Ingredients
Equipment
Method
- In a mixing bowl, combine the chopped dark chocolate with 240 ml of heavy cream. Place the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Set aside to cool slightly.
- In another mixing bowl, whip the remaining 240 ml of heavy cream until soft peaks form using an electric mixer.
- Gently fold the melted chocolate mixture into the whipped cream. Add in the sweetened condensed milk, vanilla extract, and a pinch of salt. Fold until well combined and smooth.
- Pour the mixture into a loaf pan or storage container, smoothing the top with a spatula. Cover with plastic wrap and freeze for at least 6 hours, or until set.
- For the date caramel, blend 150 g of pitted dates with a splash of warm water until you achieve a smooth sauce-like consistency. Set aside to cool.
- Once the ice cream is firm, slice into neat pieces and serve drizzled with date caramel. Optionally, add crushed nuts or fresh berries for garnish.
Nutrition
Notes
For a creamier texture, make sure to whip the cream until it's just at soft peaks—over-whipping can lead to a grainy texture.
If you don't have dark chocolate on hand, milk chocolate works as a substitute but will change the flavor profile.
Feel free to experiment with other flavors in the ice cream base, like adding a pinch of espresso powder for a mocha twist.
Store any leftovers in an airtight container in the freezer for up to 2 weeks.
Enjoy!
If you don't have dark chocolate on hand, milk chocolate works as a substitute but will change the flavor profile.
Feel free to experiment with other flavors in the ice cream base, like adding a pinch of espresso powder for a mocha twist.
Store any leftovers in an airtight container in the freezer for up to 2 weeks.
Enjoy!