My family are ice cream addicts (and chocolate) and when I found this recipe, I cannot express how excited I was. I have made litres of this ice cream and each one a new challenge in the taste arena. I am amazed at how easy this recipe is and how delicious the ice cream turns out. The exciting news about this recipe is that you have control over the flavour and the amount of ‘goodies’ you add.
I have to confess that using no eggs in this recipe is an added bonus to good folk with allergies AND its a no-churn ice cream. The ice cream is completely frozen after 12 hours and the best news, it can be kept up to 6 weeks in the freezer.
1 Tin condensed milk
500ml Heavy Cream
2tsp Vanilla Essence
Whip the cream till it thickens and holds a peak when you remove the beater. Turn the beater to slow and add the condensed milk. Add the vanilla essence.
Here you can add any flavour your heart desires. I would combine the flavours in by hand to get the extra ‘chunks’ of goodness. I’ve used these measurements for my ice creams, but you can adjust to how ever much your taste buds are screaming for!
This mixture makes 1.5 – 2 litres.
½ cup cocoa powder
1 cup Choc chips
Granadilla / Passion fruit
All depending on how sour you would like the ice cream, add 1/2 cup granadilla/passion fruit pulp
3 chopped peppermint crisp bars