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Watkins Cocoa Ice Cream
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Watkins Cocoa Ice Cream


  • 1 can (14 oz/400 g) sweetened condensed milk
  • 1/3 cup/80 mL baking cocoa
  • 2 cups/500 mL heavy whipping cream
  • 1 cup/250 mL half-and-half
  • 1 tbsp/15 mL Watkins All Natural Original Gourmet Baking Vanilla®



In medium saucepan, stir together sweetened condensed milk and cocoa. Cook over low heat, stirring constantly, until mixture is smooth and slightly thickened, about 10 minutes. Remove from heat; cool slightly. Gradually add whipping cream, half-and-half and vanilla, beating with whisk until well-blended; refrigerate until cold. Place in ice cream freezer container and freeze according to manufacturer’s instructions.


Total Time: 4 Hours, 20 Minutes

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Freeze Time: 4 Hours, Minimum


Yield = 1-1/2 quarts/ liters or apx. 18 servings



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