This recipe does not require an ice cream maker. It is so easy to whip up your all your favorite ice cream flavors at home. This ice cream is extremely creamy and remained creamy even after several days in the freezer. Typically, ice crystals will form on homemade ice cream. However, I never found this to be an issue. Enjoy your ice cream in a cinnamon tortilla bowl. You will be surprised at how easy these edible bowls are to make.

Chocolate Chunk Vanilla Ice Cream Recipe

Ingredients:

1 (14 oz.) can sweetened condensed milk
1 pint heavy whipping cream
1 large chocolate bar (I Used Dove milk chocolate bar)

Directions:

1. Chop the chocolate bar into small chunks.
2. Combine it with the sweetened condensed milk in a large mixing bowl.
3. In a separate large bowl, whip the heaving whipping cream with an electric mixer until stiff peaks form.
4. Fold half of the whipped cream into the sweetened condensed milk.
5. Fold the remaining whipped cream into the sweetened condensed milk.
6. Freeze in a sealed plastic container for at least 4 hours.

Chocolate Chunk Coffee Ice Cream Recipe

Ingredients:

1 (14 oz.) can sweetened condensed milk
1 pint heavy whipping cream
2 tsp. instant coffee
1 large chocolate bar

Directions:

1. Stir 2 tsp. of coffee with 1/4 cup of sweetened condensed milk until dissolved.
2. In a large bowl stir the coffee mixture into the remaining sweetened condensed milk.
3. Chop the chocolate bar and add to sweetened condensed milk mixture.
4. In a separate large bowl, whip the heaving whipping cream with an electric mixer until stiff peaks form.
5. Fold half of the whipped cream into the sweetened condensed milk.
6. Fold the remaining whipped cream into the sweetened condensed milk.
7. Freeze in a sealed plastic container for at least 4 hours.

Cinnamon Tortilla Bowl

Ingredients:

6 inch tortilla
Cinnamon
Butter (enough butter to brush on the tortilla)

Directions:

1. Preheat the oven to 350 degrees.
2. Melt butter and add cinnamon.
3. Brush onto both sides of a tortilla.
4. Place in a ramekin folding the sides to fit.
5. Place on a cookie sheet and bake for 10 minutes.
6. Take out the tortilla bowl and place upside down on the cookie sheet and bake for 5 more minutes. This will crisp up the other side.
7. Allow it to cool.
8. Serve the ice cream in the cooled tortilla bowl.

Enjoy and sweeten the soul with chocolate!