Easy Homemade Chocolate Ice Cream Recipe Only 3 Ingredients

EASY HOMEMADE CHOCOLATE ICE CREAM RECIPE (ONLY 3-INGREDIENTS)

Steps:

• 1. Place cold heavy cream in a large bowl, whip to stiff peaks.2. Add cocoa powder, sweetened condensed milk and beat on low speed until incorporated.3. Transfer into a container/dish, freeze for least 6 hours.More Ice Cream Recipes:Homemade Oreo Ice CreamHomemade Peanut Butter Ice CreamTiramisu Ice Cream Cake

EASY CHOCOLATE ICE CREAM

Steps:

• Combine half-and-half, sugar, cocoa and vanilla in a blender; process on low until smooth. Stir in heavy cream. Freeze in an ice cream freezer according to manufacturer's directions.

CREAMY 3-INGREDIENT, NO CHURN CHOCOLATE ICE CREAM RECIPE

Steps:

• In large mixing bowl of stand-mixer or in a large bowl and using an electric hand mixer, add all the ingredients: heavy whipping cream, sweetened condensed milk, chocolate syrup and/or sea salt (optional).
• 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.
• 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.
• Now eat and enjoy this creamy, luscious, delicious dessert! And add extra chocolate syrup on top if you like!

CHOCOLATE ICE CREAM

Steps:

• Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn't touch the water, or do this in the microwave in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don't want the mixture to be too stiff - as soon as the beaters leave a trail, it's ready.
• Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful. Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.