Ingredients
The following ingredients have 8 Servings
- 1 cup Whipping cream (38% fat or more)
- 1/2 cup Condensed milk
- 7 oz Chocolate (semi-sweet, bittersweet, or milk chocolate, )
- 2 tbsp Cocoa powder (Dutch processed)
- ¼ cup Hot water
- 1 tsp Vanilla extract
- ½ tsp Salt (optinoal)
- ¼ cup Chocolate chips (optional)
Instruction
- Chocolate - Chop the chocolate into small pieces then place the chocolate in a large bowl and melt in a microwave or over a double boiler. Set aside to cool. Pro tip - Use a microwave-safe bowl and use 50% power. Or, use a metal bowl over a pot of simmering water to make a double boiler.
- Cocoa paste - In a small bowl, add the cocoa powder and hot water. Combine well to make a paste. Set aside to cool. Pro tip - The hot water gives the cocoa paste a rich dark color, which gives the ice cream a nice deep chocolate color.
- In the bowl of a stand mixer, with the paddle attachment, whip the whipping cream until almost stiff peaks. Pro tip - The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter.
- Next, add the condensed milk and vanilla extract. Mix a minute more to combine. Pro tip - This is your basic no-churn vanilla ice cream. 😜
- Next, add the melted cooled chocolate a little at a time followed by the cocoa paste. Make sure everything is well combined. Pro tip - If the chocolate is not cooled it will seize when combined with the whipped cream.
- Pour into an ice cream storage container. Top with a few chocolate chips and freeze the ice cream for at least 4 hours or overnight. Pro tip - For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals.
- Enjoy!