No Egg Chocolate Ice Cream Recipes

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

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.

EGGLESS CHOCOLATE GELATO

Steps:

• Bring 2 1/4 cups milk just to a boil over medium heat in a medium-sized saucepan.
• While milk is heating, whisk sugar, 1/4 cup cold milk, cornstarch, and salt together in a mixing bowl until smooth. Whisk cold mixture into the boiling milk and bring to a boil over medium heat; let boil for 3 minutes, whisking constantly until mixture is very thick. Remove from heat.
• Place chocolate into a mixing bowl.
• Bring remaining 1/2 cup cold milk just to a boil over medium heat in a small saucepan. Pour hot milk over chocolate and let stand until chocolate melts, about 1 minute. Whisk until smooth.
• Stir chocolate mixture into cornstarch-milk mixture. Force through a fine-mesh sieve into a mixing bowl. Let cool slightly, stirring frequently to prevent a skin from forming. Cover surface with wax paper. Chill in a refrigerator until cold, at least 1 1/2 hours.
• Pour mixture into a gelato or ice cream maker. Freeze according to manufacturer's instructions, about 15 minutes. Transfer to an airtight container and freeze in a freezer until hardened if necessary.

NO-EGG CHOCOLATE ICE-CREAM

Steps:

• Line a plastic form (yielding about 5 cups) with clingfilm.
• Mix water, sugar, cocoa and chocolate in a pan.
• While stirring, bring to a soft boil.
• Continue stirring until all ingredients are mixed and solved.
• Let cool.
• Whip the cream until stiff peaks form.
• Mix with the cooled chocolate sauce.
• Pour the mixture in the form.
• Cover with cling film.
• Let it freeze for at least 4 hours.
• This ice-cream can be kept for months and can be served right from the freezer (does not need to stand and soften).

CHOCOLATE ICE CREAM (NO EGGS)

Steps:

• Combine all ingredients in a blender and blend until sugar has dissolved.
• Pour into ice cream maker.
• Once the ice cream has churned, put into plastic containers and freeze for at least a couple hours before eating.