Dark Chocolate Ice Cream
This creamy Chocolate Ice Cream is a rich and tasty treat that all chocolate fans will adore. The cocoa and chocolate chips add extra chocolate flavor!
Servings: 6 -8
Calories: 440kcal
Ingredients
- 2 cups heavy cream
- ¼ cup Dutch process cocoa powder
- 1 14 ounce can sweetened condensed milk
- 1 cup dark chocolate chips
Instructions
- Use an electric mixer to whip the cream and cocoa powder into stiff peaks on medium-high speed. Depending on your hand mixer, this should take about 3 minutes.
- Once the cream begins to form freestanding peaks, add the condensed milk and chocolate chips. Use a large spoon or spatula to gently fold the condensed milk and chocolate chips into the chocolate whipped cream until homogenous. Make sure the chocolate chips are evenly distributed throughout the mixture.
- Pour your ice cream into a 9x5 inch loaf pan. If you’d like, you can top the ice cream with some extra chocolate chips. Cover the loaf pan with plastic wrap and allow the ice cream to freeze for about 6 hours, or until it feels firm to the touch.
- Scoop, serve, and enjoy!
Notes
- Storage directions: Store leftover ice cream tightly covered in the freezer for up to 2 months.
- Don’t overwhip the cream: You want stiff peaks but beyond that, it will begin to separate.
- Add coffee: To further intensify the chocolatey flavor, add a couple of tablespoons of brewed coffee.
Nutrition
Calories: 440kcal | Carbohydrates: 21g | Protein: 5g | Fat: 39g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 54mg | Potassium: 320mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1170IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 1mg