Chocolate Chip Ice Cream with Cortés Chocolate

Chocolate Chip Ice Cream with Cortés Chocolate

Prep time:  45 minutes + freezing time


2 cups heavy whipping cream

1 can condensed milk (14 oz)

1 tsp vanilla

¼ cup Cortés Sugar-Free Cocoa

⅓ cup Cortés Chocolate Chips


  1. In a bowl, combine the heavy whipping cream and the Cortés Sugar-Free Cocoa. Refrigerate the mixture for 30 minutes.
  2. After the 30 minutes have passed, use a metal whisk to beat the mixture until stiff peaks form. Gradually add the vanilla during this process.
  3. Fold in the condensed milk and Cortés Chocolate Chips.
  4. Pour the mixture into a 9 x 13 inch pan, creating an even layer.
  5. Place the pan in the freezer until the ice cream becomes firm (approximately 3 hours).
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