NO COOK CHOCOLATE ICE CREAM (EGGLESS)
This is an easy homemade chocolate ice cream recipe. Learn how to make a no cook, no egg chocolate icecream in an ice cream maker.
Provided by Alpa Jain
Categories Dessert
Time 45m
Number Of Ingredients 6
Steps:
- In Vitamix or any blender of your choice, add sugar, milk, a pinch of salt and cacao (or cocoa) powder and blend on medium speed until all sugar dissolves
- In a bowl, add the above mixture and gently mix the heavy cream.
- Chill the mixture for about 2 hours in the refrigerator.
- Pour the mixture in the ice cream maker container and churn for about 35-40 minutes
- Ice cream is now ready with soft serve consistency. Transfer to an air tight container and freeze for about 6 hours before serving
Nutrition Facts : Calories 249 kcal, Carbohydrate 20 g, Protein 3 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 68 mg, Sodium 33 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 6 g, ServingSize 1 serving
EASY CHOCOLATE MOUSSE WITHOUT EGGS
My husband and I honeymooned in Paris two years ago. We were on our way to see the Eiffel Tower when it began to rain. Quickly, we hurried into the first cafe we came across. We ordered chocolate mousse for dessert. To say that it was divine would be an understatement. I knew I wanted to recreate that dessert for my husband when we got home. Serve in wine glasses for a nice touch.
Provided by Stephanie Martins
Categories World Cuisine Recipes European French
Time 3h20m
Yield 4
Number Of Ingredients 4
Steps:
- Place chocolate chips in a large bowl.
- Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute.
- Remove cover and slowly stir with a spatula until smooth. Stir in hot coffee and vanilla extract until all chocolate has melted.
- Whip remaining 1 cup cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gently fold cream into chocolate mixture until combined.
- Spoon into glasses and refrigerate until firm, at least 3 hours.
Nutrition Facts : Calories 510.8 calories, Carbohydrate 29.1 g, Cholesterol 122.3 mg, Fat 45.6 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 28 g, Sodium 38.9 mg, Sugar 23.1 g
VERY CHOCOLATE ICE CREAM
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
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
EASY CHOCOLATE ICE CREAM
This super simple chocolate ice cream is the perfect treat at a moments notice. It's also a bonus that most of the ingredients are kitchen staples. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 quarts.
Number Of Ingredients 5
Steps:
- Combine half-and-half, sugar, cocoa and vanilla in a blender; process on low until smooth. Stir in heavy cream. Freeze in an ice cream freezer according to manufacturer's directions.
Nutrition Facts : Calories 288 calories, Fat 18g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 31mg sodium, Carbohydrate 28g carbohydrate (28g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE ICE CREAM (NO EGGS)
Make and share this Chocolate Ice Cream (No Eggs) recipe from Food.com.
Provided by Jen in Victoria
Categories Ice Cream
Time 3h5m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in a blender and blend until sugar has dissolved.
- Pour into ice cream maker.
- Once the ice cream has churned, put into plastic containers and freeze for at least a couple hours before eating.
Nutrition Facts : Calories 1055.2, Fat 76.5, SaturatedFat 46.2, Cholesterol 274.1, Sodium 121.5, Carbohydrate 82.9, Fiber 4, Sugar 65.6, Protein 10.9
EASY CHOCOLATE ICE CREAM (NO EGGS)
This simple and easy chocolate ice cream is rich, full of chocolate flavor, and completely egg-free. Only 6 ingredients.
Provided by Amy | Chew Out Loud
Categories Dessert
Number Of Ingredients 6
Steps:
- Whisk: In a chilled bowl, combine cocoa and both sugars, whisking to combine well. Add cold milk and whisk until sugars are dissolved. Stir in cold heavy cream and vanilla. The colder everything is, the better.
- Churn and Freeze: Pour mixture into the freezer bowl of ice cream maker. Let run for 25-30 minutes, or until mixture is thick, soft, and creamy. Churned ice cream should increase in volume, reaching the top of the machine's freezer bowl. Transfer to airtight container and freeze at least 2 hours or until ice cream is desired consistency.
- Serve: Prior to serving, let ice cream sit at room temp for a few minutes just to soften enough for easy scooping.
Nutrition Facts : Calories 266 kcal, Sugar 26.3 g, Sodium 30.9 mg, Fat 16.4 g, SaturatedFat 10.3 g, TransFat 0.5 g, Carbohydrate 31.1 g, Fiber 2.6 g, Protein 3.8 g, Cholesterol 47.7 mg, ServingSize 1 serving
NO-EGG CHOCOLATE ICE-CREAM
Love ice-cream but am a bit wary about eating raw eggs. Found this in a food magazine years ago. Have made it many times. Hope you enjoy it as much as I do. Another positive point is that no ice-cream machine is needed.
Provided by Chef Dudo
Categories Frozen Desserts
Time 15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Line a plastic form (yielding about 5 cups) with clingfilm.
- Mix water, sugar, cocoa and chocolate in a pan.
- While stirring, bring to a soft boil.
- Continue stirring until all ingredients are mixed and solved.
- Let cool.
- Whip the cream until stiff peaks form.
- Mix with the cooled chocolate sauce.
- Pour the mixture in the form.
- Cover with cling film.
- Let it freeze for at least 4 hours.
- This ice-cream can be kept for months and can be served right from the freezer (does not need to stand and soften).
Nutrition Facts : Calories 207.1, Fat 16.6, SaturatedFat 10.1, Cholesterol 40.8, Sodium 13.9, Carbohydrate 16.2, Fiber 2.5, Sugar 10.1, Protein 2.7
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