No-Churn Chocolate Chocolate-Chip Ice Cream

For a decadent treat, you can add white chocolate chips, Heath Bar Crunch, and pecans to your chocolate ice cream.

No-Churn Chocolate Chocolate-Chip Ice Cream
Adapted from the Food Network

Yield: 6 cups ice cream

  • 14-ounce can sweetened condensed milk
  • 1/2 cup unsweetened natural cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch fine salt
  • 2 cups heavy cream, cold
  • ¼ cup white chocolate chips
  • ¼ cup Heath Bar Crunch
  • ¼ cup chopped pecans (optional)
  1. Chill a 9″ x 5″ metal loaf pan.
  2. Whisk together the condensed milk, cocoa powder, vanilla, and salt in a large bowl.  The mixture will become very thick.  Set aside.
  3. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
  4. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
  5. Pour into metal loaf pan and freeze, covered, until thick and creamy, like soft-serve ice cream, about 2 hours.
  6. Stir white chocolate chips, Heath Bar Crunch, and pecans (if using) into the ice cream base with a sturdy spoon.
  7. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

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