Calling all chocolate lovers! This decadent homemade no-churn chocolate ice cream will have you in chocolate heaven. Its rich, it's creamy, easy-to-make, and over-the-top delicious!
⅓cupdark cocoa powderI use Hersheys Cocoa 100% Cacao Special Dark
1 ½teaspoonsvanilla extract
⅛teaspoonsalt
4ozdark chocolate chips
2cupsheavy whipping cream
Add-ins
¾cupdark chocolate chips(optional)
Instructions
Place a loaf pan (9x5-inch) into freezer to get cold.
Combine condensed milk, cocoa powder, vanilla extract and pinch of salt together in large bowl.
Place dark chocolate chips in a microwave-safe bowl. Microwave on hi power in 30-second increments, stirring in-between, until melted. It usually takes one minute.
Stir melted chocolate into cocoa-condensed milk mixture until well blended.
Place cold whipping cream in a large mixing bowl and whip until stiff peaks form. Use speed 6, a medium-high speed, on a KitchenAid in order to create the most air bubbles for more volume.
Fold 1 cup of whipped cream into chocolate mixture and blend well.
Add remaining whipped cream and gently fold until well mixed.
Sprinkle in any add-ins you would like such as chocolate chips, peanut butter chips, brownie pieces, or nuts. Stir gently.
Remove loaf pan from freezer and pour ice cream mixture into it. Smooth top and freeze for at least 4 hours.
Notes
Store in a covered container once hardened. It will keep for about 1 month in the freezer.Favorite Add-ins
Mint Chocolate Chip - add 2 teaspoons mint extract along with vanilla extract
Cookies N' Cream - chop Oreos and add to mix
Fudge, Caramel or Peanut Butter Swirl - add ½ cup hot fudge sauce, caramel sauce or melted peanut butter to the top of the mixture once it has been poured into the loaf pan. Swirl with a knife.
Mocha Chip - add 1 tablespoon of espresso powder into cocoa powder then proceed with recipe.
Fruit - fold in cherries, raspberries or chopped strawberries
Mexican Hot Chocolate - stir 1 tablespoon cinnamon and an optional pinch of cayenne into cocoa powder.