No-Churn Chocolate Ice Cream

By Simply Scratch

Ingredients

4 ounces bittersweet chocolate (bar) (chopped)
14 ounces canned sweetened condensed milk
3 tablespoons unsweetened dutch process cocoa
3 tablespoons dark cocoa or cocoa rouge (like Hershey's Special Dark or Guittard)
1/4 teaspoon fine salt
1 teaspoon vanilla extract
2 cups heavy whipping cream

Prep Time25mins
Servings10

Instructions

Add the chopped chocolate to a glass (heat safe) mixing bowl that will fit on top of a saucepan. Fill a sauce pan with about an inch of water and bring to a low simmer. Set the bowl on the saucepan the water should not reach or touch the bottom of the bowl. Stir until the chocolate has melted. Use oven mitts to remove the bowl to trivet.

To the melted chocolate, add sweetened condensed milk, unsweetened dutch process cocoa, unsweetened dark cocoa, fine salt and vanilla extract. Stir to incorporate and set off to the side.

Remove the chilled bowl and pour in the heavy whipping cream. Use a hand mixer with the whip attachment over medium speed. As the cream thickens, increase the speed, whipping until stiff peaks form.

Add the whipped cream in to the large bowl with the chocolate mixture. Using a large spatula, gently and carefully fold the two together using big sweeps until combined and no streaks remain. Be patient with this. This process will take some time and give your arm muscles quite the workout.

Transfer the ice cream base into a freezer-safe dish, spread evenly and cover with foil. Freeze for 8 hours or overnight.

When ready to serve, remove from the freezer at least 20 to 30 minutes before serving. Using a ice cream scoop that has heated under running hot water helps too.