Description
This rich and creamy homemade Chocolate Ice Cream recipe requires no ice cream maker and uses simple ingredients like unsweetened baking chocolate, sweetened condensed milk, and half-and-half. Melted chocolate is blended with the other ingredients, chilled, and then frozen for a smooth, decadent frozen treat that's perfect for any chocolate lover.
Ingredients
Chocolate Base
- 2 Ounces Unsweetened Baking Chocolate (8 squares, ¼ ounce each)
- 14 Ounces Sweetened Condensed Milk (1 can)
Liquid Ingredients
- 2 Cups Half-and-Half
- 1 Cup Water
Flavorings and Seasoning
- 1 Tablespoon Vanilla Extract
- ⅛ teaspoon Salt
Instructions
- Melt the Chocolate: Place the unsweetened baking chocolate in the top of a double boiler over low heat and slowly melt it, stirring occasionally to ensure smoothness without burning.
- Mix with Condensed Milk: Pour the sweetened condensed milk into the melted chocolate and continue cooking over the boiling water for 5 minutes while stirring constantly to blend and slightly thicken the mixture.
- Cool the Mixture: Remove from heat and allow the chocolate-condensed milk mixture to cool at room temperature for about 20 to 30 minutes to prevent curdling when adding cold ingredients.
- Blend Remaining Ingredients: Using a mixer, combine the cooled chocolate mixture with half-and-half, water, vanilla extract, and salt. Mix until everything is fully incorporated and smooth.
- Freeze the Ice Cream: Pour the blended ice cream base into an 8-cup shallow rectangular dish, cover it tightly, and freeze for at least 8 hours or preferably overnight to allow it to set firmly.
- Serve: Before serving, let the ice cream soften at room temperature for about 10 minutes to achieve a scoopable texture.
Notes
- Make sure to stir constantly while cooking chocolate and condensed milk to avoid scorching.
- Using a shallow dish helps the ice cream freeze evenly and faster.
- You can substitute half-and-half with heavy cream for a richer texture or milk for a lighter version.
- If you prefer a smoother texture, stir the ice cream once or twice during the freezing process.
- Store leftover ice cream covered to prevent freezer burn.
