by Ellen Fruchtman, CEO
Is there really anything better than ice cream in the heat of August? Only two. That it’s Chocolate Ice Cream and NO CHURN Chocolate Ice Cream. Prep time: 15 minutes Chill time: 8 hours Yields: 16 servings (or 8 if you really love ice cream!)
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 2 tablespoons light corn syrup
- 2/3 cup dutch-processed cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
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Line a standard size 1 pound loaf pan with parchment paper.
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In a whisking bowl with a whisk attachment, whip the heavy cream until medium peaks form.
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In a separate bowl combine the condensed milk, corn syrup, cocoa powder, vanilla, and salt. Mix until combined and there are no clumps of cocoa powder.
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Pour the sweetened condensed milk mixture into the whipped cream and fold with a rubber spatula until everything is gently combined. Don’t overmix. This may cause the whipped cream to deflate!
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Transfer the ice cream to the prepared pan and smooth until you have an even layer.
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Freeze for at least 8 hours before serving!
