Ingredients

Step by step

1. Scatter the milk powder into a dry frying pan in an even layer, set over a medium-low heat, and stir regularly until toasted. After about 10 minutes, it should be dark golden brown all over. It will clump a little as it toasts, but don’t worry, just break up the clumps as best you can. Set aside to cool.

2. Pour the condensed milk into a microwave-safe bowl or jug and microwave for 1 minute or until warm. Add the toasted milk powder, brown sugar and ½ teaspoon of fine salt, then whisk together until dissolved. If the mixture feels gritty, return to the microwave and cook in 15-second bursts, or blend with a handheld stick blender for a few seconds, until smooth. Chill the mixture in the fridge for at least 30 minutes to cool completely.

3. In a large bowl, whip the cream with the vanilla until it reaches almost stiff peaks. Gently fold in the chilled condensed milk mixture and about 150g of the chopped chocolate. Since this is a no-churn recipe, ensure everything is well incorporated to avoid white streaks of cream.

4. Spoon half the mixture into a 900g loaf tin (about 13cm x 23cm), topping it with a light sprinkling of sea salt flakes and half the remaining chocolate (reserve the larger chunks for the top). Top with the remaining ice-cream mixture, level out, and scatter with the remaining chocolate and another light sprinkle of sea salt. Cover the surface with baking paper or clingfilm, then freeze for at least 8 hours, or overnight, until firm.

5. Remove the ice cream from the freezer for 10 minutes to soften slightly before scooping and serving.