Easy Creamy Chocolate Ice Cream
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.
- Prep time
- 5 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
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.
- 4
Add mix-ins: Turn wand handle to mix-in function. Add chopped hazelnuts and run through one cycle to incorporate evenly.
- 5
Serve: Serve immediately