Triple Chocolate Ice Cream Recipes

TRIPLE CHOCOLATE RICOTTA ICE CREAM

Steps:

• Place the first 7 ingredients in a blender; cover and process until combined, about 1 minute. Add cream and cooled melted chocolate; cover and process until slightly thickened, 30 seconds., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions, adding dark chocolate during the last 5 minutes of processing in proportion to the amount of the mixture in the cylinder. Refrigerate any remaining mixture until ready to freeze., Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

TRIPLE CHOCOLATE ICE CREAM

Steps:

• In small saucepan, place 1/2 cup whipping cream, semisweet and unsweetened chocolate chunks. Heat over medium low heat until chocolate melts, stirring frequently. Remove from heat; set aside. (I have done this in the microwave on 70% power stirring after a minute and then every 20-30 seconds thereafter.).
• In medium saucepan over medium heat, heat half and half until very hot but not boiling, stirring often. Remove from heat; set aside. (I've also done this in the microwave for about a minute.).
• In small bowl, combine sugar and cocoa powder; set aside. Place egg yolks in mixer bowl and beat; gradually add sugar mixture and mix about 30 seconds or until well blended and slightly thickened. Very gradually add chocolate mixture and half and half; mix until well blended.
• Return half and half mixture to medium saucepan; stirring constantly, cook over medium heat until small bubbles form around edge and mixture is steamy. Do not boil. Transfer half and half mixture into large bowl; stir in remaining 1-1/2 cups whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours (I chill mine in the freezer for 2 hours, stirring after 1st hour and then every 15 minutes until 2 hours.).
• Put the mixture into your ice cream maker and let it go to work. :) During the last 1-2 minutes of freeze time, add in the milk chocolate. Immediately transfer ice cream into serving dishes or freeze in airtight container. Enjoy!

TRIPLE CHOCOLATE CHIP ICE CREAM SANDWICHES

Steps:

• Preheat oven to 375 degrees F.
• In a mixing bowl, combine cookie mix, butter, egg, and 1/2 cup chocolate chips. Stir to form dough. Drop by rounded tablespoons onto ungreased cookie sheet. Bake in preheated oven for 10 to 14 minutes. Cool for 1 minute on cookie sheet before transferring to wire rack. Cool cookie completely, and then freeze for a minimum of 1 hour before completing ice cream sandwiches as directed.
• Soften ice cream on the counter for 10 minutes prior to making sandwiches. Remove cookies from freezer, place a scoop of ice cream on the backside of 1 cookie. Sandwich with another cookie and carefully press together until ice cream reaches the edge of the cookies. Roll edges in remaining chocolate chips. Freeze for 10 minutes, then serve.

TRIPLE CHOCOLATE ICE CREAM SANDWICHES

Steps:

• On 2 separate plates, spread out the walnuts and the mini chocolate chips. Scoop about 1/3 cup ice cream and press between 2 cooled cookies. Roll half of each sandwich in chips and half in walnuts. Repeat with remaining cookies. Freeze immediately until firm, about 1 hour, and then serve.
• Position an oven rack in the center of the oven and preheat oven to 375 degrees F.
• In a medium bowl, using a wooden spoon, mix the vegetable shortening and sugar until light and fluffy. Add the milk and vanilla and mix until smooth. Beat in the egg until incorporated.
• In a separate bowl, whisk together the flour, salt, cocoa, and baking soda until smooth and combined. Gradually mix the dry ingredients into the wet mixture until fully incorporated. Do not over mix or the dough will become tough.
• Form about 2 tablespoons of dough into 1 1/2-inch balls and place on ungreased cookie sheets about 2 inches apart. Press down lightly and gently round edges. Bake for about 12 minutes, rotating the pan halfway through baking.
• Remove from oven and let cool completely.

TRIPLE-LAYER ICE CREAM BOMBE

Steps:

• Line a 4-qt. bowl with plastic wrap. Place in the freezer for 30 minutes. Quickly spread strawberry ice cream over the bottom and up the sides to within 1/2 in. of the top of bowl. Freeze for 1 hour or until firm. Repeat with chocolate ice cream. Freeze for 2 hours or until firm. , Meanwhile, in a small saucepan, combine 1/2 cup whipping cream, sugar and egg yolks. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Refrigerate until chilled., Fold in the hazelnuts, chopped candy bar and currants. Beat remaining whipping cream until stiff peaks form; fold into custard. Spoon into ice cream shell, spreading to completely cover the top. Cover and freeze overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Cool. Remove bombe from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Working quickly, spread chocolate, a little at a time, over entire bombe. Freeze until chocolate is firm. Cut into wedges.

