How to make
Put everything in a saucepan, by breaking the chocolate into small pieces.
Wait for it to boil.
Remove it from the heat and leave it to cool completely, by stirring for 10-15 minutes.
Transfer the mixture into a plastic bowl with a lid and refrigerate it for 30 minutes.
Take it out, stir the homemade chocolate ice cream with a spoon and place it back into the freezer.
Do this 3-4 times, then leave the no-churn chocolate ice cream for 12 hours to harden.
