chocolate ice cream

A dairy-free chocolate ice cream based with almond milk, dutch process cocoa powder, egg yolks, and organic sugar. Super delicious and so easy.

Dairy-Free Chocolate Ice Cream

almond milk

sugar

cocoa powder ((such as Dutch process))

tsp xanthan gum ((for thickening))

tsp pure vanilla extract

Add cocoa powder and half of the almond milk to saucepan over medium heat and whisk vigorously to combine. Add remaining almond milk and bring mixture to a simmer, stirring occasionally, then remove from heat after 2-3 minutes.

To a large mixing bowl, add the egg yolks and whisk until they lighten in color. Gradually add the sugar in small increments while whisking vigorously so the two emulsify. You'll know you're done when it's thick and you achieve a ribboning effect - the mixture will form a ribbon when held from the whisk over the bowl (see picture).

Next, scoop in roughly 1/3 cup of the warm chocolate-almond milk mixture and whisk to combine, in order to temper the eggs (amount as original recipe is written // adjust if altering batch size). Add remaining liquid slowly and mix until completely combined.

Add xanthan gum to the mixture through a sifter and mix once more. This is not necessary, but will help the ice cream thicken.

Lastly, add the vanilla extract and stir once more. Then cover and refrigerate overnight or for at least 6-8 hours until completely cooled. Don't forget to chill your ice cream maker canister overnight as well.

Once chilled, pour the mixture into the pre-chilled ice cream container and prepare according to manufacturer's instructions. It should take 20-30 minutes.

Either consume immediately as "soft serve" consistency, or freeze, covered for 6-8 hours in a freezer-safe container to harden. Let set out for 10-15 minutes before scooping.

The ultimate chocolate ice cream relies on a custard for the creamiest result, and is easier to make at home than you might think!

French Style Double Chocolate Ice Cream

heavy cream (divided)

cocoa powder

bittersweet or semisweet chocolate (finely chopped)

milk

salt

vanilla extract

In a medium saucepan, combine 1 cup of the cream with the cocoa powder over medium-high heat, whisking to dissolve the cocoa.   Bring the mixture to a boil, then reduce heat to medium-low and simmer for about 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth, then stir in the remaining 1 cup cream. Transfer this mixture to a medium-large mixing bowl, and set a large fine mesh strainer over the top.

In the same saucepan, combine the milk, sugar, and salt over medium-high heat.  In a separate medium bowl, whisk together the egg yolks. When the milk mixture is warm, slowly pour it into the egg yolks, whisking constantly. (This is tempering the eggs.) Then, pour the egg-milk mixture back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you go, until it thickens into a custard and coats the spatula. If you have an instant-read thermometer, it should read 170-175° F at this point.

Pour the custard through the strainer&nbsp;into the chocolate-cream mixture that you previously set aside. Add vanilla extract and stir until smooth.&nbsp;

Cover with plastic wrap and chill thoroughly in the refrigerator (see recipe note 1). When cold, freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Store in an airtight container and freeze until ready to serve.

Rich, ultra-creamy, and chocolatey, this is the best homemade chocolate ice cream recipe ever! It&#039;s easy to make with only 7 ingredients (including two forms of chocolate), has a rich chocolate flavor, and is just as good as any ice cream shop! 

Best Homemade Chocolate Ice Cream Recipe

oz semisweet chocolate (chopped (or chocolate chips))

sea salt

½ tsp pure vanilla extract

Whisk together 1 cup cream and cocoa powder. Bring to a boil. Reduce heat and boil/simmer for 30 seconds whisking constantly.

Remove from heat and add chopped chocolate and whisk until smooth. Add remaining 1 cup of cream and whisk to combine.

Transfer mixture to a large bowl and position a fine mesh strainer over it. Set aside.

In a small bowl, whisk together egg yolks.

In a saucepan over medium heat, whisk together milk, sugar and sea salt.

Once the milk mixture is slightly warm, add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition.

Continue to cook the custard over medium heat, and stir the mixture constantly with a spatula until the it thickens and lightly coats the spatula (it does this when it reaches about 170 degrees F).

Pour the thickened custard through the metal strainer into the other ingredients in the bowl. Stir until combined. Discard any custard residue left on the strainer. 

Add the vanilla and stir to combine.

Place a lid on top and let the mixture cool in the refrigerator for at least 6 hours, or overnight. To speed up the cooling process, you can place the container of the chocolate ice cream liquid base into an ice bath and stir it often.

Once the ice cream mixture is cooled to just below room temperature, churn it in an ice cream maker until thick and frozen (30-40 minutes).

Transfer to an airtight container and freeze for at least 6 hours.

Serve!

https://embed.mediavine.com/videos/vur2x7ckqp89zbozn046

Rich, ultra-creamy, and chocolatey, this is the best homemade chocolate ice cream recipe ever! It's easy to make with only 7 ingredients (including two forms of chocolate), has a rich chocolate flavor, and is just as good as any ice cream shop!

Best Homemade Chocolate Ice Cream

This simple and easy chocolate ice cream is rich, full of chocolate flavor, and completely egg-free. Only 6 ingredients.

Easy Chocolate Ice Cream (no eggs)

Dutch process cocoa powder, unsweetened

brown sugar, firmly packed

white sugar

whole milk, very cold

heavy cream, very cold

TB vanilla extract

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.

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&#8217;s freezer bowl. Transfer to airtight container and freeze at least 2 hours or until ice cream is desired consistency.

Prior to serving, let ice cream sit at room temp for 5 minutes to soften enough for easy scooping.

