No Need to Stir The Cocoa Ice Cream without Ice Residue
1.
Sift the cocoa powder, pour the condensed milk in portions and stir evenly, then add one tablespoon of vanilla essential oil and two tablespoons of rum, stir well and set aside
2.
Pour the whipped cream into a clean basin, switch to a low speed of the whisk, and then use a medium speed to beat to nine.
3.
Divide the whipped cream and stir evenly with condensed milk and cocoa powder, pour it into a container, and freeze in the refrigerator for more than 8 hours to enjoy
4.
This is the finished product after I opened the quick-freeze for 6 hours, because there are no raw eggs, so I especially like it
