I first made this ice cream in 6th or 7th grade and I wanted to impress myself. It was also a super easy recipe that I found via dial-up modem for my dad to print out from his office. Now of course on day 58 of being on lockdown because of the coronavirus, I thought – why not eat ice cream! didn’t want to order it online because honestly, I didn’t want to get into the hassle of cleaning the ice cream carton with soap because that would be messy.

This is actually the easiest and fastest ice cream you will ever make and it is rich, smooth and silky. No ice cream maker, no need to keep churning or take it out of the freezer to re-churn – none of that nonsense. You only need 3 very easily accessible ingredients. Simply mix all 3 well and place in the freezer. Prosper and you can eat the chocolate ice cream 5-6 hours later. Now this is not a “healthy” or “clean” recipe, but sometimes you just need to live right! It’s got dairy in it, it’s got a lot of fat in it, it’s got a lot of sugar in it, but it’s also ice cream, it tastes like ice cream, and it makes you feel good. The only good thing about this recipe is that you’re making it at home, so you know exactly what’s in the ice cream you’re eating – it’s clean from a hygiene standpoint, and when you make a really heavy dessert honestly like this yourself and see what goes into making it all, it tends to make you more aware of the portion you’re eating and encourages you to eat smaller portions at a time – eat it from the outside as you like compared to the ice cream brick or tub you buy because it’s easier to ignore everything inside when you don’t see it being made up close. Do I make sense here? Anyway, I digress. Let me go ahead and give you the super simple recipe.

It’s basically heavy cream and sweetened condensed milk, and then you can add whatever flavors you like. I went for the chocolate because it’s my favorite, even though it gives me acne, just slightly over moderately.

1 can sweetened condensed milk. I used milkmaid’s.
2 200 ml packets of Tetra Pak (400 ml total) whipped cream. I used Amul Cream for this.
3/4 cup unsweetened cocoa powder. If you consume sugar regularly, you can use 1/2 cup. Because I don’t like my desserts less sweet, I used more cocoa powder. It was actually a little too sweet for me too and I liked it 🙂
1 teaspoon vanilla extract (optional)
A big pinch of salt (this really helps bring out the chocolate flavor)

Whisk together the condensed milk, cocoa powder, vanilla and salt in a bowl in which you will freeze the ice cream. Set aside.
Whip/churn the cream by hand or with a handheld mixer until it rises. If it forms hard peaks – great! If not, that’s great too. One way to make it fluffy is to chill your cream the day before and then churn it over an ice bath (basically keep the container you are beating it in, partially submerged in ice water. Don’t let any water in, of course)
Using your hands, slowly mix the whipped cream into the condensed milk mixture until everything is well blended. Cover with a lid or plastic wrap for about 6 hours or better – overnight.

Hope you enjoyed this article!


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