No-Churn Chocolate Ice Cream
July August 2016
by Laura Di Lembo
Adapted from No-Churn Ice Cream by Leslie
Bilderback. Some uber-simple, no-churn chocolate
ice cream recipes use cocoa powder, but this
deeper, denser, darker chocolate ice cream uses
both cocoa and melted, bittersweet chocolate.
1 c. chopped bittersweet chocolate
1 c. whole milk
1 14-oz. can sweetened condensed milk
1 t. pure vanilla extract
1 T. unsweetened cocoa powder
2 c. whipping cream
Place the chopped chocolate in a large mixing
bowl. Scald the milk over medium heat (but
don't let it boil) and pour it over the chopped
chocolate. Wait 5 minutes then stir until
smooth. Stir in sweetened condensed milk,
vanilla and cocoa powder.
In a separate bowl, whip the cream until it
forms stiff peaks. Fold the cream gently into the
chocolate mixture. Transfer to a freezer-safe
container and lay a piece of wax paper on the
surface to prevent ice crystals from forming.
Freeze for at least six hours before eating.
Makes 4 cups.