NO COOK CHOCOLATE ICE CREAM (EGGLESS)
This is an easy homemade chocolate ice cream recipe. Learn how to make a no cook, no egg chocolate icecream in an ice cream maker.
Provided by Alpa Jain
Categories Dessert
Time 45m
Number Of Ingredients 6
Steps:
- In Vitamix or any blender of your choice, add sugar, milk, a pinch of salt and cacao (or cocoa) powder and blend on medium speed until all sugar dissolves
- In a bowl, add the above mixture and gently mix the heavy cream.
- Chill the mixture for about 2 hours in the refrigerator.
- Pour the mixture in the ice cream maker container and churn for about 35-40 minutes
- Ice cream is now ready with soft serve consistency. Transfer to an air tight container and freeze for about 6 hours before serving
Nutrition Facts : Calories 249 kcal, Carbohydrate 20 g, Protein 3 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 68 mg, Sodium 33 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 6 g, ServingSize 1 serving
EASY CHOCOLATE ICE CREAM (NO EGGS)
This simple and easy chocolate ice cream is rich, full of chocolate flavor, and completely egg-free. Only 6 ingredients.
Provided by Amy | Chew Out Loud
Categories Dessert
Number Of Ingredients 6
Steps:
- Whisk: In a chilled bowl, combine cocoa and both sugars, whisking to combine well. Add cold milk and whisk until sugars are dissolved. Stir in cold heavy cream and vanilla. The colder everything is, the better.
- Churn and Freeze: Pour mixture into the freezer bowl of ice cream maker. Let run for 25-30 minutes, or until mixture is thick, soft, and creamy. Churned ice cream should increase in volume, reaching the top of the machine's freezer bowl. Transfer to airtight container and freeze at least 2 hours or until ice cream is desired consistency.
- Serve: Prior to serving, let ice cream sit at room temp for a few minutes just to soften enough for easy scooping.
Nutrition Facts : Calories 266 kcal, Sugar 26.3 g, Sodium 30.9 mg, Fat 16.4 g, SaturatedFat 10.3 g, TransFat 0.5 g, Carbohydrate 31.1 g, Fiber 2.6 g, Protein 3.8 g, Cholesterol 47.7 mg, ServingSize 1 serving
VERY CHOCOLATE ICE CREAM
This is a very rich, custard style ice cream with NO raw eggs!
Provided by Wendy
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 4h20m
Yield 8
Number Of Ingredients 8
Steps:
- Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
- When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 26.9 g, Cholesterol 160.8 mg, Fat 26.7 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 16 g, Sodium 111.1 mg, Sugar 23.9 g
CHOCOLATE ICE CREAM
This chocolate ice cream has a premium taste, without all the work that typically goes into a premium ice cream.
Provided by Erin Huffstetler, MyFrugalHome.com
Categories Desserts
Time 20m
Number Of Ingredients 5
Steps:
- Whisk all the ingredients together in a large measuring bowl, until cocoa and sugar dissolve.
- Pour chocolate ice cream base into ice cream maker, and churn, until it reaches the consistency of soft serve.
- For hard-scoop ice cream, transfer to a freezer-safe container, and freeze for an additional two hours (longer is fine).
Nutrition Facts : ServingSize 1/2 cup, Calories 186 calories, Sugar 11.1 g, Sodium 24.4 mg, Fat 14.8 g, SaturatedFat 9.4 g, TransFat 0.5 g, Carbohydrate 13.1 g, Fiber 1.1 g, Protein 2.8 g, Cholesterol 45.4 mg
EASY NO-COOK CHOCOLATE ICE CREAM
This rich and creamy chocolate ice cream recipe has just five ingredients, no eggs, and doesn't require cooking, so it quickly comes together.
Provided by Kimberly Kunaniec
Categories Dessert
Time 2h10m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Whisk together the milk, cocoa powder, and sugar. Whisk until the sugar and cocoa completely dissolve.
- In a large bowl, beat the heavy cream until it forms stiff peaks. Fold the whipped cream along with the vanilla extract into the cocoa powder mixture.
- Refrigerate the mixture for at least 30 minutes so it is completely cold. This will help it freeze faster, improve the texture, and allow the cocoa powder to become fully hydrated by the milk and cream.
- Give the ice cream base one more gentle stir and freeze according to the directions of your ice cream maker -about 1 1/2 to 2 hours.
- Store your ice cream in an airtight plastic container in the back of the freezer. This will help preserve the flavor and texture of the finished ice cream. You can serve the chocolate ice cream right from the ice cream maker, but it will have the texture of soft serve. Freezing for an hour before serving will create a firmer texture.
Nutrition Facts : Calories 279 kcal, Carbohydrate 26 g, Cholesterol 57 mg, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, Sodium 29 mg, Sugar 23 g, Fat 19 g, ServingSize 10 servings (about 1 quart), UnsaturatedFat 0 g
EDIBLE COOKIE DOUGH FOR ICE CREAM (NO EGGS)
If you love cookie dough ice cream or just like to eat cookie dough by itself, then give this a try --- make sure that you ice cream is softened before mixing this in, add in M&M's mini candies in place of chocolate chips :)
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl mix together both sugars and butter until smooth.
