Best 20 Chocolate Ice Cream Recipes

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Chocolate ice cream is a frozen dessert made with a combination of milk, cream, sugar, and cocoa powder. It is a popular flavor enjoyed by people of all ages and can be prepared in a variety of ways, from simple to complex. Whether you prefer a rich, decadent chocolate ice cream or a lighter, more refreshing option, there is a recipe out there to suit your taste. In this article, we have compiled a list of the best chocolate ice cream recipes to help you find the perfect treat for your next occasion.

Here are our top 20 tried and tested recipes!

EASY MINT CHOCOLATE CHIP ICE CREAM



Easy Mint Chocolate Chip Ice Cream image

This is a GREAT mint chocolate chip ice cream that I discovered by accident. The 2% milk makes the ice cream taste 'lighter' I think.

Provided by Darryn M. Briggs

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 2h45m

Yield 8

Number Of Ingredients 8

2 cups 2% milk
2 cups heavy cream
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring
1 cup miniature semisweet chocolate chips

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.

Nutrition Facts : Calories 438.9 calories, Carbohydrate 43.2 g, Cholesterol 86.4 mg, Fat 29.7 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 18.3 g, Sodium 195.4 mg, Sugar 39.8 g

VERY CHOCOLATE ICE CREAM



Very Chocolate Ice Cream image

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

¾ cup sugar
1 cup milk
¼ teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolk, lightly beaten
2 ounces semisweet chocolate, chopped
2 cups heavy cream
1 teaspoon vanilla extract

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

EASY CHOCOLATE ICE CREAM



Easy Chocolate Ice Cream image

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

2 cups half-and-half cream
1-1/2 cups sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
2 cups heavy whipping 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.

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.

CLASSIC CHOCOLATE ICE CREAM SANDWICH



Classic Chocolate Ice Cream Sandwich image

This very simple ice cream sandwich is exactly like the ones you remember from childhood. It tastes just like the ones purchased from the ice cream truck with a soft, sticky, chewy cookie around soft, plain vanilla ice cream.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     New

Time 1h10m

Yield 6

Number Of Ingredients 12

vegetable oil cooking spray
½ cup all-purpose flour
1 tablespoon all-purpose flour
¼ teaspoon kosher salt
¼ teaspoon baking soda
⅓ cup sifted Dutch-process cocoa powder
3 tablespoons unsalted butter, softened
¼ cup white sugar
2 tablespoons light brown sugar
½ teaspoon pure vanilla extract
⅓ cup whole milk, at room temperature
6 scoops vanilla ice cream

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.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 29.9 g, Cholesterol 25.9 mg, Fat 9.3 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 158 mg, Sugar 17.9 g

CHOCOLATE ICE CREAM SANDWICHES



Chocolate Ice Cream Sandwiches image

These cute chewy cookies made with two kinds of chocolate form a perfect sandwich for vanilla ice cream...or any flavor ice cream you prefer. I really enjoy making desserts for my family, and this one hits the spot on hot Texas days. -Michelle Wolford San Antonio, Texas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 ice cream sandwiches.

Number Of Ingredients 12

1/3 cup butter, softened
1/3 cup sugar
1/3 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1 pint vanilla ice cream

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.

Nutrition Facts : Calories 317 calories, Fat 15g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 254mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

MINT CHOCOLATE CHIP ICE-CREAM PIE



Mint Chocolate Chip Ice-Cream Pie image

Cookies and ice cream come together in this dreamy frozen dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 8

Number Of Ingredients 4

2 pints mint chocolate chip ice cream, slightly softened
1 package (6 ounces) ready-to-use chocolate-flavored pie crust
1 1/4 cups crushed chocolate-covered mint cookies
1 cup chocolate fudge topping

Steps:

  • Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour.
  • Spread remaining pint of ice cream over cookies. Cover and freeze about 3 hours or until firm.
  • Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie.

Nutrition Facts : Calories 345, Carbohydrate 38 g, Cholesterol 30 mg, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 200 mg

CHOCOLATE MALTED ICE CREAM



Chocolate Malted Ice Cream image

As a child, I helped crank out gallons of homemade ice cream. And thanks to this recipe, I'm carrying on the tradition in my family. We're chocolate fans-so you can imagine the reaction when we spoon up this fudgy summer treat.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 quarts.

