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.)

This Fairlife protein ice cream recipe uses a Fairlife chocolate protein shake as the main ingredient to create a simple and delicious chocolate ice cream! Note: 1 serving = 1 pint

Ninja Creami Fairlife Protein Ice Cream

Chocolate Fairlife Protein Shake

Chocolate Sugar-Free Pudding Mix

Unsweetened Cocoa Powder

In a bowl, whisk 1 1/3 chocolate Fairlife protein shakes, 1 tbsp unsweetened cocoa powder, and 1 tbsp chocolate sugar-free pudding mix.
Note: You can use a single shake, but the mixture will not fill the entire pint (which is okay too)!

Pour the mixture into a Ninja Creami pint, ensuring it does not go past the max fill line.

Freeze the pint for 24 hours, making sure it is placed on a flat surface in the freezer.





After 24 hours, remove the pint from the freezer, and plug in your Ninja Creami machine! Time for the magic.
Remove the lid from the pint and grab the Ninja Creami outer bowl. Place the pint securely into the outer bowl and cover with the lid. Once the lid is on, place the outer bowl into the machine, twisting to the right until it locks into place. Press the "Lite Ice Cream" button and (try to) wait patiently for the creamy treat coming your way.





Once the process is finished, press and hold the button on the left side of the Creami to twist the bowl to the left and remove it from the machine. Twist the lid off of the outer bowl and remove the pint.

If the ice cream came out crumbly, add 1 tbsp of milk (any type will work) and re-spin on the Re-Spin function. Repeat this process until you achieve the desired level of creaminess!

Now your Fairlife protein ice cream is ready to enjoy!

4 easy ice cream recipes that you can make at home without any effort and under 20 minutes. 

4 Easy Ice Cream Recipes Under 20 minutes

Blueberries

Sugar

Milk

Heavy cream

Strawberries

Cocoa powder

https://www.youtube.com/watch?v=p6sCuVN0khg

Creamy and sweet, white chocolate ice cream is a summer dream! Use this is a base for fruity add-ins or keep it plain for a strong white chocolate flavour.

White Chocolate Ice Cream

whipping cream

vanilla (optional)

white chocolate (finely chopped)

Add the egg yolks and sugar to a heat-safe mixing bowl. Whisk to combine, until well mixed and lightened in colour. Set aside.

Add the chopped chocolate to another heat-safe bowl and set aside.

Pour the milk, cream, and vanilla into a saucepan. Heat over medium, stirring frequently, until almost boiling (once it starts to bubble, turn off the heat).

Slowly pour ¼ cup of the hot milk into the sugar mixture, stirring as you pour. This tempers the eggs, preventing curdling. Add the remaining milk in a low stream, stirring constantly, until fully incorporated.

Pour the milk mixture back into the saucepan. Cook over low heat, stirring constantly, until thickened. This should take about 10 minutes, and the custard is ready when it coats the back of a wooden spoon.

Pour the hot custard mixture over the chopped chocolate. Let it rest for 30 seconds before stirring to incorporate.

To quickly cool the custard, pour it into a heat-safe bowl and place it into an ice bath, stirring to speed cooling even more. It should come to room temperature in a few minutes. Alternatively, cover and set aside to cool.

Once the custard has cooled, cover and place it into the refrigerator to chill for about two hours. Once chilled, it should be thickened and cold to the touch.

Pour the chilled custard into your ice cream maker and churn according to manufacturer’s instructions.

Once the ice cream has churned, scoop it into a freezer safe container to freeze fully. This will take longer than normal due to the white chocolate.

Once the ice cream is frozen through, scoop and serve. It will keep for up to a month in a sealed container in the freezer.

The best homemade chocolate ice cream you will ever have! It is easy, egg-free, and made using an ice cream machine.

Easy Homemade Chocolate Ice Cream

Heavy Cream (cold)

Full-Fat Milk (divided)

White Sugar (see notes)

Packed Brown Sugar

Cocoa Powder

Instant Coffee Powder

Pure Vanilla Extract

salt OR Couple twists Sea salt

chocolate chips

Heavy Cream

Warm ¼th cup milk in a microwave, stir in the instant coffee until mixed well. Let it cool to room temperature before proceeding.

