Homemade Dark Chocolate Ice Cream
A wonderfully creamy dark chocolate ice cream you can make without an ice cream maker. Melted chocolate meets sweet condensed milk and warm milk for a silky, scoopable dessert. Just blend, freeze, and enjoy.
🛒 Ingredients
5 servings
- 1 can sweetened condensed milk (about 397 g)
- 800 g dark chocolate (70% cocoa)
- 600 ml warm whole milk (about 1.5 cans)
- 1 pinch fine salt
- 1 teaspoon vanilla extract (optional)
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Directions
- 1
Warm the milk in a saucepan over low heat — don't let it boil.
- 2
Remove from the heat, add the chopped dark chocolate, and stir until completely melted and smooth.
- 3
Pour the chocolate mixture into a blender, add the condensed milk, salt, and vanilla, and blend for 1 minute until smooth.
- 4
Transfer to an airtight container and freeze for about 3 hours.
- 5
Take the ice cream out 10–15 minutes before serving so it scoops easily.
💡 Chef's Tip
For an even creamier texture, stir the mixture every 45 minutes during the first two hours of freezing to break up ice crystals. Use 70% dark chocolate for a bold flavour, or milk chocolate if you prefer it sweeter.
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