Creamy 3-ingredient, No Churn Chocolate Ice Cream Recipe

(from Peachblossm’s recipe box)

sounds so good!
This recipe is made to be a little less sweet than most traditional recipes, as it only uses about 1/4 the amount of sweetened condensed milk when compares to most recipes out there. You’ll get plenty of sugar-rush from the chocolate syrup, but if you’ve got a sweet tooth, then add a little more sweetened condensed milk if you like. Adapted from Nestle Creamy Vanilla Ice Cream.

Source: http://bestrecipebox.com/recipes/easy-chocolate-ice-cream-3-ingredients/

Prep time: 10 minutes
Cook time: 300 minutes

Categories: dessert, ice cream

Ingredients

  • 2 cups (475ml) cold heavy whipping cream (cold)
  • 1/4 cup (60ml) sweetened condensed milk (not to be confused with evaporated milk)
  • 3/4 cup (180ml) chocolate syrup
  • (optional) pinch of sea salt

Directions

  1. In large mixing bowl of stand-mixer or in a large bowl and using an electric hand mixer, add all the ingredients: heavy whipping cram, sweetened condensed milk, chocolate syrup and/or sea salt (optional).

  2. Whip the chocolate heavy cream mixture on high speed until stiff peaks form (to prevent massive splattering, start out at a slower speed and as the cream thickens, increase the speed). Be careful not to over mix or “break” the whip cream mixture.

  3. Pour the whipped mixture into a freezer safe container. We like to use a bread pan. Cover and freeze for about 4-5 hours. In about 3-4 hours you can have a “soft serve” type ice cream. If you prefer a more firm texture, freeze for at least 5-6 hours or overnight.

  4. Now eat and enjoy this creamy, luscious, delicious dessert!

Email to a friend | Print this recipe | Back