Chocolate ice cream recipes
Our top 3 of 9 Chocolate ice cream recipes
- Dark Chocolate Ice Cream
- Diabetic Chocolate Ice Cream: Sugar Free
- Chocolate Chip Ice-cream
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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.
- 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
- 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.
- 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.
- 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.
- 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.
As this is really a parfait you need to leave the ice cream out of the freezer for a good half hour to soften up. Or put in the micro wave for a few seconds. I have only ever made this with imitation cream but cant see why it wouldnt work with real cream
- 4 eggs
- 4oz sugar free chocolate
- 1 tub snowcrest sugar free cream
- 1. Melt the chocolate in a bowl over a saucepan of boiling water. Leave to cool.
- 2. Separate the eggs.
- 3. Whisk the whites until stiff.
- 4. Whisk the cream until stiff.
- 5. Fold the yolks into the cooled melted chocolate.
- 6. Fold the cream into the chocolate mixture and then slowly fold the whites into the chocolate mixture.
- 7. Put in container and freeze.
- 2 teacups milk
- 200g fresh cream
- 1 teaspoon cornflour
- 4 tablespoons sugar
- ½ tablespoon vanilla essence
- 2 tablespoons chocolate chips
- 1) Heat the milk with half the sugar and the cornflower. Boil until the mixture becomes thick. Cool.
- 2) Beat the cream with the remaining sugar and add to the milk with the vanilla essence.
- 3) Check the sweetness and adjust to your liking using sugar or lemon juice.
- 4) Pour the mixture into two icecube trays and put to set in the freezer.
- 5)After about 45 minutes, add the chocolate chips and mix well. Put to set again in the freezer for at least 15 minutes.