Easy Creamy Chocolate Ice Cream Recipe
Creamy chocolate ice cream made with a simple condensed milk base. No eggs, no cooking, just 5 ingredients for rich chocolate flavour. Ready in minutes with the Cuisinart Freeze Wand or adapted for any ice cream maker.
Print Recipe
Ingredients
- 15 grams cocoa powder
- 2 Tbsp boiling water
- 75 ml single cream
- 75 ml whole milk
- 60 ml condensed milk
- ½ tsp vanilla extract
- Pinch of salt
- 2-3 Tbsp chopped roasted hazelnuts or mix-in of choice
Instructions
- Mix the base: In a small bowl, whisk cocoa powder and boiling water until a smooth paste forms with no lumps. Add cream and milk, whisking until well combined. Add condensed milk, vanilla, and salt. Whisk thoroughly until completely smooth.
- Freeze: Pour mixture into Cuisinart dessert tub up to the max fill line. Cover with lid and freeze until completely solid, at least 8 hours or overnight.
- Churn with Freeze Wand: Remove tub from freezer and let stand at room temperature for 5 minutes to soften slightly. Insert Freeze Wand and churn 2-3 times. Remove wand and check texture, scraping sides and bottom to ensure no solid chunks remain. Spin again if needed until smooth and creamy.
- Add mix-ins: Turn wand handle to mix-in function. Add chopped hazelnuts and run through one cycle to incorporate evenly.
- Serve: Serve immediately
Notes
Scaling up: Multiply all ingredients by 3 to fill all three Freeze Wand tubs, or by 4-6 for regular ice cream makers.
Storage: Keep covered in freezer for up to a month. Re-spin with Freeze Wand before serving.
Without Freeze Wand: Use a regular ice cream maker following the manufacturer’s instructions, or make a no-churn version by folding whipped cream into the base.
Servings: 1