Simple Chocolate Ice Cream Recipes

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SIMPLE CHOCOLATE ICE CREAM



Simple Chocolate Ice Cream image

This is a pantry-friendly recipe for custard-style chocolate ice cream. No heavy cream or corn starch is necessary and it's successful with 2% milk, yet the results are still creamy and smooth! A digital kitchen thermometer is highly recommended while cooking to ensure you've reached the proper cooking temperature.

Provided by KittySkyfish

Categories     Desserts     Frozen Dessert Recipes     Ice Cream     Chocolate Ice Cream Recipes

Time 2h50m

Yield 8

Number Of Ingredients 7

4 large eggs
⅓ cup cocoa powder
1 ½ cups milk
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
1 teaspoon vanilla extract
ice

Steps:

  • Fill sink with several inches of ice water.
  • Beat eggs and cocoa powder in a bowl until well-blended and smooth.
  • Heat milk, evaporated milk, sugar, and cocoa powder mixture in a heavy-bottomed saucepan over medium-low heat, whisking constantly, until custard comes to 180 degrees F (82 degrees C), about 10 minutes. The custard should be thick enough to coat the back of a spoon.
  • Remove saucepan from heat and immediately transfer to sink to halt cooking. Continue to stir custard until cooled; stir in vanilla extract.
  • Pour custard into an ice cream maker once it reaches 40 degrees F (4 degrees C). Freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer at least 2 hours to overnight.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 34.1 g, Cholesterol 110.4 mg, Fat 7.4 g, Fiber 1.1 g, Protein 8.5 g, SaturatedFat 3.8 g, Sodium 104.6 mg, Sugar 32.2 g

EASY CHOCOLATE ICE CREAM



Easy Chocolate Ice Cream image

This super simple chocolate ice cream is the perfect treat at a moments notice. It's also a bonus that most of the ingredients are kitchen staples. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1-1/2 quarts.

Number Of Ingredients 5

2 cups half-and-half cream
1-1/2 cups sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
2 cups heavy whipping 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.

Nutrition Facts : Calories 288 calories, Fat 18g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 31mg sodium, Carbohydrate 28g carbohydrate (28g sugars, Fiber 0 fiber), Protein 2g protein.

CHOCOLATE ICE CREAM



Chocolate Ice Cream image

Provided by Alton Brown

Categories     dessert

Time 8h18m

Yield 1 1/2 quarts

Number Of Ingredients 6

1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 teaspoons pure vanilla extract

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.

EASY HOMEMADE CHOCOLATE SAUCE



Easy Homemade Chocolate Sauce image

If you are a regular buyer of store-bought chocolate sauce, and didn't realize how easy it is to make your own at home, then I hope you give this recipe a try. Enjoy!

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 10

Number Of Ingredients 7

¾ cup white sugar
1 ½ tablespoons all-purpose flour
½ cup unsweetened cocoa powder
1 ¼ cups milk
2 tablespoons butter
½ teaspoon vanilla extract, or more to taste
1 tiny pinch salt

Steps:

  • Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
  • Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
  • Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
  • Pour hot over ice cream or store in airtight containers in the refrigerator.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 19.7 g, Cholesterol 8.5 mg, Fat 3.5 g, Fiber 1.5 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 49.2 mg, Sugar 16.5 g

EASY MINT CHOCOLATE CHIP ICE CREAM



Easy Mint Chocolate Chip Ice Cream image

This is a GREAT mint chocolate chip ice cream that I discovered by accident. The 2% milk makes the ice cream taste 'lighter' I think.

Provided by Darryn M. Briggs

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 2h45m

Yield 8

Number Of Ingredients 8

2 cups 2% milk
2 cups heavy cream
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring
1 cup miniature semisweet chocolate chips

Steps:

  • In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
  • Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

Nutrition Facts : Calories 438.9 calories, Carbohydrate 43.2 g, Cholesterol 86.4 mg, Fat 29.7 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 18.3 g, Sodium 195.4 mg, Sugar 39.8 g

LEE LEE'S FAMOUS CHOCOLATE SAUCE FOR ICE CREAM



Lee Lee's Famous Chocolate Sauce for Ice Cream image

Here it is folks! First time ever in print! My Mom's famous hot chocolate sauce for ice cream sundaes. These are ingredients you more than likely always have on hand. Try this once and you will never buy store bought sauce again!

Provided by Bev I Am

Categories     Sauces

Time 2m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/2 cup sugar
2 tablespoons cocoa
1/8 teaspoon salt
1 1/2-2 tablespoons butter
1/4 cup water (more or less, as needed to make a stirable consistency)
1/4 teaspoon vanilla extract

Steps:

  • Combine sugar, cocoa, and salt in small saucepan.
  • Add enough water to make stirable consistency.
  • Add butter to cocoa mixture.
  • Bring to a boil over medium high heat, stirring constantly.
  • Allow to boil for 1 minute, stirring.
  • Remove from heat.
  • Add vanilla.
  • Serve warm over ice cream.
  • Add sliced bananas and chopped walnuts if you really want a treat!

