Chocolate Milk Ice Cream

I have an excited following of people wanting my ice cream. Not only is it quick to make with very little ingredients, but it is half the fat of regular ice cream. I keep my ice cream canister frozen in the freezer at all times and several cans of sweetened condensed milk in the refrigerator as well. When unexpected guests say they are stopping by I throw my ingredients together and have it in the canister in five minutes. Every flavor leaves a lasting impression of that visit. In the summer I will find myself making three batches in a week! I use a basic recipe to change it into other ice cream flavors and this is one of them. It can be a straight forward chocolate or like the old-fashioned fudgesicle flavor depending on how much cocoa powder you add to the batch.

To make this one put three cups of CHILLED whole milk in a blender and add a can of CHILLED sweetened condensed milk to it. Add a pinch of salt, a tablespoon of vanilla and a quarter cup of good quality cocoa powder as well. You can add more or less cocoa powder, but I like my ice cream light and this one with a quarter cup or less cocoa powder. I’m a vanilla girl. Blend this for a good couple of minutes to get air whipped into it and the volume up, pour it into the frozen canister and turn it on. Mine is done in about 27 minutes, like clockwork. I have added to this marshmallows and slivered almonds for a rocky road, but I don’t eat almonds anymore or store bought marshmallows, but I wouldn’t hesitate to make it for someone else if it was their favorite. For a little variety a side of mini chocolate chips and some chopped macadamias is a healthier option.