Creamy Cocoa Ice Cream

Delight in the richness of cocoa infused in a creamy texture with this simple homemade ice cream. The perfect sweet treat to curb your dessert cravings!


  • 1 can (14 oz) sweetened condensed milk
  • 1 Tablespoon pure vanilla extract
  • ½ cup (120 ml) half-and-half
  • ½ cup (50 g) Dutch-processed unsweetened cocoa powder
  • 1 ½ cups (360 ml) heavy cream


  1. Preparing the Cocoa Base: In a medium-sized mixing bowl, blend the sweetened condensed milk, vanilla, and half-and-half, ensuring a uniform consistency. Gradually incorporate the cocoa powder, whisking diligently to avoid any lumps. Set this cocoa mixture aside.
  2. Whipping the Cream: In another bowl, whip the heavy cream using a hand mixer. Continue until you achieve stiff peaks, which should take about 1-2 minutes.
  3. Combining Ingredients: Carefully fold the whipped cream into your cocoa mixture. Employ a gentle touch to ensure a smooth, lump-free texture.
  4. Setting the Ice Cream: Pour the combined mixture into a loaf pan, preferably measuring 9×5 inches. Level the top using a spatula for an even surface.
  5. Freezing: Place the pan in the freezer, leaving it uncovered. Let the mixture solidify for 3-5 hours, or ideally overnight, to attain the best consistency.
  6. Serving Suggestions: Once set, scoop out the ice cream and drizzle with chocolate sauce, dollops of whipped cream, or any other topping of your preference. If there’s any leftover ice cream, make sure to wrap it with plastic or aluminum foil to preserve its freshness.

Relish the velvety texture of this cocoa delight anytime you desire a sweet escape!

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