Oh, you better make a double batch of this recipe- it’s a sure winner.
Ingredients for the 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
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 chilies in adobo sauce, chopped
Drunken: 1/4 cup Kahlua or Rum
-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 remaining whipped cream until well blended. Do not stir!
-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) or more.
Prep Time: 10 min | Cook Time: 5 hrs. 10 min | Difficulty: Easy | Servings: Yield: 10 servings