Easy chocolate ice cream
Easiest chocolate ice cream ever?
- Servings4 Portions
- Rest Time240 min
- Cook Time20 min
I have made a lot of ice cream and some recipes are quite sophisticated and take a lot of time. This is the exact opposite where both the list of ingredients and intricacies is minimal. For this recipe, it is possible to use an ice cream machine or to throw the finished batter directly into the freezer and the only difference is how much you whip the cream before mixing all the ingredients. If the ice cream is to be put in the freezer (without an ice cream machine), I whip the cream quite hard and fold the other ingredients over carefully, but if I use an ice cream machine, I leave the cream a little liquid.
I try to cool down the ingredients after the initial heating of the cocoa and the water, which I think helps a bit with the end result. I think it is important to use as good a cocoa as possible (I use Valrhona for most things I do) as it gives better taste, but it is slightly more expensive and of course not a requirement.
The biggest time saving with this recipe is that unlike regular ice cream, you do not have to heat egg yolks, milk and cream until it thickens. In this recipe, you do not have any egg at all, but the ice cream consists mostly of condensed milk and cream, which together give the consistency you are looking for. I mostly use ice cream machine when I make ice cream at home as this gives a better end result, but as I wrote before, it is also possible to make this recipe without an ice cream machine. If you just whip the cream hard and then carefully fold over the other ingredients, it will also be very good.
When it comes to serving suggestions for chocolate ice cream, there are a large number of creative variants on the Internet. Personally, I think that ice cream in general is perfect to enjoy as it is without too many accessories. Chocolate ice cream that you make yourself on a high quality cocoa is often so tasty that nothing more is needed, but it often happens that I sprinkle a little grated dark chocolate over and powder a little lightly with cocoa. If I would like to add another layer of chocolate, I usually make a quick chocolate sauce on equal parts cocoa, water and syrup, which I heat up quickly and possibly add a little more butter when I remove it from the heat. Yes, I like chocolate. :) Another favorite is to let the chocolate ice cream bathe in baileys liqueur - a little luxury that suits the weekend as a wonderfully decadent dessert.
|Energy||2044.5 kcal||511.13 kcal||300 kcal|
|Carbohydrates||162.27 g||40.57 g||23.81 g|
|Fat||144.48 g||36.12 g||21.20 g|
|Protein||29.78 g||7.45 g||4.37 g|
|Sugar||155.18 g||38.79 g||22.77 g|
|Salt||1.29 g||0.32 g||0.19 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Heat the water and pour it into a blender. The water should be warm, not boiling.
- Add the cocoa and mix for about 20 seconds. If you use a blender that closes tightly around the ingredients, be careful when opening the container as hot cocoa water may spill out.
- Add salt and sweetened condensed milk and mix until everything is well mixed. Set in the fridge and let cool.
- Whip the cream in a separate bowl. Whisk hard if the ice cream machine will not be used, otherwise it can be left slightly liquid.
- Turn the other (now cooled) ingredients into the cream. Be extra careful if you do not use an ice cream machine - the air whipped into the cream should be retained as much as possible.
- Run the ice cream machine until you are happy with the consistency or pour the batter into a container and leave in the freezer for at least 4 hours.
- Serve with grated chocolate and cocoa. Or finely chop salted peanuts and top with dulce de leche for a snickers-like experience. Or enjoy the ice cream as it is.