Thursday, August 19, 2010

Homemade Chocolate Ripple Icecream

Chocolate Ice cream is truly a delicious treat....soft, smooth and silky! Only 5 ingredients stand between you and this irresistible ice cream. Its rich velvety texture won't let you stop eating it. It can be served as Sundae, or a Banana Split or you can also use it in milkshakes.

It's so easy and a must try to beat the heat of Summer.


Evaporated milk 1 can (large)
Sweetened condensed milk 1 can (large)
Fresh cream 3 cups whipped
Cocoa powder 3 tbsp (mix into ¼ cup of milk and make a thick paste)
Hershey's chocolate syrup 4-5 tbsp (optional)


  1. Chill evaporated milk in fridge for at least 6 hours.
  2.  Beat it till thick and fluffy, add in condensed milk, cocoa powder dissolved in milk.
  3. Now take separate bowl, whip cream till thick fold it into evaporated milk mixture.
  4. Pour in container and freeze it for 4-6 hours. 
  5. Take it out, swirl hershey's chocolate syrup on top and make design with fork, cover and freeze it again over night or at least 6-8 hours.
  6. Serve with whipped cream, chocolate chips and chocolate wafers! 




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