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Homemade Chocolate Ice Cream

Recipes for Homemade Chocolate Ice Cream: Simply Chocolicious!

Although, chocolate ice cream is available in every store, the heavenly taste of a fresh homemade one will make you forget the artificial flavor of the former.
Kritika Parwani
Last Updated: Jul 21, 2017
One thing no one can resist is ice creams. Though, there are a myriad of flavors, the classic and most popular choice is chocolate. After all who can have enough of it? While it is readily available in the freezer case of grocery stores, the homemade one has a unique and fresh flavor. When you prepare it in your kitchen, you combine fresh, rich ingredients with flavorings, and add-ons of your choice, in order to get a delectable experience. Don't think that making it is a tedious and complicated task. In fact it can be fun and easy.
Basic Method
  • Milk, 1 cup
  • Granulated Sugar, ½ cup
  • Bittersweet Chocolate,1⅓ cup
  • Heavy Cream, 2 cups
  • Vanilla Extract, 1 tsp.
Heat milk in a stove or microwave until it begins to bubble. Meanwhile, process chocolate in a food processor or blender until it is finely chopped. Mix it with sugar. Add hot milk and blend until the mixture becomes smooth. Cool the mixture. Once you have done that, stir in the heavy cream and vanilla. Chill it for at least 30 minutes. Pour the mixture in the ice cream maker. Mix it in the machine for 25 - 30 minutes or according to the manufacturer's instructions. Refrigerate it and let it set. Serve it with crumbled waffle.
Low Fat
  • Gelatin, 1½ tsp. (unflavored)
  • Water, 1 tbsp.
  • Low-fat Milk, 3 cups
  • Egg Yolks, 3
  • Condensed Milk, 1 oz. (canned, fat-free, and sweetened)
  • Cocoa Powder, ¼ cup (unsweetened)
  • Chocolate Bar, 2 oz. (unsweetened and chopped)
Sprinkle gelatin over water in a small bowl. Let it rest, stirring once or twice, while you prepare the base for your ice cream. Pour 1½ cups of milk into a large saucepan. Add cocoa and chocolate to it. Heat the milk mixture over medium heat until it starts steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking constantly until it gets well blended. Return the mixture to the pan and cook over medium heat. Stir it constantly with a wooden spoon for 3 to 5 minutes, until the back of the spoon gets lightly coated.
Do not bring to a boil or the custard will curdle. Strain the custard into a clean large bowl. Add the softened gelatin and whisk until it melts. Whisk in the remaining 1½ cups of milk. Cover and refrigerate until it gets chilled or at least for about 2 hours. Whisk the ice cream mixture and pour it in the canister of an ice cream maker. Freeze according to the manufacturer's directions. If necessary, place it in the freezer to firm up before serving.
With Mint
  • Condensed Milk, 1 can (sweetened)
  • Half-and-half, 2 cups
  • Peppermint Extract, 1 tsp.
  • Semi-sweet Chocolate, ½ cup (chopped)
  • Chocolate chips, ½ cup
Mix everything but the chocolate chips together and chill it in the freezer. Freeze it for 2 hours. Add the chocolate a few minutes before it cranks. Some people like to harden it before they eat it, but you can eat it straight from the freezer if you like it soft.
With Cookie Dough
  • Milk, 1 cup
  • Granulated Sugar, ½ cup
  • Heavy Whipping Cream, 2 cups
  • Vanilla Extract, 1½ tsp.
  • Chocolate Chips, ½ cup
  • Cookie Dough, ½ cup (shaped into small balls)
Mix milk and sugar for about 2 minutes, until the sugar dissolves completely (a hand mixer or whisk works well). Add heavy cream and vanilla extract. Pour mixture into the ice cream maker. Mix it in the maker for about 15 - 20 minutes or according to manufacturer's instructions. Meanwhile, prepare the cookie dough. Mix chocolate chips with cookie dough balls and add it to the mixture. Mix for 5 more minutes in the maker. Serve it with walnut brownie.
I am sure that you can't wait to try all these desserts. Go ahead, try them, forget about the calories, and relish this rich, creamy, and delicious dessert that you will never have to buy from the store again.