I am not going to lie- when Julie from White Lights on Wednesdays and Jen from Four Marrs and One Venus announced that this month's Get Your Chef On ingredient was CHOCOLATE, I was pretty stoked. I actually had a deep, rich, decadent chocolate recipe stashed in my back pocket (or at least in my Draft posts) that I had not published yet to my readers. Plus, I had won Get Your Chef On once before with an ice cream recipe... Maybe another ice cream recipe could get me back the GYCO title? ;)
What you will need:
1 can of sweetened condensed milk
1/2 cup cocoa powder
2 oz (2 squares) of baking chocolate, chopped
2 cups of milk
1 tsp vanilla
1/2 tsp salt
2-3 oz of your favorite dark chocolate bar, chopped
In a small saucepan over medium heat, mix together the sweetened condensed milk and the cocoa powder. Continue heating for about 2 minutes. Add in the chopped baking chocolate and heat for an additional minute until everything is melted and well incorporated- mix the entire time!
Pour the heated chocolate mixture into a bowl and then quickly and vigorously whisk in the 2 cups of milk. I am serious here- whisk vigorously. The chocolate mixture will try to seize on you when you add the milk so it has to be a constant whisking. We want creamy ice cream here, folks. Not fudge. ;)
Once well mixed, whisk in the vanilla and salt.
Chill the chocolate mixture in the fridge for 1-2 hours.
In the meantime, be sure to chill the container for your ice cream maker.
Once chilled, process the chocolaty ice cream base in your ice cream maker according to your maker's specifications. (I churned mine for about 25 minutes.)
Once churned, use a spatula to scoop and scrape the chocolate ice cream into a freezer safe container. Fold in your chopped dark chocolate bar.
Cover and place in the freezer for at least 2-3 hours, or overnight.
Cover and place in the freezer for at least 2-3 hours, or overnight.
Because homemade ice cream always freezes harder than the store bought varieties, allow your container to sit out at room temperature for 10-15 minutes before scooping it out.
This Double Dark Chocolate Chunk Ice Cream is seriously the best, most chocolate loaded ice cream I have ever ate.
Ever.
And I am not just saying this because I really want to win Get Your Chef On again.
And I am not just saying this because I really want to win Get Your Chef On again.
I am a dark chocolate fiend, and this cured my craving for it every single time.
Double Dark Chocolate Chunk Ice Cream
by
Prep Time: 2 hours, 10 minutes
Cook Time: 3 hours or overnight (to freez
Keywords: freeze dessert chocolate milk sweetened condensed milk ice-cream
Ingredients (6-8 servings)
- 1 can of sweetened condensed milk
- 1/2 cup cocoa powder
- 2 oz (2 squares) of baking chocolate, chopped
- 2 cups of milk
- 1 tsp vanilla
- 1/2 tsp salt
- 2-3 oz of your favorite dark chocolate bar, chopped
Instructions
In a small saucepan over medium heat, mix together the sweetened condensed milk and the cocoa powder. Continue heating for about 2 minutes. Add in the chopped baking chocolate and heat for an additional minute until everything is melted and well incorporated- mix the entire time!
Pour the heated chocolate mixture into a bowl and then quickly and vigorously whisk in the 2 cups of milk. I am serious here- whisk vigorously. The chocolate mixture will try to seize on you when you add the milk so it has to be a constant whisking. We want creamy ice cream here, folks. Not fudge. ;)
Once well mixed, whisk in the vanilla and salt.
Chill the chocolate mixture in the fridge for 1-2 hours.
In the meantime, be sure to chill the container for your ice cream maker.
Once chilled, process the chocolaty ice cream base in your ice cream maker according to your maker's specifications. (I churned mine for about 25 minutes.)
Once churned, use a spatula to scoop and scrape the chocolate ice cream into a freezer safe container. Fold in your chopped dark chocolate bar.
Cover and place in the freezer for at least 2-3 hours, or overnight.
Because homemade ice cream always freezes harder than the store bought varieties, allow your container to sit out at room temperature for 10-15 minutes before scooping it out.
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Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from OXO, Calphalon, Keurig, Imperial Sugar, Honey Ridge Farmsand Land O Lakes® Butter
Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from OXO, Calphalon, Keurig, Imperial Sugar, Honey Ridge Farmsand Land O Lakes® Butter
