Double Chocolate No Churn Ice Cream
For those of you who do not live in California, I am writing to inform you there is a major heatwave here and I do not want to turn on the oven or stove for fear of melting.
So I present to you yet another no-churn ice cream recipe!! Smooth and creamy dark chocolate ice cream with chunks of extra-dark chocolate.
Ingredients
2 cups heavy whipping cream, chilled
14 oz can sweetened condensed milk
1/2 cup dutch processed cocoa powder, sifted
2 tsp vanilla extract (imitation flavoring works just fine)
1 cup chopped dark chocolate
Recipe
Pour the sweetened condensed milk into a medium size bowl. Stir in the sifted cocoa powder and vanilla extract.
Using a stand mixer or hand mixer, beat the chilled heavy cream into soft peaks that hold their form but are not too thick nor stiff. Please reference this video for the texture!
Now pour the chocolate-y sweetened condensed milk nto the whipped cream, and fold until no streaks remain. The key here is to fold the two components together so as to prevent deflation of the whipped cream. Ice cream is not quite frozen milk/cream, and it is not frozen mousse-whipped-cream. It’s an in-between sweet spot.
Once the mixture is homogeneous/fully incorporated, fold in the chocolate chunks.
Pour the ice cream into a 9x5 loaf pan (mine is glass but metal works just fine). Try to pour it slowly and side to side to avoid creating air bubbles. You can use a spoon/spatula to smooth it out while or after pouring.
Garnish with any toppings (extra chocolate chips) and then seal the top of the pan with a snug/taut layer of plastic wrap. Sealing it well prevents ice crystals.
Freeze for at least 8 hours to make sure the whole pan (top to bottom) is frozen through. Less time frozen will result in “soft serve” textured ice cream rather than hard ice cream. I recommend freezing for a full 24 hours.
Before serving, you can pop the pan into the fridge for 5-10 minutes to allow the ice cream to soften up (for scooping) without melting.
