Description
This chocolate ice cream combines heavy cream and cocoa for an irresistible flavor. Easy to make, it’s perfect for satisfying those sweet cravings any day.
Ingredients
Scale
- 2 cups heavy whipping cream (1 pint; 480 ml)
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon pure vanilla extract or vanilla bean paste
- ⅛ teaspoon salt
- 4 ounces semi-sweet chocolate roughly chopped (113 grams)
- ¼ cup unsweetened natural or dutch process cocoa powder (22 grams)
Instructions
- In a large mixing bowl, add heavy whipping cream and mix on low speed until volume increases; then increase to medium-high until stiff peaks form. Chill in the refrigerator.
- In another bowl, combine sweetened condensed milk, vanilla extract, and salt; whisk until combined and set aside.
- Melt chopped chocolate in a microwave-safe bowl, stirring in 30-second intervals at 50% power until smooth.
- Whisk melted chocolate into the sweetened condensed milk mixture, then sift in cocoa powder and mix until fully combined. Use immediately.
- Fold about ⅓ of the whipped cream into the chocolate mixture on low speed, then gently incorporate the remaining whipped cream with a rubber spatula until blended.
- Scoop the mixture into a 9×5 loaf pan, smoothing the top.
- Cover with plastic wrap and freeze overnight or for at least 8 hours.
Notes
For a richer chocolate flavor, you can increase the cocoa powder slightly.
Ensure that the chocolate is fully melted to avoid clumping when mixing.
Feel free to add chocolate chips or nuts for added texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 380
- Sugar: 28g
- Sodium: 75mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 120mg