It's summer time and the scorching heat make us crave for something cold to beat it. And while still in community quarantine, going out is limited so I've decided to make a homemade ice cream.
I was so ecstatic that I missed to take the photos of each of the steps but this one's easy and will not take more than 15 minutes to prepare. I've spent around P 151.50 and made a 1.2 liters of ice cream with this recipe which saved me around P 60.
1 can (410 ml) Angel Kremdensada (or for a sweeter option you may replace it with can of Condensed milk brand of your choice) chilled for at least an hour
4 tbsp. unsweetened cocoa/chocolate powder (melted in 4 tbsp of warmed APC)
2 tbsp. instant black coffee powder (melted in 2 tbsp. warm water)
1/2 cup whipping cream (optional)
Optional for added texture (handful of any or combination of):
crushed peanuts or almonds
mini marshmallows
mini chocolate drops or shavings
cubed banana's for banochocoffee
Here's how to make it:
1. Combine the cream and kremdensada (or condensed milk) in a bowl and using a hand mixer (or electric mixer) until it has enough bubbles (the air will give the ice cream texture when frozen, the more bubbles the better).
2. In a separate 1 liter capacity food keeper/container with lid, using a spoon drizzle the melted chocolate and coffee and add your choice of nuts or mallows) then pour 1/8 of the cream mixture.
3. Repeat Step # 2 until the container is full and drizzle the remaining melted chocolate and coffee on top.
4. Cover and put in the freezer.
5. After 2 hours, remove from the freezer and mix manually to allow more air to get in to achieve the "ice cream" texture.
6. Freeze again for another 2-3 hours or longer.
7. Enjoy with your favorite sugar cone or syrup!
I was so ecstatic that I missed to take the photos of each of the steps but this one's easy and will not take more than 15 minutes to prepare. I've spent around P 151.50 and made a 1.2 liters of ice cream with this recipe which saved me around P 60.
Easy Dark Chocoffee Ice Cream
Preparation: 15 mins Freezing Time: 4 hrs or Overnight Servings:8-12 Yield: 1.2L Tub ApproxIngredients:
2 cans (370 ml) Angel All Purpose Cream (or your brand of choice) chilled at least an hours1 can (410 ml) Angel Kremdensada (or for a sweeter option you may replace it with can of Condensed milk brand of your choice) chilled for at least an hour
4 tbsp. unsweetened cocoa/chocolate powder (melted in 4 tbsp of warmed APC)
2 tbsp. instant black coffee powder (melted in 2 tbsp. warm water)
1/2 cup whipping cream (optional)
Optional for added texture (handful of any or combination of):
crushed peanuts or almonds
mini marshmallows
mini chocolate drops or shavings
cubed banana's for banochocoffee
Here's how to make it:
1. Combine the cream and kremdensada (or condensed milk) in a bowl and using a hand mixer (or electric mixer) until it has enough bubbles (the air will give the ice cream texture when frozen, the more bubbles the better).
2. In a separate 1 liter capacity food keeper/container with lid, using a spoon drizzle the melted chocolate and coffee and add your choice of nuts or mallows) then pour 1/8 of the cream mixture.
3. Repeat Step # 2 until the container is full and drizzle the remaining melted chocolate and coffee on top.
4. Cover and put in the freezer.
5. After 2 hours, remove from the freezer and mix manually to allow more air to get in to achieve the "ice cream" texture.
6. Freeze again for another 2-3 hours or longer.
7. Enjoy with your favorite sugar cone or syrup!
Comments
Post a Comment