No-Churn Chocolate Ice Cream

By CJKK

Ingredients

• Ice Cream:
• One 14-ounce can sweetened 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

Details

Servings 5
Preparation time 10mins
Cooking time 310mins

Preparation

Step 1

Special equipment: A 9-by-5-by-3-inch metal loaf pan, chilled
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.
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.