This 3-ingredient chocolate ice cream is made with all purpose cream, condensed milk and cocoa powder. Optionally you can top it with your favourite topping. This homemade Chocolate ice cream is really budget friendly and easy to make and realy good to store in home freezers. Follow our homemade Chocolate ice cream recipe to make this scrumptious dessert in your home.
3-INGREDIENT CHOCOLATE ICE CREAM
I love ice creams. I first had the idea of making homemade ice cream during one of our science experiments involving ice. It is that experiment where a bag of heavy cream is placed on bag with salted ice. And when the bag was shaken, the heavy cream turned into instant ice cream. My very first homemade ice cream was made when I was in elementary, using this process. But the only problem is that I cannot produce large quantity of ice cream using this process. I then researched on how to make homemade ice creams and immediately bought a hand-mixer.
Basically the three main ingredients a simple ice cream needs are cream, sweetener and flavoring. I can still recall the very first Oreo ice cream I made using the whipping method. I exerted a lot of effort in it since the whipping of the cream took a while. I can still remember how my arms hurt. But my hard work resulted the best ice cream for me. Since then, I shifted from buying commercial ice creams into making different ice cream flavors for different occasions of my life. I spent less money on ice creams while enjoying the process of ice-cream making. I was also able to create different ice cream flavors which are not available from the market.
HOW TO MAKE 3-INGREDIENT CHOCOLATE ICE CREAM
As this recipe only needs three ingredients, you’ll know that this is got to be easy to make. With just cream, condensed milk and cocoa powder, you can make your favorite chocolate ice cream in a snap. The only thing you need to remember is to chill all ingredients and the utensils you will use, including your bowl and your whisk or the metal stirrer from the hand mixer. It would be better if these can be chilled overnight. This would allow the ice cream base to age or mature before making into ice cream.
As for the utensils and equipment, a cold temperature would prevent the gradual drop of temperature during the ice cream-making process which could affect the overall stability of the ice cream base. It is also recommended to use a chilled metal bowl during ice cream-making.
After chilling the cream, utensils and equipment, you may now start with making the ice cream. Put the all-purpose cream in a chilled bowl and start to whip using an electric mixer until it doubles its size. You can also use whipping cream as a substitute. Doubling the cream through whipping may take you 20 to 30 minutes and using a wire whisk will also double the needed work. And remember not to over whip your cream as the fat and liquid from the cream will separate and your cream will turn into butter.
After achieving the doubled size, you can start pouring your condensed milk and the unsweetened cocoa powder. Blend the mixture until the powder is dissolved. During this time you can add your toppings if you like. Transfer your ice cream batter into a container (preferably made of metal or aluminum) and chill in the fridge for at least 6 hours. Ice crystals can form in your ice cream due to the slow and gradual freezing of the ice cream batter in a home freezer. So if you want a smooth texture for your ice cream, remember to whip the ice cream batter every hour, still using chilled equipment. It will take extra work and effort but would definitely give you the best version of your ice cream.
You can also use this ice cream base recipe to make other ice cream flavors. Instead of unsweetened cocoa powder, you can use plain vanilla extract, nuts, fruits or even a fruit cocktail. If you are going to use jams like strawberry or blueberry jams, adjust the use of condensed milk as these jams are already sweet. You can also use this ice cream base as the cream for your mango grahams. With this, you can enjoy both grahams and ice cream at the same time.
Homemade Chocolate Ice Cream (3-Ingredients Only!)Course: Desserts
2 packs of 250 mL all-purpose crème or 500mL whipping cream
1 can condensed milk (390g)
½ cup unsweetened cocoa powder
- In a bowl, add the all-purpose cream or whipping cream. Beat until the cream doubles its size.
- Add the condensed milk and unsweetened cocoa powder. Mix well until blended.
- Add your desired toppings. Fold the mixture.
- Transfer the mixture in a container and freeze for at least 6 hours.
- Scoop and serve chilled.
- Chill all the ingredients as well as the bowl, utensils and the mixer before making the ice cream.
- You can also beat the ice cream mixture from the freezer every hour to prevent an icy texture and achieve chewy smooth texture