Dark Chocolate Ice Cream (No-churn)

Ingredients

• 300 millilitre double cream (heavy cream in the US)
• 100 grams 70% dark chocolate (or 85% for extra dark)
• 1 can condensed milk (circa 397g)
• 1 teaspoon vanilla extract

Instructions

1. 1

   --- How to make the ice cream ---

2. 2

   Whip the double cream until stiff peaks form, then set aside.

3. 3

   Break the dark chocolate into small pieces and microwave in short intervals, stirring in between, until it's fully melted and smooth.

4. 4

   Pour the condensed milk into a medium-sized bowl.

5. 5

   Add the melted chocolate and vanilla extract to the condensed milk, then beat until smooth and well combined.

6. 6

   Gently fold half of the chocolate mixture into the whipped cream until just combined.

7. 7

   Add the remaining chocolate mixture to the cream. Keep folding until all the ingredients are fully incorporated and smooth. For a quicker blend, you can briefly mix with an electric hand whisk.

8. 8

   Transfer the ice cream mixture to your preferred container, such as a baking tray, loaf tin or plastic tub.

9. 9

   Place the container in the freezer on a level surface and freeze for at least 8 hours, preferably overnight.

10. 10

    Once frozen, you can top the ice cream with flaked chocolate, chocolate curls or a drizzle of chocolate sauce for an extra touch.