Chocolate Ice Cream Recipes

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CHOCOLATE ICE CREAM



Chocolate Ice Cream image

Provided by Alton Brown

Categories     dessert

Time 8h18m

Yield 1 1/2 quarts

Number Of Ingredients 6

1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 teaspoons pure vanilla extract

Steps:

  • Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
  • In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
  • Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

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

EASY NO-COOK CHOCOLATE ICE CREAM



Easy No-Cook Chocolate Ice Cream image

This rich and creamy chocolate ice cream recipe has just five ingredients, no eggs, and doesn't require cooking, so it quickly comes together.

Provided by Kimberly Kunaniec

Categories     Dessert

Time 2h10m

Number Of Ingredients 5

1 1/2 cups whole milk
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
2 cups heavy cream
1 teaspoon vanilla extract

Steps:

  • Gather the ingredients.
  • Whisk together the milk, cocoa powder, and sugar. Whisk until the sugar and cocoa completely dissolve.
  • In a large bowl, beat the heavy cream until it forms stiff peaks. Fold the whipped cream along with the vanilla extract into the cocoa powder mixture.
  • Refrigerate the mixture for at least 30 minutes so it is completely cold. This will help it freeze faster, improve the texture, and allow the cocoa powder to become fully hydrated by the milk and cream.
  • Give the ice cream base one more gentle stir and freeze according to the directions of your ice cream maker -about 1 1/2 to 2 hours.
  • Store your ice cream in an airtight plastic container in the back of the freezer. This will help preserve the flavor and texture of the finished ice cream. You can serve the chocolate ice cream right from the ice cream maker, but it will have the texture of soft serve. Freezing for an hour before serving will create a firmer texture.

Nutrition Facts : Calories 279 kcal, Carbohydrate 26 g, Cholesterol 57 mg, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, Sodium 29 mg, Sugar 23 g, Fat 19 g, ServingSize 10 servings (about 1 quart), UnsaturatedFat 0 g

CHOCOLATE ICE CREAM



Chocolate Ice Cream image

Provided by Food Network

Categories     dessert

Time 40m

Yield 4 more than generous servings

Number Of Ingredients 6

2 cups heavy whipping cream
2 cups chocolate milk (recommended: Promised Land)
1 1/2 cups chocolate syrup
2 cans evaporated milk
1 can sweetened condensed milk
1 cup bittersweet chocolate shavings, chopped fine (optional)

Steps:

  • Combine whipping cream, chocolate milk, syrup, evaporated and sweetened condensed milk in a large bowl. Mix well. Chill for 4 to 6 hours. Pour into ice cream freezer. Follow your freezer directions. When ice cream begins to set, add shavings if desired. Serve immediately.

MILK CHOCOLATE OREO ICE CREAM



Milk Chocolate Oreo Ice Cream image

What is it about ice cream that makes us all feel so good? Ice cream calms me down when I'm stressed, and of course it's also delicious! For simple flavors like vanilla, you can buy good ice cream at the store. But if you're in the mood for chocolate, you can't get the same rich, decadent chocolate flavor from store-bought ice cream that you can by making it yourself. For this recipe, I use really good imported milk chocolate and cocoa powder, plus a splash of Cognac and vanilla to take down the sweetness. And of course, crushed Oreos make everything better, right? This is my perfect make-ahead summer party dessert!

Provided by Ina Garten

Categories     dessert

Time 25m

Yield 1 quart of ice cream

Number Of Ingredients 11

1 1/2 cups heavy cream
8 ounces milk chocolate, such as Green & Black's, finely chopped
2 tablespoons cocoa powder, such as Valrhona
1 teaspoon pure vanilla extract
2 teaspoons Cognac or brandy
1 1/2 cups whole milk
3/4 cup sugar
1/2 teaspoon kosher salt
4 extra-large egg yolks
1/2 teaspoon cornstarch
2 cups Oreo cookies, roughly chopped (15 cookies)

Steps:

  • Place the cream and chocolate in a large heatproof bowl set over a pan of simmering water, making sure the water doesn't touch the bottom of the bowl. Heat just until the chocolate melts, stirring occasionally. Off the heat, whisk in the cocoa powder, vanilla and Cognac and set aside.
  • In a medium (4 1/2-inch-diameter by 6-inch-high) saucepan over medium heat, heat the milk, sugar and salt until hot but not simmering. In a separate large bowl, whisk together the egg yolks and cornstarch. Slowly whisk the hot milk mixture into the egg mixture, then pour it back into the saucepan. Cook over medium-low heat for a few minutes, stirring almost constantly with a wooden spoon, until the mixture thickens like heavy cream. (Don't allow it to boil!) Cook for 30 seconds, scraping the bottom of the pan with the spoon. The mixture should coat the spoon and if you run your finger down the back of the spoon, it will leave a clear trail.
  • Immediately, pour the mixture through a fine-mesh sieve into the chocolate mixture and stir to combine. Cover and chill completely in the fridge or over a bowl of ice water. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Mix in the Oreos in the last few minutes. Transfer to a container or loaf pan, cover and freeze. Soften slightly, scoop and serve frozen.

