- 473 milliliters (2 cups) heavy cream
- 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
- 50g (½ cup + 2 tablespoons) dark unsweetened cocoa powder high quality
- 15 milliliters (1 tablespoon) pure vanilla extract
- 195g (1¼ cups) roughly chopped 55% dark chocolate
INSTRUCTIONS:
- In a large bowl, vigorously whisk together sweetened condensed milk, cocoa and vanilla; mixture will be very thick and you want to remove any cocoa clumps; set aside
- In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
- Once cream is ready, gently fold half of it into sweetened condensed milk mixture; gently fold in remaining cream until fully combined; fold in chocolate chunks
- Pour ice cream into a regular-sized loaf pan or ice cream storage container; wrap well with seran warp or tin foil and freeze for 6 hours or overnight
Source: Keep It Sweet Desserts
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