How to make Delicious Ice Cream - No mixer required

In the dusky warmth of the evening sun, a bowl of homemade chocolate ice cream beckons like a nostalgic whisper from the orchards of yesteryears. As the spoon digs into the velvety depths, it's a journey through rolling landscapes of Dutch cocoa-kissed dreams, the very essence of sweetness cradled in each ethereal bite. The whipped cream, a cloud of indulgence, carries the weight of forgotten tales, conjuring memories of sunlit fields and family gatherings. With every spoonful, the condensed milk weaves a tapestry of comfort, a symphony of flavors that resonates with the echoes of simpler times. There, amidst the frozen confection, lies the marrow of pleasure, a taste that transcends mere sensation - it's a communion with the past, a fleeting glimpse into the soul of a time-honored dessert, inviting one to savor not just the ice cream but the essence of shared moments and the richness of life's simplest joys.
The recipe is below!
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No Churn Ice Cream - Recipe
2 cups heavy whipping cream (cold)
1 can (14 ounces) sweetened condensed milk
½ cup Dutch-processed cocoa powder
1 teaspoon vanilla extract
Directions
Place your mixing bowl in the freezer for about 30 minutes.
In a large mixing bowl, preferably cold, whip the cold, heavy whipping cream until stiff peaks form. You can use a hand mixer or a stand mixer for this step.
In a separate bowl, sift the Dutch-processed cocoa powder to remove any lumps. Add a small amount of the condensed milk to the cocoa powder and whisk until it forms a smooth paste.
Gently fold the cocoa paste into the whipped cream using a spatula. Be careful not to deflate the whipped cream; the goal is to combine the ingredients evenly.
Pour the remaining sweetened condensed milk into the mixture and add the vanilla extract. Continue folding until everything is well combined.
Transfer the mixture into a lidded container suitable for freezing. Smooth the top out with a spatula, put the lid on, and place it in the freezer.
Allow the ice cream to freeze for at least 6 hours or overnight. The longer it freezes, the firmer it will become.
Scoop the chocolate ice cream into bowls or cones, and enjoy your homemade treat!
Feel free to customize this recipe by adding mix-ins like chocolate chips, nuts, or swirls of caramel if you'd like. The beauty of this no-churn ice cream recipe is its simplicity and adaptability.