The very best recipe for super creamy, rich no churn chocolate ice cream boasting big chocolate flavor!
Have ready a chilled loaf pan.
Add the whipping cream to the bowl of stand mixer fitted with a whisk attachment. If you do not have a stand mixer, use a large bowl and a handheld mixer. Whip the cream on medium-high speed until stiff peaks have formed. Set the whipped cream aside.
In a large mixing bowl, stir condensed milk, cocoa powder, vanilla, and salt until well combined. The mixture will be thick.
Add a large scoop of the whipped cream to the sweetened condensed milk mixture, and gently fold it in. Repeat until a third of the whipped cream has been incorporated.
Take the sweetened condensed milk mixture and add it into the bowl of whipped cream. Fold it into the whipped cream, resisting the urge to stir. Add the chocolate chunks, and fold to incorporate throughout the cream mixture.
Add to the loaf pan, cover with plastic wrap, and transfer to the freezer. Freeze for at least 3 hours or up to overnight. Serve and enjoy.
Folding Whipped Cream -- To fold whipped cream, add a scoop of it to the center of the bowl. Then, you'll use a large rubber spatula starting in the center of the bowl and cut it downward toward the edge of the bowl. Use the spatula to bring the ingredients from the bottom of the bowl up and over, while turning the bowl counterclockwise as you bring the spatula back upward.
The Anthony Kitchen