A decadent chocolate ice cream is just 4 ingredients away. With just a few minutes of prep and a little chill time in the freezer, you can have your dessert ready to eat in just a few hours. You're going to love this no-churn ice cream recipe!
Measure your heavy cream and pour it into a mason jar.
Add your sugar to the jar.
Add the vanilla and cocoa powder.
Close the lid to the jar nice and tightly.
Shake the jar really good for about 3 minutes. You'll feel the texture within the jar change slightly and the mix should be thick enough to cling to a spoon when dipped, without running off more than a drop of two.
Place the jar in the freezer and let it freeze for at least 3 hours before eating.
Notes
Choose the right-sized mason jar for optimal results.
Stop shaking the jar once the ice cream mixture thickens and stops moving freely.
Test readiness by dipping a spoon into the mixture; if it clings to the spoon with minimal dripping, it's ready for freezing.
Avoid overmixing to prevent separation and butter formation.
Adjust the amount of cocoa powder based on your desired richness.
Store the sealed mason jar ice cream in the freezer for up to 6 months. Avoid refreezing after thawing for the best taste.