Chocolate Ice Cream Recipe
User Reviews
4.9
80 reviews
Excellent
-
Prep Time
8 mins
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Cook Time
2 mins
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Total Time
10 mins
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Servings
18 scoops
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Calories
150 kcal
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Course
Dessert
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Cuisine
International
Chocolate Ice Cream Recipe
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This Chocolate Ice Cream Recipe blends whipping cream, whole milk, cocoa powder, sweetened condensed milk, and brown sugar to create a rich, creamy frozen dessert. The sugars dissolve in gently heated milk before combining with cocoa and cream for a smooth chocolate mix, which is then chilled and churned.
Description
The recipe begins by gently warming whole milk with brown sugar until dissolved, careful not to boil to prevent curdling. Cocoa powder is then whisked in thoroughly, followed by sweetened condensed milk and vanilla extract. The mixture is combined with whipping cream to create the ice cream base.
The final mixture has a creamy, chocolatey character with balanced sweetness and a smooth texture from the dairy fats. The use of condensed milk and brown sugar adds depth and richness compared to plain sugar.
This ice cream is suitable for various fat contents in cream, from 25% light cream to 50% heavy cream, and allows for scaling to larger batches. Vanilla can be omitted if unavailable.
For best results, use whole milk instead of toned milk to avoid curdling, and consider mixing equal parts white and brown sugar for adjusted sweetness.
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Ingredients
- 2 to 2.25 cup whipping cream - 30% to 50% fat
- ¼ cup milk whole
- ½ cup cocoa powder
- ½ cup sweetened condensed milk
- ½ cup brown sugar (tightly packed) or regular sugar or half-half of both regular sugar or brown sugar
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
Instructions
Making chocolate mixture
- First, prep all the ingredients and set them aside - whipping cream (30% to 50% fat), whole milk, cocoa powder, sweetened condensed milk and tightly packed brown sugar.
- Now, take milk in a small pan and add the brown sugar.
- Keep this pan on stovetop on low heat and with a whisk or spoon stir continuously till the sugar dissolves.
- Once all the sugar is dissolved, keep the pan on your kitchen counter. Remember not to boil the milk or heat it for a long time. Just lightly warm it or heat lightly to help the sugar dissolve.Do not boil or heat this milk and brown sugar mixture too much as this may lead to curdling or separating of the milk.
- When you see that all the sugar granules dissolve, remove the pan from stove-top and place it on your kitchen counter.
- Add cocoa powder and mix thoroughly ensuring that there are no lumps.
- Add the condensed milk and vanilla extract.
- Mix thoroughly again set this mixture aside. Let this chocolate mixture cool at room temperature.
Whipping cream
- Take chilled cream in a stand mixer and begin to whip it on high speed. You can also use an electric beater to whip.
- Whip till you get stiff peaks. The cream will increase in volume and when you turn the bowl down, the cream should not fall. So when you take the whipped cream in a spatula or spoon and turn it down, the whipped cream shouldn't fall.
Making chocolate ice cream
- Now, add the chocolate mixture to the whipped cream.
- Gently and with light hands, fold the chocolate mixture in the whipped cream. Do not mix, but fold it.
- The cream should not lose its peaks or volume and fall flat. So, fold gently and slowly, but very well to get an even mixture.
- Next, add the ice cream mixture in a container or box.
- Close the container or box tightly with a lid and keep the ice container or box in the freezer.
- Freeze for 8 to 9 hours or overnight or till the ice cream is set.
- Before serving, remove the ice cream box from the freezer and let it sit at room temperature for a few minutes. Then scoop out the ice cream with an ice cream scoop.
- If you are not able to scoop easily, then let the ice cream be at room temperature for 5 to 6 minutes. If its too hot where you live, then a couple of minutes is fine.
- Serve Chocolate Ice Cream in bowls or cups. If you want, you can also drizzle some chocolate sauce on top.
Notes
- Use whole milk rather than toned or low-fat milk to prevent curdling during heating.
- Combine brown sugar and regular sugar in equal parts if desired for balanced sweetness.
- Vanilla extract is optional and can be skipped if unavailable.
- Use cream with at least 25% fat, scaling the recipe as needed for batch size.
- The nutrition info provided refers to one medium-sized scoop of ice cream.
Nutrition Information
Show Details
Calories
150kcal
(8%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Cholesterol
39mg
(13%)
Sodium
25mg
(1%)
Potassium
100mg
(2%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
417IU
(8%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
1mg
(1%)
Vitamin D
1µg
(5%)
Vitamin E
1mg
Vitamin K
1µg
Calcium
53mg
(5%)
Vitamin B9 (Folate)
3µg
Iron
1mg
(6%)
Magnesium
17mg
(4%)
Phosphorus
58mg
Zinc
1mg
Nutrition Facts
Serving: 18scoops
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 39mg | 13% |
| Sodium | 25mg | 1% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 417IU | 8% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 1mg | 1% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 53mg | 5% |
| Vitamin B9 (Folate) | 3µg | |
| Iron | 1mg | 6% |
| Magnesium | 17mg | 4% |
| Phosphorus | 58mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
80 reviews
Excellent
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