Chocolate Ice Cream (Eggless)

by Shaheen Ali

I scream, you scream, we all scream for… ice cream! Remember this? Well yes, i do! With the arrival of summer, arrives ice creams which i bet is loved by all. Though in my case i don’t need to wait for summers to have an ice cream… i can have it anywhere and anytime. As a child i grew up seeing my mom making delicious ice creams at home. Me and my sister use to have a huge variety of home made ice creams through out our summer vacations. One of mine, my sister’s and now my son’s favorite flavor is Chocolate. In short anything chocolaty is loved in my family.


Chocolate ice cream is generally made by blending cocoa powder along with the eggs, cream, vanilla and sugar used to make vanilla ice cream. Sometimes chocolate liquor is used in addition to cocoa powder, or it is used exclusively, to create the chocolate flavor. This time i didn’t wanted to go with that regular recipe using eggs. Wanted to switch to an eggless recipe that can be made easily , quickly and taste very much like factory made. Though i don’t have an ice cream maker hence the process of setting the ice cream to it’s perfection takes time and a lot of patience. Wish i could get a new kitchen aid ice cream maker this summer. Till then let’s cheer to the blender.

The recipe i used is adapted from Cuisinart chocolate ice cream recipe. with few variations done by me.

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CHOCOLATE ICE CREAM (Eggless)
Servings
Ingredients
For Garnishing:
Servings
Ingredients
For Garnishing:
Instructions
  1. In a clean dry bowl take cocoa powder and brown sugar and whisk together.
  2. Now add the powdered white sugar and whisk all together.
  3. Now gradually start adding milk and keep whisking either manually for 2-3mins or with an electric mixer for around 30-40secs.
  4. Now add cream to the batter along with vanilla essence and a pinch of salt. (P.S: You can use any cream that has at least 35% fat content.)
  5. Mix well until fully incorporated.
  6. Now transfer the mixture into a blender and blend it for 2mins on high speed. This will help in destroying the air bubbles formed.
  7. Take a plastic or a glass air tight container and pour in the mixture and place in freezer.
  8. After an hour, take it out and blend again (if too hard, leave outside until soft and then proceed). You can repeat these steps 2-3 times but the idea is to remove as much water crystals from the ice cream as possible. Since we are using cream and full cream milk, this method works well.
  9. After blending the ice cream for the third time, now add white choco chips and stir lightly with a fork. (U can even add nuts, ganache etc)
  10. Now finally let the ice cream set for about 6-7 hours.
  11. Once the ice cream is set, take out from the freezer and scoop out in a serving glass/bowl.
  12. Top it with some cherries and drizzle over some chocolate sauce.
  13. Serve Chilled!!!
Recipe Notes

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