After my Fudge Ripple Cake that didn’t ripple saga, I decided that I need to console myself by making some Chocolate Ripple No-Machine Ice Cream.
I wrote a whole post about the wonders of No-Machine Ice Cream last year, so I will post how I made the Chocolate Ripple here.
Sorry about the photo. This is a soft-serve ice cream, and it was trying to melt.
Chocolate Ripple No-Machine Ice Cream
1 pt. whipping cream
1 can (14 oz.) sweetened condensed milk
1 T. pure vanilla extract
chocolate syrup such as Hershey or use homemade. I just squirt it straight from the container and use about 1/3 to 1/2cup.
Using an electric mixer, whip the whipping cream until soft peaks form. Gently fold in the sweetened condensed milk and vanilla until thoroughly blended. Pour into an 8-inch square pan or other 2 quart container. Cover with plastic wrap. Place in freezer for 2 to 3 hours until partially frozen. Remove from freezer and squirt chocolate syrup in lines on the top of the ice cream. Swirl the chocolate syrup through the ice cream using a fork. Return to freezer. Freeze until firm, about 6 hours. Makes about 1 1/2 quarts.
Linking to: Tasty Tuesday
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