Easy No Cook Chocolate Ice Cream with Eggs
A rich, creamy, and indulgent chocolate ice cream made without cooking or churning. This easy no cook chocolate ice cream with eggs combines simple pantry staples like cocoa powder, eggs, and sweetened condensed milk to deliver a luscious frozen treat in just a few easy steps. Perfect for summer or anytime you crave a no-fuss dessert.
Ingredients
- 4 egg yolks pasteurized recommended
- 1/2 cup granulated sugar
- 1/3 cup unsweetened cocoa powder Dutch-processed or regular
- 1 can 14 oz sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 cups heavy cream
- 1/2 cup whole milk optional, for adjusting consistency
Instructions
- Whisk Egg Yolks and Sugar:
- In a mixing bowl, whisk together the egg yolks and granulated sugar until pale and creamy. This helps dissolve the sugar and incorporate air.
- Add Cocoa and Vanilla:
- Sift in the cocoa powder and whisk until smooth. Add the vanilla extract and continue to blend until fully incorporated.
- Stir in Sweetened Condensed Milk:
- Pour in the sweetened condensed milk and stir until well combined. If the mixture is too thick, add a splash of whole milk to loosen it slightly.
- Whip the Cream:
- In a separate bowl, whip the heavy cream using a hand mixer until soft peaks form. Do not overwhip.
- Fold Mixtures Together:
- Gently fold the whipped cream into the chocolate base. Use a spatula and fold carefully to retain as much air as possible.
- Freeze:
- Transfer the mixture to a freezer-safe container. Smooth the top, press plastic wrap against the surface, and seal with a lid. Freeze for at least 6 hours or overnight.
- Serve:
- Let sit at room temperature for 5–10 minutes before scooping. Enjoy as is, or serve with your favorite toppings.