CREAMY CHOCOLATE ICE CREAM: NO CHURN, 3 INGREDIENTS

This recipe is made to be a little less sweet than most traditional recipes, as it only uses about 1/4 the amount of sweetened condensed milk when compares to most recipes out there. You'll get plenty of sugar-rush from the chocolate syrup, but if you've got a sweet tooth, then add a little more sweetened condensed milk if you like. We enjoy eating the ice cream about 4-5 hours after it's frozen because it's still slightly soft. Next day is great too. But the longer you freeze it, the more firm and icy it can become. So if it's been freezing for a few days, allow it to soften a bit at room temperature so it becomes easier to scoop.

Ingredients

• 2 cups cold heavy whipping cream (cold)
• 1/4 cup sweetened condensed milk (not to be confused with evaporated milk)
• 3/4 cup chocolate syrup
• (optional) pinch of sea salt

Directions

1. In large mixing bowl of stand-mixer or in a large bowl and using an electric hand mixer, add all the ingredients: heavy whipping cream, sweetened condensed milk, chocolate syrup and/or sea salt (optional).
2. Whip the chocolate heavy cream mixture on high speed until stiff peaks form (to prevent massive splattering, start out at a slower speed and as the cream thickens, increase the speed). Be careful not to over mix or "break" the whip cream mixture.
3. Pour the whipped mixture into a freezer safe container. We like to use a bread pan. Cover and freeze for about 4-5 hours. In about 3-4 hours you can have a "soft serve" type ice cream. If you prefer a more firm texture, freeze for at least 5-6 hours or overnight.
4. Now eat and enjoy this creamy, luscious, delicious dessert! And add extra chocolate syrup on top if you like!