No Churn Chocolate Ice Cream

Ingredients

• 8 oz chocolate baking bar (dark or semi-sweet)
• 1 pint heavy whipping cream
• 14 oz sweetened condensed milk

Instructions

1. 1

   Melt the chocolate in a small bowl. Heat the chocolate in the microwave on high for 30 seconds. Stir and continue heating in 15-second intervals, stirring each time, until smooth. Allow the melted chocolate to cool for a few minutes. Then, stir in the sweetened condensed milk and three tablespoons of the heavy whipping cream.

2. 2

   Use a stand mixer with the whisk attachment to beat the remaining heavy whipping cream until stiff peaks form.

3. 3

   Fold in the chocolate mixture.

4. 4

   Spread into a 9-inch loaf pan. Cover the pan with plastic wrap and place it in the freezer for 8 hours or overnight or until firm.