Recipe courtesy of Ree Drummond
No-Churn Chocolate Dream Ice Cream
Getting reviews...
- Level: Easy
- Total: 8 hr 30 min (includes freezing time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1025
- Total Fat
- 69 g
- Saturated Fat
- 43 g
- Carbohydrates
- 98 g
- Dietary Fiber
- 3 g
- Sugar
- 93 g
- Protein
- 13 g
- Cholesterol
- 146 mg
- Sodium
- 166 mg
- Level: Easy
- Total: 8 hr 30 min (includes freezing time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1025
- Total Fat
- 69 g
- Saturated Fat
- 43 g
- Carbohydrates
- 98 g
- Dietary Fiber
- 3 g
- Sugar
- 93 g
- Protein
- 13 g
- Cholesterol
- 146 mg
- Sodium
- 166 mg
Ingredients
Directions
- Chill a 9-inch loaf pan or glass container in the freezer.
- Add the heavy cream, powdered sugar and vanilla extract to the bowl of an electric mixer. Using a whisk attachment, whip until stiff. Fold in the condensed milk. Divide the mixture between 2 large bowls.
- To one of the bowls, add the cocoa powder, melted semisweet chocolate and chocolate chips, then fold into the whipped cream.
- To the second bowl of whipped cream, add the melted white chocolate and chopped white chocolate, then fold in.
- Layer the different cream bases into the chilled loaf pan a couple spoonfuls at a time. (There is no rhyme or reason when layering; you want it to be imperfect.) Once all of the base has been added to the pan, swirl the two using a skewer or butter knife. Sprinkle an assortment of sprinkles over the top and wrap lightly with plastic wrap. Freeze overnight.
- When ready to serve, scoop into individual glasses and top with additional sprinkles.
