Homemade Chocolate Ice Cream Recipe

Looking for the perfect treat to beat the heat? Check out this Chocolate Ice Cream Recipe, it’s hard to beat!

No dessert category could call itself a real treat if there isn’t chocolate in there. Chocolate that again, we can thank the Spanish conquerors who were kind enough to discover the new world thus blessing the world with all sorts of delicacy.

However, chocolate wasn’t a Spanish invention. Native Americans like the Aztecs and Mayans were having great fun with cocoa beans, making them into beverages with all sorts of flavors and coloring.

Not all of the early inventions made into the pop culture though. Chocolate as a drink was first introduced into the high classes of Spain who quickly poured into some sugar or honey to counter its bitterness.

From Spain the chocolate spread to Austria which was, and still is, one of the high pillars of confectioneries of the known world. Within hundred years the cocoa craze got hold of Europe, forcing changes across the globe.

Cocoa beans needed to be planted and labored preferably cheaply so it began the exploiting of human resources which along with the love of chocolate still relevant today.

Nowadays though, we don’t call it slavery when people work for their money. Not even if it’s barely enough for feeding themselves and their children. Well, if they got paid better, it wouldn’t matter much anyways as they wouldn’t buy iPads because internet access is as scarce as sugar free chocolate in the vending machines.

This chocolate ice cream will be sugar free, though.

Try to use as little as possible from sweeteners because too much of them can cause serious health issues. Just look at what sugar did to us in general. Our body is not evolved to be constantly bombarded with sweetness even if our taste buds are so eager to seek them.

Sweetness means high energy minimal effort food which is why our lazy brain can’t stop pestering us about it because who knows what tomorrow will bring us.

What if all the electricity disappears and we stuck on this world without any ice cream for who knows who long. People lived without ice cream before and no one said that licking shaved ice with fruit frosting isn’t something to live for but that’s far from the creaminess of this chocolate ice cream that’s for sure.

Making ice cream may look an unfathomable task but some, like the ones made from frozen fruit, are so easy that reading a recipe about them takes longer than making them.

Others require a bit of extra effort and some space in the freezer. Not necessarily an ice cream maker, even if it seems like that thing will do the heavy lifting for us, most probably it won’t churn out perfect scoops of ice creams without us making the effort.

These chocolate ice cream scoops will definitely be worth the effort we put into their making. Not to mention if we are the ones who only enjoy them.

Ingredients

• 1¼ cup / 300g Whole milk
• 1 teaspoon / 5g Vanilla extract (optional)
• 3 tablespoons / 60g Sweetener of choice
• 2 tablespoons / 15g Cocoa powder (unsweetened)
• 7 oz / 200g Chocolate
• 2 medium / 40g Egg yolks
• 1 ¾ cups / 400g Whipping cream

How to make Chocolate ice cream

1. Pour milk, sweetener and vanilla extract into a medium size saucepan then warm it up.
2. Separate egg yolks from the whites as only the yolks will be used.
3. Take about a cup of the warmed up milk and gradually stir it in with the yolks. It’s important to raise the temperature of the yolks before pouring it into the hot milk as this will prevent clogging of the egg.
4. Pour back the warmed up egg yolks and milk into the saucepan with the hot milk-vanilla-agave mixture while stirring mildly on low to medium heat. Keep stirring on low to medium heat frequently until it starts bubbling.
5. Dissolve cocoa powder with 4-6 tbsp warm milk in a small cup then mix it in.
6. Put chocolate chunks into the saucepan as well.
7. Stir frequently until chocolate melts completely and incorporates well with the other ingredients. Take it off the heat and let it cool down.
8. Whip cream until hard peaks form.
9. Mix chocolate base and whipped cream carefully so the ice cream will have a light fluffy texture.
10. Pour it into the container and put it in the freezer for 4-6 hours. Stir it every 30 to 60 minutes to avoid the crystallization of the water in the cream.

Enjoy!

There are many variation of ice creams and even more flavors. Make sure all are tasted and tried:

• Chocolate Coconut Ice Cream – Sugar Free Recipe
• Raspberry Frozen Greek Yogurt Ice Cream
• Raspberry Ice Cream Recipe
• Sugar Free Vanilla Ice Cream Recipe with Chocolate Chips
• Mango Ice Cream Recipe
• Easy Homemade Viennetta Recipe

F.A.Q.

What’s the difference between Dutch chocolate ice cream and chocolate ice cream?

Dutch chocolate ice cream uses cocoa that has been processed with an alkali, which gives it a milder flavor and darker color compared to regular chocolate ice cream.

Does chocolate ice cream use real chocolate?

Chocolate ice cream can use real chocolate or cocoa powder, or a combination of both, depending on the recipe.

What is the best cocoa powder for ice cream?

The best cocoa powder for ice cream is one that has a high fat content and a rich flavor, such as Valrhona or Guittard cocoa powders.

What does cocoa powder do in ice cream?

Cocoa powder adds chocolate flavor and color to ice cream, and also affects its texture and consistency.

How is Haagen Dazs ice cream different?

Haagen Dazs ice cream is known for its high quality and creamy texture, which is achieved through using only the finest ingredients, including fresh cream and milk from local farms.

Can regular cocoa powder be used instead of Dutch?

Yes, regular cocoa powder can be used instead of Dutch cocoa powder in ice cream recipes, but it will result in a different flavor and color.

Is cacao and cocoa the same thing?

Cacao and cocoa come from the same plant, but cacao generally refers to the raw, unprocessed bean, while cocoa refers to the roasted and processed bean.

Why is Dutch cocoa different?

Dutch cocoa is processed with an alkali, which neutralizes its acidity and gives it a milder flavor and darker color compared to regular cocoa. It also has a different texture and dissolves more easily in liquids.

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