3 Ingredient, Easy, Chocolate Ice Cream, Recipe,

Delicious chocolate ice cream is a classic favorite for many. Below is a simple and easy-to-follow recipe for homemade 3-ingredient chocolate ice cream:

Ingredients:

1. Heavy Whipping Cream -----2 cups

2. Sweetened Condensed Milk -----1 can (14 ounces)

3. Unsweetened Cocoa Powder ----- 1/2 cup or to taste)

Optional:

• Chocolate chips or chocolate chunks for added texture and flavor.

Instructions:

1. Chill the heavy cream: Place the heavy cream in the refrigerator for about 12-24 hours before making the ice cream. Chilling the cream will help it whip up better.

2. Prepare the cocoa mixture: In a bowl, sift the cocoa powder to remove any lumps. Gradually add 1/4 cup of the sweetened condensed milk into the cocoa powder and whisk until you form a smooth and thick paste. This step prevents cocoa powder from clumping in the ice cream mixture.

3. Whip the heavy cream: Using an electric mixer or stand mixer, whip the chilled heavy cream until stiff peaks form. Be careful not to overbeat it, as it might turn into butter.

4. Incorporate the condensed milk: Gently fold the remaining sweetened condensed milk into the whipped cream. Ensure the mixture is well combined and smooth.

5. Add the cocoa mixture: Now, add the cocoa paste you prepared earlier to the whipped cream mixture. Continue folding gently until the cocoa is fully incorporated, and the ice cream base turns into a rich chocolate color.

6. Optional: If you prefer some extra chocolate chunks or chocolate chips in your ice cream, you can fold them into the mixture at this point.

7. Transfer to a container: Pour the chocolate ice cream mixture into a lidded, freezer-safe container. Smooth the surface with a spatula to create an even layer.

8. Freeze the ice cream: Cover the container with the lid and place it in the freezer. Allow the ice cream to freeze for at least 4-6 hours or until firm.

9. Serve and enjoy: Once the ice cream has set, scoop it into bowls or cones, and savor the creamy homemade chocolate goodness!

Note: Homemade ice cream can be harder than store-bought versions due to the absence of stabilizers and emulsifiers. For a softer texture, you can leave the ice cream out at room temperature for a few minutes before serving.

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