Rich chocolate ice cream full of dark chocolate chunks; no churn ice cream for the chocolate lover!
Anyone who has raised a toddler knows that meal time can go in any direction. On a good day, your child will happily eat everything on his or her plate. On a bad day, a child yelling “no eat” or food tossed “accidentally” onto the floor may result. Some days a little game playing (“oh, do you want to use my fork today?” or “how about mommy gets you some special sauce?”) will do the trick. Then there are days when chicken is too much effort to chew and half of it gets spit out.
So when we recently had to give L a medicine that was combined with food, I decided ice cream would be the best bet if we wanted to be 100% sure he would finish it. He is my child, after all. So when I ran out of the all-natural Turkey Hill chocolate he’d been eating, I had to dig into my own stash (what, you think I share my ice cream?). I wasn’t so sure he’d be able to eat those big chocolate chunks but what do you know, my kid who can’t always chew his chicken made his way through every.single.bite. My child for sure!
And really, I can’t blame him. This double chocolate chunk ice cream is the ultimate ice cream flavor for the chocolate lover. The rich dark chocolate base is creamy and basically perfected with the addition of chocolate chunks. And since it’s toddler approved, you know it’s good.
- 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
- 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
- In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
- 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
- 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
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
You might also like:
Peanut Butter Ripple Chocolate Ice Cream
Who doesn’t love chocolate ice cream? I will have to give it a try soon!