Homemade chocolate ice cream with chocolate milk and cool whip

Prep: 10 min. + freezing

about 3-1/2 quarts

“This recipe has been in our family for many years,” writes Juanita Michael of Florence, Alabama. “The thing we like most about it is that it doesn't freeze very hard, and if you have any leftover, which we hardly ever do, you can place it in the freezer and it will stay slightly soft.”

Quick Frosty Chocolate Treat Recipe photo by Taste of Home

A quick and easy ice cream using chocolate milk, or Yoo-hoo chocolate drink, with sweetened condensed milk, chocolate syrup, and a small tub of Cool Whip. It tastes remarkably similar to those Wendy's Frosty milk shakes we all love.

I'm gonna tell you a secret. Like with iced tea, we Deep South Southerners never really stop eating ice cream. Even north Louisiana, Mississippi and Alabama get a little bit of a winter most years, but except for a very few, and very temporary, winter cold flashes - that frankly exit just about as quickly as they showed up - the climate down here along the Gulf Coast is such that all of those frosty treats are pretty much a year round thing.

As far as homemade ice cream goes, I am, of course, like most everybody else, a huge fan of custard ice creams - I mean y'all know how I feel about custard anything right? But custard ice creams do take a little bit of advance planning, and with the newer freezer bucket types of ice cream makers, we can now get a decent ice cream going in no time, without fooling with all the ice and salt. Those makers cry out for the easy versions of ice cream using sweetened condensed milk, like this one.

Many of you are familiar with this ice cream in some variation already, but I thought it'd be a good time to bring it out with the upcoming holiday weekend. It's just a few ingredients, it's quick, easy and fun, and I like to call it "Frosty" ice cream because it really does taste like a homemade version of a Wendy's Frosty. The most wonderful thing about this recipe, is that once you process it in your ice cream freezer, you can either pour it right into a cup, stick in a spoon and a straw, and treat it just like one of those Frosty milkshakes we all love...

... or, you can freeze it until it hardens, and serve it like regular scoop ice cream as pictured at the top.

Some folks do also make this with Yoo-hoo chocolate drink and while my husband loves those, I don't, but... I do love chocolate milk and so does he, so chocolate milk wins out here. If you love Yoo-hoo just substitute it in an equal amount.

You will need your larger capacity ice cream maker and sweetened condensed milk for this recipe, not evaporated milk. You can also substitute lower fat products, but the texture will be more icy and less creamy. Unless I'm making this for a crowd, I usually split mine up into three batches, processing one at a time in my smaller 1-1/2 quart Cuisinart ice cream maker and just refrigerating the other batches for a couple of days, though you can also halve the recipe. If I'm making this more for the ice cream than the Frosty, I also like to add in a small box of instant chocolate pudding. It acts as a stabilizer and makes it creamier. Just whisk that into the milk.

Length of time will be dependent on your ice cream maker. Here's how to make it.

Recipe: Chocolate "Frosty" Style Ice Cream

©From the Kitchen of Deep South Dish

Prep time: 2 hours 30 min |

Yield: About 3 quarts

Ingredients

• 1 (14 ounce) can of sweetened condensed milk
• 1 (8 ounce) tub of whipped topping (like Cool Whip)
• 1/2 gallon of chocolate milk
• 1 cup of chocolate syrup (like Hershey's)

Instructions

Combine the sweetened condensed milk and whipped topping until blended. Mix in the chocolate milk and syrup and add to the tub of a full size ice cream maker, freezing according to manufacturer's directions. Serve immediately in glasses as a frosty style milk shake, or transfer to a freezer safe container and freeze for several hours, or overnight, until firm, to serve as ice cream. Let rest on the counter for a few minutes to soften for scooping, if desired.

Cook's Notes: I use Borden's Dutch chocolate milk, Eagle brand sweetened condensed milk and Hershey's chocolate syrup. For a creamier textured ice cream, add in a small package of instant chocolate pudding. Can substitute lower fat products, however texture will be more icy. Substitute an equal amount of Yoo-hoo chocolate drink for the chocolate milk. Can use in smaller capacity ice cream makers, simply store leftovers in the refrigerator for the next batch, or halve recipe.

Source: http://deepsouthdish.com

©Deep South Dish

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