No Churn Chocolate Chip Ice Cream With Homemade Chocolate Sauce
No Churn Chocolate Chip Ice Cream With Homemade Chocolate Sauce
Photo and recipe courtesy of Peapod.
Servings
6
servings
Ingredients
- 14 ounce can sweetened condensed milk
- 2 cup heavy cream
- pinch sea salt
- 1 tablespoon pure vanilla extract
- 3/4 cup mini chocolate chips
- 1/2 cup sugar
- 1 tablespoon cocoa powder
- 2 1/2 teaspoon cornstarch
- 1/2 cup water
- 2 tablespoon butter
- 1 teaspoon vanilla
- pinch sea salt
Directions
- Add sweetened condensed milk, cream, salt, and vanilla to the bowl of an electric mixer.
- Beat the cream on high speed until stiff peaks form, about 3 minutes. Remove bowl from mixer and gently fold in chocolate chips.
- Pour into a loaf pan. Cover and freeze for at least 6 hours.
- Whisk together sugar, cocoa, and cornstarch in a medium saucepan. Add water. Bring to a boil over medium-high heat. Let come to a bubble.
- Whisk in butter, vanilla, and sea salt.
- Let cool and transfer to a container.
- Recipe by Bree Hester of Baked Bree