This dark chocolate ice cream is a rich, fudge-y dark chocolate no-churn ice cream with swirled dark chocolate ganache  and topped with sea salt.



dark chocolate heavy cream


dutch processed cocoa powder espresso dark chocolate heavy cream sweetened condensed milk

STEP 1: For ganache, bring cream to a simmer, pour over chocolate, cover for 2 min, then stir until smooth. Cover and set aside.

STEP 2: Combine cocoa powder with hot coffee. Stir until it's a paste and let it cool. Melt chocolate and stir until smooth.

STEP 3: Beat the cream until stiff peaks form. While that's mixing, combine sweetened condensed milk with cocoa mixture until smooth.

STEP 4: Add the cocoa/milk mix to the whipped cream and beat until combined. Add melted chocolate and beat just until combined.

STEP 5: Use a rubber spatula to make sure it's all mixed in and spread half of the ice cream into a deep pan. Swirl ganache into ice cream.

STEP 6: Repeat with the next layer. Use a knife to make the swirls. Top with flakey sea salt and freeze for at least 8 hours.

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