3 Ingredient Chocolate Ice Cream
3 Ingredient Chocolate Ice Cream is a quick and easy homemade dessert made using just whipping cream, condensed milk, and cocoa powder (or melted chocolate). The cream is whipped until fluffy, then mixed with the other two ingredients and frozen until set. It’s a no-churn, eggless recipe that delivers a rich, creamy texture and intense chocolate flavor—perfect for satisfying sweet cravings without an ice cream maker.
Ingredients
- 1cup or 250gms Dairy Cream or Whipping Cream
- ½ cup or 150 gms Condensed milk
- 4½ tbsp or 35 gms Cocoa powder
Optional
- handful Almonds (roasted)
- handful Chocolate Chips
- ½ tsp Cinnamon powder
- few Mints leaves
Instructions
- To begin make sure that the cream is chilled. Whip it using either an electric whisk or a hand whisk, just make sure to whisk it in one direction, clockwise or anticlockwise. Once it gets to soft peak stage we are ready to proceed further.
- Pour condensed milk in a bowl and using a fine strainer sieve the cocoa powder right on top of it, whisk them together to combine. Now add a little bit of the whipped cream in the condensed milk and mix it vigorously.
- Scoop the remaining whipped cream and fold it into the mixture till mixed properly.
- Add roasted almonds, cinnamon powder and chocolate chips and mix them in. Pour it out into the desired moulds and deep freeze it for at least 24hours to properly set.
- Remove and scoop then out and serve them frozen. You can also garnish with extra choice chips, roasted almonds and mint leaves.
Notes
Tips while buying and cooking with chocolate
More the chocolate quantity or more the cocoa quantity in the chocolate you buy the better it is as you are paying for chocolate and not for sugar or milk. 50%-70% dark chocolate is a good buy.
Cocoa bean has naturally occurred fasts called cocoa butter. So, when buying a chocolate check if it has cocoa butter in it and also checks how much is the quantity.
Also, if there are emulsifiers, thickeners and other fats other than cocoa butter then try and avoid that chocolate.
Check for expiry and don’t buy puffed packs.
Fat bloom – The whiteness or white patches on top of the chocolate is the cocoa fat and not because it has gone bad. You can eat it and use it for cooking as well.
Chocolate enemy is water especially when you are melting it. Water while melting chocolate will make it clumpy.
Always melt chocolate on a double boiler but if you are heating chocolate in a microwave then do that in short bursts and stir it in between.
If heating chocolate in a pan, then chances are it will burn quickly. Best is to heat the pan and remove from heat, wait and then add chocolate.
For melting chocolate make sure use a serrated knife and chop it evenly so that it melts evenly.
While stirring melted chocolate use a non-metallic spoon to avoid giving chocolate a shock.
Tried this recipe?Let us know how it was!