Homemade Rocky Road Ice Cream No-Churn

Instructions

Chop up the dark and semi-sweet chocolate and set aside in a large microwave bowl.

Heat up the milk to a near boil in the microwave (Do not boil) and pour it over the chopped chocolate.

Do not stir and set aside for 5 minutes. After 5 minutes or so, then stir until the chocolate is smooth and fully melted.

Add and stir in all the remaining ingredients EXCEPT the last two ingredients: keep the Sea Salt Caramel or chocolate sauce (whichever you prefer to use) and heavy cream aside.

Whip the heavy cream in a clean and separate bowl, until soft peaks form then fold cream gently into the melted chocolate mixture.

I placed the entire bowl of ice cream in the freezer for ± 30-60 minutes as its rather runny. Just as it starts to set, but it should still be like molten lava, then start to assemble. If it's too runny you will not be able to add the salted caramel or chocolate mix to it as it will just sink.

To assemble:

To a ± 2-liter (± 2 quarts) freezable container (I used a large yogurt tub), divide the mixture into three, and layer a ⅓ of the ice cream, then a drizzle a ⅓ of the Sea Salt Caramel or chocolate sauce on top and give a swirl or two with a knife.