The first time I made this ice-cream was in the 6th or 7th grade and I wanted to impress, well, myself I guess. This was also a super easy recipe I had found through our dial up modem and got my dad to print it out from his office. And now ofcourse it’s day 58 of lockdown because of the coronavirus and I thought – why not eat ice cream! Didn’t wanna order online because I honestly don’t want to get into the hassle of washing the ice cream carton with soap because that’ll just be messy.
This is literally the easiest and quickest ice cream you’ll ever make and it’s rich, creamy and smooth. No need to have an ice cream maker, no need to keep churning it or taking it out of the freezer to re-churn – none of that crap. And you only need 3 very easily available ingredients for this. Just mix all 3 well and pop in the freezer. Boom, 5-6 hours later you can eat chocolate ice cream. Now this is not a ‘healthy’ or ‘clean’ recipe but sometimes you just gotta live right! This has dairy in it, a lot of fat in it, a lot of sugar in it but it’s also ice-cream that tastes like ice cream and makes you feel really good. The only good thing about this recipe is that you’ve made it all at home so you know exactly what’s gone into ice cream that you’re eating – it’s clean in the hygenic sense and to be honest when you’ve made a heavy dessert like this yourself and seen what all has gone into making it, it tends to make you more aware of the portion you’re eating and encourages you to eat smaller ones at a time – as compared to say an ice cream brick or tub you buy from outside and eat as your heart desires because it’s easier to ignore all the stuff in it when you haven’t seen it being made upclose. Am I making sense here? Anyway, I digress. Let me just go on to giving you the super simple recipe.
It’s basically heavy cream and sweetened condensed milk and then you add in whatever flavours you’d like to. I went in for chocolate because it’s my favorite even though it tends to give me acne with just a slight over-moderation.
1 can sweetened condensed milk. I use the Milkmaid one.
2 tetra packs of 200ml each (400ml total) of fresh cream. I use the Amul Cream one for this.
3/4th cup unsweetened cocoa powder. You can use 1/2 a cup if you regularly consume sugar. Since I don’t and prefer my desserts to be less sweet I used a bit more of cocoa powder. This was also actually a bit too sweet for me and I loved it 🙂
1 teaspoon vanilla extract (optional)
a generous pinch of salt (this really helps in bringing out the chocolatey flavour)
Stir the condensed milk, cocoa powder, vanilla and salt together in a bowl in which you’ll be freezing the ice cream. Set aside.
Whip/beat the cream by hand or handheld mixer till it fluffs up. If it forms stiff peaks – great! If it doesn’t that’s perfectly fine too. One way you can get it to fluff up is to refrigerate your cream a day before and whip it over an ice bath (basically keep the container you are beating it in, immersed partially in ice water. Don’t let any water in ofcourse)
Fold the beaten cream into the condensed milk mixture slowly by hand until everything is uniformly combined. Cover with a lid or cling film for about 6 hours or best – overnight.
Hope you enjoyed the post!
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