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.
MICHAEL'S FABULOUS CHOCOLATE MOUNTAIN ICE CREAM CAKE
This is a fabulous cake for children (and adults) of all ages. I made it for my brother's 21st birthday and he loved it. It's easy to make, tastes great, and leftovers store easy (if there are any). It's also so original and unique that it will astonish everyone you serve it to. It's impossible not to be impressed with a cake like this!
Provided by Lieutenant Ducky
Categories Frozen Desserts
Time 1h30m
Yield 10-12 pieces of cake, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- * In addition to the ingredients above, you will need 1 12 x 9-inch aluminum lasagna pan and plastic seran wrap.
- ** Although crushed walnuts, chocolate chunks, and assorted candies are listed as ingredients, this part is up to your discretion and your artistic expertise.
- Shape the aluminum lasagna pan into a cone that will fit the amount of ice cream necessary for this mountain cake. You will probably need to do some cutting and I admit to using duct tape on the outside to seal it. Be careful you don't cut yourself!
- Cover the inside of the pan with plastic seran wrap for easy cake removal.
- Spoon about 1/2 of the ice cream into a bowl, using a pastry cutter mash it up with about 2 Tablespoons milk to a thick milkshake-like consistency. Repeat. Pour the "batter" into your cone shaped cake pan, lodge safely in freezer.
- Mash up the Oreos, and pat onto the open end of your cake (this is the base of the mountain).
- Allow for the cake to freeze at least 1 hour, and I wouldn't recommend more than 6-8.
- When the cake is ready to be served, whip the cream.
- Put the cake on a platter, pour the cream on the "peak." Sprinkle mountain peak with chocolate chunks and crushed walnuts.
- Place gummy candies artistically around mountain- serve!
- **Optional: for some extra pizazz, use a warm egg shell half, fill it with about 1 tablespoon of brandy, and place on the peak of the cake. Light it for a FLAMING mountain ice cream cake.
- ***I posted this recipe as gluten-free, which is incorrect because of the oreos, and I apologize. For a gluten free version, you could substitute with crunched up sweetened rice cakes, or you could just leave out that part completely. Sorry for the inconvenience -- I'm not sure how to change that mistake.
Nutrition Facts : Calories 388.3, Fat 22.3, SaturatedFat 11.5, Cholesterol 54.3, Sodium 167.7, Carbohydrate 45, Fiber 2.1, Sugar 35.7, Protein 6
CHOCOLATE ICE CREAM
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.
CHOCOLATE MOUNTAIN ICE CREAM
Sassy and sweet, this chocolate ice cream has it's roots firmly in Mexico. Try it as an accent for Recipe #341253. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time.
Provided by Molly53
Categories Frozen Desserts
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Melt chocolate in top of double boiler; add milk and cinnamon and stir over boiling water for five minutes, until mixture thickens.
- Add water and mix well.
- Chill thoroughly.
- Add vanilla.
- Whip cream to custard-like consistency and fold into chilled mixture.
- Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
- **If you don't have an ice cream maker: Pour mixture into freezing pan and place in freezer. After mixture is about half-frozen, remove from freezer, scrape down sides of pan and beat mixture until smooth but not melted. Smooth down and return to freezer until frozen completely.
Nutrition Facts : Calories 238.4, Fat 13.7, SaturatedFat 8.5, Cholesterol 41.4, Sodium 62.6, Carbohydrate 25.7, Fiber 0.3, Sugar 24.6, Protein 4.1
CHOCOLATE ICE CREAM
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
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
MINT CHIP ICE CREAM
We have a cow, so homemade ice cream is a regular dessert in our household. This creamy mint chocolate chip ice cream recipe has a mild mint flavor. -Farrah McGuire, Springdale, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 quarts.
Number Of Ingredients 9
Steps:
- In a small saucepan, heat the milk to 175°; stir in the sugar and salt until dissolved. Whisk in a small amount of the hot mixture to the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture coats the back of a metal spoon and reaches at least 160°, 2-3 minutes. Remove from the heat. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream, extracts and food coloring if desired. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in the chocolate chips. Fill ice cream freezer cylinder two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 243 calories, Fat 17g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 56mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 4g protein.
CHOCOLATE SNOW ICE CREAM
This is a great variation on snow ice cream.
Provided by ByMarce
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the milk, confectioners' sugar, vanilla extract, cocoa powder, and instant coffee until the sugar has dissolved and the mixture is smooth.
- Place the snow into a large bowl, and pour the chocolate mixture over the snow. With a large spoon, stir until the snow ice cream is thoroughly combined. Serve immediately.
Nutrition Facts : Calories 102.4 calories, Carbohydrate 20.2 g, Cholesterol 4.9 mg, Fat 1.6 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 40.7 mg, Sugar 18.5 g
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