TRIPLE-CHOCOLATE ICE CREAM CAKE

Steps:

• Cakes: Preheat oven to 350 degrees. Butter a 9-inch round cake pan (2 inches deep); line with parchment. Butter parchment, then dust with cocoa, tapping out excess. Repeat process with a 15 1/2-by-10 1/2-inch jelly-roll pan. In the bowl of a mixer fitted with the paddle attachment, beat together cocoa, flour, sugar, baking soda, baking powder, and salt on low speed until just combined. Add eggs, buttermilk, oil, and vanilla; beat to combine. Add water; increase speed to medium and beat until smooth, about 3 minutes.
• Transfer 1 cup batter to prepared cake pan and remaining batter to prepared jelly-roll pan, spreading both batters evenly with an offset spatula. Bake until set and a tester inserted into centers comes out clean, 12 to 14 minutes. Transfer pans to wire racks and let cool 15 minutes. Invert cakes from pans; reinvert onto racks and let cool completely.
• White Chocolate Ganache: Place chocolate in a medium bowl. Heat cream in a small saucepan over medium; pour over chocolate. Let stand 3 minutes. Gently stir with a spatula until fully incorporated. Cover and refrigerate until set but still spreadable, about 1 hour. If ganache is too firm, let stand at room temperature or beat with a mixer until softened.
• Trim edges of rectangular cake. Top with ganache; spread evenly to edges. Using a ruler, cut cake evenly into quarters; stack on top of one another, gently pressing down to adhere layers. Cover and refrigerate 30 minutes. Using a ruler, cut cake lengthwise into 1-inch-wide strips, then cut each strip in half (they should be about 3 1/2 to 4 inches tall).
• Transfer 9-inch cake to a 10-inch springform pan. Place cake strips around perimeter of cake, flush with edge of pan.
• Spread ice cream over cake in pan; cover and freeze overnight. Just before serving, remove cake from freezer; unlatch pan, remove cake, and top with whipped cream and chocolate shavings.

APPLEBEE'S REAL TRIPLE CHOCOLATE MELTDOWN RECIPE

Steps:

• Cake Instructions.
• 1. Preheat oven to 350°F Line two 6 cake mini Bundt cake pans with tin foil and spray inside of tinfoil with pam (hint: cut foil into small square pieces to line pans with it).
• 2. Stir together sugar, flour, cocoa powder, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; mix until well blended, and then beat on high speed with electric mixer for 2 minutes. Then mix in boiling water with electric mixer (BATTER WILL BE THIN). Pour batter evenly into prepared pans.
• 3. Bake 25 minutes or until wooden pick inserted in center comes out clean. use knife or shrimp skewers to loosen and carefully remove tinfoil covered cakes from pans and remove tin foil from them and either place them onto prepared plates for serving or freeze them for reheating later.
• Chocolate Sauce Instructions.
• 1. Mix together cornstarch and 1 cup water to prevent cornstarch from clumping.
• 2. In a medium saucepan, mix together cornstarch and water mix, sugar, 1/2 cup of corn syrup, and cocoa powder until well blended and mixture looks like liquid chocolate.
• 3. Bring to a boil over medium heat STIRRING CONSTANTLY to prevent scorching. Once it's just begun to simmer and boil, remove from heat and stir in the other 1/2 cup of corn syrup, and chopped chocolate until melted. chocolate sauce must be right thickness, too thin it will get sucked into the cakes, too thick it won't glaze right.
• Final Cake Preparation Instructions.
• 1. Serve Cakes on dinner plates, put cake on one side of dinner plate and put a scoop of vanilla ice cream on the other side of dinner plate.
• 2. Carefully pour some of the chocolate sauce into the center hole in the mini Bundt cake until it fills up the hole. Carefully drizzle sauce in a crisscross pattern over plate, cake and ice cream; it should look like what you see in the photo above when done properly. use a chocolate spreading paint brush to paint sauce all over cake to give it that nice looking wet glaze effect.
• 3. Serve cakes hot and watch them blow your friends minds away.

