EASY CHOCOLATE ICE CREAM
This super simple chocolate ice cream is the perfect treat at a moments notice. It's also a bonus that most of the ingredients are kitchen staples. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 quarts.
Number Of Ingredients 5
Steps:
- Combine half-and-half, sugar, cocoa and vanilla in a blender; process on low until smooth. Stir in heavy cream. Freeze in an ice cream freezer according to manufacturer's directions.
Nutrition Facts : Calories 288 calories, Fat 18g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 31mg sodium, Carbohydrate 28g carbohydrate (28g sugars, Fiber 0 fiber), Protein 2g protein.
MAGIC CHOCOLATE BALL RECIPE BY TASTY
Here's what you need: milk chocolate, brownies, assorted berries, ice cream, dark chocolate, heavy cream, 6-inch fillable ornament
Provided by Alvin Zhou
Categories Desserts
Yield 2 servings
Number Of Ingredients 7
Steps:
- Melt the milk chocolate in the microwave in 20-second intervals, stirring until smooth.
- Open the fillable ornament and coat the inside with a lightly oiled paper towel. Pour the melted chocolate into one of the halves. Close the ornament, rotating the ball so that the chocolate evenly coats the entire surface. Continue slowly rotating for 5 minutes. You may have to shake it a bit to get the chocolate to fill any holes. Place the ball in the freezer, then flip it after 2 minutes. Continue to flip it every few minutes, 2-3 more times. The chocolate should be set by then. Freeze for 30 minutes.
- Remove the ball from the freezer. Carefully open the ornament and remove the ball. Work quickly and avoid touching the ball for too long with your warm hands. If you want to be extra careful, immediately after unmolding, place the ball back in the freezer for a few minutes.
- Dip or run a flat-bottomed bowl in boiling water, then dry the entire bowl. Invert the bowl onto a flat surface, then place one side of the frozen chocolate ball on the hot bowl.
- Twist back and forth with a gentle motion, making sure that you're not applying too much pressure to the ball, as it is very fragile. Use a paper towel to help insulate the ball from your warm fingers. You may have to reheat and wipe off the bowl a few times as it will cool down a bit. Place the ball back in the freezer.
- On a large plate, stack the brownies on top of each other, then surround them with berries. Place a scoop of ice cream on top of the brownies, then slowly place the chocolate ball on top. To cover up any holes or imperfections along the seam where the ball touches the plate, surround the base of the ball with more berries.
- Microwave the dark chocolate with the heavy cream in 20-second intervals until smooth and glossy.
- Pour the chocolate sauce over the ball in a circular motion.
- Enjoy!
MAGIC EASY CHOCOLATE ICE CREAM
This is an easy chocolate ice cream recipe that we've used in my family for years. It's a way to make ice cream without cooking the mixture (except a brief bit in the microwave) or using an ice cream freezer.
Provided by Fran Murray @franmurray
Categories Ice Cream & Ices
Number Of Ingredients 7
Steps:
- Combine coffee (or espresso) powder and hot water in small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk, and coffee mixture in bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Stir in vanilla and salt. Let cool.
- With electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated.
- Freeze in airtight container, with plastic wrap directly on its surface, until firm, at least 6 hours or up to 2 weeks. Serve.
MAGIC CHOCOLATE ICE CREAM
I found this in Cook's Country June/July 2009, and it really is a 10 minute recipe for creamy chocolate ice cream without an ice cream machine. This is the perfect recipe for when you want ice cream, but you don't want to mess with an ice cream maker. Serving size is estimated.
Provided by AmyZoe
Categories Frozen Desserts
Time 10m
Yield 1 quart, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine coffee or espresso powder and hot water in a small bowl.
- Let stand until coffee dissolves, about 5 minutes.
- Microwave chocolate, sweetened condensed milk, and coffee mixture in a bowl, stirring every 10 seconds, until chocolate is melted (about 1 minute).
- Stir in vanilla and salt. Let cool.
- With electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes.
- Whisk 1/3 of whipped cream into chocolate mixture.
- Fold remaining whipped cream into chocolate mixture until incorporated.
- Freeze in airtight container until firm, or at least 6 hours or up to 2 weeks. Serve.
Nutrition Facts : Calories 191, Fat 15.4, SaturatedFat 9.6, Cholesterol 57.5, Sodium 57.9, Carbohydrate 11.6, Sugar 10.5, Protein 2.3
MAGIC ICE CREAM
If you've ever tried the Internet-famous no-churn ice cream recipe, think of this as the next level of kitchen magic. Just grab a packet of gelatin-you pick the flavor, although I'm partial to strawberry-mix in some milk, fold in whipped cream and freeze overnight. The result: a refreshing frozen treat that's like a mashup of ice cream and sorbet. An easy project for little helpers, it's a perfect summertime, or anytime, dessert!
Provided by Food Network Kitchen
Categories dessert
Time 5h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Combine the gelatin, sugar and boiling water in a large heatproof bowl; whisk until the sugar and gelatin are dissolved, about 2 minutes. Add the milk and whisk to combine. Cover the bowl and refrigerate until completely cold and the gelatin just starts to set, about 1 hour. (It should not be completely set and firm so you can easily and thoroughly fold in the cream mixture).
- Whip the heavy cream and the vanilla with a handheld mixer in a medium bowl until stiff peaks form, about 3 minutes. Remove the chilled gelatin mixture from the refrigerator and fold in half of the whipped cream. Add the remaining whipped cream and fold until fully incorporated. Pour into a 2-quart storage container or an 8-by-8-inch baking pan. Cover tightly and freeze for at least 4 hours, up to overnight. Scoop and serve.
CHOCOLATE SHELL ICE-CREAM TOPPING
Here is a chocolate ice cream topping that has a texture nearly identical to that of the commercial product Magic Shell (which also contains coconut oil), but with a far richer, more fudgy flavor.
Provided by Melissa Clark
Categories easy, quick, dessert
Time 5m
Yield 3/4 cup (good for 4 to 6 scoops)
Number Of Ingredients 2
Steps:
- Melt the chocolate in a small metal bowl set over a pan of simmering water. Stir in the coconut oil and heat until dissolved, about 1 minute. Keep the liquid lukewarm until ready to pour over the ice cream. Chocolate will harden into a shell within a few seconds when spooned over ice cream.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 10 grams, Sodium 4 milligrams, Sugar 18 grams
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