Homemade chocolate ice cream with double chocolate cookie dough

Ingredients
  • 2 oz of dark chocolate
  • 2 oz of milk chocolate
  • 500 ml of cream 35%
  • ¼ of cacao unsweetened
  • 1 can of condensed milk sweetened 300ml
  • ½ bag of Nim-nums double chocolate, half are cut in pieces
Double chocolate Nim-Nums
  • Servings

    1.5 liters

  • Preparation time

    20 min

  • Refrigeration time

    4 hours

Step 1

Place the chocolate in a heatproof bowl.

Step 2

In a saucepan, heat half the cream and pour over the chocolate then set aside for 5 minutes.  Add the cocoa and mix well with a whisk. Reserve

Step 3

In a bowl using an electric mixer beat the rest of the cream until stiff peaks form.

Step 4

Using a spatula, incorporate the chocolate preparation and half of the condensed milk into the whipped cream, gently lifting the mass and add the rest of the condensed milk until the preparation is homogeneous and add the nim-nums.

Step 5

Pour the mixture into a 9” x 5” loaf pan, cover and freeze for 4 hours.

Step 6

Take out of the freezer 5 minutes before serving!

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