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    Home » Recipes » Frozen Treats

    Chocolate Ice Cream

    By Chula King · July 9, 2014 · Updated March 8, 2022

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    Chocolate Ice Cream

    Homemade Chocolate Ice Cream is a perfect treat for the hot summer days, and is easy to make. It’s cool, refreshing, and creamy. Who could ask for more?

    Chocolate Ice Cream

    There are two basic styles of ice cream.  The first is custard-based and referred to as French-style ice cream. It involves cooking a mixture of egg yolks, cream and sugar to a temperature of around 180° F, adding more milk or cream, and chilling the mixture before it’s used. The Philadelphia-style ice cream contains no egg and therefore doesn’t generally require cooking. I decided to use my adaptation of David Lebovitz’s Philadelphia-Style Chocolate Ice Cream from The Perfect Scoop. Talk about incredible!

    Ingredients

    To make the Chocolate Ice Cream , I used the following ingredients: Heavy cream, unsweetened Dutch-process cocoa powder, sugar, salt, unsweetened chocolate, whole milk and vanilla extract. As it turned out, I didn’t have any unsweetened chocolate. Therefore, I used Ghiradelli bittersweet chocolate chips, and reduced the amount of sugar by 6 Tablespoons (1 Tablespoon per ounce). This worked like a charm!

    Ingredients

    Making the Chocolate Ice Cream

    Even though Philadelphia-style ice cream generally does not involve cooking, the recipe that I used did require some heating. First, I whisked together the cream, cocoa powder, sugar and salt in a large saucepan. I had to work a bit to incorporate the cocoa powder.

    Stirring Mixture for Chocolate Ice Cream

    Then, I heated the mixture over medium high heat, whisking frequently, until it came to a full, rolling boil.

    Chocolate mixture at full boil

    Next, I removed the pan from the heat once it reached a rolling boil, and added the chocolate chips. I whisked the mixture until the chocolate chips were thoroughly melted.

    Adding Chocolate Chips to ice cream mixture

    Then I whisked in the milk and vanilla extract.

    Adding Cream to ice cream mixture

    Once everything was thoroughly mixed together, I poured the mixture into a blender. I blended it for around 30 seconds, until it was very smooth.

    Chocolate mixture in blender

    Then, I poured the mixture into a bowl, covered it with plastic wrap, and refrigerated it over night.

    To actually freeze the ice cream, I poured the chilled mixture into my ice cream maker, and processed it for around 30 minutes.  Oh my gosh, it was so creamy!

    Frozen Ice Cream

    I transferred the ice cream to a container and placed it in the freezer for it harden.  I served it in a freshly made waffle cone.  Yum!

    Chocolate Ice Cream

    If you’re looking for some other ice cream flavors try my Vanilla Ice Cream or Strawberry Ice Cream.

    I hope you liked this recipe for Chocolate Ice Cream as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Chocolate Ice Cream

    Chocolate Ice Cream

    Homemade Chocolate Ice Cream is a perfect treat for the hot summer says, and is easy to make. It’s cool, refreshing, and creamy. Who could ask for more?
    5 from 4 votes
    Print Pin
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Passive Time: 1 hour 20 minutes
    Total Time: 1 hour 35 minutes
    Servings: 8 servings
    Calories: 387kcal
    Author: Chula King

    Ingredients

    • 2 ¼ cups (560 ml) heavy cream
    • 6 Tablespoons (50 grams) unsweetened Dutch-process cocoa powder
    • ½ cup plus 1 Tablespoon (120 g) granulated sugar
    • Pinch of salt
    • 6 ounces (170 grams) Ghiradelli bittersweet (60% cacao) chocolate chips*
    • 1 cup (250 ml) whole milk
    • 1 Tablespoon vanilla extract

    Instructions

    • Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan.  Heat mixture over medium high heat, whisking frequently, until it comes to a full, rolling boil (it will start to foam up).  Remove from heat and whisk in the bittersweet chocolate chips until it’s completely melted.  Then whisk in the milk and vanilla.  Pour the mixture into a blender and blend for 30 seconds, until very smooth.  Transfer to a container and chill thoroughly in the refrigerator.
    • Pour chilled mixture into ice cream maker and freeze according to the manufacturer’s instructions.  Yield:  1 quart (1 litre)

    Nutrition

    Calories: 387kcal | Carbohydrates: 19g | Protein: 4g | Fat: 33g | Saturated Fat: 22g | Cholesterol: 95mg | Sodium: 71mg | Potassium: 282mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1035IU | Vitamin C: 0.5mg | Calcium: 151mg | Iron: 0.8mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

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    Filed Under: Desserts, Frozen Treats

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