Best 18 All Recipes Chocolate Ice Cream Recipes

CLASSIC CHOCOLATE ICE CREAM SANDWICH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®). Spray liner with cooking spray and rub it in to be sure it's completely covered.
• Whisk 1/2 cup plus 1 tablespoon flour, salt, baking soda, and cocoa together in a bowl until thoroughly combined. Sift mixture if it seems at all clumpy or chunky.
• Mix butter, both sugars, and vanilla in another bowl with a spatula until you have a smooth paste. Add flour mixture along with milk and stir until batter is smooth and stiff. Clean off the spatula with a cookie scoop and drop 12 scoops batter onto the prepared baking sheet.
• Bake in the center of the preheated oven until the tops of the cookies no longer look wet and shiny, 9 to 10 minutes. Remove from the oven and tap and shake the pan on the counter 5 times to settle and compress the cookies. Let cookies cool to room temperature on the pan, about 15 minutes.
• Transfer baking sheet into the freezer until cookies are firm, about 15 minutes.
• Remove from the freezer and remove cookies from the pan by lifting the silicone liner carefully under each one. Poke 10 or 12 holes in the surface of each cookie with the sharp edge of a chopstick. Return to the freezer until ready to assemble.
• When ready to assemble, remove from the freezer. Turn one cookie upside down, place 1 scoop ice cream on top, and sandwich with a second cookie. Serve immediately or wrap in plastic wrap and freeze for 3 hours before serving. Repeat to make remaining ice cream sandwiches.

EASY MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

CHILE CHOCOLATE ICE CREAM

Steps:

• Mix cocoa powder, sugar, chile powder, cinnamon, and cayenne together in a bowl.
• Stir milk and heavy cream into cocoa mixture until well combined.
• Pour mixture into a home ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to a covered container and freeze until firm.

CHOCOLATE ICE CREAM

Steps:

• 1.Place all ingredients into the Vitamix container in the order listed and secure lid.
• 2.Select Variable 1.
• 3.Turn machine on and slowly increase speed to Variable 10, then to High. Use the tamper to press the ingredients into the blades.
• 4.In about 45 seconds, the sound of the motor will change and four mounds should form.
• 5.Stop machine. Do not over mix or melting will occur. Serve immediately.

CHOCOLATE ICE CREAM

Steps:

• Melt the chocolate in the top of a double boiler, stirring occasionally, being careful not to scorch the bottom.
• Combine the egg yolks and the sugar and whip to a creamy and smooth yellow.
• Combine the milk, cream and vanilla bean in a pot over medium heat and bring to a boil.
• Temper the eggsugar combination by whisking into the egg mixture 1/3 of the hot milk. Stir this in to temper the eggs before adding them to the remainder of the milk. Using a whip to whisk the milk, pour the tempered eggs into the hot milk, and cook the milk and egg mixture together. Stir with a wooden spoon until the mixture thickens enough to coat the back of a wooden spoon.
• Add the melted chocolate to the hot milkegg mixture by whipping in with a wire whisk.
• Strain the mixture through a fine mesh strainer and cool quickly in an ice bath before refrigerating the mixture. Chill the ice cream base for several hours before continuing onto the ice cream making. Freeze the mixture in an ice cream freezer according to the manufactures directions.
• Keep frozen until ready to serve.

VERY CHOCOLATE ICE CREAM

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.

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.

CHOCOLATE ICE CREAM

Steps:

• Combine whipping cream, chocolate milk, syrup, evaporated and sweetened condensed milk in a large bowl. Mix well. Chill for 4 to 6 hours. Pour into ice cream freezer. Follow your freezer directions. When ice cream begins to set, add shavings if desired. Serve immediately.

CHOCOLATE ICE CREAM SANDWICHES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to creamed mixture and mix well., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets, forming 16 cookies. Flatten slightly with a glass. Sprinkle with chocolate chips. Bake 8-10 minutes or until set. Remove to wire racks to cool., To make ice cream sandwiches, spread a 1/4 cup of ice cream on bottoms of half of the cookies; cover with remaining cookies. Wrap each in plastic wrap; freeze on a baking sheet overnight.

SIMPLE CHOCOLATE ICE CREAM

Steps:

• Fill sink with several inches of ice water.
• Beat eggs and cocoa powder in a bowl until well-blended and smooth.
• Heat milk, evaporated milk, sugar, and cocoa powder mixture in a heavy-bottomed saucepan over medium-low heat, whisking constantly, until custard comes to 180 degrees F (82 degrees C), about 10 minutes. The custard should be thick enough to coat the back of a spoon.
• Remove saucepan from heat and immediately transfer to sink to halt cooking. Continue to stir custard until cooled; stir in vanilla extract.
• Pour custard into an ice cream maker once it reaches 40 degrees F (4 degrees C). Freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer at least 2 hours to overnight.

EASY CHOCOLATE ICE CREAM

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.

VERY CHOCOLATE ICE CREAM

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 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 extract. Pour into an ice cream maker and freeze according to manufacturer's directions.

CHOCOLATE SNOW ICE CREAM

Steps:

• In a bowl, whisk together the milk, confectioners' sugar, vanilla extract, cocoa powder, and instant coffee until the sugar has dissolved and the mixture is smooth.
• Place the snow into a large bowl, and pour the chocolate mixture over the snow. With a large spoon, stir until the snow ice cream is thoroughly combined. Serve immediately.

CHOCOLATE ICE CREAM

Steps:

• In a large saucepan, heat milk to 175°; stir in the sugar, cocoa and flour until dissolved. Whisk a small amount of the hot mixture into the egg and egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in evaporated milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; add enough milk to fill cylinder 3/4 full. freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving., ,

CHOCOLATE ICE CREAM

Steps:

• Pour into ice cream freezer and fill to top with milk.
• Add ice and ice cream salt around ice cream freezer and freeze until firm (you can tell when it's done,will be harder to crank ice cream freezer, or do it easy and use electric ice cream freezer) Makes 1 gallon (may add 1 pkg. instant chocolate pudding if a more chocolate taste is desired).

CHOCOLATE ICE CREAM DESSERT

Steps:

• In a saucepan over low heat, combine chocolate, sugar and milk. Bring to a boil, stirring constantly; boil for 1 minute. Remove from the heat; cool for 10 minutes. , Meanwhile, combine the cookie crumbs and butter; set aside 2 cups. Press remaining crumb mixture into a greased 13-in. x 9-in. pan. Carefully spoon vanilla ice cream over crust; spread evenly. Spoon chocolate sauce over top. Sprinkle with reserved crumb mixture. Carefully spread chocolate ice cream over crumbs. Cover and freeze overnight. Serve with whipped topping if desired. May be frozen for up to 2 months.

THE REALTOR'S EASY CHOCOLATE ICE CREAM

Steps:

• In a medium bowl, stir everything but the chocolate syrup together until the sugar is dissolved. Turn your ice cream machine on and add the milk mixture. Add chocolate syrup and freeze according to your machine's directions.

MILK CHOCOLATE ICE CREAM

Steps:

• In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Transfer to a bowl. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Remove lids from jars of fudge topping. Microwave on high for 30-45 seconds or until warmed; whisk into cream mixture. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze; stir before transferring to ice cream cylinder. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.