A friend discovered that all the chocolate ice cream was sold out when she went grocery shopping. For those of you who are craving chocolate ice cream while waiting for stores to catch up on re-stocking, here is a no-churn version you can make at home.
If you’re feeling really decadent, you can even bake chocolate chip cookies and make ice cream sandwiches.
No-Churn Chocolate Ice Cream
From the Food Network
Yield: 6 cups ice cream
- 14-ounce can sweetened condensed milk
- 1/2 cup unsweetened natural cocoa powder
- 1 teaspoon vanilla extract
- Pinch fine salt
- 2 cups heavy cream, cold
- Chill a 9″ x 5″ metal loaf pan.
Whisk together the condensed milk, cocoa powder, vanilla, and salt in a large bowl. The mixture will become very thick. Set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour into metal loaf pan and freeze, covered, until solid and scoopable, about 5 hours.