NO-CHURN CHOCOLATE ICE CREAM
This super creamy chocolate ice cream doesn't require any special equipment and can be customized by stirring in some of your favorite chocolate ice-cream-friendly ingredients, like chocolate-covered almonds and marshmallows for a Rocky Road version.
Provided by Food Network Kitchen
Categories dessert
Time 5h10m
Yield 10 servings (5 cups total)
Number Of Ingredients 8
Steps:
- For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
HOMEMADE COOKIES-AND-CREAM ICE CREAM
Vanilla ice cream is the base that launched 1,000 variations, but it often plays second fiddle to the mix-ins. We think vanilla ice cream should be able to stand alone; this one can. We keep things simple by mixing in store-bought chocolate wafers. Using a square baking pan makes it easy to fold in the crumbled cookies, and you can freeze the ice cream right in the pan.
Provided by Food Network Kitchen
Categories dessert
Time 7h45m
Yield 1 generous quart
Number Of Ingredients 7
Steps:
- Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
- Place an 8-inch square metal pan in the freezer to chill then freeze the cold custard in an ice cream maker according to the manufacturer's directions. Put the cookies into a resealable plastic bag and lightly crush with the smooth side of a meat mallet or the bottom of a measuring cup.
- Remove chilled pan and sprinkle in half of the crumbled cookies. Top with half of the ice cream, then repeat with remaining cookies and ice cream. Working quickly, use a spoon to incorporate the cookies into the ice cream mixing from bottom to the top. Cover with plastic wrap and freeze until firm, 2 to 3 hours.
COFFEE ICE CREAM
This recipe only makes 1 pint. If you double the ingredients you can make a quart. Simple ingredients. I got this recipe out of a book called Homemade in the Kitchen.
Provided by mary winecoff
Categories Frozen Desserts
Time 1h10m
Yield 1 pint
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk the cream and sugar until the sugar has dissolved completely and the mixture is frothy.
- Add the milk, vanilla and coffee.
- Whisk until blended.
- Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Prepare the ice cream in an ice-cream maker according to manufacturer's directions.
Nutrition Facts : Calories 1170.2, Fat 92.5, SaturatedFat 57.6, Cholesterol 343.1, Sodium 153.6, Carbohydrate 79.4, Sugar 67.3, Protein 9
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
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
CREAMY CHOCOLATE FROSTING
I've been using this chocolate frosting recipe forever, and several friends now use it as their 'favorite frosting!' It's smooth, creamy and not-too-dark. I just wanted to share it with chocolate lovers everywhere! It will frost, but not fill, an 8 or 9 inch layer cake.
Provided by Tracy Larsen
Categories Desserts Frostings and Icings Chocolate
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
- In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 30.8 g, Cholesterol 17.3 mg, Fat 6.7 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 4.2 g, Sodium 49.2 mg, Sugar 28.9 g
EASY ICE CREAM IN A BAG
Great recipe for kids on a campout. Eat the ice cream right out of the bag or serve over homemade cobbler.
Provided by JOLEANB
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 20m
Yield 1
Number Of Ingredients 6
Steps:
- Combine milk, half-and-half, sugar, and vanilla extract in a pint-size resealable plastic bag; seal tightly.
- Put a scoop of ice, 3 tablespoons ice cream rock salt, and the bag containing the milk-cream mixture into a gallon-size resealable plastic bag; seal tightly.
- Rock the bag back and forth (do not shake) until contents thicken into ice cream, about 10 minutes. Wipe salt from the top of the pint-size bag before opening to prevent salt from getting into the ice cream.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 18 g, Cholesterol 28.5 mg, Fat 8.9 g, Protein 3.8 g, SaturatedFat 5.5 g, Sodium 20978.6 mg, Sugar 15.5 g
MAKE YOUR OWN VANILLA ICE CREAM IN BAGGIES
I searched all over the internet for a recipe to make ice cream with my students... This is the one I decided on. The kids LOVED it. Similar recipes on zaar will not get as "hard" as this one due to the lack of enough ice or salt.
Provided by Loves2Teach
Categories Frozen Desserts
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Add 1/4 cup sugar, 1/2 cup milk, 1/2 cup whipping cream, and 1/4 teaspoon vanilla to the quart ziploc bag. Mix the sugar around in the milk mixture.
- Seal the bag securely making sure all the air is out of the bag.
- Put 3 cups of ice into the gallon ziploc bag.
- Add 3/4 cup to 1 cup salt (sodium chloride) to the bag of ice.
- Place the sealed quart bag inside the gallon bag of ice and salt removing excess air from bigger bag.
- Seal the gallon bag securely.
- Rock and squish the gallon bag from side to side. Do not be too rough because the bag may break.
- Also, if the ourside bag springs a leak, place it inside another gallon bag, or just start over with the ice step with another bag.
- It's best to hold it by the top seal or to have gloves or a cloth between the bag and your hands because the bag will be cold enough to damage your skin.
- Continue to rock the bag for 10-15 minutes or until the contents of the quart bag have solidified into ice cream.
- If it does not harden within 15 minutes, add more ice and salt to your bag and continue mixing.
- Enjoy!
Nutrition Facts : Calories 215.9, Fat 9.2, SaturatedFat 5.7, Cholesterol 30.9, Sodium 61.9, Carbohydrate 30.5, Sugar 25.1, Protein 3.8
MAKE YOUR OWN CHOCOLATE ICE CREAM IN BAGGIES
I made vanilla ice cream with my students this year, and then came across this recipe that is a bit easier to make.
Provided by Loves2Teach
Categories Frozen Desserts
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Pour the chocolate milk into the quart sized ziploc bag.
- Seal the bag securely making sure all the air is out of the bag.
- Put 3 cups of ice into the gallon ziploc bag.
- Add 3/4 cup to 1 cup salt (sodium chloride) to the bag of ice.
- Place the sealed quart bag inside the gallon bag of ice and salt removing excess air from bigger bag.
- Seal the gallon bag securely.
- Rock and squish the gallon bag from side to side. Do not be too rough because the bag may break.
- Also, if the ourside bag springs a leak, place it inside another gallon bag, or just start over with the ice step with another bag.
- It's best to hold it by the top seal or to have gloves or a cloth between the bag and your hands because the bag will be cold enough to damage your skin.
- Continue to rock the bag for 10-15 minutes or until the contents of the quart bag have solidified into ice cream.
- If it does not harden within 15 minutes, add more ice and salt to your bag and continue mixing.
- Enjoy!
Nutrition Facts : Calories 207.5, Fat 8.5, SaturatedFat 5.3, Cholesterol 30, Sodium 157.1, Carbohydrate 25.9, Fiber 2, Sugar 23.9, Protein 7.9
COOKIES IN A BOWL (WITH ICE CREAM)
Steps:
- Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, salt and baking powder until combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until just combined, scraping down the bottom and sides as needed. Add the eggs and vanilla extract and beat to incorporate. Add the flour mixture and mix slowly until just barely combined. Mix in the chocolate chips. Scoop out a slightly-heaping, 1/2-cup scoop of dough and place on a prepared baking sheet. Lightly press the dough to flatten into the shape of a hockey puck. Repeat with the remaining dough, placing 6 cookies on each baking sheet and making sure to evenly space apart. Sprinkle the tops with flakey salt. At this point, you can bake or freeze.
- Bake the cookies until golden brown around the edges and lightly browned on top, 15 to 20 minutes. (If baking from frozen, begin checking at 20 minutes.)
- While still warm, put a cookie in a bowl. Top with a scoop of ice cream, hot fudge, sprinkles and a cherry.
ICE CREAM IN A BAGGIE
I found this recipe while searching for a 4th of July party activity. It sounds very kid-friendly and perfect for summer.
Provided by lovindisney
Categories Frozen Desserts
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Put one small Ziploc bag inside the other.
- Pour the milk, half and half, sugar, and vanilla into the inside bag.
- Seal both bags (make sure they're completely sealed!) Remove excess air.
- Put ice and salt into larger bag and place smaller bags inside.
- Seal completely.
- Shake and toss the bag!
- Ice cream will be soft and ready to eat in 5 to 10 minutes.
