Chocolate Ice Cream
Here’s the most rhetorical question ever… Do you like chocolate❓
The seeds of the cacao tree 🌳 have been harvested since 1900 BC, and many different ways have been created to enjoy them, like beverages, sauces, rub, baking, etc. One that I like to make during the summertime is my Chocolate Ice Cream!
Oh my 🤯! What a treat! This tasty ice cream is packed with flavor! I use Hershey’s Special Dark, which is a good quality cocoa powder when I run out of Valrhona or Ghirardelli. Obviously, this simple ingredient can make a huge difference in the taste of the Chocolate Ice Cream.
I also add more to it… chopped dark chocolate 🍫, as well as chopped white chocolate. This brings this cold treat to a whole new level of deliciousness. When I chop my chocolate, if there are any dust or slivers on the cutting board, I add them to the mixture… why not use them!
When the hot weather arrives, ice cream 🍦 is the way to go. I’ve already shared many cold treat recipes with you, like Blood Orange – a great one to enjoy during winter and springtime -, Chocolate Peanut Butter, Maple Walnut, Vanilla, Passion Fruit – simply incredible -, Strawberry, Coffee, Piña Colada – and it does taste like the cocktail -, along with others…
As you can see, I love having a cold treat anytime throughout the year, but more so during the summer months. My only word of advice is to make 👩🍳👨🍳 this delicious Chocolate Ice Cream from scratch. You won’t believe how amazingly tasty it is compared to the commercial ones from the supermarket…
Bon Appétit!🍽
Check out these other delicious summer treat recipes…😀
– Mint Chocolate Ice Cream
– Biscoff Icebox Cake
– Fudgesicles
– Strawberry Shortcake
– Mango Sorbet
– Peach Cobbler
– Granita di Caffè Con Panna • Italian Coffee Granita
– Cherry Clafoutis
– Country-Style Blueberry Pie
and for even more ice cream recipes 🍨🍧, click on this link… Recipe Category • Ice Cream & More
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Chocolate Ice Cream
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Ingredients
- 1 can (14 oz.) sweetened condensed milk
- 1/4 cup unsweetened cocoa powder
- 1 tsp. pure vanilla extract
- 1 small pinch fleur de sel
- 2 cups cold 35% heavy cream
- 2 tbsp. white chocolate, coarsely chopped
- 2 tbsp. dark chocolate, coarsely chopped
Directions
- In a medium bowl, combine sweetened condensed milk, cocoa powder, vanilla and salt; stir and set aside.
- In the bowl of a stand mixer, add heavy cream and process until stiff peaks form.
- Fold a third of the whipped cream into the milk-chocolate mixture then add it to the remaining heavy cream, folding gently. Add dark and white chocolate pieces including any dust or slivers left on the cutting board; gently fold in.
- Pour the mixture into a 2 quart ice cream tub, cover and transfer to the freezer for at least 12 to 24 hours or until frozen.
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