Ingredients
– 1 can (14 oz) sweetened condensed milk
– 2 cups heavy whipping cream, very cold
– 2 tbsp unsweetened cocoa powder
– 1 tsp vanilla extract
– Pinch of fine sea salt
– Optional: 1/2 cup mini chocolate chips
– Optional: chocolate syrup, whipped cream, strawberries, or chocolate shavings for topping
Instructions
1. Chill a mixing bowl and beaters in the freezer for 10 minutes.
2. Pour the very cold heavy whipping cream into the chilled bowl.
3. Beat with an electric mixer until stiff peaks form.
4. In a separate bowl, mix sweetened condensed milk, cocoa powder, vanilla extract, and sea salt until smooth.
5. Gently fold the whipped cream into the chocolate mixture in batches.
6. Fold in optional chocolate chips or mix-ins.
7. Transfer to a loaf pan or freezer-safe container.
8. Cover tightly with plastic wrap or a lid.
9. Freeze for at least 6 hours, or overnight for best texture.
10. Let sit at room temperature for 3–5 minutes before scooping.
Notes
Use heavy cream with at least 36% fat for the creamiest texture. Do not overmix after adding the whipped cream, or the ice cream may lose volume. Press plastic wrap directly onto the surface before freezing to reduce ice crystals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn / Freezer
- Cuisine: American