ver wanted to learn how to make ice cream? Chocolate ice cream is one of the simplest flavors that you can make. Having an ice cream maker will make things go by a lot faster, but you can still make it without one; it will take a little bit more time and effort, but you'll still end up with a tasty treat. There are some recipes, such as the no-churn one and the vegan one, that don't require any ice cream maker whatsoever! Once you know the basics of making chocolate ice cream, you can even add your own twists to it, such as a handful of chocolate chips for extra crunch!
Basic Chocolate Ice Cream
1 cup (100 grams) cocoa powder
¾ cup (150 grams) brown sugar
1½ cups (350 milliliters) whole milk
3¼ cups (760 milliliters) heavy cream
1 to 2 tablespoons vanilla extract
No-Churn Chocolate Ice Cream
2 cups (475 milliliters) heavy whipping cream
14 ounces (396 grams) sweetened condensed milk
1 cup (300 grams) chocolate syrup or 3 to 4 tablespoons (20 to 25 grams) baking cocoa
½ cup (90 grams) semisweet chocolate chips (optional)
Vegan Chocolate Ice Cream
2 large frozen bananas, sliced
2 to 3 tablespoons (15 to 20 grams) cocoa powder
2 tablespoons (30 grams) creamy peanut butter (optional)
2 tablespoons (30 milliliters) dairy-free milk (optional)
½ teaspoon vanilla extract (optional)
¼ teaspoon ground cinnamon (optional)
Pinch of salt (optional)
Dairy-Free Chocolate Ice Cream
2 (14-ounce/414 milliliters) cans full-fat coconut milk, refrigerated
¾ cup (75 grams) cocoa powder
⅔ cup (235 grams) honey (use agave or maple syrup for vegan)
2 teaspoons vanilla extract
¼ teaspoon sea salt or kosher salt
Making Basic Chocolate Ice Cream
In a large bowl, combine the cocoa powder with the brown sugar. Mix them together until they are evenly combined. This ensures that you get a smooth base to work with.
Alternatively, you can also use ½ cup (100 grams) of brown sugar and ⅔ cup (150 grams) of white sugar. You will still need the cocoa powder.
Stir in the milk with a whisk, then add the heavy cream and vanilla extract. Stir the milk in first. Once the sugar dissolves, add the heavy cream and vanilla extract. Stir until everything is evenly combined.
The more vanilla you add, the sweeter your ice cream will be.
Freeze the ice cream in an ice cream maker according to the manufacturer's directions. Each ice cream maker will be a little different, so be sure to read the instructions carefully; typically, it will only take 30 minutes or so. If you don't own an ice cream maker, follow the steps below:
Chill the mixture in a bowl over an ice bath. This will help the ice cream freeze faster and prevent ice crystals.
Transfer the mixture into a shallow, freezer-safe container, preferably metal.
Put the container into the freezer.
Stir the ice cream using a whisk or spatula every 30 minutes until it freezes. This will take about 2 to 3 hours. Be sure to scrape the ice cream away from the edges of the container as it freezes, and to break up any ice crystals.
Transfer the ice cream into a sealable container, and let it finish freezing for 2 hours. You can use a plastic container with a lid, or an old (but clean) ice cream container.
Serve the ice cream. If it is too hard to scoop out, let it sit on the counter for 5 minutes. Store any leftovers in the freezer, and eat within 1 to 2 weeks.
Making No-Churn Chocolate Ice Cream
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to Make Chocolate Ice Cream
In a large mixing bowl, combine the condensed milk and chocolate, and set it aside. This will create the base for your ice cream. You can use either chocolate syrup or cocoa powder. Chocolate syrup will give you a much sweeter ice cream than cocoa powder.
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Beat the whipping cream until it gets stiff peaks. This will take about 3 minutes. You can do it with an electric mixer or in a food processor fitted with whisks. You can also do it by hand with a whisk, although it will take much longer.