Number Of Ingredients 7

2 cups milk
1 cup sugar
1/2 cup chocolate malted milk powder
5 eggs, lightly beaten
4 cups heavy whipping cream
1 cup malted milk balls, coarsely crushed
1 tablespoon vanilla extract

Steps:

  • In a large saucepan, heat milk to 175°; stir in sugar and malted milk powder until dissolved. Whisk a small amount of the hot mixture into the eggs. Return to pan. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, malted milk balls and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight. , Fill cylinder of ice cream freezer two-thirds 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, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.

Nutrition Facts : Calories 366 calories, Fat 27g fat (16g saturated fat), Cholesterol 154mg cholesterol, Sodium 129mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.

CHOCOLATE-PEANUT BUTTER SHEET PAN ICE CREAM SANDWICHES



Chocolate-Peanut Butter Sheet Pan Ice Cream Sandwiches image

An easy way to stock your freezer with homemade ice cream sandwiches: use baking sheets to make a giant ice cream-filled cookie that's easy to slice.

Provided by Kendra Vaculin

Categories     Ice Cream     Butter     Vanilla     Egg     Peanut Butter     Dessert     Frozen Dessert     Summer     Father's Day     Fourth of July     Quick & Easy     Vegetarian     Bake     Freeze/Chill     Freezer Food     Chocolate     Memorial Day     Labor Day

Yield Makes 16 sandwiches

Number Of Ingredients 12

Nonstick vegetable oil spray
1¼ cup (2½ sticks) unsalted butter, divided
¾ cup (50 g) unsweetened cocoa powder
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
½ tsp. baking powder
2 cups granulated sugar, divided
1 tsp. vanilla extract
3 large eggs
1¾ cups (219 g) all-purpose flour, divided
¼ cup creamy peanut butter or other nut butter
Flaky sea salt
3 pints vanilla ice cream, softened on counter about 5 minutes

Steps:

  • Place a rack in center of oven and preheat to 350°F. Generously coat a 18x13" rimmed baking sheet with nonstick spray . Melt 1 cup (2 sticks) butter in a small saucepan over medium heat. Let cool slightly.
  • Whisk together cocoa powder, kosher salt, baking powder, and 1½ cups sugar in a medium bowl. Drizzle in butter; reserve saucepan. Whisk until butter is incorporated, then add vanilla and 2 eggs and whisk until batter is glossy and smooth. Add 1¼ cup flour and whisk until no dry streaks remain.
  • Melt remaining ¼ cup (½ stick) butter in reserved saucepan over medium heat. Remove from heat, add peanut butter, and whisk until smooth. Whisk in remaining 1 egg and ½ cup sugar, then add remaining ½ cup flour and whisk until smooth.
  • Pour chocolate batter into prepared pan and, using a rubber spatula or your fingers, smooth into an even layer, spreading all the way to the corners and sides; the batter will be quite thin. Dollop peanut butter batter over chocolate batter and press into an even layer. Sprinkle sea salt on top.
  • Bake cookies until top looks dry and a tester inserted into the center comes out clean, 14-17 minutes (cookies will seem too soft, but they'll firm up as they cool). Let cookies cool in baking sheet, then use a sharp knife to cut into 32 pieces (8 across on long sides and 4 down on short sides). Carefully remove pieces from pan with a thin spatula.
  • Meanwhile, line a rimmed 13x9" rimmed baking sheet or baking dish with plastic wrap, layering sheets both lengthwise and crosswise and leaving a few inches of overhang on all sides. Transfer softened ice cream to prepared pan and spread into an even layer. Fold overhang up and over the top and freeze ice cream until firm, at least 1 hour.
  • When you're ready to assemble sandwiches, use plastic overhang to transfer frozen ice cream block to a cutting board. Working quickly, cut into 16 pieces (4 across on long sides and 4 down on short sides-mirroring half of the cookie slicing method above). Sandwich each ice cream rectangle between 2 cookies, arranging cookies top side out and place on a baking sheet. Freeze until firm all the way through, then transfer sandwiches to an airtight container or individually wrap in foil. Keep frozen until ready to serve.

