Creamy No-Churn Chocolate Ice Cream

This ultra-rich chocolate ice cream is velvety, deeply fudgy, and scoops like a dream straight from the freezer.

Ingredients

• 2 cups heavy whipping cream, cold
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup unsweetened cocoa powder
• 6 ounces dark chocolate, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 2 tablespoons hot water
• 1 tablespoon instant espresso powder (optional)

Instructions

1. In a small bowl, whisk the cocoa powder with the hot water until smooth; stir in the espresso powder if using.
2. In a blender or food processor, combine the sweetened condensed milk, melted chocolate, cocoa mixture, vanilla extract, and salt. Blend until completely smooth and glossy.
3. In a large bowl, whip the cold heavy cream to medium-stiff peaks.
4. Gently fold the chocolate mixture into the whipped cream in 2 to 3 additions, keeping as much air in the mixture as possible.
5. Transfer the mixture to a loaf pan or freezer-safe container and smooth the top.
6. Cover tightly and freeze for at least 6 hours, or until firm enough to scoop.
7. Let the ice cream sit at room temperature for 5 minutes before scooping for the perfect creamy texture.

Tip: For extra-smooth scoops, chill your container before filling it and press a piece of parchment or plastic wrap directly onto the surface before freezing.