Bittersweet Chocolate No-Churn Ice Cream

Using a stand mixer with a whisk attachment (or an electric hand mixer) whip the cold heavy whipping cream on medium-high speed until soft peaks form, about 3–4 minutes.

Turn off the mixer and pour in the sweetened condensed milk.

Increase the speed to high and whip until the mixture is thick and holds stiff peaks, about 1–2 minutes.

Add a small amount of the whipped ice cream base to the cooled melted chocolate and stir to loosen it.

With a thin edged spoon swiftly fold the loosened chocolate mixture back into the ice cream base until just combined, working quickly so the chocolate does not seize.

Lastly, mix in the vanilla extract.

Transfer the mixture to an airtight, sealable container. Freeze for at least 6 hours, or overnight, until firm.

Enjoy scooped straight from the freezer. Store leftovers covered in the freezer for up to 6 weeks.