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Mix in a little bit of the whipped cream into the condensed milk mixture. Measure out a scoop of the whipped cream, and add it to the condensed milk. Gently stir the two together. This will "lighten" the condensed milk, and make it easier to mix later on.
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Gently fold in the rest of the whipped cream into the condensed milk. It will look a little lumpy at first, but just keep folding. Stop when there are just a few lumps left. You don't want to over-mix your ice cream, or the whipped cream will "deflate" and turn flat.
Fold in some chocolate chips or chocolate chunks, if desired. This is not completely necessary for the recipe, but it will give your ice cream a little extra crunch.
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Pour the mixture into a freezer-safe container. The best type of container to use would be an 8-inch (20.32 centimeters) baking loaf tin, but you can use a plastic container as well. Use a rubber spatula to smooth the mixture down, or gently shake the container side to side.
The shallower the container, the better; the ice cream will freezer faster in a shallow container.
Place the container into the freezer. To prevent ice crystals from forming on top of the ice cream, press a sheet of wax paper over the surface of the ice cream. The ice cream should be frozen in about 6 hours.
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Serve the ice cream. If the ice cream is too hard to scoop, let it sit on the counter for 5 minutes. Store any leftovers in the freezer; they will last for up to two weeks.
Making Vegan Chocolate Ice Cream
Peel, cut, and freeze two frozen bananas. This will create the base for your ice cream. The bananas must be frozen, or you will get something closer to a smoothie instead.
Add the bananas and cocoa powder into the a blender. If you don't have a blender, you can use a food processor fitted with blades instead. At this point, you can also add in some optional ingredients as well. Here are some ideas to get you started:
For a hint of sweetness, add ½ teaspoon of vanilla extract.
To cut the sweetness, add a pinch of salt.
For a peanut-butter ice cream, add 2 tablespoons (30 grams) of creamy peanut butter, ½ teaspoon of vanilla extract, and ¼ teaspoon of ground cinnamon.
Blend the ingredients together until everything is smooth. Pulse the ingredients at 15-second intervals using a slow speed. Between each interval, pause the blender, and scrape any unmixed mixture down the sides with a rubber spatula. The mixture will look crumbly at first, but keep going.
If the mixture is not blending very well, add up to 2 tablespoons (30 milliliters) of dairy-free milk, such as coconut milk or almond milk.
Serve the ice cream immediately. You can serve it straight out of the blender, or you can transfer it to a freezer-safe container. Store any leftovers in the freezer for up to 5 days.
Making Dairy-Free Chocolate Ice Cream
Pour the coconut milk into a blender. Shake the can vigorously first, then open it and pour the contents into a blender; you can also use a food processor instead. Use a spoon or spatula to scrape out any leftover coconut cream and add it to the blender.
Stir the cocoa powder into the coconut milk. Don't blend it just yet, and don't worry about being too precise. Mixing the cocoa powder into the coconut milk first will simply prevent the cocoa powder from flying out everywhere when you turn the blender on.
Add the rest of the ingredients, and blend until the mixture is smooth. Add in the honey, vanilla extract, and salt. If you are vegan, you can use agave nectar or maple syrup instead of honey.
Taste the mixture and make any adjustments. If the mixture is too sweet, add a pinch of salt. If it is not sweet enough, add a little bit more of your honey, avage nectar, or maple syrup. Be sure to blend after each addition.
Freeze the ice cream in an ice cream maker. Follow the manufacturer's directions, as each ice cream maker will be a little different. If you don't have an ice cream maker, follow the steps below:
Chill the mixture in a bowl over an ice bath. This will keep ice crystals from forming.
Pour the ice cream into a shallow, freezer-safe container, preferably metal.
Place the ice cream into the freezer.
Stir the ice cream with a whisk or spatula every 30 minutes until it is frozen, about 2 to 3 hours. Be sure to pull the ice cream away from the edges of the container and to break up any ice crystals.
Serve the ice cream. If the ice cream is too hard to scoop out, let it sit on the counter for 5 minutes. Store any leftovers in the freezer, and eat it within 1 to 2 weeks.