CHOCOLATE VANILLA ICE CREAM

The diversity of chocolate, both in execution and indulgence, is astonishing. As in this case, a silky chocolate ganache swirled with an easy homemade vanilla ice cream. A chocolate-vanilla dessert that is appealing and refreshingly delicious.

Chocolate Ganache

I’m sure the key question about this recipe would be, ” why not use chocolate chips instead ?”

Well, you could use chocolate chips, especially if you have good quality. However, there are downsides to using chips in frozen desserts compared to the million benefits observed in baked goods like muffins and cookies.

Chocolate chips in ice cream are okay. I mean, it’s less work, all you’d have to do is mix in the ice cream base, and that’s it. However, during refrigeration, the temperature drops, and the quality of chips drops; they turn out chalky and rigid to bite into.

Well, the good news is you can alter chocolate to fit a need. You can make it silky, melt in your mouth, double the flavour and improve the quality of the ice cream! And that’s when ganache comes in.

Ganache is ganache, easy, diverse and delicious to indulge in. You will need heavy cream and your favourite chocolate bar or chocolate chips. You can use dark, milk, blonde or ruby chocolate to switch flavours.

The ice cream is no-churn with two base ingredients: heavy cream and condensed milk convenient on equipment, skill and ingredients.

Heavy cream. When heavy cream is whipped, it doubles in size as air is trapped in between the molecules. This makes the ice cream creamy by reducing crystallization when frozen.

Sweetened condensed milk acts as a sweetener while adding to the ice cream’s milky and creamy taste.

How to make Chocolate Vanilla ice cream.

Make the chocolate ganache.

Finely chop a bar of milk chocolate and place it in a mixing bowl. Heat heavy cream until hot, then pour into the chopped chocolate. Mix slowly until the chocolate melts and fully combines with the heavy cream then, set aside to cool. Refrigerate the ganache for at least 30 minutes until slightly thick.

Make the ice cream.

In a mixing bowl, using a hand mixer, whip heavy cream until it doubles in volume. Afterwards, add sweetened condensed milk and a teaspoon of vanilla extract and then mix.

Transfer and swirl.

Transfer vanilla ice cream into an ice cream container or loaf pan, alternating with the chocolate ganache. Afterwards, using a skewer, swirl to equally distribute the ganache like you would when making a marble cake. Cover with plastic wrap.

Refrigerate.

Freeze for 4-6 hours preferably overnight.

Scoop, serve and enjoy!

Notes.

Chocolate ganache is diverse and can be made with different kinds of chocolate or add-ons, like my caramelized white chocolate ice cream made with blonde chocolate and oreo cookies.

Let the ice cream sit in the fridge for at least 4 hours but preferably leave overnight.

Homemade chocolate vanilla ice cream can store for up to a month.

The level of sugar can be altered by either increasing or decreasing the amount of sweetened condensed milk.