- Stir in vanilla and milk.
- Mix in the flour until well blended.
- Add in chocolate chips.
- Shape into a log and freeze for about 1-2 hours or until firm.
- Cut or break into small chunks.
- Mix into softened ice cream.
- Return the ice cream to freezer.
Nutrition Facts : Calories 172.9, Fat 8, SaturatedFat 4.8, Cholesterol 8.2, Sodium 30.7, Carbohydrate 26.3, Fiber 1.2, Sugar 18.6, Protein 1.6
CHOCOLATE ICE CREAM (NO EGGS)
Make and share this Chocolate Ice Cream (No Eggs) recipe from Food.com.
Provided by Jen in Victoria
Categories Ice Cream
Time 3h5m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in a blender and blend until sugar has dissolved.
- Pour into ice cream maker.
- Once the ice cream has churned, put into plastic containers and freeze for at least a couple hours before eating.
Nutrition Facts : Calories 1055.2, Fat 76.5, SaturatedFat 46.2, Cholesterol 274.1, Sodium 121.5, Carbohydrate 82.9, Fiber 4, Sugar 65.6, Protein 10.9
EGGLESS CHOCOLATE GELATO
Gelato the Italian way. Incredibly easy to make and incredibly yum! Ice cream or gelato maker required. My family goes crazy over this eggless chocolate stuff! Serve with homemade whipped cream and berries. Buon appetito!
Provided by fioremarie
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 2h15m
Yield 8
Number Of Ingredients 5
Steps:
- Bring 2 1/4 cups milk just to a boil over medium heat in a medium-sized saucepan.
- While milk is heating, whisk sugar, 1/4 cup cold milk, cornstarch, and salt together in a mixing bowl until smooth. Whisk cold mixture into the boiling milk and bring to a boil over medium heat; let boil for 3 minutes, whisking constantly until mixture is very thick. Remove from heat.
- Place chocolate into a mixing bowl.
- Bring remaining 1/2 cup cold milk just to a boil over medium heat in a small saucepan. Pour hot milk over chocolate and let stand until chocolate melts, about 1 minute. Whisk until smooth.
- Stir chocolate mixture into cornstarch-milk mixture. Force through a fine-mesh sieve into a mixing bowl. Let cool slightly, stirring frequently to prevent a skin from forming. Cover surface with wax paper. Chill in a refrigerator until cold, at least 1 1/2 hours.
- Pour mixture into a gelato or ice cream maker. Freeze according to manufacturer's instructions, about 15 minutes. Transfer to an airtight container and freeze in a freezer until hardened if necessary.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 27.1 g, Cholesterol 10.2 mg, Fat 11.2 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 6.8 g, Sodium 110.8 mg, Sugar 21.4 g
HOMEMADE MINT CHOCOLATE CHIP ICE CREAM
Homemade Ice Cream is yours with just 5 basic ingredients. This tried and true mint chocolate chip ice cream is as good, if not better, than any other.
Provided by Chew Out LOud
Categories Dessert
Number Of Ingredients 6
Steps:
- In bowl, use whisk to combine milk and sugar until dissolved. Stir in heavy cream and peppermint. Turn ice cream maker on and pour mixture in and let church for about 25 min.
- During the last 5 minutes of churning, slowly add in chopped chocolate. Transfer ice cream in airtight container for at least 2-3 hours before enjoying (if you can wait that long.)
Nutrition Facts : Calories 211 kcal, Sugar 23.4 g, Sodium 17.1 mg, Fat 12.7 g, SaturatedFat 8 g, TransFat 0.3 g, Carbohydrate 24.1 g, Fiber 0.8 g, Protein 2.3 g, Cholesterol 29.6 mg, ServingSize 1 serving
CHOCOLATE PEANUT BUTTER ICE CREAM (NO EGGS)
Make and share this Chocolate Peanut Butter Ice Cream (No Eggs) recipe from Food.com.
Provided by hansje54
Categories Ice Cream
Time 10m
Yield 1 Quart, 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk cream, cocoa, sugar and salt in a saucepan to a a full roiling boil (should be foamy).
- Chill.
- Mix peanut butter and confectioner's sugar together (adjust amount of sugar to taste).
- Churn chocolate batter in an ice cream maker, per manufacturer's instructions.
- In a container, layer churned batter with dollops of peanut butter.
- Freeze.
Nutrition Facts : Calories 732.5, Fat 60.8, SaturatedFat 30.8, Cholesterol 163, Sodium 232.3, Carbohydrate 41.6, Fiber 2.9, Sugar 32, Protein 11.5
CHOCOLATE ICE CREAM
Steps:
- Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
- Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
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