Homemade chocolate ice cream comparable to Zhong Xuegao
Overview
The reason why I made ice cream again is entirely because when I made the mousse cake, the cream didn't whip up at all. Maybe there was water in the cream basin, so there was no change after beating for half an hour. So I just used the cream to make ice cream! Fortunately, it is so simple but the taste is surprisingly good. There is no ice residue at all. One bite is comparable to Zhong Xuegao!
Tags
Ingredients
Steps
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First, beat the cream with sugar. Don't beat it too much, just half-whip it.
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Pour the cocoa powder into the cream along with the honey grapefruit.
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Stir until there is no cocoa powder left and it feels silky smooth.
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Pour it into an ice cream mold, freeze it overnight, and it’s just right to eat the next day.
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This is just taken out of the refrigerator, and there is still ice pop. When you take a bite, the silky texture of the cocoa is so wonderful!
