High Fructose Corn Syrup Free Chocolate Fudge Ice Cream
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Learn more →Ingredients
8 servings
For the chocolate base
- ½ cup unsweetened cocoa powder
- ½ cup semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- ¼ tsp salt
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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