I’ve cream was delicious!! But I did need to use hand Immersion mixer. The cocoa would not mix in. Once I did that it was perfect.

Holy moly!! Best chocolate ice cream I’ve ever made! And simple, easy ingredients too. Will be making this again and again!

I made this ice-cream after my tiresome shoot and it was pretty good. I mean, I've had better ice-cream before but Finn and Noah absolutely LOVED it.

Absolutely delicious!  I made it yesterday and my 19-year-old grandson, the ice cream afficionado, almost ate the entire container and said it was the best ice cream ever!  We will certainly be making it again and will try many of your other recipes.  Thanks for posting them.

Oh my heavenly goodness!!!  This was my first batch of homemade churned ice cream!  Had some honey bourbon roasted pecans and a few Oreos, so chopped them and mixed them in at the end.  Seriously amazing ice cream!

I’ve made this icecream a handful of times now and it’s always met with rave reviews. 
It’s so easy to make so I’ve been using it as the base and just picking different things to throw in it. This time it’s mini Reese’s pieces and cookies! I

https://content.jwplatform.com/videos/0e9YnaBk.mp4

Buttery Jam Thumbprint Cookies

This dough is perfect to have in the freezer; slice off as many biscuits as you need and bake them fresh. They also make a quick dessert with ice cream between, says Valli.

Ready-bake chocolate cookie ice cream sandwiches

unsalted butter, softened

(110 grams) caster sugar

(80 grams) brown sugar

tsp vanilla extract

peanut butter

tbs Nutella

(175 grams) plain flour

tsp bicarbonate of soda

(35 grams) cocoa powder

(100 grams) milk chocolate chips

Chocolate ice cream, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981857416001&=domain=del

5348771529001-5981857416001

The richest, creamiest, darkest chocolate ice cream made with double Dutch dark cocoa powder and dark chocolate.

Double Dutch Dark Chocolate Ice Cream

heavy whipping cream

dark brown sugar, (lightly packed)

tbsp double Dutch dark cocoa powder

espresso powder coffee

oz good-quality dark chocolate, (chopped)

tbsp good-quality bourbon, (optional)

In a saucepan, whisk together the cream, milk, brown sugar, granulated sugar, cocoa powder, egg yolks, espresso powder and salt.  The mixture will look lumpy, but it will smooth out as you cook it.

Over medium heat, warm the custard while whisking constantly, just until it begins to steam and is barely bubbling around the edges.  Don&#39;t let it come to a boil.

Remove from the heat and whisk in the vanilla and the chopped chocolate until smooth.  Pour the custard through a mesh strainer to remove any bits of cooked egg.  (To ensure a very smooth texture, you can use an immersion blender to blend the custard for 15 seconds.)  Cover the bowl of custard, with plastic wrap resting right against the surface of the custard, and refrigerate until well chilled, preferably overnight.

Pour the chilled custard into your ice cream maker and churn according to the manufacturer&#39;s instructions, until it has a soft-serve consistency.  During the last minute of churning, add the bourbon.

Scrape the ice cream into a lidded container and freeze until firm, at least 8-10 hours.

Whether or not you have an ice cream machine, you&#039;re going to be able to make this rich and decadent Chocolate Ice Cream from scratch!

Homemade Chocolate Ice Cream

cocoa powder (sifted)

brown sugar

In a medium bowl, whisk together the cocoa, sugars, and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars, and salt are dissolved.

Stir in the heavy cream and vanilla. Cover and refrigerate for 1 to 2 hours, or overnight.

Turn your ice cream maker on; pour the mixture into the machine and freeze according to manufacturer instructions. If you&#039;re using an ice cream maker with a frozen bowl, it should take 15-20 minutes. If you&#039;re using one with a compressor, it will take a little longer, 25-35 minutes.

Scoop and enjoy!

All the flavours of a gorgeous mug of malty cocoa, combined into a delicious ice cream

Malt chocolate ice cream

pot double cream

malt powder

milk chocolate

tbsp Irish cream liqueur

pack chocolate coated malt balls, to serve (optional)

Tip the cream and milk into a saucepan, then bring to the boil. Beat the yolks and malt powder together in a bowl, pour over the hot cream, then continue beating until everything is combined. Tip the mixture back into the pan, then cook on a low heat for 3-4 mins, stirring continuously until the consistency of thin custard. Remove from the heat. Stir in the chocolate until melted, stir in the Irish cream liqueur, then chill.

Once the custard has cooled, churn it in an ice-cream machine until frozen. If you don’t have a machine, place the custard in a bowl in the freezer. Freeze until the sides become icy, then beat with a whisk. Repeat the process 3 more times until you have smooth ice cream. Ice cream can now be frozen for up to 2 weeks. Serve in scoops with chocolate coated malt balls crumbled over, if you like.

You won&#x27;t believe how easy it is to make this homemade chocolate ice cream! No ice cream maker needed! And the intense chocolate flavor will blow you away.

No-Churn Chocolate Ice Cream

semi-sweet chocolate, (chopped)

condensed milk

dark cocoa powder ((optional, unsweetened cocoa can be substituted))

Melt the chocolate (in the microwave or over a double-boiler).

Combine the melted chocolate, condensed milk, cocoa, vanilla, and salt in a medium bowl, whisking until smooth.

Whip the cream until it holds stiff peaks.

Fold the chocolate mixture into the whipped cream, transfer the mixture to a freezer-safe container, and freeze until hard (about 2 hours.)

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Top Tags

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The most viewed chocolate ice cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine