Vodka might seem like an unexpected ingredient to use in ice cream, but its presence proves invaluable in achieving a creamy texture without having to use an ice cream machine. Alcohol has a low freezing point (around -16°F), and just a splash will keep the batch silky smooth as it chills in a home freezer. It’s a fuss-free recipe that doubles down on the chocolate to create an intense flavor experience that rivals the fanciest of store-bought pints. The base is made by combining just six ingredients directly in a blender and blitzing them until luscious and mousse-like. Then a glossy...…Vodka might seem like an unexpected ingredient to use in ice cream, but its presence proves invaluable in achieving a creamy texture without having to use an ice cream machine. Alcohol has a low freezing point (around -16°F), and just a splash will keep the batch silky smooth as it chills in a home freezer. It’s a fuss-free recipe that doubles down on the chocolate to create an intense flavor experience that rivals the fanciest of store-bought pints. The base is made by combining just six ingredients directly in a blender and blitzing them until luscious and mousse-like. Then a glossy...WW…