If any of you know me, then you know that hands down Tillamook Mudslide is my favorite ever ice cream. I try not to buy/make ice cream too often because I have no self control, but a 90 degree summer day in Eastern Washington has driven me to some experimental measures.
I did not intend at all to make a copycat Tillamook Mudslide ice cream. I guess that's just how subconsciously addicted I am to it haha. But here I am, 6 hours later with what might be one of the most amazing accidental discoveries ever.
Okay lets do it!
Chocolate Chunks
1 Ghirardelli 60% Cacao Bittersweet Chocolate Bar (113.5 g)
1-2 Tbsp Water (plus a few drips more if necessary)
If you've ever frozen chocolate, you'll notice that it hardens so hard that it's not pleasant to bite into. Remelting chocolate and adding a little bit of water reduces the firmness of the chocolate.
Start a medium-sized pan half filled with water on medium heat on the stove. Meanwhile, chop the chocolate into chunks and place it into a SHALLOW medium-sized metal bowl.
Once the water is boiling, place the bowl on top of the pan, ensuring that no water touches the bottom of the pan.
Stir constantly with spatula until melted.
Add 1 Tbsp of water to the bowl. Your chocolate will most likely seize up and look chunky and cooked-- don't panic! Add another Tbsp of water and continue stirring over the heat. The chocolate should look smooth. Add a few more drops if necessary.
Spread the melted chocolate onto wax paper and let harden completely.
Chop now-fudgey chocolate into pieces and mix into ice cream!
No-Churn Chocolate Ice Cream
2 cups (480 grams) Heavy Whipping Cream
1/2 cup (50 grams) Hershey's cocoa powder
1 can sweetened condensed milk (14 oz)
Whip the heavy whipping cream (stand mixer is best, but handheld should work as well) until stiff peaks form.
Add in cocoa powder and condensed milk and beat until well combined.
Mix in the chocolate chunks
Pour the ice cream into a deep pan (bread pans usually work best) and press wax paper onto the top to prevent freezer burn while freezing.
Place in freezer for at least 6 hours or until completely hardened.
Serve cold (Obviously)
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