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Author:
Franco Salzillo
Chocolate ice cream is creamy, decadent and deliciously silky. And although there are many great ice cream brands, many of them a few minutes away, they’re rarely homemade, and they’re definitely not organic. That’s where making your own chocolate ice cream comes in.
Make ice cream at home with organic, high-quality ingredients and have some around at all times. You’ll save money, eat better ice cream and have something to show off to your friends and family. This is what you need to know.
Why make chocolate ice cream at home? One, because it’s fun; two, it’s easy; three, you get to choose your ingredients, which means better, tastier ice cream.
Chocolate ice cream is not as hard to make as you think, even if you don’t have an ice cream machine. In fact, you only need a stand mixer or an electric hand mixer and a mixing bowl.
The recipe below makes a pint of ice cream, and it’s ready in 20 minutes plus at least twelve hours of freezing time. Make it ahead, and you’ll have ice cream for the entire week! These are the ingredients you’ll need.
To make ice cream at home with no special equipment, you need heavy whipping cream. Whipped to firm peaks, it gives the ice cream that silken smoothness we all love. For the creaminess and sweetness, we’ll use condensed milk. Together, these are the building blocks for any ice cream.
We’ll also need cocoa powder, chocolate syrup and vanilla extract. A pinch of salt keeps the ice cream stable, and there’s all there is to it. How’s that for a fun weekend project?
Add a teaspoon of instant coffee to turn your chocolate ice cream into a mocha ice cream, and that’s just the beginning. Get creative with your homemade ice cream. Of course, use certified organic ingredients for an exceptional treat.
In a mixing bowl, combine the condensed milk with the vanilla, chocolate syrup, cocoa powder and salt. Set aside.
In a second bowl, whisk the whipping cream until stiff peaks form.
Fold the condensed milk mixture into the whipped cream.
Pour the mixture into a shallow baking tray and freeze overnight.
Serve as is garnished with mint leaves or transfer into a reused ice cream container.
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