Dark Chocolate Chunk Ice Cream
I may be behind the times a little bit with this one. I think the two ingredient, no ice cream maker, ice cream method has been around for quite a while. So long that I’m not even sure who originated it.
I think maybe this is the original post. But I do know where I first heard of it. My foodie bestie, Kayle from The Cooking Actress, has used this method to make all kinds of ice cream in various combinations.
All you need to make the base is heavy whipping cream and a can of sweetened condensed milk. That’s it.
I do have an ice cream maker, but sometimes I just don’t want to get it out and dirty. With this method you mix together the ingredients and throw it in the freezer and forget about it. (Well not really forget about it. I mean, there is ice cream in your freezer.) It really couldn’t get any easier.
You start out with a can of sweetened condensed milk in a large bowl. I used to be very against using sweetened condensed milk in anything. I thought it was cheating and that it likely had many preservatives in it.
But when I was learning how to make fudge, I found out that it is literally only two ingredients: milk and sugar. That’s it! No reason not to give yourself a jump start in the process! And if you don’t have any on hand, it’s actually very easy to make homemade sweetened condensed milk!
If you want to add flavors or mix-ins to the ice cream this is where you add them. Just mix them in with the condensed milk.
Sometimes I’m in the mood for something over the top or a little fancy, but this time I stuck with simple. Dark chocolate chunks. You just really can’t go wrong with dark chocolate. And if you disagree with this statement, I don’t get you. I guess we can still be friends, but we’re probably going to have a difficult time connecting about the important things.
After getting you mix-ins and flavors all situated you need to whip the cream to stiff peaks in a separate bowl and then fold it into the condensed milk. Transfer to an airtight container and store in the freezer. It will take about 6 hours to freeze.
This is probably a dangerous recipe to know. A dangerously awesome recipe to know. And you should definitely make an ice cream float. Because the only thing better than ice cream is an ice cream float.
They make me think of my grandpa Joe. He always made them for us. I can still remember sitting in his big fluffy recliner eating ice cream floats on hot summer days. Makes me smile. Use cherry soda if you know what’s good for you.
- 340 grams (12 oz can) sweetened condensed milk
- 100 grams (3 1/2 oz) dark chocolate bar, chopped into chunks
- 470 grams (2 cups, 480 ml) heavy whipping cream
- In a large bowl mix together the sweetened condensed milk and the chopped chocolate.
- In another medium sized bowl, whip the whipping cream to stiff peaks using a stand of hand mixer using the whisk attachment.
- Gently fold the whipping cream into the sweetened condensed milk just until combined.
- Pour into an airtight container and store in the freezer for about 6 hours to freeze.
Amount Per Serving: Calories: 0