Description
This eggless chocolate ice cream is rich and creamy, with a balanced chocolate flavor and no ice crystals, making it a delightful summer dessert.
Ingredients
Units
Scale
- 300 ml sweetened condensed milk
- 150 ml heavy cream (A)
- 200 g dark chocolate (50-60%)
- 200 ml heavy cream (B)
- 10 ml dark rum
Instructions
- In a saucepan, combine 300 ml of sweetened condensed milk with 150 ml of heavy cream (A). Heat the mixture over medium heat until it is hot but not boiling.
- Remove the saucepan from the heat and pour the hot mixture over 200 g of chopped dark chocolate in a bowl. Let it sit for a minute to melt the chocolate.
- Stir the mixture until the chocolate is completely melted and the mixture is smooth and glossy.
- Add 10 ml of dark rum to the chocolate mixture and stir to combine.
- In a separate bowl, whip 200 ml of heavy cream (B) until soft peaks form.
- Gently fold the whipped cream into the chocolate mixture until fully combined.
- Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 3-4 hours or until firm.
Notes
You can easily customize the recipe by adding extras like caramelized bananas, walnuts, peanuts, chocolate drops, or berries. Serve it with your favorite sauce, such as chocolate or caramel. Ensure the chocolate mixture is fully chilled before churning to achieve the best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25
- Sodium: 60
- Fat: 25
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 70