Eggless homemade ice cream (no machine)
Chill the cream and condensed milk in the fridge until thoroughly cold.
Beat cream in a large bowl with an electric mixer to soft peaks. Add condensed milk, vanilla extract and beat on high speed to stiff peaks.
Gently fold in the grated chocolate and transfer the mixture into a container. Freeze at least 6 hours or overnight.
NOTE- I used Lindt dark chocolate 49% in this recipe.
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