It’s so simple, the egg-free version of chocolate ice cream that you can see at a glance, with detailed pictures and steps.
Every time I buy one liter of whipped cream, I can’t use it once to make a cake, and the rest will deteriorate and be wasted if left for a long time. There are many steps involved in making toast and other desserts. The easiest and easiest way to consume it is to make it into ice cream and freeze it?
Many ice cream recipes need to add raw eggs in it. After all, it is raw eggs or I feel a little nervous. So I modified the formula and made an egg-free version. The taste is completely indistinguishable from the egg-based version. perfect.
|caster sugar||55 grams (the sweetness can be adjusted according to your own taste)|
|dark chocolate||130 grams|
Chocolate ice cream (consuming whipped cream) egg-free version
- Prepare raw materials
- non-stick chocolate pan
- Add a small amount (30 grams) of milk to the pot
- Melt chocolate over hot water, stirring frequently. Melt as shown.
- Add the remaining 150 grams of milk and stir until it is as shown in the picture, and cool it down for later use.
- Add 55 grams of white sugar to the whipped cream until it can still flow, do not overdo it. (Of course, it can still be used if the novice is slightly overdone, so don’t be too nervous)
- Pour the cold chocolate milk into the whipped cream and stir well.
- This picture shows the state of the whipped cream, which is the state that can flow.
- Stir until evenly colored
- Pour it into a fresh-keeping box, shake it gently, and put it in the refrigerator for at least 6 hours before eating. (If the temperature of the refrigerator at home is low enough, the time will be shortened accordingly, and the time can be flexibly controlled by yourself, and the freezing will be ok)
- Dang dang dang. . . Done. Isn’t it super simple and easy to use. Let’s learn it quickly???