Ingredients for Bittersweet Or White Chocolate Ice Cream
- Milk
- Granulated Sugar
- 8 ounces bittersweet chocolate, finely chopped
- 2 cups heavy cream
- 1 teaspoon vanilla extract
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How to Make Bittersweet Or White Chocolate Ice Cream
- In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
- In a separate bowl, whisk together the sweetened condensed milk and vanilla extract until smooth.
- Gently fold the sweetened condensed milk mixture into the whipped cream until just combined. Be careful not to overmix.
- For bittersweet chocolate ice cream: Add the chopped bittersweet chocolate to the cream mixture and gently fold until evenly distributed. You can pulse the chocolate in a food processor for smoother results.
- For white chocolate ice cream: Add the chopped white chocolate to the cream mixture and gently fold until evenly distributed. You can pulse the chocolate in a food processor for smoother results.
- Pour the ice cream mixture into a freezer-safe container. Cover tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming.
- Freeze for at least 6 hours, or preferably overnight, until solid.
- Let the ice cream sit at room temperature for about 10-15 minutes before scooping to allow for easier serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
268g
Fat
383g
Carbs
27g