Nutrition Facts : Calories 208.5, Fat 11.4, SaturatedFat 7.1, Cholesterol 39.5, Sodium 7070.6, Carbohydrate 21, Sugar 12.8, Protein 5.8
CLASSIC CREAM PUFFS WITH CHOCOLATE SAUCE
My mom made this dish once the entire time I was growing up and I remember the texture, the taste of the eggs (in a good way) and the perfect balance of textures and sweetness. I think I have been chasing that very cream puff ever since. I had some great ones in Paris but none quite like Mom's... Cream puffs are made from classic choux pastry, which is also used to make sweet éclairs and savory, cheesy gougères. The choux pastry gets its name from chou, meaning cabbage, and it refers to the round shape of this cream-filled pastry. Note about substitutions: If you don't have vanilla paste, simply sub 3 teaspoons vanilla extract.
Provided by Alex Guarnaschelli
Time 2h45m
Yield 20 cream puffs
Number Of Ingredients 16
Steps:
- Make the pastry cream: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined, then whisk in the milk. Heat over medium-low heat, whisking constantly, until it starts to thicken, 4 to 5 minutes. Immediately remove from the heat.
- Whisk in the butter and vanilla bean paste. Transfer to a bowl, then press a sheet of plastic wrap on the surface of the pastry cream. Let cool, then refrigerate until chilled through, at least 2 hours and up to overnight.
- Start the cream puff dough: In a medium saucepan, bring the milk, butter and salt to a simmer over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture comes together. Cook until the mixture starts to pull away from the sides of the pan into a ball and looks dry, 3 to 5 minutes more.
- Finish the cream puff dough: Using a wooden spoon, beat in the eggs, one at a time, waiting until they are fully incorporated before adding the next. Mix until the batter is shiny and stiff. Alternatively, you can use a stand mixer fitted with a paddle attachment on medium-low speed to incorporate the eggs. Transfer the batter to a pastry bag fitted with a 1/2-inch round pastry tip.
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Form and bake: On the prepared baking sheet, pipe rounds of dough that are 1 1/2 to 2 inches wide and about 1 inch high, allowing 1 inch between each. Alternatively, measure out a scant 1/4-cup dough for each puff. Wet your finger and press down any pointed tops on the cream puffs. Bake for 15 minutes. Lower the oven to 350 degrees F and bake until firm to the touch, another 15 to 20 minutes.
- Finish baking: Shut the oven off. Let the puffs dry inside the oven for 10 minutes. Remove and let cool.
- Assemble: Using a paring knife, hollow out a hole in the bottom of each of the puffs. Pipe the pastry cream into the hole. Alternatively, you can cut the top off each puff and remove any undercooked dough in the center, then fill with the pastry cream and top with the top again. Hold in the refrigerator until ready to garnish and serve.
- Make the chocolate sauce: In a small pot, heat the cream. In a small bowl that fits over the pot of cream (without the bottom of the bowl touching the cream), combine the chocolate with the cinnamon. Use the pot of cream as the bottom of the double boiler and melt the chocolate over the cream. When the chocolate is melted, add the heated cream to the bowl with the chocolate and whisk to combine. Keep warm.
- Top the cream puffs with a sprinkle of confectioners' sugar and some of the chocolate sauce.
COFFEE CHOCOLATE CHIP ICE CREAM SANDWICHES
Steps:
- Leave the ice cream at room temperature for about 15 minutes, until it's soft enough to scoop but not melted. Place 4 cookies, flat sides up, on a cutting board and, using a 2 1/2-inch standard ice cream scoop, put one round scoop of ice cream on each cookie. Place 4 more cookies, flat sides down, on top of each scoop of ice cream and press lightly until the ice cream is at the edge of the cookies.
- Put the toffee bits on a small plate and, working quickly, roll the edge of the sandwiches in the toffee bits, using your hand to fill in the spaces with toffee. Place the sandwiches immediately in the freezer and freeze until firm. Wrap well and keep frozen until ready to serve.
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
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
ICE CREAM IN A ZIPLOCK BAG
Make and share this Ice Cream in a Ziplock Bag recipe from Food.com.
Provided by txzuckerbaeckerin
Categories Frozen Desserts
Time 25m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Put milk, sugar and vanilla in pint or quart-sized Ziplock bag and seal well.
- Fill a gallon sized Ziplock bag with ice and add the 8 tablespoons rock salt.
- Add the small milk-Ziplock bag.
- Seal well and squish.
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