Name: Chocolate Ice Cream
Total time: 370 min
Yield: 12
Ingredients: 10 ounces bittersweet chocolate chips (or bar cut up in pieces) (Source: 10 ounces bittersweet chocolate chips (or bar cut up in pieces)); 12 ounces sweetened condensed milk ((chilled)) (Source: 12 ounces sweetened condensed milk ((chilled))); 2 cups heavy whipping cream ((1 pint)) (Source: 2 cups heavy whipping cream ((1 pint))); ½ tsp instant coffee (dissolved in 2 teaspoons hot water, cooled (optional)) (Source: ½ tsp instant coffee (dissolved in 2 teaspoons hot water, cooled (optional)))

Get to know the ingredients

bittersweet chocolate chips (or bar cut up in pieces)

In the method: In a microwave safe mixing bowl, add bittersweet chocolate chips, condensed milk and instant coffee (if using).

sweetened condensed milk (chilled)

In the method: In a microwave safe mixing bowl, add bittersweet chocolate chips, condensed milk and instant coffee (if using).

heavy whipping cream (1 pint)

In the method: In a large mixing bowl, add heavy cream and start whipping using a hand mixer.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 12. Original quantities shown.

Estimating…

Check ingredients as you prepare them. These checks stay on this page.

10 ounces bittersweet chocolate chips (or bar cut up in pieces)
Ingredient note
Source: 10 ounces bittersweet chocolate chips (or bar cut up in pieces)
12 ounces sweetened condensed milk (chilled)
Ingredient note
Source: 12 ounces sweetened condensed milk (chilled)
2 cups heavy whipping cream (1 pint)
Ingredient note
Source: 2 cups heavy whipping cream (1 pint)
½ tsp instant coffee (dissolved in 2 teaspoons hot water, cooled optional)
Ingredient note
Source: ½ tsp instant coffee (dissolved in 2 teaspoons hot water, cooled optional)

How to make it

0 of 6 steps complete

In a microwave safe mixing bowl, add bittersweet chocolate chips, condensed milk and instant coffee (if using). Microwave for 30 seconds at default 'express/quick' setting. Stir with a heat-safe spatula or whisk and heat another 30 seconds. Whisk till smooth and chocolate gets incorporated with the condensed milk.
In a large mixing bowl, add heavy cream and start whipping using a hand mixer. Alternatively, use a stand mixer and use the whisk attachment.
Whip the cream till it forms stiff peaks.
Add a scoop of whipped cream into the melted chocolate and mix it well.
Now add the chocolate mix into the whipped cream. Using a spatula gently fold the two together till the chocolate and cream get fully integrated and you see a smooth milk-chocolate colored batter.
Pour this mix into a parchment lined metal pan or a glass bowl. Seal it tightly using an airtight lid or a few layers of plastic wrap and stick it in the freezer. Chill for 6-8 hours for the ice cream to set properly. Serve as-is or with your favorite toppings. Enjoy!

Make room for Chocolate Ice Cream

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Enjoy!

A little more help as you go

Follow the microwave stages

Use the settings, sequence and checks specified for the microwave.

A few questions you might have

What should I prepare first?

Start with this step: In a microwave safe mixing bowl, add bittersweet chocolate chips, condensed milk and instant coffee (if using).

Which preparation step should I plan for?

Include the chilling step when deciding when to start.

What happens at the end?

Enjoy!

Is there another preparation step to plan for?

Use the settings, sequence and checks specified for the microwave.

Additional recipe notes

Use the whole can of sweetened condensed milk for extra sweetness. The proportions in this recipe result in a sweetness level comparable to Baskin Robbins' Chocolate Ice Cream. If you like it sweeter, use the whole can (14 ounces) of sweetened condensed milk. Instant coffee will enhance the chocolate flavor. Adding just ½ teaspoon of dissolved coffee really brings out the chocolate flavor (you can't taste the coffee in the ice cream) . However, this is an optional step, so feel free to skip it. Optionally, add ½ teaspoon of vanilla extract at the very end. The cream whips faster when cold. Store the pint of heavy cream in the fridge until ready to use. For even more insurance, I like to freeze my bowl and electric whisk attachments until ready to use. It is important to fold the whipped cream and chocolate mixture gently. Folding indicates moving the spatula in a gentle J shape, while simultaneously turning the bowl after each fold. You want to do this slowly and gently as to prevent knocking out all the air in the whipped cream. As soon as the mixture resembles the color of milk chocolate and no streaks of cream remain, it's ready. Pour into the prepared pan or bowl as close to the surface as possible. This is just another technique that ensures the air stays intact. Delicately pour, cover and freeze until solid. The ice cream will keep for at least 2 weeks. Just make sure it is sealed tight after every use so it doesn't dry out or pick up any odors from the freezer. Once this is in the freezer for a while, it gets quite hard. I recommend removing it from the freezer 10 minutes prior to when you want to scoop a bowl. Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Chocolate Ice Cream

1. Allow for chilling

2. Watch the whipping texture

3. Prepare the whisked mixture