Description
A quick and easy no churn chocolate ice cream recipe that combines rich cocoa, whipped cream, and chunks of brownies and chocolate for a decadent frozen treat without the need for an ice cream maker.
Ingredients
Ice Cream Base
- 1 pint Heavy Whipping Cream
- 14 ounces Sweetened Condensed Milk
- 3-4 Tablespoons Unsweetened Cocoa Powder (adjust to taste)
Add-ins
- 2 Cups Brownie Chunks
- 1/2 Cup Semisweet Chocolate Chunks
Instructions
- Whip the Cream: Using a hand mixer, beat the heavy whipping cream until stiff peaks form. This process aerates the cream, creating a light and fluffy texture essential for the ice cream base.
- Combine with Condensed Milk and Cocoa: Gently mix the sweetened condensed milk and unsweetened cocoa powder into the whipped cream until fully incorporated and smooth, ensuring even chocolate flavor throughout.
- Fold in Chocolate and Brownie Chunks: Carefully fold in the brownie chunks and semisweet chocolate chunks to evenly distribute the mix-ins without deflating the whipped cream.
- Freeze the Mixture: Transfer the combined mixture into a container, such as a large loaf pan. Cover tightly and freeze overnight (about 12 hours) until firm and scoopable.
Notes
- For best results, use chilled heavy whipping cream to whip effectively.
- Adjust the amount of cocoa powder to control the intensity of the chocolate flavor.
- Use fresh brownie and chocolate chunks for maximum texture and richness.
- Store leftover ice cream in an airtight container to prevent freezer burn.
- Allow the ice cream to sit at room temperature for a few minutes before scooping for easier serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
