Homemade Ice Cream w/o a Churn

The homemade ice cream worked out.  No churn needed.  I thought it was good but very rich.  Owl thought it was good but too sweet.  Hubs doesn't eat much ice cream, so he hasn't tried it.  Anyway, if you want to try it, here's the recipe:

1 can sweetened condensed milk
1/4 cup dark chocolate syrup
2 cups heavy whipping cream

Blend together condensed milk and syrup in a large bowl.  In a separate medium to large bowl, whip cream on high until it forms stiff peaks.  Fold whipped cream into milk mixture.  Pour into sealable container.  Freeze overnight or until ice cream is firm.  Scoop and serve. 

Owl pointed out that I might have whipped the cream a smidge too long, so watch out for that.  She also suggested I try using cocoa powder next time to cut the sweetness and making up the loss of liquid by adding a 1/4 cup of unwhipped whipping cream to the condensed milk.  :shrug:  Your mileage may vary.

Also, apparently, you're supposed to whip cream in a cold bowl, preferably metal.  I don't have any metal mixing bowls.  I'll try chilling my plastic bowl next time.  If there is a next time.  I still prefer store bought ice cream.  But this is a good substitute if you're out of IC, have the ingredients handy, and don't mind whipping cream. (Not by hand.  Good lord, that would be a huge pain.  Use a mixer.)

Next time, I think I'll try just making vanilla and see how that works out.

Oh, and I used a gallon plastic ice cream container.  We wash them out and use them for all sorts of stuff, and it's perfect for this.  It was less than half full, but better that than overfull.  Blue Bunny sells their half-gallons in plastic containers, so those would work, too.

Good luck!