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Watkins Cocoa Ice Cream

Watkins Cocoa Ice Cream


1 can (14 oz/400 g) sweetened condensed milk

1/3 cup/80 mL baking cocoa

2 cups/500 mL heavy whipping cream

1 cup/250 mL half-and-half

1 tbsp/15 mL Watkins Original Gourmet Baking Vanilla


In medium saucepan, stir together sweetened condensed milk and cocoa. Cook over low heat, stirring constantly, until mixture is smooth and slightly thickened, about 10 minutes. Remove from heat; cool slightly. Gradually add whipping cream, half-and-half and vanilla, beating with whisk until well-blended; refrigerate until cold. Place in ice cream freezer container and freeze according to manufacturer’s instructions.

Makes 1-1/2 quarts/litres (18 servings).

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