Dark Chocolate Fudge Ice Cream Recipes

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DARK CHOCOLATE FUDGE ICE CREAM



Dark Chocolate Fudge Ice Cream image

Oh yum, if you like rich chocolate you will love this. I don't make this all the time because its so chocolatey.

Provided by mommyoffour

Categories     Frozen Desserts

Time 1h20m

Yield 3 pints

Number Of Ingredients 8

3 ounces unsweetened chocolate, coarsely chopped
2 ounces semisweet chocolate, coarsely chopped
1 teaspoon powdered instant coffee, preferably espresso
2 2/3 cups heavy cream
1 1/3 cups milk
1 cup sugar
1 pinch salt
1 vanilla bean

Steps:

  • In a double broiler, melt the chocolate with the coffee powder over hot, not simmering, water.
  • In a heavy saucepan, scald the cream and milk with the sugar, salt and vanilla bean (whole).
  • Stir to be sur the sugar is dessolved.
  • Add the melted chocolate and mix until smooth.
  • Remove the vanilla bean, split it lengthwise and scrape the seeds into the chocolate cream.
  • Discard the pod.
  • Chill the chocolate cream thoroughly, either over ice or in the refrigerator.
  • Then freeze in an ice cream maker following the manufacturers instrunctions.

Nutrition Facts : Calories 1294.8, Fat 107, SaturatedFat 66.5, Cholesterol 305.1, Sodium 196.7, Carbohydrate 91.8, Fiber 7.8, Sugar 67.3, Protein 14

DARK BROWNIE FUDGE ICE CREAM



Dark Brownie Fudge Ice Cream image

A fresh recipe gone delicious on a torrid summer afternoon.

Provided by Taylor R

Categories     Desserts     Frozen Dessert Recipes     Ice Cream     Chocolate Ice Cream Recipes

Time 4h30m

Yield 10

Number Of Ingredients 8

1 cup heavy whipping cream
¾ cup whole milk
¼ teaspoon ground espresso beans
⅓ cup semi-sweet chocolate chips
1 cup packed dark brown sugar
2 tablespoons Dutch dark cocoa powder
¼ cup unsalted butter
1 tablespoon vanilla extract

Steps:

  • Combine whipping cream and milk in a small saucepan over medium heat. Cook for 2 minutes. Stir in ground espresso. Gently add chocolate chips and stir continuously until chocolate melts and is fully blended with the cream mixture, making sure nothing sticks to the bottom of the pan.
  • Stir in brown sugar until dissolved, reducing heat to low when the mixture starts to boil. Mix in cocoa powder until incorporated. Add butter; stir until melted. Stir in vanilla extract. Continue stirring over low heat until mixture is dark brown and smooth.
  • Pass the mixture through a fine strainer to remove espresso granules, then pour into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 253.3 calories, Carbohydrate 27.5 g, Cholesterol 46.6 mg, Fat 15.6 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 10.1 g, Sodium 22.7 mg, Sugar 25.6 g

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