Easy Chocolate Ice Cream No Eggs Food
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 HOMEMADE CHOCOLATE ICE CREAM RECIPE
Five ingredients -- that's it, just five simple and basic ingredients to this AMAZING, creamy, no-cook, old-fashioned homemade chocolate ice cream, no eggs! Keep it basic or get creative with your mix-ins, regardless this is an amazing ice cream.
Provided by Kathleen Pope
Categories Ice Cream
Time 55m
Number Of Ingredients 7
Steps:
- In a large bowl with a hand mixer or whisk, stir together milk, cocoa powder, vanilla extract and sea salt until cocoa powder and sugar are dissolved and combined. About 2 minutes. Pour in heavy cream, whip or whisk well, another 2-3 minutes until thickened and no sugar granules can be seen.
- Refrigerate ice cream base for 30 minutes or longer, prior to placing it in the ice cream freezer. By allowing it to hang out in the fridge, it will help it freeze faster, greatly improve the texture AND allows the cocoa powder to get to know the milk and the cream.
- Stir it again one last time -- a nice gentle stir to ensure everything is mixed well. Then pour into your ice cream freezer and follow the directions on your ice cream machine. Mine takes about 20 minutes. Add in any desired mix-ins.
- Ice cream straight from the machine is a soft serve texture. For firm, scoopable ice cream, pour soft ice cream into a chilled (I put my container in the freezer while the ice cream maker is on) loaf pan or container. Press a piece of wax paper onto the ice cream, then cover and tuck in the back of your freezer. The longer you let it hang out, the harder it will be, a couple of hours will yield firm on the edges, soft in the center. Overnight or longer, firm, scoopable ice cream.
Nutrition Facts : ServingSize 1 ounces, Calories 170 kcal, Carbohydrate 16 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 36 mg, Sodium 17 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 4 g
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
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