Great Grams Homemade No Cook Chocolate Ice Cream Recipes

NO COOK CHOCOLATE ICE CREAM (EGGLESS)

No Cook Chocolate Ice Cream (Eggless) image

This is an easy homemade chocolate ice cream recipe. Learn how to make a no cook, no egg chocolate icecream in an ice cream maker.

Provided by Alpa Jain

Categories Dessert

Time 45m

Number Of Ingredients 6

Ingredients

2 cup Heavy Cream
1 cup Whole Milk
1/2 cup Cacao Powder ((or cocoa powder))
3/4 cup Organic cane sugar
1 pinch Salt
1 tsp Grated Chocolate ((for topping, optional))

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

Nutrition Facts : Calories 249 kcal, Carbohydrate 20 g, Protein 3 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 68 mg, Sodium 33 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 6 g, ServingSize 1 serving

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

Ingredients

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

GAM'S HOMEMADE VANILLA ICE CREAM

Gam's Homemade Vanilla Ice Cream image

My grandmother's homemade ice cream is good on its own, but it's also fantastic as a base for fun flavors and toppings. Try stirring in your favorite chopped candy bars. -Andrea Bolden, Unionville, Tennessee

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 1-3/4 quarts.

Number Of Ingredients 6

Ingredients

3 large eggs
1 cup sugar
5 cups whole milk
1 cup half-and-half cream
1/2 cup heavy whipping cream
2 teaspoons vanilla extract

Steps:

In a large heavy saucepan, whisk eggs and sugar until blended; stir in milk. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Let sit for 2 minutes, occasionally stirring gently. Stir in half-and-half, heavy cream and vanilla. Press plastic wrap onto surface of the custard. Refrigerate several hours or overnight., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.), Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, at least 4 hours.

Nutrition Facts : Calories 178 calories, Fat 9g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 64mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 5g protein.

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