Chocolate Ice Cream
Here’s the most rhetorical question ever… Do you like chocolate?
The seeds of the cacao tree have been harvested since 1900 BC and many different ways have been created to enjoy them like beverages, sauces, baking, etc. One that I like to savor during the summer time is making my Chocolate Ice Cream!
Oh my! What a treat! This tasty ice cream is packed with flavor! I use Hershey’s Special Dark which is a good quality cocoa powder when I run out of Valrhona or Ghirardelli. Obviously, this simple ingredient can make a huge difference in the taste of the Chocolate Ice Cream.
I also add more to it… chopped dark chocolate as well as chopped white chocolate. This brings this cold treat to a whole new level of yumminess. When I chop my chocolate, if there’s any dust or slivers, I add it to the mixture… why not use it!
When the hot weather arrives, ice cream is the way to go. I’ve already shared many cold treat recipes with you like Blood Orange – a great one to enjoy during winter and spring time, Chocolate Peanut Butter, Maple Walnut, Vanilla Bean, Passion Fruit – simply incredible -, Strawberry, Coffee, Piña Colada – and it does taste like the cocktail – along with others like Fudgesicles, Kiwi Vodka Sorbet, Chocolate Frozen Greek Yogurt, Mango Sorbet, and many more to come…
As you can see, I love having a cold treat anytime throughout the year but more so during the summer months. My only word of advice is to make this delicious Chocolate Ice Cream from scratch. You won’t believe how amazingly tasty it is compared to the commercial ones from the supermarket…
Bon Appétit!
Check out these other delicious summer recipes…
– Asparagus Summer Salad
– Turkish Kebabs
– Italian-Style Bruschetta
– Peach Cobbler
– Rotisserie Chicken
– Blue Cheese Burgers
and for even more ice cream recipes, click on this link… Recipe Category • Ice Cream & More
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Chocolate Ice Cream
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Ingredients
- 1 can (14 oz.) sweetened condensed milk
- 1/4 cup unsweetened cocoa powder
- 1 tsp. pure vanilla extract
- 1 small pinch fleur de sel
- 2 cups cold 35% heavy cream
- 2 tbsp. white chocolate, coarsely chopped
- 2 tbsp. dark chocolate, coarsely chopped
Directions
- In a medium bowl, combine sweetened condensed milk, cocoa powder, vanilla and salt; stir and set aside.
- In the bowl of a stand mixer, add heavy cream and process until stiff peaks form.
- Fold a third of the whipped cream into the milk-chocolate mixture then add it to the remaining heavy cream, folding gently. Add dark and white chocolate pieces including any dust or slivers left on the cutting board; gently fold in.
- Pour the mixture into a 2 quart ice cream tub, cover and transfer to the freezer for at least 12 to 24 hours or until frozen.
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