Chocolate Crunch Ice Cream Recipes

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CHOCOLATE CRUNCH ICE CREAM



Chocolate Crunch Ice Cream image

Making ice cream goes smoothly when you do prep work in advance. I make the custard ahead and refrigerate it overnight. Plus, I toast the almonds beforehand and separate my add-ins into labeled containers. -Rosalie Peters, Caldwell, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/2 quarts.

Number Of Ingredients 10

1-1/2 cups milk
3/4 cup sugar, divided
4 egg yolks
2-1/2 teaspoons instant coffee granules
2 cups 60% cacao bittersweet chocolate baking chips, melted and cooled
1-1/2 cups heavy whipping cream
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips, melted
3/4 cup slivered almonds, toasted
1/3 cup milk chocolate toffee bits

Steps:

  • In a large saucepan, heat milk to 175°; stir in 1/2 cup sugar until dissolved. In a small bowl, whisk egg yolks and remaining sugar. Stir in coffee granules and bittersweet chocolate. , In small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Line a baking sheet with waxed paper; spread melted semisweet chocolate to 1/8-in. thickness. Refrigerate for 20 minutes; chop coarsely., Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.), Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the chopped chocolate, almonds and toffee bits. Freeze 2-4 hours or until firm.

Nutrition Facts : Calories 675 calories, Fat 46g fat (25g saturated fat), Cholesterol 182mg cholesterol, Sodium 95mg sodium, Carbohydrate 67g carbohydrate (61g sugars, Fiber 5g fiber), Protein 9g protein.

NO-CHURN CHOCOLATE ICE CREAM



No-Churn Chocolate Ice Cream image

This super creamy chocolate ice cream doesn't require any special equipment and can be customized by stirring in some of your favorite chocolate ice-cream-friendly ingredients, like chocolate-covered almonds and marshmallows for a Rocky Road version.

Provided by Food Network Kitchen

Categories     dessert

Time 5h10m

Yield 10 servings (5 cups total)

Number Of Ingredients 8

One 14-ounce can sweetened condensed milk
1/2 cup unsweetened natural cocoa powder
1 teaspoon pure vanilla extract
Pinch fine salt
2 cups heavy cream, cold
Rocky Road: 1/2 cup chocolate-covered almonds, crushed, and 2/3 cup mini marshmallows
Malted: two 5-ounce boxes chocolate malted milk balls, halved or coarsely chopped
Smoky and Spicy: 1 tablespoon chipotle chiles in adobo sauce, chopped

Steps:

  • For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.
  • Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

VERY CHOCOLATE ICE CREAM



Very Chocolate Ice Cream image

This is a very rich, custard style ice cream with NO raw eggs!

Provided by Wendy

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 4h20m

Yield 8

Number Of Ingredients 8

¾ cup sugar
1 cup milk
¼ teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolk, lightly beaten
2 ounces semisweet chocolate, chopped
2 cups heavy cream
1 teaspoon vanilla extract

Steps:

  • Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
  • When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 26.9 g, Cholesterol 160.8 mg, Fat 26.7 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 16 g, Sodium 111.1 mg, Sugar 23.9 g

NO-CHURN CHOCOLATE DREAM ICE CREAM



No-Churn Chocolate Dream Ice Cream image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 8h30m

Yield 6 servings

Number Of Ingredients 8

2 1/2 cups heavy cream
1/4 cup powdered sugar
1 tablespoon vanilla extract
One 14-ounce can sweetened condensed milk
1/4 cup unsweetened cocoa powder
6 ounces semisweet chocolate, melted and cooled, plus 1/2 cup semisweet chocolate chips
6 ounces white chocolate, melted and cooled, plus 1/2 cup finely chopped white chocolate
Assorted chocolate sprinkles and toppings, for garnish

Steps:

  • Chill a 9-inch loaf pan or glass container in the freezer.
  • Add the heavy cream, powdered sugar and vanilla extract to the bowl of an electric mixer. Using a whisk attachment, whip until stiff. Fold in the condensed milk. Divide the mixture between 2 large bowls.
  • To one of the bowls, add the cocoa powder, melted semisweet chocolate and chocolate chips, then fold into the whipped cream.
  • To the second bowl of whipped cream, add the melted white chocolate and chopped white chocolate, then fold in.
  • Layer the different cream bases into the chilled loaf pan a couple spoonfuls at a time. (There is no rhyme or reason when layering; you want it to be imperfect.) Once all of the base has been added to the pan, swirl the two using a skewer or butter knife. Sprinkle an assortment of sprinkles over the top and wrap lightly with plastic wrap. Freeze overnight.
  • When ready to serve, scoop into individual glasses and top with additional sprinkles.

