Recipe by HersheysKitchens.com
"Cocoa, condensed milk and cream are combined in this eggless, cooked chocolate ice cream."
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1 (14 ounce) can
sweetened condensed milk
HERSHEY®'S Cocoa Powder
I have never tried making ice cream before and this just turned out to be PERFECT!!! no ice cream machine, no special freeze container...basic elements and you will get the most amazing flavor EVER!!!!! I only cooked the condensed milk and the cocoa for about 5 minutes,not 10 as the recipe says, maybe it´s the altitude but watch over it anyway; the second time I made this recipe added more cocoa and little evaporated milk for thickness, both times perfect, smooth, silky, flavorful and even I was concerned at first for my arteries, I didn´t care much once I ate up the first batch along with my mom, who is not ice cream people and said this was just the best ice cream she´s tried. Thank you Hersheys!!!!!
I must have done something wrong because this ice cream was the chocolate-iest ever and much too overpowering.
I love this!! I use evap. milk and about a cup of honey for the sweetened milk. Yummy!!
This is an easy and delicious recipe. Very creamy and smooth. Be sure that you refridgerate the mix to chill and meld.
This recipe is great and very chocolatey - a super, standard chocolate ice cream recipe!
oh my gosh.. this is THE BEST CHOCOLATE ICE CREAM EVER!!!! Everyone loves this stuff!!! and the bonus is that it's EASY!!
to make the best texture..
Be sure to refrigerate until it is very cold before churning. Also heat ice cream base to 175 degrees for the best texture ever!
Leave it to Hersheys! This was the tastiest, creamiest ice cream I've made since I got my ice cream maker! I credit the condensed milk and will look for other ice cream recipes that include it.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Cocoa Ice Cream
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 130
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