No Churn Triple Chocolate Ice Cream
This rich, smooth, creamy chocolate ice cream, made with cocoa powder, melted dark chocolate and chopped chocolate is quick and easy to make without an ice cream maker.
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Equipment
- Electric Mixer
Ingredients
- 6 oz good-quality dark chocolate, divided
- 1 can (14 oz) sweetened condensed milk
- 6 tbsp unsweetened Dutch-processed cocoa powder, sifted
- 1 tbsp good-quality bourbon or whiskey, optional
- 2 tsp vanilla extract
- 2 cups heavy whipping cream, cold
Instructions
- Melt 3 ounces of the chocolate until smooth, and let cool for 2 minutes.The best way to melt chocolate is to break or chop it into squares and melt it over a double boiler. You can also melt it in the microwave for several minutes on 50% power, stirring frequently and taking care not to let it scorch.
- Chop the remaining 3 ounces of chocolate into rough chunks and shards, no bigger than 1/4 inch.
- In a large bowl, whisk together the melted chocolate with the sweetened condensed milk until smooth. Whisk in the cocoa powder, bourbon and vanilla until well combined and thick.
- In a separate bowl, use an electric mixer to beat the whipping cream until thick, soft peaks form that hold their shape. Add the whipped cream to the chocolate mixture in 3 additions, using a large spatula to fold the cream in until combined.Fold in the chopped chocolate.
- Scoop the mixture into lidded ice cream container/s, and freeze until firm, about 8 hours.
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