Low Sodium Chocolate Fudge Ice Cream

Total time6 hr 30 min

Prep time20 min

Cook time10 min

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Ingredients

8 servings

For the chocolate base

½ cup unsweetened cocoa powder
Ghirardelli Premium Baking 100% Unsweetened Cocoa Powder Divine Chocolate Cocoa Powder Fair Trade NOW Foods Organic Cocoa Powder Chatfield's Cocoa Powder Unsweetened Shiloh Farms Organic Cocoa Powder
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½ cup semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the whipped cream

2 cups heavy cream, cold

Instructions

1
Combine the cocoa powder, chocolate chips, and sweetened condensed milk in a medium saucepan over medium-low heat. Cook, stirring constantly with a rubber spatula, until the chocolate chips are fully melted and the mixture is smooth and glossy, about 5–7 minutes. Remove from heat and stir in the vanilla extract and salt.
2
Transfer the chocolate mixture to a large mixing bowl and let it cool to room temperature, about 20 minutes. The mixture should feel no warmer than room temperature before you fold in the cream — adding warm chocolate to whipped cream will deflate it.

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