homemade chocolate ice cream
Make this easy homemade no-churn chocolate ice cream with Milo, heavy cream, and sweetened condensed milk. It is rich, creamy, chocolatey, and needs no ice cream maker.
Servings 8
Calories 408.9kcal
Ingredients
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed Milk
- ¾ cup milo
- Pinch salt
- ½ tbs vanilla extract
Instructions
- Add the heavy whipping cream to a large bowl and whip until creamy, thick, and airy, about 3 minutes.
- Add the sweetened condensed milk, milo, vanilla extract, and a pinch of salt to the whipped cream
- Gently fold everything together until fully combined. Be careful not to deflate the whipped cream.
- Pour the mixture into a freezer-safe bowl or container. Cover tightly and freeze for at least 6 hours.
- Scoop and serve once fully frozen.
Notes
- I used Milo as the chocolate in this recipe, which gives the ice cream a rich malty chocolate flavor.
- Be gentle when folding so the whipped cream stays light and airy.
- For best results, use very cold heavy cream.
- If the ice cream is too firm after freezing, let it sit at room temperature for a few minutes before scooping.
Nutrition
Calories: 408.9kcal | Carbohydrates: 37.2g | Protein: 6g | Fat: 27.5g | Saturated Fat: 17.5g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.6g | Trans Fat: 0.03g | Cholesterol: 84.1mg | Sodium: 174.8mg | Potassium: 241.8mg | Fiber: 0.5g | Sugar: 35.6g | Vitamin A: 1008.4IU | Vitamin C: 1.6mg | Calcium: 191.5mg | Iron: 0.4mg