Traditional recipes

Chocolate Ice Cream Recipe

Chocolate Ice Cream Recipe

My search for the ultimate chocolate ice cream ended the day I opened my ice cream maker and took a taste of this version. And before I knew it, I'd licked the dasher as clean as the day I bought it! Intense cocoa powder blended with unctuous dark chocolate results in a perfect chocolate ice cream that's so irresisitable you won't be able to wait to dig in either. I don't know why, but homemade ice cream always tastes best scraped (or, if no one's watching, licked) directly from the machine.

This recipe is courtesy of the book, "The Perfect Scoop."

Ingredients

  • 2 cups (500 milliliters) heavy cream
  • 3 tablespoons (21 grams) unsweetened Dutch-process cocoa powder
  • 5 ounces (140 grams) bittersweet or semisweet chocolate, chopped
  • 1 cup (250 milliliters) whole milk
  • ¾ cup (150 grams) sugar
  • Pinch of salt
  • 5 large egg yolks
  • ½ teaspoon vanilla extract

Directions

Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup of cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

Warm the milk, sugar, and salt in the same saucepan. In a seperate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to manufacturer's instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)


Chocolate Ice Cream Recipe - Recipes

Chocolate Ice Cream

Ingredients

Recommended Hamilton Beach® Product: 1.5 Qt. Ice Cream Maker

  • 2 cups (500 ml) heavy whipping cream
  • 1 cup (250 ml) whole milk
  • 1/2 cup (125 ml) sugar
  • 1/4 cup (60 ml) cocoa powder
  • 1 teaspoon (5 ml) vanilla extract

Directions

  1. Combine sugar and cocoa in small bowl.
  2. In saucepan over medium heat, warm cream and milk.
  3. When cream and milk mixture is warm, whisk in sugar and cocoa mixture and vanilla. Whisk until sugar is dissolved and mixture is well combined.
  4. Chill in refrigerator overnight.
  5. When ready to make ice cream, start ice cream maker and pour mixture through hole in lid.
  6. Churn for 20-40 minutes or until desired consistency.

Variations: Add 1/2 cup mix-ins, such as chocolate chips or chopped nuts,
after ice cream has churned for at least 15 minutes or when mixture is thick and has started to freeze.


Simple Chocolate Ice Cream

For a real treat, serve this with our Hot Fudge Sauce.

Ingredients

Nutritional information

Nutritional information per serving (based on ½ cup):

Calories 268 (62% from fat) &bull carb. 23g &bull pro. 3g &bull fat 19g &bull sat. fat 11g

&bull chol. 69mg &bull sod. 44mg &bull calc. 61mg &bull fiber 1g

Instructions

1. In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.

2. Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream and Gelato Maker fitted with the ice cream paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 40 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.


Chocolate Ice Cream Recipe

Here’s a chocolate ice cream recipe that’s simple, but the results are great!

I was pleasantly pleased at how good it turned out!

As a chocolate lover, it is my go to ice cream for a simple chocolate indulgence.

Serving Tip

Chocolate ice cream is great as is, but it is also very versatile.

Mix-ins

You can add mix-ins while the ice cream is processing.

This can include chocolate chips (yes! more chocolate), nuts, or fruit.

Just make sure that you don’t put any mix-ins that are bigger than a chocolate chip into your ice cream maker.

Bigger chunks can damage your machine.

Toppings

You can also dress it up with toppings for a delicious chocolate sundae.

You can add sauces: chocolate, caramel, or fruit based.

Whip cream adds a fancy touch and a complimentary texture.

Sprinkles, nuts, fruit, and shaved chocolate are other great ideas that can be added.

A custom made chocolate sundae always hits the spot.

Yes, Chocolate ice cream can be made even more tantalizing by adding toppings or mix-ins.


Place the chocolate in a heavy saucepan over very low heat. Cook, stirring frequently, until the chocolate is melted. Slowly whisk in the milk and cook, stirring constantly, until smooth. Remove the pan from the heat and let cool.

Place the eggs in a bowl and whisk until light and fluffy. Add the sugar, a little at a time, while whisking. Add the cream, vanilla, and salt and whisk to blend completely.

Mix the cooled chocolate mixture into the egg mixture and blend well.

Place the ice cream batter in a covered container and refrigerate for 1-3 hours or until well chilled.

Transfer the mixture to an ice cream machine and process as per the machine manufacturer's instructions. Store the ice cream in an airtight container in the freezer.


Can you make this chocolate milkshake without blender?

Yes, the good thing is that this chocolate mikshake is pretty easy to make even without using a blender (though I recommend using a blender to make work more easier and perfect).

While the milkshake made with blender turns out to be more on the creamier side, you can whip up the milkshake using a spoon or whisk and just stirring all the ingredients together in a jar or bowl, until the ingredients are all well combined!

You may also use an electric mixer or hand blender instead.


Tips and Variations

Add 2 teaspoons of espresso powder to the cream along with the cocoa for a mocha flavor.

Add about 1/2 to 3/4 cup of chopped walnuts or toasted chopped pecans just before the ice cream is done.

Chocolate Chocolate Chip Ice Cream - Just before the ice cream is done, melt 2 ounces of semisweet chocolate with 2 teaspoons of vegetable oil. Put it in a small plastic food storage bag. When the ice cream is soft-frozen and almost done, cut a tiny corner from the bag and very slowly drizzle the melted chocolate into the ice cream mixture. The chocolate will harden in the freezing mixture.


