Homemade Chocolate Ice Cream
There’s nothing quite like the velvety richness of homemade chocolate ice cream, and this recipe delivers it in just 10 minutes. Creamy, indulgent, and bursting with deep cocoa flavor, it’s a treat that feels both luxurious and effortless.
Equipment
- hand or stand mixer
Ingredients
- 2 cups cold heavy whipping cream all purpose cream or heavy cream
- 14 ounces cold sweetened condensed milk fat-free or regular
- 1 teaspoon vanilla extract optional
- 2/3 cup bittersweet chocolate, melted 70% or so cocoa solids
Instructions
- Using a hand or stand mixer fitted with a whisk attachment whip the cold cream on medium/ high speed until soft peaks form.
- Turn off the machine and pour the condensed milk into the whipped cream.
- Turn the speed up to high and whisk until the mixture is thick and stiff peaks.
- Turn off the machine and stir in vanilla extract and the seeds scraped from 1 vanilla pod.
- Introduce a little of the ice cream base to the cooled melted chocolate to loosen it up. Then quickly introduce this to the base and mix through. Work fast or the chocolate will stiffen.
- Transfer to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before eating.
- Keep stored in the freezer for up to 6 weeks.
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