Friday, February 4, 2011

Chocolate Ice Cream

Easy Cocoa Ice Cream

  • 1 (14 ounce) can sweetened condensed milk
  • 1/3 cup HERSHEY®'S Cocoa Powder
  • 2 cups heavy cream
  • 1 cup half & half
  • 1 tablespoon vanilla extract


  1. In medium saucepan, stir together sweetened condensed milk and cocoa. Cook over low heat, stirring constantly, until mixture is smooth and slightly thickened, about 10 minutes. Remove from heat; cool slightly.
  2. Gradually add whipping cream, light cream and vanilla, beating with whisk until well blended; refrigerate until cold.
  3. Place in ice cream freezer container. Freeze according to manufacturer's instructions.

This was delicious and easy.  I used fat-free condensed milk, and just used all half & half instead of the heavy cream.  

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