Hey, it's Friday!
And because it has been a hot week, I brought you some ice cream. 🙂
Chocolate ice-cream for everyone!!!
Chocolate Whipped Milk Ice Cream {no machine}
makes approximately 1 quart
1 can ( 13. oz. ) evaporated milk, with Vitamin D added
1 ¼ c powdered sugar
¼ - ½ c coca powder ( depends how chocolatey you want the ice cream to be )
2 - 6 tablespoon of water
Chill the milk in the fridge overnight. It is crucial for the milk to be thoroughly chilled.
Pour into a large mixing bowl.
Whip until fluffy, about 40 seconds.
Add the powdered sugar, slowly pouring into the bowl and whip until combined.
In a measuring cup, mix cocoa powder with 2 tablespoons of water to make a paste. Add up to 4 more tablespoons to make it pouring consistency.
Add to your whipped milk and whip until combined.
Place the bowl in the freezer for an hour.
Pull out from the freezer, whip for 1 minute and back to the freezer.
Repeat about 4 times.
Place in a container with a lid. Store in the freezer.
To see the photo tutorial on making this type of ice cream, click here.
This ice cream is not as soft as the vanilla one. We are adding water with cocoa powder to the mixture so they will be harder and won't melt as fast. They will freeze faster too. I actually had to do the freeze-and-whip cycle only twice. Start in the morning and by dinner you have ready ice cream!!
xoxo,
Anna
S.V. says
What a great ice cream recipe. I have never made one without the machine. All the treats look delicious fun foodie party.