3-Ingredient Homemade Chocolate Ice Cream

One of the very few YouTube channels that I follow is Eugenie Kitchen. I love her channel because her recipes are easy (than others), visually appealing, and the videos are short. It goes straight to the business which I really liked since I only get to watch videos during my free time.

It's summer and here's my version of Eugenie's 3-Ingredient No Churn Chocolate Ice Cream.

Ingredients:

1/2 cup + 2 tablespoons condensed milk; small Alaska can (I did not use all of it)

7 tablespoons of Ricoa Breakfast Cocoa powder (I was using a Goya container. Hehe!)

1 pack of 250mL Nestle All-Purpose Cream, chilled for at least 2 hours

Goya Chocolate syrup (optional)

Mini-mallows (optional)

Procedure:

1. Pour condensed milk in a bowl and add 3 tablespoons of cocoa powder, stir until combined. Add remaining 4 tablespoons of cocoa powder and stir.

2. Whisk the all-purpose cream until stiff. You can use a wire whisk if you don't have an electric mixer. 

3. Transfer some of the whipped cream (about 1/4 cup) into cocoa milk mixture and stir until well mixed.

4. Pour the cocoa milk mixture into the whipped cream and fold until combined. 

5. Transfer the mixture into a container. I drizzled some chocolate syrup in the mixture. Cover with cling-wrap and freeze for at least five hours.

There you have it! Easy and tasty ice cream made with love.

Visit Eugenie's site and learn more about her recipes. I love her! :)

http://eugeniekitchen.com/

YouTube: Eugenie Kitchen

Facebook Page: Eugenie Kitchen