Chocolate Ice Cream – a delicious recipe with Milk, chocolate, water, sugar, vanilla, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pour evaporated milk into 8 or 9 inch squash pan sprayed with Pam and freeze until ice crystals from around edge of pan, about 30 minutes. Meanwhile, heat chocolate with water over low heat in saucepan sprayed with Pam. Stir until chocolate is melted and mixture is smooth. Add sugar, cook and stir until sugar is completely dissolved. Add vanilla. Measure 3/4 cup into a small bowl, stir in butter and set aside for sauce. Chill remaining mixture.
2
Spoon milk into small mixer bowl sprayed with Pam and beat until soft peaks form. Fold in chilled chocolate mixture. Return to pan and freeze until firm, 2-3 hours. Serve with the sauce. Garnish with coconut. Makes about 6 cups or 10-12 servings.
266
kcal
Calories
6
g
Fat
52
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 CARNATION(R) Evaporated Milk 13 fluid oz. can undiluted, unsweetened chocolate 4 sq. Baker's, 1/2 cup water, 1 cup sugar, and more.
Yes, Chocolate Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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