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No Churn Chocolate Ice Cream

No Churn Chocolate Ice Cream

The ultimate treat for chocolate lovers! This No Churn Chocolate Ice Cream is creamy, rich, and can be made at home without an ice cream maker. It’s the perfect dessert for summer days or cozy evenings. Indulge in a scoop tonight!
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • 1 cup chocolate syrup

Equipment

  • Kitchen Knife
  • Cutting Board

Method
 

  1. Start by ensuring all your ingredients are chilled. Place your mixing bowl and beaters in the refrigerator for about 20 to 30 minutes.
  2. Once chilled, pour the heavy whipping cream into the mixing bowl. Using an electric mixer, whip the cream on medium speed until stiff peaks form.
  3. Pour the sweetened condensed milk and chocolate syrup into the whipped cream. Gently fold them in.
  4. Pour the mixture into a freezer-safe container, cover, and freeze for at least four hours.
  5. Scoop out and enjoy! Let it sit for a few minutes if it's too hard.

Notes

  • Chill your ingredients: Keeping your mixing bowl, beaters, and cream chilled helps create the best texture.
  • Stiff peaks are essential: Achieving stiff peaks when whipping the cream is crucial.
  • Mix gently: Be gentle to avoid deflating the whipped cream.
  • Full-fat products: Using full-fat products will yield the creamiest ice cream.