EASY HOMEMADE CHOCOLATE ICECREAM
An Easy No Churn No Machine Homemade Chocolate Icecream with just 2 ingredients for base.
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Equipment you will need
electric beater
Large Bowl
spatula
double boiler/ bain marie / microwave
Air tight Container
parchment sheet
Ingredients
- 500 ml Heavy Cream (whipping cream full fat cream)
- 200 grams condensed milk (sweetened generally one small can )
- 75 grams cocoa powder (unsweetened)
- 120 gram chocolate (measure and melt )
- 120 grams chocolate (chunks or chopped into chunks)
Instructions
- Measure your ingredients first.
- Melt chocolate, using double boiling method or in a microwave. set aside
- Beat chilled heavy cream to stiff peaks at medium speed.. Add condensed milk to it. and whip until combined
- Then add cocoa powder. Mix using low speed.
- After the cocoa powder is mixed. pour in the melted chocolate and mix using a spatula.
- To this add the chopped chocolate or chocolate chunks to the icecream mixture
- Transfer to an airtight container and put a piece of parchment sheet.
- Freeze for a minimum of 6 hours. place it in the center of the free
- Serve and Enjoy
Notes
- This icecream recipe is super creamy. if you would like to reduce the creaminess, around 400 ml of cream should be fine
- For a more darker colour to your chocolate icecream - use dutch processed cocoa powder.
- For a dark bitter chocolate flavour - use about 100 gms (1cup) of cocoa powder, use a dark 70% chocolate.
- Cover the icecream mixture with parchment paper or cling film To avoid ice crystals on the top layer.
Nutrition
Serving: 150 gramsCalories: 375 kcalCarbohydrates: 31 gProtein: 5 gFat: 29 gSaturated Fat: 18 gFiber: 4 gSugar: 23 gIron: 2 mg
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