Belgian Dark Chocolate Ice Cream

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There’s something truly indulgent about rich, velvety dark chocolate ice cream. Especially when it’s made with real Belgian couverture chocolate. Deep, intense, and luxuriously smooth—it’s every chocolate lover’s dream. The best part? You don’t need an ice cream maker or complicated steps. This no-churn Belgian Dark Chocolate Ice Cream requires just three ingredients and a little bit of patience while it freezes.

Let’s dive into chocolate heaven!

🌱 Ingredients Spotlight

🍫 Belgian Couverture Chocolate

The star of the show is 55% couverture chocolate, which provides the perfect balance of richness and sweetness. Its high cocoa butter content ensures a silky melt and deep chocolate flavor.

🥛 Whipping Cream

Provides structure and lightness. Whip it until soft peaks form, giving the ice cream its airy, scoopable texture.

🍬 Condensed Milk

Adds sweetness and creates a smooth, luscious base that pairs beautifully with the dark chocolate.

🍨 Belgian Dark Chocolate Ice Cream (No-Churn & Eggless)Yields: ~430 grams

Method: Melt the chocolate:
Chop the couverture chocolate and gently melt it using a double boiler or in short bursts in the microwave. Let it cool slightly. Whip the cream:
In a mixing bowl, whip the chilled cream until soft peaks form. Add condensed milk:
Fold in the condensed milk until it is fully combined.Incorporate the chocolate:
Pour the melted, slightly cooled chocolate into the mixture. Fold gently to combine. You can fully mix it or leave a few chocolate streaks for texture. Freeze:
Transfer the mixture to a freezer-safe container. Smooth the top, cover, and freeze overnight (8–10 hours). Scoop & serve:
Allow the ice cream to sit at room temperature for a few minutes before scooping for the creamiest texture.

📝 Tips & Variations

• Use higher cocoa percentage chocolate (60-70%) for a deeper, more intense chocolate flavor.
• Fold in chocolate chips, brownie chunks, or roasted hazelnuts for added texture.
• For a hint of spice, add a pinch of cinnamon or chili powder to the base.
  
  How to Serve This Belgian dark chocolate ice cream pairs perfectly with:

• Fresh strawberries or raspberries
• Crushed hazelnuts or almonds
• A drizzle of chocolate or caramel sauce
  

Or simply, in a waffle cone or elegant dessert bowl!