No-Churn Chocolate Ice Cream
This super creamy chocolate ice cream doesn't require any special equipment and can be customized by stirring in some of your favorite chocolate ice-cream-friendly ingredients, like chocolate-covered almonds and marshmallows for a Rocky Road version.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1- 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 |
| 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:
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.
Source: foodnetwork.com
