Chocolate Brownie & No Churn, 2 Ingredient Vanilla Ice-Cream

Last Updated on May 16, 2016

Starting today, I am doing a month long blogging marathon. I will be posting a recipe(s) everyday taking a break on Sundays. If you are curious to know more about my month long marathons and also about this marathon, check my last post. As I mentioned in my last post, unlike previous mega marathons where we had a theme for the month, this time we have a theme per week, a total of 5 themes for 5 weeks of this month. Theme for the first week is combo meals from around the world. For the next five days, I will be posting combos from different countries without repeating a country.

For the first day of combos I have chocolate brownie and ice-cream from United States. I was unsure which country to name this combo under and fixed on United States as chocolate brownies originated in the United States. Chocolate brownies are eaten as it is or served warm with ice-cream or whipped cream.

I made no churn, 2 ingredients ice-cream to go with my chocolate brownie. This ice-cream is a quick, easy, delicious and calorie rich ice-cream. The taste was almost like a store bought ice-cream; soft & creamy. The only gadget required to make this ice-cream is an electric beater to whip the cream. The two ingredients are condensed milk and whipped cream. Whip the cream until soft peaks are formed, fold in the condensed milk and freeze for at least 6 hours; voila! The ice-cream is ready to serve!

As I was going to do two posts for this combo and decided to post the chocolate brownie recipe few days ago early. Check the recipe here.

Source: The Kitchen
Preparation: 5 – 10 minutes
Freezing Time: 6 hours
Yields:

Ingredients:

• 1 can (14 oz / 396 gm) Sweet Condensed Milk
• 1 tsp. Vanilla Extract (can use almond or any other flavor)
• 1 pint Heavy Whipping Cream (I used heavy cream)

Preparation:

• Mix condensed milk and vanilla in a large bowl.
• In a separate bowl whip heavy cream until it is stiff, about 3 minutes. I used an electric hand mixer but an immersion blender or a stand mixer can also be used.
• Mix a scoop or two of whipped cream into the condensed milk. This will lighten the condensed milk and will make it easy to fold in rest of the cream.
• Transfer remaining whipped cream to condensed milk and gently fold. I used low setting of the hand mixer to fold in the whipped cream into condensed milk. Do not over fold and deflate the cream.
• Transfer condensed milk cream mixture (ice-cream) to a freezer safe container. Smooth the top and place a piece of wax paper on the top of the ice-cream and gently press it onto the ice-cream. This prevents formation of ice crystals on the top.
• Let it freeze for at least 6 hours. The ice-cream becomes firmer the longer it is freezed. For best texture and flavor, eat it within two weeks. I made it 11 days ago and it is still fresh and is flavorful.

This day in 2014: Algerian Shorba Frik

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56