1 can Eagle Brand milk
2/3 c. chocolate syrup
2 c. whipping cream, whipped

In large bowl, stir together Eagle Brand and syrup. Fold in whipped cream. Pour into aluminum foil lined 9"x5" loaf pan. Cover. Freeze 6 hours or until firm. Scoop ice cream from pan. Peel off foil and slice. Freeze leftovers.