Chocolate Ice Cream
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts A simple, three-ingredient no-cook chocolate ice cream that delivers a rich, creamy texture. This classic recipe is perfect for quick preparation using a standard ice cream maker.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 5 mins | 25 mins | 4 hours | 1 Gallon |
🔪 Key Equipment
- Large mixing bowl
- Wire whisk
- 1-gallon ice cream maker
- Freezer-safe container
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 Gallon | Chocolate Milk | Cold |
| 1 (9-12 Ounce) Carton | Refrigerated Whipped Cream Topping | Thawed |
| 1 Can | Condensed Milk | Sweetened |
Instructions
Step 1: Combine Base
- In a large bowl, whisk together the 1/2 gallon chocolate milk and 1 can condensed milk until the mixture is completely smooth and uniform.
Step 2: Incorporate Topping
- Gently fold in the 1 carton refrigerated whipped cream topping until just combined, being careful not to deflate the mixture.
Step 3: Churn and Freeze
- Pour the mixture into the canister of a 1-gallon ice cream maker and churn according to the manufacturer’s directions until thick and frozen.
- Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours to ripen until firm and scoopable.
💡 Make-Ahead & Storage: This ice cream can be stored in a freezer-safe container for up to 2 weeks; for best texture, let it sit at room temperature for 5 minutes before scooping.
Original Recipe Scan
