Double chocolate ice cream, of the no-churn kind, because I was in no mood to make custard. Still, this ice cream, which resembles semifreddo, is amazingly good. Creamy, rich and impossibly chocolatey.
I shared this recipe on my instagram account a couple of years back and there were so many people that went crazy about it, I thought I must definitely post it on my neglected yet never forgotten blog too. It took me two years, but I finally made it. Just in time for the coming heatwave.
By the way, if you are in the mood and have the time to make chocolate semifreddo, you can find my recipe here.
Double chocolate no churn ice cream
Ingredients
500 g cream, 35% fat
400 g (1 can) sweetened condensed milk
60 g Dutch-processed cocoa powder, sieved
100 g good quality dark chocolate, at least 65% cocoa solids
Sea salt
Preparation
In a large bowl, using an electric hand-held mixer, whisk cream to stiff peaks.
Add the sweetened condensed milk, sieved cocoa powder and a good pinch of salt, and whisk briefly until you have a smooth, lusciously fluffy mixture. It will be like the fluffiest chocolate mousse.
Empty into a freezer-friendly container.
Melt the chocolate in the microwave in 30-seconds intervals, stirring with a spatula in between, so it doesn’t burn and it melts evenly. Add a pinch of sea salt and mix.
Pour the melted chocolate in the ice cream mixture and fold it lightly through so you get swirls and small pieces of chocolate in your ice cream.
Freeze for
at least 5 hours or overnight. Leave it out of the freezer for about half an hour before serving. It will be much easier to sccop.
Enjoy!
