4.08 from 41 votes
Easy Chocolate Ice Cream made with my two ingredient ice cream recipe!
Homemade Chocolate Ice Cream
Prep Time
10 mins
Total Time
10 mins
Servings: 2 pints
Author: Gemma Stafford
  • 2 cups (16oz/450 ml ) cold heavy whipping cream (all purpose cream or heavy cream)
  • 14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)
  • 1 teaspoon vanilla extract (optional)
  • 2/3 cup (4oz/115g) of bittersweet chocolate, melted. (70% or so cocoa solids)
  1. Using a hand or stand mixer fitted with a whisk attachment whip the cold cream on medium/ high speed until soft peaks form.
  2. Turn off the machine and pour the condensed milk into the whipped cream.
  3. Turn the speed up to high and whisk until the mixture is thick and stiff peaks. Turn off the machine and stir in vanilla extract and the seeds scraped from 1 vanilla pod.
  4. Introduce a little of the ice cream base to the cooled melted chocolate to loosen it up. Then quickly introduce this to the base and mix through. Work fast or the chocolate will stiffen.
  5. Transfer to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before eating.
  6. Keep stored in the freezer for up to 6 weeks.