May 30, 2018
Desserts, Freezer, Dairy,
North American, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Freezer (OAMC), Kid Pleaser, Make-Ahead, No-Cook, July 4th, Labor Day, Summer, Electric Mixer, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Chocolate, All Occasions more
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"Found in an email I rec'd from Yummly & credited to Lalaine at onionringsandthingsdotcom, this recipe seems almost too good to be true & it looked great in the pic. I haven't tried this yet, but couldn't resist saving & sharing it here @ Zazz (Time does not include the 6 hrs or overnight freezing time, so plan ahead). ENJOY!"
In a lrg bowl, combine condensed milk & sifted cocoa powder. Stir together until cocoa powder is well dispersed & there are no lumps.
Add heavy cream. Using a hand mixer at low speed, beat the mixture for about 1-2 min or until mixture begins to thicken. Increase speed to med & continue to beat for about 3-5 min or until stiff peaks form.
Transfer mixture into a 9 x 5 loaf pan (or a 2 quart-sized commercial ice cream container w/snap-on a lid). Cover w/plastic film, lightly pressing film on the surface of the cream mixture (This will keep ice crystals from forming). Freeze for at least 6 hrs or overnight. Serve frozen.
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this is very good and using items we had on hand. I did use milk for part of the whipping cream. Thanks for sharing!