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Chocolate ice cream recipes

Our top 3 of 9 Chocolate ice cream recipes

Dark Chocolate Ice Cream Recipe at MyDish

5
based on 3 reviews

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Dark Chocolate Ice Cream

by Love Baking

by Love BakingViewed 194 times


    Description

    Delicious rich ice cream, easy to make as there is no need for a custard base, or for an ice cream maker, and it only requires one blitz in the food processor after freezing.

    Method

    1. Put 200 ml milk in a large saucepan, add the sugar and sift in the cocoa powder. Put the pan over a medium heat, whisking frequently. As it starts to boil (bubbles start appearing around the edges), whisk constantly for 1 minute, then turn off the heat.
    2. Add the vanilla extract, break up the chocolate into pieces, add to the pan and whisk until it’s melted, then add the remaining 100 ml milk and whisk again. Blitz with a stick blender for 30 seconds.
    3. Pour into a freezer proof container (e.g. a plastic box with a lid) and leave to cool completely, then put the lid on and put it in the freezer. Freeze for about 4 hours, then scoop into a food processor and blitz for a couple of minutes, until smooth and creamy. Pour back into the box and return to the freezer.
    4. It is quite easy to scoop straight from the freezer but if you like you can take it out 5 minutes before serving, to soften even more.

    Tips

    To make it slightly less rich, increase the milk to 400 ml. To make it less sweet, reduce the sugar to 75 g. For a delicious milk chocolate version use a good quality milk chocolate (I used Lindt Extra Creamy) and either 300ml or 400ml milk. If the texture seems a little icy, repeat the blitzing process but I don't usually find it necessary with this recipe.

    1 Comments

    • by Love Baking

      Love Baking  Mon May 20 2013   • Reply

      Made a delicious chocolate orange version using Lindt Excellence Intense Orange, with sugar reduced to 75g.

    Add comment

    Ingredients

    • 300 ml Milk (any kind)
    • 100 g Caster sugar (normal or golden)
    • 35 g Cocoa powder
    • 100 g Good quality dark chocolate
    • ½ tsp Vanilla extract
    Chocolate Malteser Ice-cream Recipe at MyDish

    5
    based on 2 reviews

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    Chocolate Malteser Ice-cream

    by Kristin

    by KristinViewed 5909 times


      Description

      Rich creamy chocolate ice cream served with crushed maltesers

      Method

      1. 1. Whisk the egg yolks with the sugar, cornflour and chocolate powder until smooth.
      2. 2. Gradually add the milk, constantly whisking and place in a saucepan.
      3. 3. Heat gently, constantly stiring until thickened enough to coat the back of a wooden spoon.
      4. 4. Once thickened pour into a bowl and leave to cool.
      5. 5. Mix the cream into the custard mixture and place into a freeze proof bowl. Freeze for 45 minutes, remove from the freezer and beat well. Freeze for another 1 hour, remove from freezer and beat again. The ice cream should now be quite thick (if not freeze again for 30 minutes), fold in the crushed maltesers and place back into the freezer until solid.
      6. 6. To serve leave out of the freezer for about 30 minutes until soft enough to scoop. Serve with some crushed maltesers on top.

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      Ingredients

      • 400ml milk
      • 3 egg yolks
      • 80g caster sugar
      • 30g Malteser hot chocolate powder
      • 2 teaspoons cornflour
      • 100g crushed maltesers
      • 200ml Cream
      Chocolate Chip Ice-cream Recipe at MyDish

      2
      based on 3 reviews

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      Chocolate Chip Ice-cream

      by yash

      by yashViewed 1047 times


        Description

        My mum makes it for me. She takes good care. It looks very nice and children will love it but it does take a while.

        Method

        1. 1) Heat the milk with half the sugar and the cornflower. Boil until the mixture becomes thick. Cool.
        2. 2) Beat the cream with the remaining sugar and add to the milk with the vanilla essence.
        3. 3) Check the sweetness and adjust to your liking using sugar or lemon juice.
        4. 4) Pour the mixture into two icecube trays and put to set in the freezer.
        5. 5)After about 45 minutes, add the chocolate chips and mix well. Put to set again in the freezer for at least 15 minutes.

        1 Comments

        • by sugarkate

          sugarkate  Fri Jul 24 2009   • Reply

          Mmmmm....looks tasty. Homemade ice-cream! I'll definitley try it out soon.

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        Ingredients

        • 2 teacups milk
        • 200g fresh cream
        • 1 teaspoon cornflour
        • 4 tablespoons sugar
        • ½ tablespoon vanilla essence
        • 2 tablespoons chocolate chips
        Dark Chocolate Ice Cream Recipe at MyDish

        5
        based on 3 reviews

        RATE THIS

        Dark Chocolate Ice Cream

        by Love Baking

        by Love BakingViewed 194 times


          Description

          Delicious rich ice cream, easy to make as there is no need for a custard base, or for an ice cream maker, and it only requires one blitz in the food processor after freezing.

          Method

          1. Put 200 ml milk in a large saucepan, add the sugar and sift in the cocoa powder. Put the pan over a medium heat, whisking frequently. As it starts to boil (bubbles start appearing around the edges), whisk constantly for 1 minute, then turn off the heat.
          2. Add the vanilla extract, break up the chocolate into pieces, add to the pan and whisk until it’s melted, then add the remaining 100 ml milk and whisk again. Blitz with a stick blender for 30 seconds.
          3. Pour into a freezer proof container (e.g. a plastic box with a lid) and leave to cool completely, then put the lid on and put it in the freezer. Freeze for about 4 hours, then scoop into a food processor and blitz for a couple of minutes, until smooth and creamy. Pour back into the box and return to the freezer.
          4. It is quite easy to scoop straight from the freezer but if you like you can take it out 5 minutes before serving, to soften even more.

          Tips

          To make it slightly less rich, increase the milk to 400 ml. To make it less sweet, reduce the sugar to 75 g. For a delicious milk chocolate version use a good quality milk chocolate (I used Lindt Extra Creamy) and either 300ml or 400ml milk. If the texture seems a little icy, repeat the blitzing process but I don't usually find it necessary with this recipe.

          1 Comments

          • by Love Baking

            Love Baking  Mon May 20 2013   • Reply

            Made a delicious chocolate orange version using Lindt Excellence Intense Orange, with sugar reduced to 75g.

          Add comment

          Ingredients

          • 300 ml Milk (any kind)
          • 100 g Caster sugar (normal or golden)
          • 35 g Cocoa powder
          • 100 g Good quality dark chocolate
          • ½ tsp Vanilla extract