How to Make This Simple Chocolate Ice Cream

You&rsquove probably guessed by the name that this SIMPLE Chocolate Ice Cream is easy to make. You just need 4 ingredients to put it together: sweetened condensed milk, heavy cream, chocolate syrup and your favorite mix-in ingredient (I use crushed candy bars).

If you&rsquore one of those people who needs to add vanilla extract to every dessert (no judgment, I have my own cooking &ldquorules&rdquo) you can also add a teaspoon of vanilla without throwing off the taste, texture, or consistency of the chocolate ice cream.

Step 1: Make Whipping Cream

This is the most labor-intensive part of this recipe. And actually, if you have a Kitchen Aid mixer (one of the appliances I do own), it&rsquos not even labor-intensive.

The heavy cream will need a couple of minutes of vigorous beating to turn into whipped cream.

Step 2: Prepare the Chocolate

Now it&rsquos time to work the chocolate in. In a large bowl, add one cup of the whipped cream to the sweetened condensed milk. Then, measure a cup of chocolate syrup.

Slowly add the chocolate syrup to the sweetened condensed milk.

Mix well so the chocolate is completely incorporated into the milk.

Step 3: Add the Remaining Whipped Cream

Next, gently fold the rest of the whipped cream into the chocolate mixture.

Continue folding gently until the ingredients are combined and the mixture is smooth and creamy.

Step 4: Pour Into Container

To finish, we just need to add it to a freezer-safe container. Pour in half of the mixture.

Then, sprinkle half of your favorite mix-in over the mixture in the container.

If you want, you can use a knife to swirl the mix-in pieces into the cream.

Next, add the rest of the chocolate mixture and top with the remaining mix-in.

Step 5: Freeze

Put the container in the freezer and let it set for at least 5 hours. If you make it after lunch, it&rsquos usually ready by dinner.

Just scoop servings into individual bowls and enjoy!

You can top with additional pieces of your mix-in ingredient, a drizzle of chocolate syrup and/or a dollop of fresh whipped cream if you want to be fancy. Honestly, the ice cream is pretty good without the extra trouble!


Chocolate Ice Cream

Normally I do not go for chocolate ice cream. Definitely a vanilla base kind of girl. But we were having a party. And I had a brand new ice cream maker that was calling to me. “Bree, my bowl is frozen again, don’t you want to make something else?” Why yes, yes I do. Not only do I want to make something new, but so do my children. They are way into the ice cream making. They think that it is magic. You mix some stuff together, pour it into a really cool machine and 30 minutes later they have ice cream. I love this ice cream. It is not super chocolaty, not super sweet, just perfect.

Do you ever tend to run out of the same thing over and over again to the point that every time you go to use it you forget that you are out of it? That is the way that I am about cocoa powder. Now, I don’t pull one off of the shelf, I pull two when at the grocery store. If it is on sale I get three. In this case it was three. In this case, I should have read to package carefully. But I didn’t. I thought that I was buying cocoa powder but I was buying ground sweet chocolate. Delicious? Yes. Good for baking? No. I could not figure out why my chocolate cakes were sinking in the middle. Oh yeah, the ground chocolate was melting. But this delicious ground chocolate is perfect for ice cream making. Now I finally have a use for all of my hoarded ground chocolate.

1 cup cocoa powder (I use Ghirardelli Sweet Ground Chocolate)
3/4 cup brown sugar
1 1/2 cups whole milk
3 1/4 cups heavy cream
1 Tablespoon vanilla

I put the dry ingredients in a bowl.

Then I measured out the milk. And then I decided that I was lazy. I put it in the mixer. Or rather, Ava did. If you are not lazy like me, then whisk it by hand until it is combined.

I let her add the cream. Clay was there for quality control.

Pour the mixture into your ice cream maker and mix according to the directions for your machine.

After 30 minutes it is ready to be put into a container to finishing freezing in the freezer. Or you could eat it like this. My husband did. He said that it was like the best milkshake he has ever had in his 33 years.

Put the ice cream into another container and let freeze in the freezer for about 2 hours.

Scoop and enjoy.


  • 1 ½ teaspoons unflavored gelatin
  • 1 tablespoon water
  • 3 cups low-fat milk, divided
  • 3 large egg yolks
  • 1 14-ounce can nonfat sweetened condensed milk
  • ¼ cup unsweetened cocoa powder
  • 2 ounces chopped unsweetened chocolate

Sprinkle gelatin over water in a small bowl let stand, stirring once or twice, while you make the base for the ice cream.

Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.

Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.

Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.

Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. If necessary, place the ice cream in the freezer to firm up before serving.

Tip: Jazz up homemade ice cream with stir-ins, like crumbled cookies, toasted nuts or chopped fruit. Here are few tips to get you started:
&bull Stir-ins should be small, about the size of a pea.
&bull Cool toasted ingredients completely before adding them to the ice cream maker.
&bull Check your ice cream maker's instructions when it comes to judging the volume of your stir-ins. In general, we recommend 1 cup of stir-ins per quart of ice cream.
&bull Add stir-ins to the ice cream maker during the last 5 minutes of freezing.


Watch the video: Chocolate Ice Cream 3 Ingredients No Machine (January 2022).