No Churn Chocolate Ice Cream
Easy homemade ice cream made no churn with bloomed cocoa for a deeper chocolate flavor.
Servings 1 quart
Ingredients
- 50g or ½ cup dutch process cocoa powder you can go up to 70g or 2/3 cup if you want a deeper flavor
- 120g or ½ cup whole milk see ingredients section for alternatives
- 1 can or 396g sweetened condensed milk
- 480g or 2 cups heavy whipping cream or heavy cream very cold, straight from the fridge
- ¼ tsp fine sea salt just a pinch if you’re using table salt
- 2 teaspoons pure vanilla extract
Instructions
- In a small pot add the milk and sift the cocoa over it. Add the sweetened condensed milk and salt then cook on low, whisking until smooth.
- When it starts to steam, remove it from the heat, pour it into a bowl through a fine mesh sieve and set in the fridge for 2 hours to chill.
- You can speed this up by placing it in the freezer for about 20 minutes, but don’t let it freeze and stir it at the 10 minute mark.
- Once it’s cool, pour in the cold heavy cream and vanilla.
- Use a hand mixer or a stand mixer fitted with the whisk attachment to whip the mixture to medium peaks. The mix will be thickened and airy.
- Pour into an airtight container or into an open container and seal it with plastic wrap.
- Freeze for about six hours. If the ice cream is too difficult to scoop, let it warm up for about 5 minutes on the counter.