MINT CHOCOLATE CHIP ICE CREAM CAKE



Mint Chocolate Chip Ice Cream Cake image

With just a 9-by-13 pan, a spoon and four store-bought ingredients, you can make an ice cream cake that's creamy, crunchy and fudgy in every bite. It starts with crushed chocolate-mint cookies that are covered with mint chocolate chip ice cream. Next, it's topped with a layer of ice cream sandwiches, with their cakey cookies and vanilla ice cream. Follow that with more mint chip ice cream, and you've made a six-layer cake without breaking a sweat. Feel free to experiment here: Swap out the mint cookies for snickerdoodles, pretzels or broken waffle cones, and the mint-chip ice cream for coffee, peanut butter or strawberry ice cream - or any combination that sounds good to you. Slice the cake into pieces big or small, then drizzle them with hot fudge or Magic Shell. This cake serves a crowd, but you can halve the ingredients and build it in an 8-by-8-inch pan for a smaller group.

Provided by Ali Slagle

Categories     cakes, ice creams and sorbets, dessert

Time 2h30m

Yield One 9-by-13-inch cake (15 to 18 servings)

Number Of Ingredients 4

2 cups coarsely crushed crisp chocolate-mint or chocolate cookies (about 10 ounces)
2 (1.5-quart) cartons or 6 pints mint chocolate chip ice cream
12 full-size rectangular ice cream sandwiches
Store-bought or homemade hot fudge sauce or Magic Shell, for serving

Steps:

  • Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
  • Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
  • Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
  • Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
  • To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.

WHITE CHOCOLATE AND RASPBERRY ICE CREAM



White Chocolate and Raspberry Ice Cream image

A very rich and yummy ice cream made with a custard base.

Provided by pelicangal

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 3h30m

Yield 12

Number Of Ingredients 9

1 cup whole milk
¾ cup white sugar
1 vanilla bean, slit lengthwise, seeds scraped
1 pinch salt
5 egg yolks
1 (8 ounce) package white chocolate chips
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 (12 ounce) package frozen raspberries

Steps:

  • Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
  • Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean. Stir white chocolate chips into custard until melted. Pour custard into a large bowl and stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
  • Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove the seeds; discard seeds.
  • Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 29.3 g, Cholesterol 145.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 14.1 g, Sodium 59.7 mg, Sugar 26.7 g

COFFEE ALMOND ICE-CREAM CAKE WITH DARK CHOCOLATE SAUCE



Coffee Almond Ice-Cream Cake with Dark Chocolate Sauce image

Categories     Cake     Milk/Cream     Chocolate     Dessert     Kid-Friendly     Almond     Amaretto     Gourmet     Small Plates

Number Of Ingredients 14

1 1/2 cups fine chocolate wafer crumbs (about 30 wafers)
1/2 stick (1/4 cup) unsalted butter, melted
1 1/2 pints coffee ice cream, softened slightly
1 1/2 cups well-chilled heavy cream
1 teaspoon vanilla
1 1/2 cups crushed amaretti (Italian almond macaroons, available at specialty foods shops and some supermarkets)
1/2 cup sliced almonds, toasted
For the dark chocolate sauce:
1 1/2 cups heavy cream
2/3 cup firmly packed dark brown sugar
4 ounces fine-quality bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/2 stick (1/4 cup) unsalted butter, softened
3 to 4 tablespoons Amaretto, or to taste

Steps:

  • To make the cake:
  • In a bowl with a fork stir together the crumbs and the butter until the mixture is combined well, pat the mixture onto the bottom and 1 inch up the side of a lightly oiled 8-inch springform pan, 2 1/2 inches deep, and freeze the crust for 30 minutes, or until it is firm. Spread the ice cream evenly on the crust and return the pan to the freeze for 30 minutes, or until the ice cream is firm. In a bowl with an electric mixer beat the cream with the vanilla until it holds stiff peaks, fold in the amaretti thoroughly, and spread the mixture over the ice cream. Smooth the top of the cake, sprinkle it with the almonds, and freeze the cake for 30 to 45 minutes, or until the top is firm. Freeze the cake, covered with plastic wrap and foil, for at least 4 hours or overnight. Just before serving, wrap a warm dampened kitchen towel around the side of the pan, remove the side, and transfer the cake to a serving plate. Cut the cake into wedges with a knife dipped in hot water and serve it with the chocolate sauce.
  • To make the sauce:
  • In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat and add the chocolates, whisking until they are melted. Whisk in the butter and the Amaretto, whisking until the sauce is smooth, and let the sauce cool slightly. The chocolate sauce may be made 1 week in advance and kept covered and chilled. Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm.

