No-churn homemade ice cream made with bloomed cocoa for a more intense chocolate flavor. This ice cream is simple to make.
– 50g or ½ cup dutch process cocoa powder– 120g or ½ cup whole milk see ingredients section for alternative– 1 can or 396g sweetened condensed milk– 480g or 2 cups heavy whipping cream or heavy cream cold from the fridge– ¼ tsp fine sea salt just a pinch if you’re using table salt– 2 teaspoons pure vanilla extract
INGREDIENTS
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INSTRUCTION
Sift cocoa over milk in a small pot. Reduce heat and whisk in sweetened condensed milk and salt until smooth.
STEP 1 .
When it starts to steam, remove from heat, pour through a fine mesh sieve into a bowl, and chill for 2 hours.
STEP 2.
This can be sped up by freezing it for 20 minutes, but stir it at 10 minutes.
STEP 3.
Wait until it has cooled down before adding the vanilla and cold heavy cream.
STEP 4.
To make medium-sized peaks, whip the mixture with a hand mixer or a stand mixer that has a whisk attachment. There will be more air in the mix.
STEP 5.
Pour into a container that is airtight or into a container that is open and then cover it with plastic wrap to seal it.
STEP 6.
Put it in the freezer for six hours. Let the ice cream warm up on the counter for about 5 minutes if it's too hard to scoop.