Easy Chocolate Ice Cream No Eggs Recipes

EASY CHOCOLATE ICE 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.

NO COOK CHOCOLATE ICE CREAM (EGGLESS)

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

VERY CHOCOLATE ICE CREAM

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.

EASY CHOCOLATE ICE CREAM (NO EGGS)

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.

EASY NO-COOK CHOCOLATE ICE CREAM

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.

CHOCOLATE ICE CREAM

Steps:

• Whisk all the ingredients together in a large measuring bowl, until cocoa and sugar dissolve.
• Pour chocolate ice cream base into ice cream maker, and churn, until it reaches the consistency of soft serve.
• For hard-scoop ice cream, transfer to a freezer-safe container, and freeze for an additional two hours (longer is fine).