Though it takes a bit longer that 10 minutes to actually freeze, you can definitely have this chocolate ice cream prepped and in the freezer in 10 minutes or less! As well as being insanely quick to assemble, this ice cream does not require an ice cream machine, so there’s no reason not to make it right away.
- One 14-ounce can of sweetened condensed milk
- 1/2 Cup unsweetened cocoa powder
- 2 Cups whipping cream
- 1/2 Cup semi-sweet chocolate chips (optional)
- A pinch of salt
Pour the condensed milk into a bowl.
Sift the salt and cocoa powder gradually into the condensed milk, whisking until the mixture completely combined.
Whip the cream until it forms stiff peaks.
Whisk one large spoonful of the whipped cream into the condensed milk and cocoa mixture and mix until combined.
Gently fold in the chocolate chips.
Pour the (now slightly thinner) condensed milk mixture into the whipped cream and fold carefully to combine, being sure not to break or deflate the whipped cream. Do not whisk the mixture!
Pour the ice cream batter into an airtight container and freeze until solid — at least seven hours, ideally overnight.