Choco-chips chocolate ice cream without machine and without egg
Choco-chips chocolate ice cream!!!! Drooling already? I know this is a common yet very popular flavor of ice cream. This is also my mother’s favorite flavor of ice cream. How about preparing it at home with some simple ingredients, no egg and no ice cream machine??? The basic trick of making a perfect scoopable ice-cream is, the process of cooling should be slow. Fast cooling of the cream mixture forms icy and hard ice cream while very slow cooling of the cream mixture will keep it semi solid. Here, condensed milk does the trick and you get a perfect scoop of your favorite ice cream. Enjoy!!!!
However, if you are wondering, why ice-cream in winter… For me ice-cream is love. I can have ice-cream any time of the year and as a dessert after any meal. Do you also eat ice-cream in winter?? Which is your favorite flavor? Let me know in the comment section below
If you want to try making other flavors of ice cream that I have prepared then you can prepare this delicious No machine Fig and Cinnamon Ice-cream.
Course: Dessert
Cuisine: Global
Preparation time: 10 mins
Waiting time: 6 hours
Servings: 3 (6 scoops)
Ingredients
- ½ cup of grated dark chocolate/milk chocolate (whichever you prefer)
- ½ cup of condensed milk
- 1 tablespoon of cocoa powder
- 1 cup of cold whipping cream
- ¼ cup of chocolate chips
Directions
- Microwave the chocolate for 1 minute to melt the chocolate.
- To the molten chocolate add, condensed milk and cocoa powder and mix properly.
- Take a bowl which will be used to whip the cream and the whisk/ electric beater blades and keep them in freezer for 15 minutes. This helps in whipping the cream.
- Take the whipping cream in a bowl and whip till it forms stiff peaks.
- Fold the whipped cream with the chocolate mix and whip again to just mix properly. Do not over whip.
- Add the chocolate chips and mix.
- Transfer it to a tray/box. Cover it and freeze it for 6 hours to overnight.
- Scoop out the delicacy.
Step by step instructions to prepare Chocolate ice cream
Microwave the chocolate for 1 minute to melt the chocolate.
To the molten chocolate add, condensed milk and cocoa powder and mix properly.
Take a bowl which will be used to whip the cream and the whisk/ electric beater blades and keep them in freezer for 15 minutes. This helps in whipping the cream.
Take the whipping cream in a bowl and whip till it forms stiff peaks.
Fold the whipped cream with the chocolate mix and whip again to just mix properly. Do not over whip.
Add the chocolate chips and mix.
Transfer it to a tray/box. Cover it and freeze it for 6 hours to overnight.
Scoop out the delicacy.
Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries you can mail me epicureanfeast2019@gmail.com
