How to Make Chocolate Ice Cream with 3 Ingredients

Hello and welcome to In the Kitchen with Matt, I am your host, Matt Taylor. Today, I'm going to show you how to make chocolate ice cream with only three ingredients. And this is a super easy, no churn ice cream, no ice cream machine needed as well. Really easy to do simple ingredients. If I can do it, you can do it. Before I move on, make sure to subscribe to my channel and hit that notification bill so you don't miss that on any of my new videos. Let's get started down below in the description box, you'll find a list of the ingredients and their amounts. To begin, I have one half cup of unsweetened cocoa powder. And what I did is I sifted it. And so it's very, very fine. There's no clumps or anything. And you really want to do that for this particular recipe. So there we go. One half cup of unsweetened cocoa powder. And then I have one can of sweetened condensed milk. And this is the 14 ounce or 396 gram can. It's very common size. And then I have two cups, one pint or 16 ounces or 473 milliliters of heavy whipping cream. And that's all you need. You can also add a splash of vanilla extract or a teaspoon of vanilla extract if you want, maybe a pinch of salt as well. Totally up to you. But these three ingredients work just fine. All right. And so, first, what I want to do is I'm going to come on over here and grab my full large bowl here and then add in all of the heavy whipping cream. So let's add all the heavy whipping cream to this bowl. And now we are going to beat this until we have stiff peaks. All right. And so it's going to take five to 10 minutes to do this. So when you pull the beaters out, the peaks right there, they don't fold over anything. That is perfect. And now what I'm going to do is I'm going to set this aside and grab this other little bowl here and add the can of sweetened condensed milk. Now, this part is optional, but I like to do it. It just really helps to get the cocoa powder, the cocoa powder mixed in really well. It was special here just to make sure we get all this sweetened condensed milk out. OK. And then take that finely sifted cocoa powder and I'm going to put that in there and I'm going to just kind of make this. And you could use a bigger, bigger bowl or just add a little bit at a time. I was a little impatient and that way you won't get as much of the cocoa powder kind of like spraying up on you. OK, there we go. That's pretty good. And then I'm going to take the spatula, just scrape around a little bit and get this nice, smooth, chocolate consistency. OK, and we're going to come back over here to our whipped cream. Then we are going to fold this all together. At this point, I'm not going to use the mixer anymore. They don't want to break up all that nice air, fluffy air that I had got into that whipped cream. So we are going to just kind of fold it in. Just go underneath and flip around, we'll just do this until there's no more white streaks. And then at this time, if you wanted to add like chocolate chunks or chocolate chips, you would add those right now. OK, see that super nice and mixed, nice, fluffy ice cream base. And there we go. Super easy. Easy as that. The only time consuming part is just whipping up that with whipping up that cream. And then I'm going to come over here to this container and I'm going to just pour this in. Make sure to scrape the bowl and get everything out. Now, I'm just going to get kind of a taperoo so it gets a little bit flat like this. And then the final step, you can leave it like this and just cover it. But what I'm going to use, I want to add a little bit of plastic wrap on top and that's just going to prevent freezer burn and like the ice crystals that form sometimes. And so I'll just put this right on top and kind of just push it down so it touches the top here. Awesome. Put that lid on. And if you don't have a lid for your container, then you can just leave it just like that. But I do have a lid, so I'm going to put that on and then into the freezer it goes. And we're going to freeze this for four to six hours until it gets nice and firm or overnight, depending on how firm you want. Maybe you want more soft serve and you can take it out a little before then on to that step. And when your chocolate ice cream has frozen, you can serve it. And so just remove that plastic and we can dive into this. Super excited. I'm going to try to do this with my left hand so it's easier to see on the camera. So awesome. And if you need to, you can just let it sit out. A little bit to soften before you serve it, just like any normal ice cream. Well, there you go, super easy, homemade chocolate ice cream, only three ingredients. If I can do it, you can do it. I'm Matt Taylor. This has been another episode of In the Kitchen with Matt. Thank you for joining me as always. If you have any questions, comments or requests, put them down below and I'll get back to you as soon as I can. Thumbs up down the corner. Push it. Don't forget to subscribe to my channel. Check out my other videos. Take care. Time for me to dive into it. Oh, yeah. It is so amazing. Really, really good. Nice, rich chocolate flavor.