Easy Chocolate Ice Cream (no churn blender recipe)
This no churn homemade ice cream doesn’t need an ice cream machine but a blender instead. It is rich, creamy, indulgent and has an intense chocolate flavor using only 4 ingredients. It is easy and very delicious, perfect for summer.
Equipment
- Blender
- Sauce pot
- Rubber spatula
- Loaf tin
Ingredients
- 3/4 cup cocoa powder unsweetened
- 1 can sweetened condensed milk
- 2 cups whipping cream
- 2 tbsp honey
- Pinch of salt
Instructions
- We start by blooming the cocoa powder in 1/2 cup water over the stove for 1-2 minutes until it is a paste and there are no lumps.
- Take it off the heat and add the condensed milk into it, stir together until smooth and let the mixture cool down completely.
- Pour into a blender with the whipping cream, honey, salt and blend for 2-3 minutes until combined and thicker.
- Pour the mixture into a loaf tin and freeze for 6 hours minimum or until firm.
- Dip the ice cream scoop into hot water and scoop out. Enjoy!
Notes
- Blooming the cocoa powder not only removes the lumps but also intensifies the chocolate flavor in the ice cream.
- Serve with nuts, chopped dark chocolate or biscuits as you would like.