Feathers in Our Nest

This is a very dangerous recipe that Tad and I created in the kitchen last night. Very. Dangerous. But, oh, soooo good! The best part? No ice cream maker or rock salt required!
Double-Chocolate Ice Cream

2 cups heavy whipping cream
1 can sweetened condensed milk
1/3 cup chocolate syrup
1 Tbsp. cocoa powder, sifted
splash of pure vanilla extract
1/2 cup semi-sweet chocolate chips

Beat the heavy whipping cream until stiff peaks form. In a separate bowl, combine remaining ingredients and stir well. Fold in the whipped cream. Pour into a 2-qt. container and freeze for 6-8 hours until firm.
We love the light and fluffy (almost marshmallowy) texture that this ice cream has. Oh yeah, and the wonderful chocolate flavor!
You can use this basic recipe (sweetened condensed milk + whipping cream) and process to make all sorts of flavors of ice cream. We also made cinnamon bun ice cream, which was rich, but totally yummy.