Chocolate Ice Cream Recipes

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VERY CHOCOLATE ICE CREAM

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



Very Chocolate Ice Cream image

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

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

VERY CHOCOLATE ICE CREAM

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



Very Chocolate Ice Cream image

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

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

CHOCOLATE ICE CREAM

Provided by Alton Brown

Categories     dessert

Time 8h18m

Yield 1 1/2 quarts

Number Of Ingredients 6



Chocolate Ice Cream image

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.

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

CHOCOLATE ICE CREAM

Provided by Food Network

Categories     dessert

Time 40m

Yield 4 more than generous servings

Number Of Ingredients 6



Chocolate Ice Cream image

Steps:

  • Combine whipping cream, chocolate milk, syrup, evaporated and sweetened condensed milk in a large bowl. Mix well. Chill for 4 to 6 hours. Pour into ice cream freezer. Follow your freezer directions. When ice cream begins to set, add shavings if desired. Serve immediately.

2 cups heavy whipping cream
2 cups chocolate milk (recommended: Promised Land)
1 1/2 cups chocolate syrup
2 cans evaporated milk
1 can sweetened condensed milk
1 cup bittersweet chocolate shavings, chopped fine (optional)

EASY CHOCOLATE ICE CREAM

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



Easy Chocolate Ice Cream image

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.

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

CHOCOLATE ICE CREAM

Rich chocolate ice cream: dark chocolate, cream, eggs. Simple. Faultless. Devastatingly delicious.

Provided by chizylass

Time 20m

Yield Serves 6

Number Of Ingredients 0



Chocolate ice cream image

Steps:

  • Break up the chocolate and place with the unsalted butter in a warm-ish oven for about 15 minutes. Remove and stir until melted and blended together.
  • Over a low heat dissolve the sugar in the water then turn up the heat and boil rapidly for a few minutes to get a light syrup. It's ready before the syrup takes any colour, when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just a minute.
  • Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then fold in the melted chocolate and butter until thoroughly blended. Then pour the mixture into an ice cream machine and churn until frozen.

DARK CHOCOLATE ICE CREAM

Make and share this Dark Chocolate Ice Cream recipe from Food.com.

Provided by Dee514

Categories     Frozen Desserts

Time 11m

Yield 1 Quart, 8 serving(s)

Number Of Ingredients 7



Dark Chocolate Ice Cream image

Steps:

  • Melt chocolate in double boiler over hot (not boiling) water.
  • Gradually whisk in milk, stir until smooth.
  • Remove from heat and let it cool.
  • Whisk eggs in a mixing bowl until light and fluffy.
  • Gradually whisk in sugar, then continue whisking 1 minute, until completely blended.
  • Add the cream, vanilla, and salt; whisk.
  • Add the chocolate mixture; blend well.
  • Cover, chill, and freeze according to ice cream maker's directions.

Nutrition Facts : Calories 309.3, Fat 20.7, SaturatedFat 12.5, Cholesterol 91.5, Sodium 67.1, Carbohydrate 31.6, Fiber 2.4, Sugar 25.2, Protein 5

4 ounces unsweetened chocolate
1 cup milk
2 eggs (Can substitute equal amount of Egg Beaters)
1 cup sugar
1 cup heavy cream
1 teaspoon real vanilla extract
1 pinch salt

CHOCOLATE ICE CREAM

This is, without a doubt, the best chocolate ice cream recipe I've ever had. Our family loves to make homemade ice cream when we get together for birthday dinners, and this is our favorite flavor. -Kathryn Herman, Villisca, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2-1/2 quarts.

Number Of Ingredients 9



Chocolate Ice Cream image

Steps:

  • In a large saucepan, heat milk to 175°; stir in the sugar, cocoa and flour until dissolved. Whisk a small amount of the hot mixture into the egg and egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in evaporated milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; add enough milk to fill cylinder 3/4 full. freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving., ,

Nutrition Facts : Calories 148 calories, Fat 4g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 44mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 4g protein.

4 cups whole milk
2 cups sugar
1/3 cup baking cocoa
2 tablespoons all-purpose flour
1 large egg, lightly beaten
2 large egg yolks, lightly beaten
2 cans (12 ounces each) evaporated milk
2 tablespoons vanilla extract
Whole milk

CHOCOLATE ICE CREAM

Provided by Fergus Henderson

Categories     Milk/Cream     Mixer     Chocolate     Egg     Dessert     Valentine's Day     Kid-Friendly     Mother's Day     Bastille Day     Back to School     Frozen Dessert     Summer     Birthday     Shower     Engagement Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 4 cups

Number Of Ingredients 6



Chocolate Ice Cream image

Steps:

  • Place chocolate in a medium metal bowl. Set bowl over a saucepan of barely simmering water. Stir chocolate until melted and smooth. Set melted chocolate aside; let cool slightly.
  • Whisk milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil; set aside.
  • Using an electric mixer, beat egg yolks and 7 tablespoons of sugar in another medium bowl until very thick ribbons form, about 2 minutes. Whisking constantly, gradually add hot milk mixture to egg yolk mixture. Return mixture to saucepan. Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened and an instant-read thermometer registers 175° about 5 minutes. Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool.
  • Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves. Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes. Gradually whisk in cream (mixture will bubble vigorously). Whisk caramel into chocolate custard. Strain into a large container; cover and chill for 2 days.
  • Process custard in an ice cream machine according to manufacturer's instructions. Transfer to another container; freeze for 3 days before eating. DO AHEAD: Ice cream can be made 3 days ahead. Keep frozen.

7 ounces dark chocolate (70% to 75% cacao), finely chopped
2 cups plus 2 tablespoons whole milk
1/3 cup unsweetened cocoa powder
6 large egg yolks
13 tablespoons sugar, divided
1/4 cup heavy whipping cream

CHOCOLATE ICE CREAM

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



Chocolate ice cream image

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

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)

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