Easy Chocolate Snow Cream Recipes

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.

Steps:

• Stir sweetened condensed milk, sugar, and vanilla extract together in a large bowl until smooth. Gradually stir snow into milk mixture until your desired consistency is reached.

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.

Steps:

• Place cocoa and sugars in a bowl and combine well. Add the whole milk and mix with a mixer until cocoa and sugars are dissolved ~ 1 to 2 minutes. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.
• Turn on ice cream machine and pour mixture into freezer bowl. Let the machine mix until thickened ~ about 25-35 minutes. The ice cream will be soft and creamy. If you like firmer ice cream, transfer ice cream to an airtight container and freeze for approximately 2 hours. Remove from the freezer 15 minutes before serving.

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.