Three simple ingredients—whipped heavy cream, sweetened condensed milk, and melted high-cacao dark chocolate—create a no-churn chocolate ice cream with rich flavor and creamy texture. Whipping the cream to stiff peaks traps air that mimics the light texture produced by churned ice cream. Condensed milk serves as a natural antifreeze to inhibit large ice crystals while adding sweetness and stability. Folding the whipped cream and condensed milk together with melted dark chocolate produces a stable base. Freezing undisturbed for at least six hours lets air bubbles and fats integrate, yielding a smooth, scoopable finish.
With this 3-Ingredient chocolate ice cream recipe, you can make ice cream that is smooth, creamy, and full of dark chocolate flavor - and you don't need an ice cream machine to make it. Though making ice cream may seem like a complicated process, according to Ksenia Prints of At the Immigrant's Table, whipping up a batch of no-churn ice cream is much easier than you might realize.
The secret to this chocolate ice cream lies in the precise chemical interaction between whipped heavy cream and condensed milk. When heavy cream is whipped to stiff peaks, it incorporates air bubbles that create the light, creamy texture that an ice cream machine usually gives. The condensed milk acts both as a natural antifreeze, preventing the formation of large ice cream crystals, as well as adding richness and stability to the ice cream batter itself.
Fold those ingredients together, and add to them a melted rich, high-cacao dark chocolate bar, and you've got yourself a base that remains creamy even when frozen. But the real magic occurs when you let the mixture chill in the freezer. Give it at least six hours, and don't rush the process. During this time, the whipped air bubbles stabilize and join with the fats from the cream and chocolate. The whole concoction melds together into a creamy, luxurious scoop.
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