Dark Chocolate Ice Cream (No-churn)

Whip the double cream until stiff peaks form, then set aside.
300 millilitre double cream
Break the dark chocolate into small pieces and microwave in short intervals, stirring in between, until it's fully melted and smooth.
100 grams 70% dark chocolate
Pour the condensed milk into a medium-sized bowl.
1 can condensed milk
Add the melted chocolate and vanilla extract to the condensed milk, then beat until smooth and well combined.
1 teaspoon vanilla extract
Gently fold half of the chocolate mixture into the whipped cream until just combined.
Add the remaining chocolate mixture to the cream. Keep folding until all the ingredients are fully incorporated and smooth.
For a quicker blend, you can briefly mix with an electric hand whisk.
Transfer the ice cream mixture to your preferred container, such as a baking tray, loaf tin or plastic tub.
Place the container in the freezer on a level surface and freeze for at least 8 hours, preferably overnight.
Once frozen, you can top the ice cream with flaked chocolate, chocolate curls or a drizzle of chocolate sauce for an extra touch.

Let the ice cream sit for 5-10 minutes before serving to make scooping easier.

Or, run the ice cream scoop under hot water for a few seconds before scooping out the ice cream.

If you would to like swirl chocolate ganache through the ice cream before freezing, follow these steps:

Pour the hot cream over 50 grams of chopped 70% dark chocolate (or higher) and let it sit for about 10 minutes.

Stir the melted chocolate and cream together until you have a glossy, smooth texture.

Drop spoonfuls on the unfrozen ice cream and swirl through with a knife. Freeze.