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No Churn Chocolate Ice Cream Recipe


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Creamy 3-ingredient, No Churn Chocolate Ice Cream Recipe

This 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)
1/4 cup (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
Source: BestRecipeBox.com.
It is beyond good !!!
ENJOY !!!Judy in Montana

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