ICE CREAM CHOCOLATE CHIPS RECIPES
CHOCOLATE ICE CREAM RECIPE | BBC GOOD FOOD
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
Total Time 20 minutes
Prep Time 20 minutes
Yield 8
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, FatContent 51 grams fat, SaturatedFatContent 31 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 33 grams sugar, FiberContent 4 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.2 milligram of sodium
MINT-CHOCOLATE ICE CREAM CAKE RECIPE - BETTYCROCKER.COM
You can easily—and economically—make ice cream cake at home! Plus, it can be made in advance.
Provided by Betty Crocker Kitchens
Total Time 5 hours 50 minutes
Prep Time 25 minutes
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 9-inch round cake pans; line bottoms with waxed paper. Make cake batter as directed on box. Spoon evenly into pans.
- Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes.
- Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.
- On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.
- In medium bowl, beat whipping cream, powdered sugar and food color on high speed until stiff peaks form. Frost side and top of cake with whipped cream. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.
Nutrition Facts : Calories 330 , CarbohydrateContent 35 g, CholesterolContent 100 mg, FatContent 3 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 21 g, TransFatContent 1/2 g
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From allrecipes.com
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From allrecipes.com
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