Chocolate ice cream without an ice cream maker

Ingredients:

Ice cream

• 400 g of condensed milk with sugar
• 0.5 cup cocoa powder
• 1 tsp vanilla extract
• A pinch of fine salt
• 2 cups heavy cream, cold

Flavor options

• Rocky Road: 1/2 cup chocolate-covered almonds, slivered, and 2/3 cup mini marshmallows
• Crispy balls: 2 x 150g packs of Maltesers chocolate cereal balls, halved or coarsely chopped
• Spicy-smoked: 1 tablespoon chipotle peppers in adobo sauce, chopped
• Special equipment: a 22 x 12 x 7 cm metal loaf pan, chilled

Preparation:

1. Ice cream: In a large bowl, combine condensed milk, cocoa, vanilla, and salt. The mixture will be very thick.
2. Using a mixer on medium-high speed, beat the heavy cream until stiff peaks form, about 2 minutes. Using a rubber spatula, fold about 1 cup of the whipped cream into the condensed milk mixture, then fold this mixture into the remaining whipped cream. Pour into a chilled 9 x 5 x 3-inch (22 x 12 x 7 cm) metal pan, cover, and freeze until thick and creamy and slightly soft, about 2 hours. Spoon in any of the suggested toppings. Cover and return to the freezer for at least 3 hours, or until firm.