Dark Chocolate Ice Cream (No-churn)

How to make the ice cream

1. Whip the double cream until stiff peaks form, then set aside.
2. Break the dark chocolate into small pieces and microwave in short intervals, stirring in between, until it's fully melted and smooth.
3. Pour the condensed milk into a medium-sized bowl.
4. Add the melted chocolate and vanilla extract to the condensed milk, then beat until smooth and well combined.
5. Gently fold half of the chocolate mixture into the whipped cream until just combined.
6. 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.
7. Transfer the ice cream mixture to your preferred container, such as a baking tray, loaf tin or plastic tub.
8. Place the container in the freezer on a level surface and freeze for at least 8 hours, preferably overnight.
9. Once frozen, you can top the ice cream with flaked chocolate, chocolate curls or a drizzle of chocolate sauce for an extra touch.