Easy Homemade Chocolate Ice Cream

1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)

2/3 C. chocolate syrup

2 C. (1 pint) whipping cream, whipped

In a large bowl, stir together milk & syrup. Fold in whipped cream. Pour into an aluminum foil lined 9 x 5" loaf pan; freeze 6 hours or until firm. Scoop ice cream from pan, or remove from pan, feel off foil & slice. Store frozen.

Ice Cream Pie:

Pour mixture into 2 crumb-style pie shells, then freeze till firm.

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