1. Prepare a box of Nestle whipped cream
2. Whip the cream.
3. It's enough to be able to hang, just don't drop it.
4. Pour cocoa milk
5. Prepare the right amount of chocolate.
6. Cut the chocolate into fine pieces and set aside.
7. Pour the chocolate into the mixture of whipped cream and cocoa milk and stir well.
8. Pack it in a box, put it in the refrigerator, and freeze. Freeze for about an hour, take out and stir thoroughly with a whisk, put it in the refrigerator, and continue freezing. After stirring for 4 to 5 times, it can be eaten the next day.
Tips:1. It’s best to use an electric whisk for whipping the cream. I use a manual whisk for about an hour. It’s very tiring, so I feel sorry for you MM. If possible, use an electric whisk.
2. Unfortunately, there is no sugar, so it is not sweet. You can add soft sugar and stir according to your needs.
3. The more times of stirring, the less ice ballast will be after the finished product, and the taste will be better.
4. You can try to heat the cocoa milk to evaporate the water, so the ice cream ballast will be reduced.
