NEW ORLEANS -- Chef Kevin Belton has an easy, churn-free recipe for chocolate ice cream that's perfect for the kids and for celebrating National Chocolate Ice Cream Day. (Yes, it's really a thing.)
Homemade Chocolate Ice Cream:
One 14-ounce can sweetened condensed milk
1/2 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
Pinch fine salt
2 cups heavy cream, cold
9x5 metal loaf pan, chilled
Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick, set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
Fold about 1 cup of the whipped cream into the cocoa mixture with a spatula until combined, then fold the lightened mixture into the whipped cream until combined.
Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover and freeze until it is the consistency of soft-serve ice cream, about 2 hours. After the 2 hours, you can mix in chocolate chips, cookie bits, swirl in caramel or whatever your heart desires with a spoon. Continue to freeze, covered, until solid and you are able to scoop the ice cream, about 3 hours more.