CHOCOLATE-CHERRY ICE CREAM PIE WITH HOT FUDGE SAUCE



Chocolate-Cherry Ice Cream Pie with Hot Fudge Sauce image

Categories     Chocolate     Fruit     Dessert     Bake     Cherry     Summer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 12

Sauce
1 cup whipping cream
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Crust and filling
30 chocolate wafer cookies (about 7 ounces), broken into pieces
5 tablespoons unsalted butter, cut into 1/2-inch cubes
3/4 pound fresh Bing cherries, pitted, coarsely chopped
1/4 cup sugar
1 tablespoon brandy (optional)
1/8 teaspoon almond extract
1 quart purchased vanilla ice cream, slightly softened
1/2 cup (about 3 ounces) miniature semisweet chocolate chips

Steps:

  • For sauce:
  • Bring whipping cream to simmer in heavy medium saucepan; remove from heat. Add chopped chocolate; whisk until smooth.
  • For crust and filling:
  • Preheat oven to 350°F. Grind cookies in processor until coarse crumbs form. Add butter and blend until crumbs cling together and are evenly moistened. Press crumb mixture over bottom and up sides of 9-inch-diameter glass pie dish. Bake crust until slightly puffed and darker, about 10 minutes. Cool crust on rack. Combine cherries, sugar and brandy, if desired, in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Reduce heat; simmer until thick syrup forms, stirring often, about 10 minutes. Remove from heat. Mix in almond extract. Cool to room temperature.
  • Place ice cream in large bowl. Fold in cherry mixture and chocolate chips. Pack ice cream mixture into prepared crust. Cover pie and freeze. (Sauce and pie can be prepared 3 days ahead. Cover and refrigerate sauce. Keep pie frozen.)
  • Rewarm sauce over low heat. Cut pie into wedges; serve with sauce.

EASY CHERRY-CHOCOLATE CHUNK ICE CREAM



Easy Cherry-Chocolate Chunk Ice Cream image

Cherry ice cream with semisweet chocolate chunks.

Provided by Deb C

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 30m

Yield 8

Number Of Ingredients 6

1 (12 ounce) package frozen sweet cherries
1 ¾ cups heavy cream
1 (14 ounce) can sweetened condensed milk
¾ cup milk
1 teaspoon vanilla extract
1 (4 ounce) bar semisweet baking chocolate, broken into small chunks

Steps:

  • Place cherries in a food processor; process into small pieces.
  • Mix heavy cream, sweetened condensed milk, milk, and vanilla extract together until well combined. Pour into an ice cream maker and turn on. Add the chopped cherries while the machine is running; freeze until desired consistency is reached, about 20 minutes. Stir in chocolate chunks.

Nutrition Facts : Calories 458.2 calories, Carbohydrate 46.7 g, Cholesterol 89.8 mg, Fat 28.6 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 17.5 g, Sodium 91.9 mg, Sugar 43.4 g

DIVINE CHERRY CHOCOLATE ICE CREAM



Divine Cherry Chocolate Ice Cream image

Deliciously creamy homemade ice cream is combined with chocolate chunks and maraschino cherries. Though not an exact replica of an ice cream flavor that you may have seen in the store, this frozen dessert is sinfully rich!

Provided by Shannon :)

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 8h21m

Yield 16

Number Of Ingredients 7

3 cups heavy cream
3 cups whole milk
1 cup white sugar
1 (10 ounce) jar maraschino cherries, with juice
8 egg yolks
2 teaspoons almond extract
12 ounces bittersweet chocolate, chopped

Steps:

  • Stir together cream, milk, sugar, and the juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.
  • Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour the mixture into a container, cover, and refrigerate until cold, about 6 hours.
  • Chop the reserved maraschino cherries, then stir into the cold custard along with almond extract, and chopped chocolate. Pour into ice cream maker, and freeze according to manufacturer's directions.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 33.3 g, Cholesterol 168.1 mg, Fat 26.7 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 16 g, Sodium 41 mg, Sugar 24.2 g

CHOCOLATE PEANUT BUTTER BANANA "ICE CREAM" RECIPE BY TASTY



Chocolate Peanut Butter Banana

Here's what you need: bananas, creamy peanut butter, cocoa powder, milk

Provided by Alix Traeger

Categories     Desserts

Yield 4 servings

Number Of Ingredients 4

3 bananas, cut into coins and frozen
2 tablespoons creamy peanut butter
1 tablespoon cocoa powder
¼ cup milk, of choice

Steps:

  • Cut bananas into coins and place in freezer in a sealable bag. Freeze overnight or until solid.
  • Place all ingredients into a food processor or blender and blend until smooth.
  • Pour contents into a loaf or small pan.
  • Freeze one hour or until solid.
  • Enjoy!

Nutrition Facts : Calories 173 calories, Carbohydrate 31 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, Sugar 15 grams

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES



Chocolate Chip Cookie Ice Cream Sandwiches image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 35m

Yield 18 sandwiches

Number Of Ingredients 17

1/2 cup margarine
2 teaspoons vanilla extract
2 whole eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup firmly packed brown sugar
1/2 cup white sugar
1/2 cup butter, softened
1 teaspoon (heaping) instant coffee granules
1 1/2 teaspoons salt
1 cup (heaping) milk chocolate chips
3/4 cup semisweet chocolate chips
3 tablespoons flax seed, crushed in a mortar/pestle
2 tablespoons millet, crushed in mortar/pestle
Vanilla ice cream, slightly softened
Miniature chocolate chips
Miniature candy-coated chocolates

Steps:

  • Preheat the oven to 375 degrees F.
  • In a mixer, combine the brown sugar, white sugar, butter and margarine until combined. Add the vanilla and eggs, and stir together.
  • In a separate bowl, stir together the flour, baking soda, instant coffee and salt. Add to the wet ingredients in three batches, mixing gently after each addition. Stir in the chocolate chips, flax seed and millet.
  • Drop balls of dough on a cookie sheet and bake for 11 minutes. Remove from the cookie sheet and allow to cool.
  • Using a kitchen scoop, take one scoop of ice cream and place it onto the flat side of a cookie, then top with second cookie, pressing to allow the ice cream to spread slightly. Immediately roll the edges of the cookie in chocolate chips or candies so that the ice cream is coated. Wrap individually in plastic and freeze until the ice cream is very firm, at least 4 hours.

CHOCOLATE SHELL ICE-CREAM TOPPING



Chocolate Shell Ice-Cream Topping image

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

7 ounces bittersweet chocolate, chopped
2 tablespoons virgin coconut oil

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

CHOCOLATE MALTED ICE CREAM



Chocolate Malted Ice Cream image

Provided by Ellen Brown

Categories     Milk/Cream     Ice Cream Machine     Chocolate     Dessert     Fourth of July     Kid-Friendly     Father's Day     Backyard BBQ     Frozen Dessert     Summer     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 quart

Number Of Ingredients 11

1 1/4 cups heavy whipping cream
1 cup whole milk, divided
1/2 cup malted milk powder
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 cup light corn syrup
1/8 teaspoon kosher salt
2 tablespoons nonfat dry milk powder
2 tablespoons cornstarch
1/4 teaspoon pure vanilla extract
3/4 cup chopped malted milk balls

Steps:

  • Combine the cream, 1/2 cup milk, malted milk powder, sugar, cocoa powder, corn syrup, and salt in a saucepan. Whisk well to dissolve the malt powder and cocoa.
  • Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
  • While the mixture heats, combine the remaining milk, milk powder, cornstarch, and vanilla extract in a small bowl, and stir until smooth and both of the powders have dissolved.
  • Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly. Whisk the mixture until smooth and simmer over very low heat, stirring constantly, for 2 minutes, or until thickened. If the mixture is lumpy, strain it through a sieve.
  • Transfer the hot liquid to a storage container, and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40°F).
  • Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer the soft ice cream to a chilled mixing bowl and fold in the chopped malted milk balls.
  • Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.

CHOCOLATE-DIPPED ICE CREAM TACOS RECIPE BY TASTY



Chocolate-Dipped Ice Cream Tacos Recipe by Tasty image

Here's what you need: large eggs, sugar, milk, vanilla extract, unsalted butter, all purpose flour, cocoa powder, good-quality chocolate, coconut oil, vanilla ice cream, salted peanut

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 11

2 large eggs
½ cup sugar
¼ cup milk
1 teaspoon vanilla extract
¼ cup unsalted butter, 1/4 stick, melted
½ cup all purpose flour
1 tablespoon cocoa powder
18 oz good-quality chocolate, finely chopped
¼ cup coconut oil, melted
4 cups vanilla ice cream, softened
1 cup salted peanut, crushed

Steps:

  • Make the taco shells: in a medium bowl, whisk together the eggs and sugar until combined.
  • Add the milk, vanilla, and butter, and whisk until fully incorporated.
  • Sift in the flour and cocoa powder. Whisk until smooth.
  • Heat a small non-stick pan over medium-low heat, then add ⅓ cup (95 g) of batter at a time and tilt the pan to spread the batter evenly like a crepe.
  • Cook until bubbles appear on the surface and the batter is set, about 6-8 minutes. Flip the taco shell and cook on other side for another 3-4 minutes, until cooked through.
  • If desired, remove the taco shell from pan and place on a grated cooling rack while still hot. Place a sheet of parchment over the shell and press into the rack, allowing the grate marks to set into the shell. Rotate the shell 90 degrees and press the cone into the grates again for a waffled look. Or, skip to the next step.
  • Place the taco shells between the cups of an inverted muffin tin to form their shape. Let set for about 10 minutes, then freeze for 20 minutes to harden.
  • Make the magic shell: combine the chocolate and coconut oil in a medium bowl and microwave for 2 minutes, stirring every 30 seconds until melted and shiny.
  • Remove the taco shells from the freezer and use a spoon to coat the inside of each taco shell with melted magic shell. Return to the freezer for 20 minutes, until the magic shell hardens. Reserve the leftover magic shell.
  • Add the ice cream to a piping bag fitted with a round tip or a zip-top bag with the corner cut off.
  • Remove the shells from the freezer and pipe in the ice cream, filling the tacos. Smooth out the tops with a knife or rubber spatula. Freeze for 2 hours.
  • Microwave the reserved magic shell, if needed, to re-melt. Remove the tacos from the freezer and dip the tops of each taco in the magic shell, then immediately sprinkle with the crushed peanuts.
  • Serve immediately or return to the freezer until ready to eat.
  • Enjoy!

Nutrition Facts : Calories 900 calories, Carbohydrate 79 grams, Fat 63 grams, Fiber 7 grams, Protein 18 grams, Sugar 57 grams

CHOCOLATE STRAWBERRY ICE CREAM SANDWICHES



Chocolate Strawberry Ice Cream Sandwiches image

Replacing vanilla with strawberry reinvents the ice-cream sandwich. Our recipe yields the requisite dense, fudgy chocolate wafer; use heart-shaped cookie cutters, and pierce the dough with a fork for a nostalgic look. Soften ice cream; fill each pair of cookies with a generous layer. Serve immediately, or keep in the freezer for as long as you can resist them.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 24

Number Of Ingredients 10

2 3/4 cups all-purpose flour, plus more for dusting
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/2 teaspoons Homemade Vanilla Extract
1 1/2 cups sugar
2 large eggs
1 tablespoon milk
2 to 2 1/2 pints strawberry ice cream, softened

Steps:

  • In a medium bowl, sift together flour, cocoa powder, baking powder, and salt, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
  • Preheat the oven to 350 degrees. Roll dough out on a floured surface, sliding an offset spatula under the dough to release it every few turns of the rolling pin. Roll dough to 1/8 inch thick. Cut dough using a variety of heart-shape cookie cutters 2 1/2 to 3 inches in diameter, making sure each cookie has a match to make a sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick the cookies all over with holes. Bake until just firm, 12 to 15 minutes. Let cool on baking sheet; transfer to a wire rack.
  • With the underside of half the cookies face up, spoon softened strawberry ice cream about 1/2 inch thick to cover one side. Place matching cookie on top of ice cream, top side facing out. Transfer immediately to freezer to harden; repeat with remaining cookies and ice cream. Serve directly from the freezer. Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the ice cream will be. Use real cream, milk, and sugar, and choose high-quality chocolate.
  • Don't overbeat the ice cream: Overbeating will make the ice cream icy. Beat it only until it is thick and creamy.
  • Chill the ice cream before serving: This will help it to firm up and develop its full flavor.
  • Store the ice cream properly: Keep it covered in an airtight container in the freezer. It will last for up to 2 weeks.
  • Experiment with different flavors: There are endless possibilities when it comes to chocolate ice cream. Try adding different extracts, spices, or fruits to create your own unique flavor combinations.

Conclusion:

Chocolate ice cream is a classic dessert that is loved by people of all ages. It is a delicious and refreshing treat that can be enjoyed on its own or used as a topping for other desserts. With so many different recipes to choose from, there is sure to be a chocolate ice cream recipe that everyone will enjoy. So what are you waiting for? Start making your own chocolate ice cream today!

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