Description
This no-churn chocolate chunk ice cream is a simple and delicious homemade frozen dessert that requires no ice cream maker. Combining rich cocoa, creamy sweetened condensed milk, and whipped heavy cream, it features generous chunks of chocolate folded throughout for a delightful texture. Frozen overnight, this recipe delivers creamy, chocolatey ice cream with minimal effort.
Ingredients
Ice Cream Base
- 2 cups Heavy Whipping Cream
- 1 (14-ounce) can Sweetened Condensed Milk
- 1/3 cup Unsweetened Cocoa Powder
- 1 teaspoon Vanilla Extract
Add-ins
- 2 cups Chocolate Chunks (reserve 1/2 cup for topping)
Instructions
- Whip the Cream: In a large bowl, whip the heavy whipping cream using an electric mixer until stiff peaks form, which takes about 3-4 minutes. Set aside so it stays cold and fluffy.
- Mix Base Ingredients: In a separate small bowl, combine sweetened condensed milk, unsweetened cocoa powder, vanilla extract, and 1 1/2 cups of chocolate chunks. Stir well until fully blended.
- Fold Together: Gently fold the chocolate mixture into the whipped cream carefully to maintain airiness and volume. Use a spatula to fold delicately until well combined without deflating the whipped cream.
- Freeze the Ice Cream: Pour the mixture into a loaf pan and evenly sprinkle the reserved 1/2 cup of chocolate chunks on top. Cover the pan tightly with plastic wrap and freeze for 18-24 hours, allowing the ice cream to harden and develop texture.
Notes
- For best results, freeze at least 24 hours for a firmer, scoopable texture.
- You can substitute chocolate chunks with chocolate chips or chopped chocolate bars as desired.
- Make sure the whipped cream reaches stiff peaks to create a creamy and airy ice cream texture.
- Use a metal loaf pan for faster freezing and easier scooping.
- Allow the ice cream to sit at room temperature for a few minutes before scooping if it’s too hard.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
