Double Chocolate Ice Cream

2 cups whipping cream
2 cups chocolate whole milk
1 cup sugar
2 tablespoons chocolate syrup
2 teaspoons vanilla extract
1/2 teaspoon salt

Mix all of the ingredients in a medium bowl with a hand mixer or immersion blender for 2 minutes until sugar is dissolved and mixture is foamy. Place in an ice cream maker*(see Notes), and freeze according to manufacturer’s directions. Serve immediately (has the consistency of soft serve ice cream)or place in the freezer to harden to desired consistency.

Double Chocolate Ice Cream

I made your easy iced cream recipe in the Sept 21 paper - MMMMMmmm good. Think it needed just a dash of salt and a little more vanilla but still really good.

Today, I made it again and substituted whole chocolate milk for the whole milk. For good measure I squeezed in some extra chocolate syrup and added a dash of salt. I think I'm in love. It is just a wonderful easy recipe even kids could make. It will be fun next summer to try some other variations using fresh fruit. My freezer will be full of ice cream!

Mary Edwards, Duncanville, TX

Double Chocolate Ice Cream

Approximate Values Per 1/2 cup serving: 373 calories, 24 g fat (15 g saturated), 90 mg cholesterol, 3 g protein, 36 g carbohydrates, trace dietary fiber, 209 mg sodium

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