder (Dutch-processed recommended)
• 1 tsp vanilla extract
• Pinch of salt
• Optional: 1/2 cup chocolate chips or chopped dark chocolate

Directions

1. In a large, chilled bowl, whip the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form. This typically takes about 5-7 minutes.
2. In a separate medium bowl, whisk together the sweetened condensed milk, cocoa powder, vanilla extract, and salt until smooth and well combined. Whisk constantly to ensure there are no lumps of cocoa powder.
3. Gently fold about one-third of the whipped cream into the chocolate mixture to lighten it. Then, carefully fold in the remaining whipped cream until no streaks remain. Be gentle to maintain the airiness of the whipped cream.
4. If using, fold in the chocolate chips or chopped dark chocolate.
5. Pour the mixture into a freezer-safe container (a loaf pan works well). Cover with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals.
6. Freeze for a minimum of 6 hours, or preferably overnight, until firm.
7. Let the ice cream sit at room temperature for 5-10 minutes before scooping to achieve the perfect consistency. Garnish with chocolate shavings before serving.