Mexican Chocolate Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a very simple recipe to make a good chocolate ice cream with a hint of cinnamon. An ice cream maker is not required to make this dish. This recipe originally comes from Eagle Brand with a small twist or two to make the ice cream more appropriate for the adult palette. Ingredients:
1 can (300 ml) regular or low fat sweetened condensed milk |
2 tbsp (30 ml) vanilla extract |
2 tb coffee flavored liqueur (tia maria, kahlua, etc.) |
2/3 cup chocolate syrup (hershey's, nestle's) |
2 cups (500 ml) whipping cream, whipped (do not use non-dairy whipped topping) |
1 tb cinnamon |
optional: 1/2 cup of white chocolate shavings or a dollop of whipped cream. |
Directions:
1. Combine condensed milk and vanilla.
2. Add chocolate syrup and liqueur. (*See note below.)
3. Fold in whipped cream.
4. Sprinkle with cinnamon.
5. Pour into 9x5 (2 L) loaf pan or other container; cover.
6. Freeze 6 hours or until firm.
7. *Instead of adding the coffee liqueur into the mix, you can pour a tablespoon directly over the ice cream before serving it.
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