1. Easy Chocolate Ice Cream without a Machine!
2 cups heavy whipping cream
1 can sweetened condensed milk
1/2 cup unsweetened DARK cocoa powder
1 teaspoon Madagascar vanilla extract
In medium bowl, stir together sweetened condensed milk, cocoa powder, and vanilla. Set aside.
In bowl of mixer, whip heavy cream until stiff peaks form (do not over beat)
Fold sweetened milk mixture into whipped cream.
Pour into 2 quart container, cover, and freeze for 6 hours or overnight.
2. Easy Rocky Road Ice Cream without a Machine!
You can use the recipe above and just add the nuts and marshmallows--it will have a softer consistency...or try this one.. To have plain Chocolate Ice Cream using the following recipe, just omit the nuts and marshmallows.
4 oz dark (70-75% cacao) chocolate, chopped
1/2 cup sweetened condensed milk
1/2 teaspoon Madagascar vanilla
Pinch of Kosher Salt
1-1/2 cups heavy cream
1/2 cup chopped walnuts (or chopped roasted almonds)
1/2 cup mini-marshmallows
Combine chocolate and condensed milk in top of double boiler or saucepan over saucepan over simmering water. After chocolate has melted, take off stove and stir in vanilla and salt. Set aside to cool.
In large mixer bowl, add 1 1/2 cups of heavy cream and whip on high speed until stiff peaks form. When cream has stiffened, whip in 1/3 of chocolate mixture and fold in remaining chocolate. Then fold in nuts and mini-marshmallows.
Pour mixture into quart-sized plastic container with an air--tight lid. Freeze2 to 3 hours.
Eat the same day.