The BEST Chocolate Ice Cream EVER

I feel like I don’t even have to write anything else. The title speaks for itself. This is THE best chocolate ice cream ever! Do I need to say more?

This stuff is SO good. Like, seriously. I could eat a whole pan of it myself in one sitting.

I’ve made this a few times and the secret to getting it right is in the cocoa powder. It MUST be dutch processed cocoa powder, the regular cocoa powder just doesn’t have the same flavor.

What’s the difference between regular cocoa powder and dutch processed cocoa powder?

Well, I’m not a baker so I don’t know every detail of every difference between the two, and this recipe isn’t even cooked, so it doesn’t matter that much anyway, but here’s a (very) quick difference between the two.

Dutch processed cocoa powder has been washed with a substance that strips all the acids out of it, producing a darker color.

Regular/Natural cocoa powder has not been stripped of its natural acids and it tends to be lighter in color than dutch processed.

And that’s all I know about the difference between the two! That, and I know that for some reason they taste very different in this recipe.

What’s Inside?

• Heavy Whipped Cream– Fresh whipped cream, not pre-made store bought, is a must for this recipe. Fresh whipped cream tastes better, and has a better texture.
• Sweet Condensed Milk
• Dutch Processed Cocoa Powder– Dutch processed cocoa powder is a requirement for this recipe if you want a rich, chocolate-y flavor that’s better than Ben & Jerry’s (I’m serious).
• Chocolate Chips– I like to use mini chocolate chips instead of the larger ones.

How to Make:

This is a very simple, easy recipe. I was always very intimidated to make ice cream at home, so I never tried. Then I came across the no churn method and discovered that it’s easy, simple, and something anyone can do, even if you lack the experience (like me!).

How to whip cream:

Place the heavy whipping cream into a large bowl, and using either an electric mixer or a immersion blender with the whisk attachment (which is what I use) start mixing/whipping the cream on a slow setting, slowly turning it up to medium over the course of a couple of minutes.

When stiff peaks start to form the cream is ready. Don’t whip after stiff peaks form, because then you’ll have butter. 😉

After you have whipped your cream, pour your sweet condensed milk into a large bowl and mix together with the cocoa powder. Pour about 1/2 cup – 1 cup of the whipped cream into the sweet condensed milk mixture and stir. This helps to lighten the sweet condensed milk so the cream is better incorporated. Slowly fold the remaining whipped cream into the milk mixture until it is fully incorporated.

Next, fold in the chocolate chips.

Pour ice cream mixture into a bread pan and sprinkle some more chocolate chips on top. Cover and place in the freezer for several hours until it’s frozen.

Tip: I know waiting is hard, but this ice cream is best when you let it sit for about 5-10 minutes at room temperature before it’s scooped out of the pan and served. It’s easier to scoop and a lot creamier!

Equipment Needed (affiliate links):

Print