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| Spoon Please! (Google Image) |
Chef
Diane
I remember the first time I ever saw a banana split. It had a scoop of vanilla ice cream, one of
strawberry and one of chocolate. They
were placed in a long serving bowl in between a banana cut in half long ways. Then there were pineapples, strawberries and
chocolate syrup, the whole thing was topped with whipped cream, chopped pecans
and a bright red cherry on top. I’m sure
my eyes got as big as saucers when I saw that heavenly creation. I tried as hard as I could to eat the whole
thing, but I just couldn’t handle it all.
I did manage to start with the chocolate and work my way out.
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Chocolate Ice Cream is one of my all-time favorite
flavors, and as luck would have it, today is
National Chocolate Ice Cream Day, so apparently I’m not the only one
who enjoyed it. It has been really hot
already so today is a great day to go out and have some chocolate ice
cream. My city no longer has a place
that serves hard ice creams, so I will either go to the store and buy some, or
make my own. Below is a recipe for
Chocolate Ice Cream in a freezer. It is
a soft ice cream, like the frostiest at Wendy's, so if you have the time, whip
up a batch, and if you don’t, you can still grab a cone or a dish of your
favorite brand.
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Chocolate Ice Cream:
1/2 gallon chocolate milk
1 can sweated condensed milk
1 8 ounce carton of cool whip
Mix in a large bowl and place in your ice cream freezer.
Follow directions to your freezer as directed.
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This is a perfect treat for a warm summer night, or even
a cold winter night! Enjoy!
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