chocolate ice cream

The beauty of making your own ice cream is you're able to control the ingredients that go into it. Many ice cream recipes call for heavy cream, but you can cut out a good portion of the fat content by using other milk-based ingredients instead. Make no mistake, though—this chocolate ice cream recipe is very decadent with a high sugar content, so maybe don't eat this all in one sitting! The cool thing about it: you don't even need an ice cream maker.

Pour the chocolate syrup, whole milk, evaporated milk and sweetened condensed milk into a 2-quart bowl and whisk them together. Make sure they're blended well or the ice cream will not set properly. The liquid should become a light brown color.

Put a lid on the bowl and place the mixture into the freezer for 30 minutes.

Take the mixture out of the freezer and stir with a hand mixer to break up the ice crystals. Then place the bowl back in the freezer. Repeat this every 30 minutes for 2 hours. At the end of the 2 hours, the ice cream should be completely set. If it's not, repeat the process for an additional hour.

Eat the ice cream immediately or cover it with a lid and place it back in the freezer. The ice cream will remain fresh for about 30 days.


You can add almonds or other goodies to the ice cream. Add them after the ice cream has frozen for 30 minutes and you have stirred it with the hand mixer.