Ingredients for Homemade Chocolate Ice Cream No Ice Cream Maker Required
- 2 cups heavy whipping cream
- 1 cup chocolate syrup
- Chocolate Wafer Cookie
- 1/2 teaspoon peppermint extract (optional)
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How to Make Homemade Chocolate Ice Cream No Ice Cream Maker Required
- In a large bowl, beat 2 cups heavy whipping cream with an electric mixer until soft peaks form. This should take a few minutes.
- Gradually add 1 cup chocolate syrup, continuing to beat until well combined and soft peaks remain.
- Line a 9x5 inch loaf pan with plastic wrap, leaving extra overhang on the sides for easy removal.
- Pour half of the chocolate cream mixture into the prepared loaf pan and spread evenly.
- Layer 1/2 cup crushed chocolate sandwich cookies (or other cookies of your choice) evenly over the cream mixture.
- Add 1/2 teaspoon peppermint extract (optional) over the cookie layer.
- Pour the remaining chocolate cream mixture over the cookie layer and smooth the top.
- Cover the loaf pan tightly with the plastic wrap, ensuring it's sealed to prevent ice crystals from forming.
- Freeze for at least 6 hours, or preferably overnight, until solid.
- To serve, remove the ice cream from the freezer 10-15 minutes before scooping. Gently lift the ice cream from the pan using the overhanging plastic wrap.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
407g
Fat
608g
Carbs
68g
