This is the best no-churn, homemade chocolate ice cream. The smooth, velvety texture and the intense chocolate flavor of this no-egg recipe will get you hooked.
Make the base: Transfer the cocoa, the black pepper, the espresso powder, and the cornstarch to a small pot and stir well to combine. Add the the heavy cream and the milk gradually, stirring constantly, until the mixture is homogenized. Transfer the pot over the stove and cook over medium/high heat, stirring constantly, until it starts to boil, about 5-10 minutes.
Add the rest: Let the base boil for 1 minute and then add the vanilla and the whiskey. Cook for another minute and take off the heat (if you want all of the alcohol of the whiskey to evaporate, add the whiskey from the start). Add the chopped dark chocolate, let it rest for more minute and stir gently until all the chocolate is melted and the mixture is smooth. Add the sweetened condensed milk and stir to combine.
Transfer the mixture to a bowl and refrigerate until completely cooled (at least 3-4 hours. Letting it rest in the fridge overnight will slightly improve the flavor)
Beat the mixture with an electric mixer for 2-3 minutes or until soft peaks form (it should become fluffy and lighter in color).
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Recipe adapted from Cafefernando