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This is a super easy no-churn ice cream recipe that doesn't require any special equipment. Using condensed milk and whipping cream creates a rich, creamy base, while chocolate liqueur and chopped chocolate chips add a double dose of chocolate flavor.
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Whip the cream to almost stiff peaks. → Beat in the condensed milk and chocolate liqueur until just combined. → Fold in the chopped chocolate chips. → Transfer to a freezer-safe dish and freeze for 4-6 hours until firm.
Whip the cream to almost stiff peaks. → Beat in the condensed milk and chocolate liqueur until just combined. → Fold in the chopped chocolate chips. → Transfer to a freezer-safe dish and freeze for 4-6 hours until firm.
This is a super easy no-churn ice cream recipe that doesn't require any special equipment. Using condensed milk and whipping cream creates a rich, creamy base, while chocolate liqueur and chopped chocolate chips add a double dose of chocolate flavor.
In a large bowl, use a hand mixer to whip the cold whipping cream until it reaches almost stiff peaks.
Add the chocolate liqueur and the entire can of sweetened condensed milk to the bowl.
Continue to beat with the hand mixer on a low speed until all the ingredients are just combined and the mixture is smooth.
Add the chopped chocolate chips to the mixture.
Using a spatula, gently fold the chocolate chips into the cream mixture until evenly distributed.
This recipe does not require an ice cream machine.
Ensure you are using sweetened condensed milk, not evaporated milk. In North America, 'condensed milk' is legally required to be sweetened.
Pre-chilling your freezer container will help the ice cream freeze faster and more evenly.
The alcohol in the liqueur helps to lower the freezing point slightly, which results in a softer, less icy texture.
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