This ice cream is rich, fudge-y, and delicious. Whether you’re a beginner or seasoned ice cream maker, this is simple enough to put together and tastes like eating a gorgeous truffle.
- 1 (14 oz) can sweetened condensed milk
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 6 oz semisweet or bittersweet chocolate, chopped (or chocolate chips are fine)
- 1/4 cup unsweetened cocoa powder, sifted to avoid lumps
- 5 teaspoon cornstarch
- 2 tablespoons water
- 1 tsp vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- In a medium saucepan, whisk together sweetened condensed milk, cream, and whole milk over medium heat. Whisking often, bring mixture to a boil over medium heat. Remove from heat.
- Immediately, stir in chocolate and cocoa powder and whisk until very smooth. In a small bowl, whisk together cornstarch and water, then pour into chocolate mixture.
- Return saucepan to medium heat and bring to a simmer, stirring almost constantly, until mixture has thickened, about 5 minutes. Remove from heat and stir in vanilla, almond extract, and salt.
- Pour mixture into a glass or metal bowl. Let cool about 5 minutes before covering with plastic wrap. Chill in the refrigerator until completely cooled, several hours or overnight. Mixture will be very thick.
- To freeze, transfer chilled chocolate mixture into an airtight container. Press plastic wrap onto the surface, then seal with a lid. Freeze several hours until firm enough to scoop (this should only take about 2 hours, but you can do it up to a day before serving).
- Remove from freezer 5-10 minutes before scooping. A little goes a long way!
- Category: Dessert
- Cuisine: American
- Calories: 518
- Sugar: 61.7g
- Fat: 25.3g
- Carbohydrates: 67g
- Protein: 10.9g
- Cholesterol: 67mg
Keywords: Ice cream, Homemade, No machine, Dessert, How to make homemade icecream, Chocolate