Creamy 3-ingredient, No Churn Chocolate Ice Cream Recipe
is made to be a little less sweet than most traditional recipes, as it only
uses about 1/4 the amount of sweetened condensed milk when compares to most
recipes out there. You'll get plenty of sugar-rush from the chocolate syrup,
but if you've got a sweet tooth, then add a little more sweetened condensed
milk if you like. Adapted from
Nestle Creamy Vanilla Ice Cream.
2 cups (475ml) cold heavy whipping cream (cold)
(60ml) sweetened condensed milk (not to be confused with evaporated milk)
3/4 cup (180ml) chocolate syrup
(optional) pinch of sea salt
In large mixing bowl of stand-mixer or in a large bowl and
using an electric hand mixer, add all the ingredients: heavy whipping cram,
sweetened condensed milk, chocolate syrup and/or sea salt (optional). Whip
the chocolate heavy cream mixture on high speed until stiff peaks form (to
prevent massive splattering, start out at a slower speed and as the cream
thickens, increase the speed). Be careful not to over mix or "break" the
whip cream mixture. Pour the whipped mixture into a freezer safe container.
We like to use a bread pan. Cover and freeze for about 4-5 hours. In about
3-4 hours you can have a "soft serve" type ice cream. If you prefer a more
firm texture, freeze for at least 5-6 hours or overnight. Now eat and enjoy
this creamy, luscious, delicious dessert!
Makes 1.5 quarts
It is beyond good !!!
ENJOY !!!Judy in Montana