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 mixer bowl, add heavy whipping cream and mix on low speed. Once it starts to thicken, increase to medium-high and whip until stiff peaks form. Chill in the refrigerator.
- In a separate bowl, whisk together sweetened condensed milk, vanilla extract, and salt until well combined.
- Melt chopped chocolate in a microwave-safe bowl, heating in 30-second intervals at 50% power, stirring until smooth.
- Whisk the melted chocolate into the sweetened condensed milk mixture, then sift in cocoa powder and mix until fully combined. If it thickens, gently reheat it.
- Fold in ⅓ of the whipped cream to the chocolate mixture using low speed, then carefully fold in the remaining whipped cream until combined.
- Scoop the mixture into a 9×5 loaf pan, smoothing into an even layer.
- Cover with plastic wrap directly on the surface and freeze overnight or for at least 8 hours.
Notes
Ensure to chill the whipped cream for better texture in the final ice cream.
If the chocolate mixture thickens too much, reheat gently before folding in the whipped cream.
Ice cream can be stored in the freezer for several weeks.
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 24g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.