Sunday, April 3, 2011

Easy Chocolate Ice Cream

For Joshua's birthday, I made three different types of ice cream. Because I wanted to make them all the same night, I decided to try this version of chocolate ice cream because an ice cream freezer is not required. I'm so glad I tried this recipe! This makes the smoothest chocolate ice cream with an amazingly fudgy texture. It's absolutely incredible!

Easy Chocolate Ice Cream

4 ounces bittersweet chocolate, chopped fine
½ cup (5 1/2 ounces) sweetened condensed milk
½ teaspoon vanilla extract
Pinch salt
1 ¼ cups (10 ounces) heavy cream, cold

Microwave chocolate and sweetened condensed milk in bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Stir in vanilla and salt. Let cool.

With electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, at least 6 hours or up to 2 weeks. If storing for more than a few days, press plastic wrap directly on ice cream surface before freezing.

Recipe adapted from Cook's Country. Picture from Cook's Country.

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