CHOCOLATE CRUNCH ICE CREAM BOWLS



Chocolate Crunch Ice Cream Bowls image

Make and share this Chocolate Crunch Ice Cream Bowls recipe from Food.com.

Provided by Jennygal

Categories     Dessert

Time 20m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 6

1/3 cup softened margarine
3 cups mini marshmallows
1/2 cup chocolate chips
1/2 cup peanut butter
1 teaspoon vanilla
5 cups corn flakes

Steps:

  • Grease insides of 4 bowls and set aside.
  • On medium heat, heat all but cornflakes until melted and smooth.
  • Pour over cornflakes and mix until well coated.
  • Divide among bowls and press firmly against bottom and sides.
  • Cool completely.
  • Remove from bowls, place on serving plate and fill with ice cream.

Nutrition Facts : Calories 673.9, Fat 38, SaturatedFat 9.8, Sodium 610.6, Carbohydrate 80.8, Fiber 4.1, Sugar 39.8, Protein 12.1

CHOCOLATE AND TOFFEE CRUNCH ICE CREAM



Chocolate and Toffee Crunch Ice Cream image

This recipe calls for stirring in chocolate-covered toffee but you can chop and stir in any favorite candy. Cook time includes freeze time. I have included instructions to make chocolate dipped cones which are so good! I leave the cones right side up so I get a good amount of chocolate in the tip of the cone for a delightful surprise at the end. I let them stand for at least 20 minutes. Then I dipped them around the sides

Provided by RecipeNut

Categories     Frozen Desserts

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup sugar
1/4 cup unsweetened cocoa powder
2 cups whipping cream
1 cup milk
1 teaspoon vanilla
1/8 teaspoon salt
3/4 cup chocolate-covered english toffee bar

Steps:

  • In large bowl, combine sugar and cocoa powder. Add whipping cream, milk, vanilla, and salt; stir until sugar is dissolved.
  • Pour cream mixture into freezer canister of 1 or 1 1/2 quart ice cream freezer. Freeze according to manufacturer's directions. Stir in toffee pieces. If desired, ripen ice cream about 4 hours.
  • Chocolate-Dipped Cones.
  • For a fun way to dress up ice cream cones with chocolate, place 1/2 cup semisweet chocolate chips (or 3 ounces chopped semisweet chocolate) in a microwave-safe bowl. Microwave, uncovered, on 70 percent power (medium-high) for 1 minute; stir. Microwave for 1 1/2 to 3 minutes more or until the chocolate is melted and smooth, stirring every 15 seconds. Spoon chocolate over the tops of ice cream cones to cover about 1/3 of each cone. (If the chocolate is too thick, stir in 1 teaspoon of melted shortening.) Place cones, top sides down, on baking sheet lined with waxed paper. Chill the cones about 15 minutes or until set.

CHOCOLATE MALTED ICE CREAM



Chocolate Malted Ice Cream image

As a child, I helped crank out gallons of homemade ice cream. And thanks to this recipe, I'm carrying on the tradition in my family. We're chocolate fans-so you can imagine the reaction when we spoon up this fudgy summer treat.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 quarts.

Number Of Ingredients 7

2 cups milk
1 cup sugar
1/2 cup chocolate malted milk powder
5 eggs, lightly beaten
4 cups heavy whipping cream
1 cup malted milk balls, coarsely crushed
1 tablespoon vanilla extract

Steps:

  • In a large saucepan, heat milk to 175°; stir in sugar and malted milk powder until dissolved. Whisk a small amount of the hot mixture into the eggs. Return to pan. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, malted milk balls and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.

Nutrition Facts : Calories 366 calories, Fat 27g fat (16g saturated fat), Cholesterol 154mg cholesterol, Sodium 129mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.

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