Homemade Soft Serve Ice Cream

So, it has been quite a week around here.  Last weekend, started with my husband getting a toothache that just got worse. Monday he found out it was abscessed, and so far gone that he would have to have it pulled on Thursday.  So remembering back to my own childhood experience with tooth extraction as well as my daughter’s more recent incident with wisdom teeth, I remembered that dentists usually recommend eating a Wendy’s Frosty afterward.  Then I remembered seeing recipes for copycats of the famous Frosty, which is really just good soft serve ice cream, and thought I would try to make my own homemade soft serve ice cream.  And, you know what good is having a food obsessed wife if she can’t make you ice cream when you have your teeth pulled.

My recipe is a bit different from the others I saw because they called for purchased chocolate milk.  Not that there is anything wrong with buying purchased chocolate milk, but it just seemed to be unnecessary with milk and chocolate syrup right there in the refrigerator.  I have to say this really does taste like a lot like a Frosty, and is definitely really good chocolate soft serve ice cream.  It is good enough to do again, and I might even give some of the other adaptations I have thought of a try.  I have this urge to try it with real whipped cream and homemade chocolate syrup, but it might lose some of its special flavor.  I also think that with the exception of the sweetened condensed milk, you could use sugar free versions of the other ingredients.  The sugar in the sweetened condensed milk might be enough to keep it from getting all crumbly like other homemade sugar free ice creams I have tried get after they have been put in the freezer for a few hours, and it is best eaten right away anyway, so you could easily drastically reduce the sugar content.  Speaking of texture, I will warn you that you have to eat it right away if you want it to stay soft serve.  Once you pack it away in the freezer, it will harden up just like regular ice cream.  Still tastes great, but quite a bit firmer.

I adapted this recipe from One Good Thing by Jillee who got it from Trains and Tutus.  I used regular milk and added chocolate syrup, and cut it in half to better fit the Cuisinart ice cream maker, but it was still too much.

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Homemade Soft Serve Ice Cream

Prep 30 mins

Total 30 mins

Author Michelle

Yield 6

Ingredients

• 4 cups milk
• 2/3 cup sweetened condensed milk
• 1/2 cup chocolate syrup
• 1/2 8oz. container frozen whipped topping (I used Cool Whip.)

Instructions

1. Stir all ingredients together until well combined. All the whipped topping should be dissolved into the milk.
2. Freeze in an ice cream freezer according to package directions.
3. Serve immediately. You can freeze any that you can’t eat right away, but it will harden like regular ice cream.

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