Creamiest Richest Chocolate Ice Cream Ever (no ice cream maker required!)

Makes about 1 quart

  • 14 oz. (1 can) sweetened condensed milk
  • 3/4 c. whole milk
  • 3/4 c. heavy cream
  • 1 c. semisweet chocolate chips
  • 1/4 c. cocoa powder (use a really good kind, it makes a difference)
  • 1 tsp. vanilla bean paste (or extract)
  • pinch of salt
  • 5 tsp. potato starch*
  • 2 T. cold water

In heavy bottomed saucepan, whisk together condensed milk, whole milk and cream. Bring to a boil over medium-high heat. Remove from heat and add chocolate, cocoa, vanilla and salt. Stir until the chocolate is completely melted and the cocoa is fully dissolved.

In small bowl, stir together starch and water until dissolved. Whisk into chocolate mixture and return to medium heat. Cook mixture, whisking constantly; be sure to scrape sides and bottom to prevent burning. Continue cooking and whisking until mixture thickens, about 8-10 minutes. It will thickly coat a spoon and be about the consistency of warm Nutella and if you don't know what that looks like, you aren't living.

Pour mixture into heat proof bowl and allow to cool uncovered for 30 minutes. When bowl is cool enough to handle, cover with plastic wrap (don't press to surface of chocolate) and refrigerate overnight.

Remove from refrigerator and whisk to dissolve any skin that may have formed. Press plastic wrap against surface of ice cream to create an airtight seal. Cover bowl with lid or another piece of plastic wrap and freeze until firm enough to scoop.

*Can substitute with cornstarch if you want, but I prefer potato starch because it has a less noticeable flavor.

Source: Adapted fromĀ A Cup of Jo