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Chocolate Ice Cream(No Churn)

Remember when I was complaining that winter had gone on too long. Can I take that back? Its hot, not yet unbearable but I do not like to sweat.I am sure August is going to be 

When its hot its time for ice cream. Everyone loves ice cream! I remembered that when I was in primary school I made ice cream, I don’t remember where I got the recipe, perhaps on the Sunday morning cooking show that used to be broadcast on ZBC TV. The recipe is mainly heavy cream, condensed milk and a flavouring. So if you wanted vanilla ice cream then you you could add vanilla extract or a fruit or combinations of flavours. We did not have a mixer or whisk at the time so I used a wooden spoon to whip the cream. It was hard work and had some success.

This time it was very different. If you want to whip cream then you have to make sure that the ingredients and tools are cold before you begin. An electric mixer makes it faster, so you can still use an actual whisk or musika if that is what you have. I wanted to make chocolate ice cream(my son’s favourite), so I added chocolate syrup.

Chocolate Ice Cream

Ingredients

  • 2 cups cold heavy whipping cream cold
  • 1/4 cup sweetened condensed milk
  • 3/4 cup chocolate syrup

Instructions

  1. Using a mixer in a big bowl , whip together heavy whipping cream, sweetened condensed milk and chocolate syrup until stiff peaks form. Do not over mix or the mixture will start to break.
  2. Pour the whipped mixture into a freezer safe container. Cover and freeze for about 4-5 hours.
  3. Serve ice cream in a bowl or cone.
  4. I poured over some melted chocolate and sprinkled a crumbled cookie on top.

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