Death By Chocolate Ice Cream
Be Careful! This homemade no-churn recipe for Death by Chocolate Ice Cream is dangerously delicious! Rich, decadent, creamy chocolate ice cream is packed with chocolate chunks and fudge.
Ingredients
- 14 oz sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/2 cup high quality unsweetened cocoa
- ¼ teaspoon salt
- 2 cups heavy whipping cream
- 1/3 – ½ cup fudge sauce for swirling
- 1 cup chocolate chunks chopped, for swirling
Instructions
- Place a 9x5 inch loaf pan (or a similar size container) in the freezer to chill.
- With a whisk, combine sweetened condensed milk, vanilla, cocoa, and salt in a large mixing bowl.
- In a separate chilled mixing bowl, beat heavy whipping cream on medium-high speed until stiff peaks form, similar to making whipped cream.
- Gently fold the whipped cream into the sweetened condensed milk mixture. The chocolate color will be lighter after you add the whipped cream, but don’t worry, we will have lots of chocolate flavor.
- Pour half the mixture into the prepared pan. Spoon half the chocolate fudge sauce over the top. Sprinkle half the chocolate chunks over the top. Using a butter knife, or metal skewer, swirl the fudge sauce and chocolate chunks into the ice cream mixture. Repeat with the second half of the ice cream mixture, fudge sauce, and chocolate chunks.
- If desired, sprinkle additional chocolate chunks on the top layer. Cover with plastic wrap, and freeze at least 6 hours or overnight.
Notes
- Before whipping the cream, be sure that the cream is chilled, and it's also helpful to chill the bowl.
- Use high-quality unsweetened cocoa powder for the best results and the richest chocolate flavor.
- You can use chocolate chips in place of chocolate chunks if you prefer. You can also chop up any type of chocolate bar into pieces to use in this ice cream recipe.
- Store your homemade ice cream in an airtight container in the freezer for up to 1 month. To avoid freezer burn, press a piece of plastic wrap or wax paper to the surface of the ice cream.
- If the ice cream is too hard to scoop, let it sit out at room temperature for a few minutes first.