No-Churn Bittersweet Chocolate Ice Cream
A decadent chocolate ice cream studded with chocolate chunks! This no-churn recipe is easy to make, no special equipment needed!
Ingredients
Instructions
Line a sheet pan with parchment paper. Melt the chocolate in a heatproof bowl set over a pan of boiling water, being careful not to let the water touch the bottom of the bowl, and stir constantly until just melted. Remove from the heat and pour 5 oz [142 g] of the chocolate onto the prepared pan and freeze until firm, 10 to 15 minutes.
In a large bowl, whisk together the sweetened condensed milk, vanilla, salt, and remaining 3 oz [85 g] of melted chocolate until completely combined.
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Continue Reading at Thevanillabeanblog →Chef's Notes
Melting the chocolate and then freezing it keeps the chocolate cold when frozen but lets it melt smooth and soft in your mouth when eating it. It’s worth the extra step.
If you don’t have a Pullman pan, a regular 9 in [23 cm] loaf pan covered with plastic wrap will work, too.
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