CHOCOLATE ICE CREAM



Chocolate Ice Cream image

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 30m

Yield About 1 1/2 pints

Number Of Ingredients 9

3/4 cup heavy cream
3 tablespoons/15 grams Dutch-processed cocoa powder
1 cup/140 grams chopped chocolate
1 ½ cups whole milk
3/4 cup sugar
1/8 teaspoon fine sea salt
6 large egg yolks
3/4 cup crème fraîche or sour cream
1 teaspoon vanilla extract

Steps:

  • In a saucepan, bring cream and cocoa powder to a simmer. Put chopped chocolate in a mixing bowl. Pour hot cocoa cream over chocolate and stir until melted and smooth.
  • In a small pot, simmer milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
  • Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and stir in chocolate mixture, crème fraîche or sour cream and vanilla extract.
  • Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
  • Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 55 milligrams, Sugar 21 grams

EASY CHOCOLATE ICE CREAM



Easy Chocolate Ice Cream image

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

2 cups half-and-half cream
1-1/2 cups sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
2 cups heavy whipping cream

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



Chocolate Ice Cream image

Provided by Fergus Henderson

Categories     Milk/Cream     Mixer     Chocolate     Egg     Dessert     Valentine's Day     Kid-Friendly     Mother's Day     Bastille Day     Back to School     Frozen Dessert     Summer     Birthday     Shower     Engagement Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 4 cups

Number Of Ingredients 6

7 ounces dark chocolate (70% to 75% cacao), finely chopped
2 cups plus 2 tablespoons whole milk
1/3 cup unsweetened cocoa powder
6 large egg yolks
13 tablespoons sugar, divided
1/4 cup heavy whipping cream

Steps:

  • Place chocolate in a medium metal bowl. Set bowl over a saucepan of barely simmering water. Stir chocolate until melted and smooth. Set melted chocolate aside; let cool slightly.
  • Whisk milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil; set aside.
  • Using an electric mixer, beat egg yolks and 7 tablespoons of sugar in another medium bowl until very thick ribbons form, about 2 minutes. Whisking constantly, gradually add hot milk mixture to egg yolk mixture. Return mixture to saucepan. Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened and an instant-read thermometer registers 175° about 5 minutes. Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool.
  • Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves. Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes. Gradually whisk in cream (mixture will bubble vigorously). Whisk caramel into chocolate custard. Strain into a large container; cover and chill for 2 days.
  • Process custard in an ice cream machine according to manufacturer's instructions. Transfer to another container; freeze for 3 days before eating. DO AHEAD: Ice cream can be made 3 days ahead. Keep frozen.

CHOCOLATE ICE CREAM



Chocolate Ice Cream image

This is, without a doubt, the best chocolate ice cream recipe I've ever had. Our family loves to make homemade ice cream when we get together for birthday dinners, and this is our favorite flavor. -Kathryn Herman, Villisca, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2-1/2 quarts.

Number Of Ingredients 9

4 cups whole milk
2 cups sugar
1/3 cup baking cocoa
2 tablespoons all-purpose flour
1 large egg, lightly beaten
2 large egg yolks, lightly beaten
2 cans (12 ounces each) evaporated milk
2 tablespoons vanilla extract
Whole milk

Steps:

  • In a large saucepan, heat milk to 175°; stir in the sugar, cocoa and flour until dissolved. Whisk a small amount of the hot mixture into the egg and egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in evaporated milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; add enough milk to fill cylinder 3/4 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; freeze for 2-4 hours before serving., ,

Nutrition Facts : Calories 148 calories, Fat 4g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 44mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 4g protein.

CHOCOLATE ICE CREAM



Chocolate ice cream image

Forget the faff of ice cream makers and custard - this fudgy chocolate ice cream not only tastes divine, it's easy to make at home too

Provided by Barney Desmazery

Categories     Dessert

Time 20m

Number Of Ingredients 7

200g dark chocolate (at least 70% cocoa solids), chopped into small pieces
500ml double cream
340g can sweetened condensed milk
1 tsp vanilla extract
3 tbsp organic cocoa powder, sifted
50g milk chocolate chips
sea salt flakes, to serve (optional)

Steps:

  • Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn't touch the water, or do this in the microwave in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don't want the mixture to be too stiff - as soon as the beaters leave a trail, it's ready.
  • Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful. Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.

Nutrition Facts : Calories 642 calories, Fat 51 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 33 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium

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Nuclear Chocolate Ice Cream. Rating: 5 stars. 1. This is the most chocolate, most rich, densest, custard-style ice cream ever devised. It's spiked with coffee flavor and with such a powerful taste, it earns the name Nuclear. By James Robb.
From allrecipes.com


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