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.
CHOCOLATY VELVET ICE CREAM
Make and share this Chocolaty Velvet Ice Cream recipe from Food.com.
Provided by Lauren Clark
Categories Frozen Desserts
Time 8h10m
Yield 2 quarts
Number Of Ingredients 4
Steps:
- In a medium mixing bowl combine the whipping cream, sweetened condensed milk, and chocolate syrup.
- Beat with an electric mixer till soft peaks form.
- Fold in chopped nuts.
- Transfer the mixture to an 8x8x2-inch baking pan, freeze about 8 hours or till firm.
Nutrition Facts : Calories 3167.3, Fat 221.4, SaturatedFat 124.1, Cholesterol 719.6, Sodium 597, Carbohydrate 274.2, Fiber 8.5, Sugar 222.1, Protein 36.2
CHOCOLATE VELVET ICE CREAM
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- Chop chocolate. In a heavy saucepan whisk together sugar and cocoa powder until combined and whisk in cream and milk. Bring mixture just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Remove pan from heat and add chopped chocolate, whisking until melted. Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
- Transfer custard to bowl of a standing electric mixer and beat just until thick and fluffy. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
CHOCOLATE ALMOND VELVET
This ice cream dessert makes up fast and easy...but is certainly decadent! Serve with fresh strawberries if desired...or drizzle with chocolate/raspberry sauce. Time does not include chilling or freezing time. Update: I have made this recipe several times but have made some changes that I think will make it better (see below).
Provided by Abby Girl
Categories Frozen Desserts
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine chocolate syrup, cream, condensed milk and vanilla. Chill in fridge for 1 hour.
- Whip until fluffy mixture forms soft peaks.
- Update: The original recipe said to serve the velvet cream in muffin cups. There is enough velvet to make up 24+ muffin cups, but it ends up melting too fast.
- My recommendations is to either serve this in small ramekin dishes or to place the whole recipe in a large container and serve it up like ice cream.
- I left the nuts in the recipe, but they tend to drop to the bottom of the dish. So you can add some nuts to the bottom of each dish and add the velvet on top. Unless you are a big fan of Almond Roca -- adding this is a wonderful combination, but it brings the expense of the dish up way too high (over $10.00).
- This makes up A LOT. You may want to consider cutting the recipe in half. With a weight scale measure out the ingredients and proceed from there.
- As the velvet does not freeze completely solid, serve immediately, as it melts quickly.
Nutrition Facts : Calories 340.5, Fat 20, SaturatedFat 12, Cholesterol 65.3, Sodium 157.7, Carbohydrate 36.6, Fiber 0.8, Sugar 26.7, Protein 4.6
CHOCOLATE ICE CREAM
Forget the faff of ice cream makers and custard - this fudgy chocolate ice cream not only tastes divine, it's easy to make at home too
Provided by Barney Desmazery
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn't touch the water, or do this in the microwave in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don't want the mixture to be too stiff - as soon as the beaters leave a trail, it's ready.
- Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful. Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.
Nutrition Facts : Calories 642 calories, Fat 51 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 33 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE VELVET ICE CREAM
Steps:
- n large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator. While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture. Freeze in canister of ice cream maker according to manufacturer's instructions.
CHOCOLATE VELVET DESSERT
This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. -Molly Seidel, Edgewood, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.
Nutrition Facts : Calories 432 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
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BEST HOMEMADE CHOCOLATE ICE CREAM - JOYFOODSUNSHINE
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