Chocolate Ice Cream Dessert
Indulge in the ultimate frozen treat with this rich and creamy Chocolate Ice Cream Dessert, a no-churn masterpiece that's as easy to make as it is to devour. Bursting with decadent layers of velvety chocolate ice cream, crunchy chocolate sandwich cookie crumbles, and a luscious homemade chocolate ganache topping, this dessert is pure bliss for chocoholics. Whipped heavy cream creates an airy, melt-in-your-mouth texture, while unsweetened cocoa powder and vanilla extract deliver a deep chocolate flavor that’s perfectly balanced. It’s the ideal make-ahead dessert for dinner parties, summer celebrations, or any sweet craving—finish it with a dollop of whipped cream and chocolate shavings for a showstopping presentation. Whether you're an ice cream aficionado or just in the mood for something indulgent, this chocolate ice cream dessert is guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 can (14 ounces) Sweetened condensed milk
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 12 pieces Chocolate sandwich cookies (e.g., Oreos)
- 1 cup Semi-sweet chocolate chips
- 2 tablespoons Butter
- as needed Whipped cream (optional, for garnish)
- as needed Chocolate shavings (optional, for garnish)
Instructions
In a large mixing bowl, whisk together the sweetened condensed milk, unsweetened cocoa powder, and vanilla extract until smooth and combined.
In another bowl, use a hand or stand mixer to whip the heavy cream on medium-high speed until stiff peaks form. This should take about 3-4 minutes.
Gently fold the whipped cream into the cocoa mixture using a rubber spatula until fully incorporated and no streaks remain. Be careful not to deflate the mixture.
Crush the chocolate sandwich cookies into small pieces using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
In a freezer-safe container or loaf pan, layer half of the chocolate ice cream mixture, followed by a layer of crushed cookies. Repeat with the remaining ice cream mixture and cookies, finishing with a smooth layer of ice cream on top.
Cover the container with plastic wrap or an airtight lid and place in the freezer for at least 6 hours or overnight until firm.
To make the chocolate ganache topping, heat the semi-sweet chocolate chips and butter in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth and fully melted (approximately 1-2 minutes). Let the ganache cool slightly.
Remove the frozen dessert from the freezer and drizzle or spread the ganache over the top. Optionally, garnish with whipped cream and chocolate shavings before serving.
Let the dessert sit at room temperature for 5-10 minutes to soften slightly before scooping or slicing and serving.
Nutrition Facts
Calories |
607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 46.6 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 157 mg | 12% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 376 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
