Chocolate Ice Cream with Condensed Milk

Create velvety No-Churn Chocolate Ice Cream with cream and condensed milk! Indulge in homemade goodness without the need for an ice cream maker. Creamy, dreamy, and chocolaty treat for all chocolate lovers!

Recipe Developer-Estefania

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Prep Time 5

Cook Time 10

Total Time 15

Ingredients

▢ 380 ml Sweetened Condensed Milk
▢ 280 g Dark Chocolate
▢ 600 ml Double Cream

Instructions

In a saucepan, put the sweetened condensed milk.
Put the saucepan on low-medium heat and warm the condensed milk for a few minutes, stirring often, until it is hot. Remove from the heat.
Cut the dark chocolate into small pieces and place in a bowl.
Pour the hot condensed milk over the dark chocolate, leave for 4 minutes and then stir to combine until the dark chocolate has melted and all lumps are gone.
In a large bowl, beat the double cream for 3 minutes using an electric whisk until slightly thickened.
Gently fold the melted dark chocolate mixture into the whipped cream until thoroughly combined.
Pour the dark chocolate mixture into a freezer-proof container and freeze for at least 2 hrs until firm but scoopable.

Notes

Quality Ingredients: Use high-quality chocolate, cream, and sweetened condensed milk for the best flavor and texture. Opt for dark chocolate with at least 70% cocoa solids for a rich chocolatey taste.

Proper Melting Technique: When melting the dark chocolate with the condensed milk, ensure that the mixture is smooth and free of any lumps. You can achieve this by allowing the condensed milk to heat gently and giving it enough time to melt the chocolate completely.

Chill Ingredients: Make sure the condensed milk is well chilled before whipping. This helps the cream whip up faster and to a better consistency.

Whipping Cream: Whip the double cream until it reaches soft peaks. Be careful not to over-whip, as this can result in a grainy texture. Soft peaks mean the cream holds its shape but is still soft and creamy.

Folding Technique: When folding the chocolate mixture into the whipped cream, use a gentle folding motion to incorporate the two mixtures evenly. This helps maintain the airiness of the whipped cream and ensures a light and creamy texture in the finished ice cream.

Freezing Time: Allow the ice cream mixture to freeze for at least 2 hours or until it sets properly. Cover the container tightly with plastic wrap or a lid to prevent ice crystals from forming on the surface.

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