This no churn chocolate ice cream recipe is the best homemade ice cream you can make at home! The ice cream base is super smooth, creamy, and has two types of chocolate. Plus, you don't even need an ice cream machine in order to make it!
In the bowl of an electric stand mixer using the whisk attachment, beat the heavy whipping cream on high speed until stiff peaks form (1-2 minutes). Put the bowl in the refrigerator while you prepare the other components.
In a small microwaveable-safe bowl, melt the chopped chocolate in 20-second intervals, stirring well after every 20 seconds until melted and smooth.
In a large bowl, whisk together the melted chocolate, sweetened condensed milk, cocoa powder, vanilla extract, and salt until combined. Fold in ½ cup of the whipped cream using a rubber spatula and then gently fold in the rest until smooth and fully combined.
Spread the ice cream mixture into the bread pan and cover with foil. Freeze for at least 4 hours (overnight preferred).
The ice cream will last for up to 2 months in the freezer.
Notes:
Sifted Dark Cocoa Powder: Before mixing the cocoa powder into the sweetened condensed milk, you must sift it. Doing so will remove any lumps the cocoa powder may have and will make the ice cream super smooth.Bread Pan: Use a 9x5-inch bread pan to freeze your ice cream. This works great because the ice cream completely fills up the pan! Also, cover the bread pan with foil before sticking it into the freezer. This helps to reduce freezer burn.Freezing Time: I recommend allowing the ice cream to freeze completely overnight before eating it. But, if you cannot wait or need it sooner, freeze for at least 4 hours.