1/2cupunsweetened cocoa powdernot packed, scoop and sweep to measure
Start by putting a loaf pan in the freezer to get it as cold as possible.
In a large bowl mix together the condensed milk, cocoa powder, vanilla and a pinch of salt.EXPERT TIP: Adding a teaspoon of instant espresso powder to the unsweetened cocoa will produce an even richer chocolate flavor.
In another bowl mix the heavy cream with a hand mixer, until stiff but soft peaks form.
Slowly incorporate all the ingredients by folding one mixture into the other.
Spoon your no churn chocolate ice cream into your loaf pan and cover with plastic wrap.
Freeze chocolate ice cream for at least 5 hours before serving.
If you have an ice cream maker and would like to use it, you can follow the steps up to folding the mixture together. Then pour that into your ice cream maker and churn as directed by your model's instructions.
The extra cocoa solids in chocolate ice cream can make it freeze harder than other flavor. A quick zap in the microwave for 15 or 20 seconds can soften it up, or you can place it on the counter for 20 minutes before serving.
Ice cream gets its creamy texture from its fat content. Therefore, if you substitute milk for the heavy cream, the texture of the finished ice cream will be less smooth and rich.