No-Churn Chocolate Ice-cream Recipe

• Total: 5 hr. 10 min (includes freezing time)
• Active: 10 min

• Yield: 10 servings (5 cups total)

Ingredients:

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Ice Cream:

One 14-ounce can sweeten condensed milk.

1/2 cup unsweetened natural cocoa powder

1 teaspoon pure vanilla extract

Pinch fine salt

2 cups heavy cream, cold

Mix-in options:

Rocky Road: 1/2 cup chocolate-covered almonds, crushed, and 2/3 cup mini marshmallows.

Malted: two 5-ounce boxes chocolate malted milk balls, halved or coarsely chopped

Smoky and Spicy: 1 tablespoon chipotle chiles in adobo sauce, chopped.

Directions:

1. For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.
2. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

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