No-churn milk chocolate ice cream

Name: No-churn milk chocolate ice cream
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 55 g Belgian milk chocolate; 1 tbsp cocoa powder; 200 g essential Condensed Milk; 300 ml whipping cream; 75 g mini brownie bites or homemade brownies, cut into little cubes (optional)

This smooth, chocolatey ice cream is made from only 5 ingredients and studded with little cubes of brownie bites.

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Serves4
CourseDessert
Prepare15 mins
Cook5 mins
Total time20 mins
Plusfreezing

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55g Belgian milk chocolate
1 tbsp cocoa powder
200g essential Condensed Milk
300ml whipping cream
75g mini brownie bites or homemade brownies, cut into little cubes (optional)

Roughly chop the chocolate, then melt it either in a heatproof bowl over a pan of barely simmering water, or in the microwave on high, for a few minutes, in 20-second blasts. Stir until smooth. Boil a kettle. In a large mixing bowl, combine the cocoa powder with 3 tbsp just-boiled water, stirring until smooth.
Stir the condensed milk and cream into the cocoa mixture. Using electric beaters, whisk together, slowly pouring in the melted chocolate as you go. Whip until the mixture is thick, light and leaves a ribbon trail when the beaters are lifted. (For readers of a certain vintage, this will remind you of making Angel Delight.)
Dollop the ice cream into a 900g loaf tin or similar-sized freezerproof tub, scattering layers of the brownie chunks (if using) as you go, so that the brownie is evenly distributed throughout. Cover and freeze for at least 6 hours or ideally overnight, until firm right to the middle. Leave at room temperature for 10 minutes to soften before scooping.

Typical values per serving when made using specific products in recipe