There’s something about a spoonful of thick, rich, and creamy chocolate ice cream melting in your mouth as you sit in bliss because you just made homemade chocolate ice cream with a hand mixer and it was just stupid easy. And now you have promised yourself you will never buy store-bought ice cream again when you can make homemade chocolate ice cream that’s as good as this. Yup!
- 2 cups (16oz) cold heavy whipping cream
- 14 ounces (1 can) cold sweetened condensed milk (fat-free or regular)
- 1 teaspoon vanilla extract
- 4 tablespoons unsweetened dark cocoa powder
Do this:
Place unsweetened dark cocoa powder in a separate bowl and mix with a small amount of heavy cream to dissolve into a creamy sauce.
Using a hand mixer or stand mixer fitted with a whisk attachment whip the cold cream on high speed until firm peaks form.
Turn off the machine and pour the condensed milk into the whipped cream.
Turn the speed to high and whisk until the mixture is thick and stiff peaks. Turn off the machine and stir in vanilla extract and the cocoa mixture. Mix on high until smooth and thoroughly combined.
Transfer to an air-tight sealable container and freeze for a minimum of 6 hours before eating.
Please Leave a Comment: Homemade Chocolate Ice Cream
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