Easiest homemade chocolate ice cream

Yield: 1 Quart

Measure Ingredient
2 cups Cold whipping cream
1 cup HERSHEY'S Syrup; chilled
1 teaspoon Vanilla extract
\N 1 qt. ice cream.

1. In large bowl, beat whipping cream until stiff. Gently fold in syrup and vanilla. Spoon into 8- square pan or 9x5x2-inch loaf pan.

2. Cover; freeze about 1 hour or until partially frozen; stir to break up ice crystals. Continue freezing several hours or until firm.

3. To serve, scoop into dessert dishes or cones. About VARIATION: COOKIES AND CHOCO-CREAM: Break chocolate sandwich creme-filled cookies (about 8) into small pieces to equal 1 cup. Fold into chocolate mixture before freezing.

SWEET CHERRY CHOCOLATE CREAM: Cut 1-½ cups pitted ripe sweet cherries into quarters. In small saucepan, combine cherries with ¼ cup sugar; heat to boiling, stirring constantly. Remove from heat; cool completely. Drain; fold into chocolate mixture before freezing.

[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias]

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