Blender Chocolate Ice Cream Cake, Creamy, Quick, and Easy

In the blender, add the sweetened condensed milk, heavy cream, cocoa powder (50% cacao), powdered milk, and melted bittersweet chocolate.

Blend the mixture for one minute, stop, scrape down the sides with a spatula, and blend for another two minutes.

In a separate bowl, mix the unflavored gelatin powder with room temperature water and let it hydrate for 3 minutes.

Heat the hydrated gelatin in the microwave (in 30-second bursts) or in a double boiler until it is completely liquid.

Add the liquid gelatin to the blender and blend for another minute to incorporate.

Prepare a baking pan (suggested size 8 inches wide x 3 inches high) by greasing it with a little oil and lining it with parchment paper, ensuring the surface is smooth.

Pour the ice cream mixture into the prepared baking pan.

Place the ice cream cake in the freezer for a period of 24 hours so it freezes completely.

To unmold, run a knife along the sides of the pan and through the center (if it has a tube). If it doesn't release easily, briefly dip the bottom of the pan in hot water or use a double boiler until it starts to detach.

Invert the baking pan and turn the ice cream cake onto a serving plate.