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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

NO CHURN- CHOCOLATE ICE CREAM Recipe

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This recipe for NO CHURN- CHOCOLATE ICE CREAM is from FELLOWSHIP HAVEN COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cold heavy whipping cream (cold)
¼ cup sweetened condensed milk (not to be confused with evaporated milk)
¾ cup chocolate syrup
(optional) pinch of sea salt
Directions:
Directions:
In large mixing bowl of stand-mixer or in a large bowl and using an electric hand mixer, add all the ingredients: heavy whipping cream, 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

 

 

 

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