Friday, July 1, 2011

Chocolate Velvet Ice Cream (NO ice cream maker needed)

Jennifer S.

4 C heavy cream
1 14-oz can (1 1/3 C) sweetened condensed milk
1 1/2 C chocolate syrup (the kind you make choc milk with)
2/3 C nuts or candies (optional)

In mixing bowl combine cream, sweetened condensed milk and chocolate syrup.
Beat with an electric mixer until soft peaks form.
If using nuts or candies fold in now.
Pour into an 8x8x2 baking pan, cover with plastic or wax paper.
Freeze for 8-24 hours before serving.

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