Quarantine as a result of the coronavirus pandemic has resulted in several stores and restaurants being shut down. However, this is no reason to miss out on eating delicious desserts!
With a whole lot of free time and a need to be productive, this recipe is the perfect way for you to get creative yet stay relaxed. A recipe for joy, this delightfully smooth and delectable Chocolate Ice Cream can be made in less than 20 minutes by combining just 3 pantry ingredients without the use of an ice cream machine.
While buying your whipped cream, ensure you buy one that has a fat content of at least 30% this ensures that upon whipping, the cream will form stiff peaks. Tropolite and True Whip are two brands that have the necessary fat content required for whipped cream.
Do not use powders from brands such as Blue Bird for your whipped cream as it won’t have the smooth, creamy texture you need for this recipe.
Keep your whisk and the bowl in which you are whipping your cream in the refrigerator for at least 15 minutes before whipping your cream in it. This ensures that the cream stays cooled and stiff peaks can be achieved sooner. If you are using an electric whisk, take care that you do not over whip the cream, causing it to split.
Depending on the type and brand of cocoa powder you are using, the bitterness may vary. Therefore, adjust the taste of the mixture by adding more if required.
Ingredients:
473ml whipping cream
200g condensed milk
2tbsp cocoa powder (can add up to 5tbsp according to taste)
2tbsp melted unsalted butter (optional)
Method:
Whip your cream until stiff peaks are formed (when you pull up your whisk, the cream should be thick enough and stand upright)
In a large bowl, combine the condensed milk and cocoa powder until mixed well. Remember that after adding the whipped cream, the mixture will become sweeter so make sure you have added a sufficient amount of cocoa powder to counteract the sweetness of the cream.
For added richness, you can add the melted butter to the mixture at this stage and whisk until well combined. However, this step is completely optional.
Using a spatula, fold in your whipped cream into the condensed milk mixture.
DO NOT beat the mixture with a whisk at this stage as this will deflate the whipped cream and your ice cream will not be light.
Cover the bowl with plastic wrap and freeze the mixture overnight.
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