16 Ounce container heavy whipping cream
14 Ounce can sweetened condensed milk
1 Teaspoon vanilla extract
1/4 Cup unsweetened cocoa powder
Place mixing bowl, glass pie plate — or other container you intend to use to hold ice cream — and all ingredients in freezer for 1/2 hour-to-1 hour.
Pour heavy cream into mixing bowl. Use your hand mixer on the second power level to whip the cream for 6-7 minutes. Stop every two minutes to dip spatula in cream to make sure it’s thickening. When the cream doesn’t drip of the spatula, stop whipping.
Add condensed milk and vanilla. Mix for another 1 1/2 minutes.
At this point, you have a basic vanilla ice cream. If you want vanilla ice cream, pour the mix into your container and put in freezer for four hours so it can set.
If you want chocolate ice cream, stir the unsweetened chocolate powder into the mix, then use your hand mixer to blend it for another 1/2 minute. If you’re using other flavors, you can add them now, too. Powders can be blended in with your hand mixer, fruits, chocolate chips and other ingredients you don’t want pulverized should be stirred in until evenly distributed.
At this point, pour the mix into your container and place in freezer for four hours so it can set.
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