Nutrition Facts : Calories 145.7, Fat 4.6, SaturatedFat 2.7, Cholesterol 11.4, Sodium 111.4, Carbohydrate 26.5, Fiber 0.5, Sugar 25, Protein 0.6

CHOCOLATE ICE CREAM



Chocolate ice cream image

Forget the faff of ice cream makers and custard - this fudgy chocolate ice cream not only tastes divine, it's easy to make at home too

Provided by Barney Desmazery

Categories     Dessert

Time 20m

Number Of Ingredients 7

200g dark chocolate (at least 70% cocoa solids), chopped into small pieces
500ml double cream
340g can sweetened condensed milk
1 tsp vanilla extract
3 tbsp organic cocoa powder, sifted
50g milk chocolate chips
sea salt flakes, to serve (optional)

Steps:

  • Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn't touch the water, or do this in the microwave in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don't want the mixture to be too stiff - as soon as the beaters leave a trail, it's ready.
  • Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful. Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.

Nutrition Facts : Calories 642 calories, Fat 51 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 33 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium

EASY CHOCOLATE ICE CREAM



Easy Chocolate Ice cream image

A quick and easy ice cream with no cooking (just melting chocolate) that is deliciously chocolatey and creamy.

Provided by mydnightshadow

Time 35m

Yield Makes Litres

Number Of Ingredients 0

Steps:

  • Break the bar of chocolate into chunks and melt with the single cream in a glass bowl over a saucepan of boiling water (bowl not touching the water).
  • Beat in the rest of the ingredients and allow to cool.
  • Transfer to an ice cream maker and follow the manufacturers instructions. (If you do not have an ice cream maker then transfer to a freezer proof container and freeze until slushy. Beat well and then freeze until firm).
  • The ice cream can be served direct from the ice cream maker for a soft ice cream or frozen over night for a firmer ice cream
  • If frozen over night leave at room temperature for 5 mins before serving in scoops.

VERY CHOCOLATE ICE CREAM



Very Chocolate Ice Cream image

This is a very rich, custard style ice cream with NO raw eggs!

Provided by Wendy

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 4h20m

Yield 8

Number Of Ingredients 8

¾ cup sugar
1 cup milk
¼ teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolk, lightly beaten
2 ounces semisweet chocolate, chopped
2 cups heavy cream
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 26.9 g, Cholesterol 160.8 mg, Fat 26.7 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 16 g, Sodium 111.1 mg, Sugar 23.9 g

VERY CHOCOLATE ICE CREAM



Very Chocolate Ice Cream image

I found this recipe on allrecipes.com. Good depth of chocolate flavor without being overly sweet.The description on the original recipe said "This is a very rich, custard style chocolate ice cream."

Provided by Marie Nixon

Categories     Ice Cream

Time 20m

Yield 1 quart, 8 serving(s)

Number Of Ingredients 8

3/4 cup sugar
1 cup milk
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolks, lightly beaten
2 ounces semisweet chocolate, chopped
2 cups heavy cream
1 teaspoon pure vanilla extract

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 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 extract. Pour into an ice cream maker and freeze according to manufacturer's directions.

Nutrition Facts : Calories 355.9, Fat 28.6, SaturatedFat 17.4, Cholesterol 156.6, Sodium 115, Carbohydrate 24.9, Fiber 1.6, Sugar 19, Protein 4.3

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Top Asked Questions

How do you make chocolate ice cream with milk and sugar?
Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. 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.
How do you make chocolate ice cream without eggs?
This simple and easy chocolate ice cream is rich, full of chocolate flavor, and completely egg-free. Only 6 ingredients. In a chilled bowl, combine cocoa and both sugars, whisking to combine well. Add milk and whisk until sugars are dissolved. Stir in heavy cream and vanilla. The colder everything is, the better.
How to make chocolate ice cream from scratch?
Steps to Make It. Gather the ingredients. Whisk together milk, cocoa powder, and sugar to combine. The sugar and cocoa should close to completely dissolve. Stir in heavy cream and vanilla extract. Refrigerate the chocolate ice cream base for at least 30 minutes before putting it in your ice cream freezer, so it is completely cold.
How do you make ice cream at home?
Here are eight incredibly easy recipes to make ice cream at home. This elemental ice cream—a riff on an Indian dish known as kulfi—requires only three ingredients: sweetened condensed milk, cream, and chocolate. The result is a delicious confection that tastes like a cross between chocolate ice cream and frozen chocolate mousse.

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