In a big bowl, whisk remaining ¾ cup milk, cocoa, sugar, salt, vanilla extract, coffee mixture until dissolved and smooth.

Stir in the heavy cream and mix well.

Rest the bowl in the fridge for at least 1 hour or overnight.

Process the mixture in your ice cream maker according to the manufacturer’s instructions.

Once the ice cream maker stops churning, the ice cream is done. Mine was done in 25 minutes in the Cuisinart.

You can enjoy it right away as a soft serve or store it in a good quality freezer-safe ice cream box.

If freezing for later then let it stand for 10 minutes at room temperature at the time of serving. Then scoop it.

Mix them together and heat in a microwave-safe bowl on 50% power for 1 minute. Stir and heat again if not melted.

Alternatively, cook in a small saucepan on low heat stirring often. The sauce should be smooth and lump-free.

For the chocolate sauce

https://www.youtube.com/watch?v=yhi7VER6AyA

This ice cream recipe requires a basic handful of ingredients and it is made without eggs or condensed milk. It is so light and chocolaty that you will make it again and again. Made in my Cuisinart Ice cream maker. 
Full recipe with measurements in the link below. 
https://www.carveyourcraving.com/easy-homemade-chocolate-ice-cream/

Link to my eggless chocolate chip cookies 
https://www.carveyourcraving.com/eggless-chocolate-chip-cookies/


Link to the ice cream maker 
https://www.amazon.com/Cuisinart-ICE-21-Quart-Frozen-Yogurt-Ice/dp/B003KYSLMW/ref=sr_1_3?crid=1YYDRPF697NUY&dchild=1&keywords=cuisinart+ice+cream+maker&qid=1628959525&sprefix=cuisnart+ice+%2Caps%2C426&sr=8-3
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Music Credit 
Dream Culture by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/3675-dream-culture
License: https://filmmusic.io/standard-license
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Thanks for watching 
Hugs 
Khushboo

Easy Chocolate Ice Cream Recipe (No eggs)

Five basic ingredients and good-quality cocoa powder are all you need to churn up a batch of better-than-store-bought chocolate ice cream.One might think that retrofitting a vanilla ice cream recipe to create chocolate ice cream would simply involve melting chocolate into the original mixture. And, indeed, that can be done. But let&#039;s consider for a moment the anatomy of solid chocolate.Most chocolate contains a fair mount of sugar, and we&#039;ve already got enough of that. It also might contain milk, salt, or extracts, And we don&#039;t ned any of that, either. So what it really comes down to are the two primary chocolate components: cocoa solids and cocoa butter. All we really want here are the cocoa solids, which we can get easily from good old-fashioned cocoa powder. Dutch-process or alkalized is best because it disperses in liquid easily. And its color is, well, more chocolatey. This recipe first appeared in Season 9 of Good Eats.Photo by Lynne Calamia

Chocolate Ice Cream

half and half

heavy cream

Add the cocoa powder and 1 cup of the half and half to 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.

Whisk the egg yolks in a large mixing bowl until they lighten in color. Gradually whisk the sugar into the yolks until smooth.

Slowly ladle one third of the hot dairy into the yolk mixture, whisking constantly. (This is the tempering part.) Return this mixture to the pot containing the rest of the dairy. Cook over low heat, stirring frequently, until the custard thickens slightly, enough to coat the back of a spoon, and reaches 170 to 175ºF. Pour the mixture into a container, stir in the vanilla extract, and allow to sit at room temperature for 30 minutes. Cover and refrigerate until the temperature drops below 40°F, at least 4 hours or up to overnight.

Pour the mixture into a prepped ice cream maker and process according to the manufacturer&#039;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.

A rich tasting low-fat chocolate sorbet made with a good quality cocoa powder and fresh brewed espresso.

Chocolate

water

espresso

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

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The most viewed chocolate ice cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine