Double Chocolate Chunk Ice Cream Recipe

  • 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
Double Chocolate Chunk Ice Cream Recipe

  1. 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
  2. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  3. 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
  4. 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

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