Chocolate Ice Cream
This decadent no-churn chocolate ice cream is made with rich chocolate, sweetened condensed milk, and half-and-half, for a creamy and refreshing treat that's ready in just a few hours of freezing. Let it soften slightly for the perfect scooping consistency!
Servings 1.5 Quarts
Ingredients
- 2 Ounces Unsweetened Baking Chocolate (8 squares - ¼ ounce each)
- 14 Ounces Sweetened Condensed Milk (1 can)
- 2 Cups Half-and-Half
- 1 Cup Water
- 1 Tablespoon Vanilla
- ⅛ teaspoon Salt
Instructions
- Melt the chocolate in the top of a double boiler over low heat.
- Pour in the sweetened condensed milk and cook in the top of the double boiler over boiling water for 5 minutes, stirring constantly.
- Cool at room temperature (approximately 20-30 minutes).
- Use a mixer to blend in the half-and-half, water, vanilla, and salt.
- Pour into an 8-cup shallow rectangular dish.
- Cover and freeze for at least 8 hours or overnight.
- Let the ice cream soften for about 10 minutes before serving.