Here we go again. This is the NO CHURN, NO ICE CREAM MAKER REQUIRED recipe for the best ever Chocolate Ice Cream. I made some this morning so won't be able to taste it properly until tomorrow. (the bit on the spoon was lovely!) Ingredients pretty much the same as Vanilla Ice-Cream recipe but only one teaspoon Vanilla Extract and Cocoa Powder added. Also this time its stiff peaks of cream instead of soft peaks. Still dead easy though, even though I didn't bother putting bowl and whisk into freezer first.
16 fl.oz) (1 Pint) (600mm) Double Cream
14-oz tin of Condensed Milk
65g (2.25 oz) unsweetened Cocoa Powder
1 teaspoon of Vanilla Extract
Pinch of sea salt (or ordinary table salt)
Aww Susan, why not just half everything and keep in your freezer for a rare treat ! you deserve it.
Bratti, I know!! When I had whipped the cream and poured in that tin of Condensed Milk for the first time, even I blanched a little at the thought of how rich the mixture was, but then I thought "To hell with it! I would rather have the occasional ice-cream treat that tastes divine, rather than the tasteless, full of preservatives and additives of shop-bought ice-cream that has nil flavour and is only eaten to cool one down on a hot day.