- Prep Time: 15 minutes
- Chill Time: 8 hours
- Cook Time: 0 minutes
- Total Time: 8 hours 15 minutes
- Yield: 16 servings
- Category: dessert
- Method: no bake
- Cuisine: american
- Prep Time: 15 minutes
- Chill Time: 8 hours
- Cook Time: 0 minutes
- Total Time: 8 hours 15 minutes
- Yield: 16 servings
- Category: dessert
- Method: no bake
- Cuisine: american
Ingredients
- 2 cups heavy whipping cream
- 14 ounce can sweetened condensed milk
- 2 tablespoons light corn syrup
- 2/3 cup cocoa powder (we like Dutch-proccessed!)
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Line a standard size 1 pound loaf pan with parchment paper. Set aside.
- In a mixing bowl with a whisk attachment, whip the heavy cream until medium stiff peaks form.
- In a separate bowl combine the sweetened condensed milk, corn syrup, cocoa powder, vanilla, and salt. Mix until completely combined and no clumps of cocoa powder remain.
- Pour the sweetened condensed milk mixture into the whipped cream and use a rubber spatula to fold everything together gently. Do not over mix, as this can cause the whipped cream to deflate.
- Transfer the ice cream to the prepared pan and shape into an even layer.
- Freeze for at least 8 hours before serving!
Keywords: no churn chocolate ice cream, easy
