Food Processor Chocolate Ice Cream Recipes

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.

FAST AND FRUITY ICE CREAM

Steps:

• Place the frozen fruit in a food processor with the Greek yogurt, heavy cream and vanilla. Process until smooth. Add the chopped chocolate and pulse until the chocolate pieces have become small bits. Serve immediately in bowls and garnish with shaved dark chocolate over the top.

FOOD PROCESSOR CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• To make in a food processor: Place heavy whipping cream, pure vanilla extract, granulated white sugar and cocoa powder in food processor with whip attachment and turn on high for approximately 3 minutes or until stiff peaks form. Use immediately.
• To make with an electric mixer: Place heavy whipping cream, pure vanilla extract, granulated white sugar, and cocoa powder into a large bowl, and stir to combine ingredients. Cover and chill bowl and beaters for at least 30 minutes. When chilled, beat until stiff peaks form. Use immediately.

FOOD PROCESSOR CHOCOLATE ICE CREAM

Steps:

• In sauce pan over med. heat whisk cocoa, sugar, and 1/2 cup water to form a smooth paste. Add the other 1/2 cup water and stir constantly till warm and sugar dissolves. approximately 5 minute.
• Remove from heat and add milk.
• Pour mixture into metal 9x13 cake pan and freeze at least 5 hours.
• Place 1/2 of the frozen mixture into food processor using the mixing blade. Process to "ice cream" texture. approximately 1-2 minute.
• Repeat step 4 with the other half of the mixture.
• Place in freezer safe container for 30 min and then ENJOY.

CHOCOLATE ICE CREAM

Steps:

• Add the sugar, eggs, and cocoa to the container of a food processor; blend until smooth.
• Add the milk to a heavy medium-size saucepan; bring to a boil.
• With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube; process until well blended.
• Pour the mixture back into the saucepan and put over low heat.
• Stir constantly using a whisk or wooden spoon; continue stirring until the custard thickens slightly (do not let the mixture boil or the eggs will scramble).
• Remove pan from heat and pour the custard mixture through a strainer into a large clean bowl.
• Allow the custard to cool slightly.
• Stir in the cream and vanilla.
• Cover and refrigerate until cold or overnight.
• Stir the chilled custard; freeze in one or two batches in an ice cream machine according to manufacturer's directions.
• The ice cream will be soft but ready to eat; if you want a firmer ice cream, freeze in a freezer-safe container for 2 hours.

FOOD PROCESSOR ICE CREAM (WITHOUT ICE CREAM MAKER)

Steps:

• In a small saucepan, mix all ingredients together and bring to a boil (milk and cream can be combined but content amount must stay the same). Chill for at least 6 hours but no more than an entire day.
• After chilling, freeze for another hour. After freezing, place in food processor and blend. Repeat the freezing and blending until desired consistency is reached and after 3 hours of repeating.
• Once desired consistency is reached, serve or store in freezer. Enjoy!

CHOCOLATE SYRUP ICE CREAM

Steps:

• In a LARGE bowl, beat cream with cocoa until stiff peaks form.
• Stir in chocolate syrup, sweetened condensed milk and cinnamon.
• Pour into a shallow dish or plastic container, cover and freeze 8 hours or until firm.
• *** I leave mine in the same blow i mixed it up inches It takes alittle longer to freeze but it turns out fine. I have even stirred it several times while in the freezing process.

CHOCOLATE LIQUID NITROGEN ICE CREAM RECIPE BY TASTY

Steps:

• Fill a food processor with heavy cream, condensed milk, and unsweetened cocoa powder.
• Close the top and blend for 15 seconds.
• Use a funnel or carefully pour the ice cream mixture into a large squeeze bottle and tighten the lid.
• Layout a large thick cloth on top of your cooking area to protect the surface from the liquid nitrogen's low temperature.
• Using insulated gloves, fill a stainless steel bowl with liquid nitrogen and set it on top of the thick insulated cloth.
• Use the squeeze bottle to squeeze the mix at a constant drip into the liquid nitrogen.
• Fill the bowl with droplets and allow the liquid nitrogen to boil off.
• Once all the liquid has boiled over from the bottom, serve.
• Enjoy!