No-Churn Chocolate Ice Cream

Add heavy cream, cinnamon, cardamon, star anise, coffee beans, and salt to a saucepan. Bring to a simmer, and once simmering, turn off heat and cover for about 45 minutes to let the aromatics steep.

After 45 minutes, strain mixture, reserving the cream and discarding the aromatics. Add cream to a bowl and place in the freezer for about 30 minutes, getting it very cold but not frozen.

In a mixer, pour in condensed milk and cocoa powder. Mix on medium speed until cocoa powder is incorporated.

Remove the cream from the freezer and pour into the condensed milk, mixing on medium speed for roughly 5 minutes. Mix in vanilla.

Pour the mixture into a parchment-paper-lined bread pan and place into the freezer for 5 hours or until you have a solid ice cream. When ready to serve, scoop out and dig in.

This ice cream is not only super smooth but also has the best infusion, keeping you trying to guess what those flavors are.