TRIPLE CHOCOLATE ICE CREAM SANDWICHES

Steps:

• Make the white chocolate cookies using the chewy chocolate recipe, substituting the cocoa for 1/4 cup coconut and the chocolate pudding for white chocolate pudding, and leave out the chips Make the dark chocolate cookies using the chewy chocolate recipe, simply substituting the chocolate pudding for a dark chocolate pudding, and leave out the chips. Once cookies are cool, place 1 scoop of chocolate ice cream on each of the white chocolate cookies and top with a dark chocolate cookie. Either enjoy right away, or place individual sandwiches in ziptop baggies and freeze until ready to eat.

TRIPLE CHOCOLATE ICE CREAM PIE RECIPE - (4.5/5)

Steps:

• Position a rack in the middle of the oven and heat the oven to 350°F. Butter a 9-inch Pyrex or metal pie plate. Put the cookies in a zip-top bag and crush them with a rolling pin (or process in a food processor) until you have fine crumbs. Measure 1-1/2 cups of crumbs (crush more cookies, if necessary) and put them in a bowl. Add the melted butter and stir until the crumbs are evenly moistened. Transfer to the pie plate and, using your fingers, press the mixture evenly into the bottom and sides (but not on the rim). Bake for 10 min. Let cool completely on a wire rack. Scoop 1 pint of the chocolate ice cream into the cooled crust and spread it evenly with a rubber spatula. Place in the freezer to firm up for about 30 min. Remove the pie from the freezer and, working quickly, drizzle 1/2 cup of the room-temperature fudge sauce over the ice cream. Using a small ice cream scoop (I use a 1-1/2-inch diameter Vollrath #40 available online or at restaurant supply stores), scoop round balls of the chocolate, coffee, and vanilla ice creams and arrange them over the fudge sauce layer (you may not need all of the ice cream). Drizzle with about 1/4 cup of the remaining fudge sauce, using a squirt bottle if you have one. Freeze until the ice cream is firm, about 2 hours. If not serving right away, loosely cover the pie with waxed paper and then wrap with aluminum foil. Freeze for up to two weeks. To serve, let the pie soften in the refrigerator for 15 to 30 min. (premium ice cream brands need more time to soften). Meanwhile, gently reheat the remaining fudge sauce in a small saucepan over medium-low heat. Pry the pie out of the pan with a thin metal spatula. (If the pie doesn't pop out, set the pan in a shallow amount of hot water for a minute or two to help the crust release.) Set the pie on a board, cut into wedges, and serve drizzled with more hot fudge sauce, if you like.

TRIPLE-CHOCOLATE COOKIE AND STRAWBERRY ICE CREAM SANDWICHES

Steps:

• Combine strawberries, 1/3 cup sugar, and corn syrup in medium bowl. Using potato masher, mash until puree forms; let stand 30 minutes.
• Meanwhile, bring cream, milk, and remaining 1/4 cup sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Using electric mixer, beat yolks in medium bowl until thick and pale yellow, about 3 minutes. Gradually beat in hot cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and forms path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into large bowl. Cool. Stir in strawberry mixture and vanilla. Cover and refrigerate custard until cold, at least 3 hours and up to 1 day.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
• Place 1 frozen Triple-Chocolate Cookie flat side up on work surface. Place 1/2 cup ice cream atop cookie. Using offset spatula or butter knife, gently spread ice cream to cover cookie; top with another cookie, flat side down, and press gently to adhere. Repeat with remaining ice cream and cookies, making 8 ice cream sandwiches total. Wrap and freeze until firm, at least 4 hours or overnight. Let ice cream sandwiches stand at room temperature 5 minutes before serving.

EASY TRIPLE CHOCOLATE S'MORE ICE CREAM TORTE

Steps:

• Line 9x5-inch loaf pan with foil, with ends of foil extending over sides. Spray with cooking spray. Place half the graham pieces in pan; drizzle with half the fudge topping.
• Cover with chocolate ice cream; spread to make even layer. Top with remaining graham pieces and fudge topping. Cover with chocolate chip ice cream; spread to form even layer. Freeze 6 hours.
• Heat broiler when ready to serve dessert. Use foil handles to remove dessert from pan. Pull foil away from sides of dessert; return foil and dessert to pan. Top dessert with marshmallows.
• Broil, 4 inches from heat, 1 to 2 min. or until marshmallows are puffed and lightly browned. Remove dessert from pan; discard foil. Slice dessert.