This homemade chocolate ice cream is the easiest frozen dessert you will ever make — no ice cream maker, no eggs, no fuss. Two kinds of melted chocolate are folded into billowy whipped cream, then frozen until perfectly scoopable. Rich, silky, and deeply chocolatey, it is a guaranteed crowd-pleaser for any occasion.
Ingredients
- 80 g (2.8 oz) dark chocolate
- 80 g (2.8 oz) milk chocolate
- 300 g (10.5 oz) sweetened condensed milk
- 700 ml (3 cups) heavy cream
Instructions
- Melt both chocolates together until smooth.
- Whip the heavy cream to soft peaks.
- Pour the melted chocolate into the whipped cream and fold gently until combined.
- Divide the mixture into small cups or containers and freeze for 4 hours, until firm.
If you love chocolate desserts, try our No-Bake Chocolate Banana Cottage Cheese Dessert or the decadent Chocolate Fondant with a Molten Center next. For more frozen-treat technique guides, Serious Eats is a wonderful resource.
Tips
- Use good-quality chocolate — it is the main flavor, so it really matters.
- Whip the cream to soft peaks only; overwhipped cream makes the texture grainy.
- Press a piece of plastic wrap directly on the surface before freezing to prevent ice crystals.
Nutrition (per 100 g): 100 kcal, protein 2 g, fat 1 g, carbs 21 g. The USDA offers helpful guidance on dairy food safety.