CHOCOLATE ICE CREAM CAKE RECIPE RECIPES

Name: Easy Chocolate Ice Cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1-1/2 quarts.
Ingredients: 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

EASY CHOCOLATE ICE CREAM RECIPE: HOW TO MAKE IT

Easy Chocolate Ice Cream Recipe: How to Make It image

This super simple chocolate ice cream recipe 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

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 1-1/2 quarts.

Number Of Ingredients 5

Ingredients

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

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, FatContent 18g fat (12g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 31mg sodium, CarbohydrateContent 28g carbohydrate (28g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

CHOCOLATE ICE CREAM | CHOCOLATE RECIPES | GINNY ROLF…

Chocolate ice cream | Chocolate recipes | Ginny Rolf… image

Everyone needs a good recipe for ice cream. This is very rich, so generally one scoop should be enough (seriously!)

Total Time 35 minutes

Yield 6

Number Of Ingredients 5

Ingredients

100 g dark chocolate (70%)
300 ml full-fat milk
85 g sugar
3 free-range egg yolks
300 ml whipping cream

Steps:

1. Snap the chocolate into pieces, then place in a heavy-based saucepan with the milk.
2. Heat gently, stirring, until smooth, then remove from the heat to cool slightly.
3. Beat the sugar and egg yolks in a bowl until pale and thick. Stir in the cooled chocolate milk, then strain back into the pan.
4. Cook the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon. Don’t allow the mixture boil or it will curdle.
5. Pour into a bowl and leave to cool, stirring occasionally.
6. Once cooled, whip the cream into soft peaks, and fold through the chocolate mixture.
7. Churn in an ice cream machine, according to the manufacturer’s instructions, until it’s frozen.

Nutrition Facts : Calories 299 calories, FatContent 23.6 g fat, SaturatedFatContent 14.3 g saturated fat, ProteinContent 4.1 g protein, CarbohydrateContent 17.4 g carbohydrate, SugarContent 16.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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1. Snap the chocolate into pieces, then place in a heavy-based saucepan with the milk.
2. Heat gently, stirring, until smooth, then remove from the heat to cool slightly.
3. Beat the sugar and egg yolks in a bowl until pale and thick. Stir in the cooled chocolate milk, then strain back into the pan.
4. Cook the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon. Don’t allow the mixture boil or it will curdle.
5. Pour into a bowl and leave to cool, stirring occasionally.
6. Once cooled, whip the cream into soft peaks, and fold through the chocolate mixture.
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