Chocolate Ice Cream


1 13oz can evaporated milk
3/4 cup chocolate syrup
1 tablespoon sugar
1 teaspoon vanilla
1/2 cup heavy whipping cream

Pour evaporated milk into large mixing bowl.

Place bowl and beaters in freezer until ice crystal form around edges of evaporated milk.

Whip until stiff peaks form.

Fold in chocolate syrup. vanilla, sugar and whipping cream.

Freeze 4 to 6 hours or overnight.

Makes 8 generous 1-cup servings or about 2 quarts.

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