Chocolate Ice Cream Recipe
Here's a straightforward and uncomplicated method to prepare a velvety, silky Chocolate Ice Cream at home. This recipe involves cocoa powder, milk, brown sugar, sweetened condensed milk, and whipping cream. Notably, this recipe doesn't require an ice cream maker.
Ingredients
- 2 to 2.25 cup whipping cream – 30% to 50% fat
- ¼ cup whole milk
- ½ cup cocoa powder
- ½ cup sweetened condensed milk
- ½ cup brown sugar (tightly packed) or regular sugar or half-half of both regular sugar or brown sugar
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
Instructions
Making Chocolate Mixture
- First, prep all the ingredients and set them aside – whipping cream (30% to 50% fat), whole milk, cocoa powder, sweetened condensed milk and tightly packed brown sugar.
- Now, take milk in a small pan and add the brown sugar.
- Keep this pan on stovetop on low heat and with a whisk or spoon stir continuously till the sugar dissolves.
- Once all the sugar is dissolved, keep the pan on your kitchen counter.Remember not to boil the milk or heat it for a long time. Just lightly warm it or heat lightly to help the sugar dissolve.Do not boil or heat this milk and brown sugar mixture too much as this may lead to curdling or separating of the milk.
- When you see that all the sugar granules dissolve, remove the pan from stove-top and place it on your kitchen counter.
- Add cocoa powder and mix thoroughly ensuring that there are no lumps.
- Add the condensed milk and vanilla extract.
- Mix thoroughly again set this mixture aside. Let this chocolate mixture cool at room temperature.
Whipping Cream
- Take chilled cream in a stand mixer and begin to whip it on high speed. You can also use an electric beater to whip.
- Whip till you get stiff peaks. The cream will increase in volume and when you turn the bowl down, the cream should not fall.So when you take the whipped cream in a spatula or spoon and turn it down, the whipped cream shouldn't fall.
Making Chocolate Ice Cream
- Now, add the chocolate mixture to the whipped cream.
- Gently and with light hands, fold the chocolate mixture in the whipped cream. Do not mix, but fold it.
- The cream should not lose its peaks or volume and fall flat. So, fold gently and slowly, but very well to get an even mixture.
- Next, add the ice cream mixture in a container or box.
- Close the container or box tightly with a lid and keep the ice container or box in the freezer.
- Freeze for 8 to 9 hours or overnight or till the ice cream is set.
- Before serving, remove the ice cream box from the freezer and let it sit at room temperature for a few minutes. Then scoop out the ice cream with an ice cream scoop.
- If you are not able to scoop easily, then let the ice cream be at room temperature for 5 to 6 minutes. If its too hot where you live, then a couple of minutes is fine.
- Serve Chocolate Ice Cream in bowls or cups. If you want, you can also drizzle some chocolate sauce on top.
Nutrition
Calories: 150kcalCarbohydrates: 13gProtein: 2gFat: 11gSaturated Fat: 7gCholesterol: 39mgSodium: 25mgPotassium: 100mgFiber: 1gSugar: 11gVitamin A: 417IUVitamin C: 1mgCalcium: 53mgIron: 1mg
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