Homemade No-churn Chocolate Ice Cream requires just a few simple ingredients and a little bit of patience. This decadent frozen treat will rival any store-bought ice cream.
Add the sweetened condensed milk to a medium saucepan. Over medium heat, stirring constantly, heat the sweetened condensed milk until it is hot and steamy. Don’t let it bubble and boil though, hot is all you need.
Remove from the heat, and add the chocolate chips. Stir until the chocolate chips are fully melted.
Place the pan in the fridge, and let the mixture cool for 1 hour.
In a large bowl or the bowl of a stand mixer, add the heavy whipping cream and chocolate mixture. Mix on low for 30 seconds to combine well.
Increase the speed to high, and beat until the cream whips and the mixture becomes light and fluffy, about 3 minutes.
Add the vanilla extract, almond extract, and salt. Stir to combine.
To freeze, transfer the chocolate mixture into an airtight container. Press plastic wrap onto the surface, then seal with a lid. Freeze several hours, until firm enough to scoop (this should only take about 4 hours, but you can freeze it up to 3 days before serving).
Remove from the freezer 5 to 10 minutes before scooping.
Serve and enjoy.
Notes
If you’d like a darker chocolate, feel free to use semi-sweet chocolate chips instead of the milk chocolate!
If your chocolate cools too long, you may need to warm it up just a bit (or let it rest at room temperature) so that you can incorporate it into the whipped cream.
The almond extract is optional. If you don’t have it, no big deal. BONUS: sub the almond extract for mint to make a mint chocolate ice cream!
You can also pour this into a pretty loaf pan to freeze, covering the top with 2 tight layers of plastic wrap. The loaf pan is pretty to serve the frozen ice cream out of, and easy to scoop!