Easy Homemade Chocolate Ice Cream Recipe

wellhealthorganic.com Chocolate Ice Cream: Indulge in the delight of crafting your own creamy, velvety Chocolate Ice Cream at home without the need for an ice cream maker. This simple recipe requires just a handful of ingredients and a bit of patience.

Chocolate Ice Cream

• Prep Time: 8 minutes
• Cook Time: 2 minutes
• Total Time: 10 minutes
• Cuisine: World
• Course: Desserts
• Diet: Gluten Free, Vegetarian
• Difficulty Level: Easy

Ingredients:

1. 2 to 2.25 cups of whipping cream (30% to 50% fat)
2. ¼ cup whole milk
3. ½ cup cocoa powder
4. ½ cup sweetened condensed milk
5. ½ cup brown sugar (tightly packed) or regular sugar, or a mix of both
6. 1 teaspoon vanilla extract 

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Instructions:

Making the Chocolate Mixture:

1. Gather all your ingredients – whipping cream, whole milk, cocoa powder, sweetened condensed milk, and tightly packed brown sugar.
2. In a small pan, combine the milk and brown sugar over low heat. Stir continuously until the sugar dissolves completely. Be cautious not to boil the mixture; a gentle warming is sufficient.
3. After the sugar has completely dissolved, take the pan off the heat. Then, incorporate the cocoa powder into the mixture and stir until it’s smooth.
4. Incorporate the condensed milk and vanilla extract into the mixture. Set it aside to cool at room temperature.

Whipping the Cream:

1. Using a stand mixer or electric beater, whip the chilled cream on high speed until stiff peaks form. This usually takes a few minutes. Ensure the cream doesn’t fall when the bowl is turned upside down.

Making the Chocolate Ice Cream:

1. Carefully fold the chocolate mixture into the whipped cream until evenly combined. Be gentle to maintain the volume of the cream.
2. Transfer the mixture into a container or box, seal it tightly, and place it in the freezer.
3. Allow the ice cream to freeze for 8 to 9 hours or overnight until it’s set.
4. Prior to serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Then, scoop it into bowls or cups.
5. Optionally, garnish with chocolate sauce for an extra indulgent treat.

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Notes:

• Use whole milk to prevent splitting when combined with brown sugar.
• You can substitute brown sugar with white sugar or powdered sugar, or use a combination of both.
• Vanilla extract can be omitted if unavailable.
• Adjust the fat content of the cream based on your preference.
• This recipe can be easily scaled up for larger batches.
• Nutritional information provided is approximate and based on one medium-sized scoop of chocolate ice cream.