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3 Ingredient Chocolate Ice Cream

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Adjust Servings:
1cup or 250gms Dairy Cream or Whipping Cream
½ cup or 150 gms Condensed milk
4½ tbsp or 35 gms Cocoa powder
handful Almonds (roasted)
handful Chocolate Chips
½ tsp Cinnamon powder
few Mint leaves

3 Ingredient Chocolate Ice Cream

With Chocolate Everything Feels Better.

  • Serves 6
  • Medium


  • Optionals





To begin make sure that the cream is chilled. Whip it using either an electric whisk or a hand whisk, just make sure to whisk it in one direction, clockwise or anti-clock wise. Once it get to soft peak stage we are ready to proceed further.


Pour condensed milk in a bowl and using a fine strainer sieve the cocoa powder right on top of it, whisk them together to combine. Now add a little bit of the whipped cream in the condensed milk and mix it vigorously.
Scoop the remaining whipped cream and fold it into the mixture till mixed properly.


Add roasted almonds, cinnamon powder and chocolate chips and mix them in. Pour it out into the desired moulds and deep freeze it for at least 24hours to properly set.
Remove and scoop then out and serve them frozen. You can also garnish with extra choice chips, roasted almonds and mint leaves.


Tips while buying and cooking with chocolate

More the chocolate quantity or more the cocoa quantity In the chocolate you buy the better it is as you are paying for chocolate and not for sugar or milk. 50%-70% dark chocolate is a good buy.

Cocoa bean has naturally occurring fasts called cocoa butter. So when buying a chocolate check if it has cocoa butter in it and also check how much is the quantity.

Also if there are emulsifiers, thickeners and other fats other than cocoa butter then try and avoid that chocolate.

Check for expiry and don’t buy puffed packs.

Fat bloom - The whiteness or white patches on top of the chocolate is the cocoa fat and not because it has gone bad. You can eat it and use it for cooking as well.

Chocolate enemy is water especially when you are melting it. Water while melting chocolate will make it clumpy.

Always melt chocolate on a double boiler but if you are heating chocolate in a micro wave then do that in short bursts and stir it in between.

If heating chocolate in a pan then chances are it will burn quickly. Best is to heat the pan and remove from heat, wait and then add chocolate.

For melting chocolate make sure use a serrated knife and chop it evenly so that it melts evenly.

While stirring melted chocolate use a non metallic spoon to avoid giving chocolate a shock.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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