Are you craving a cool, decadent treat that's surprisingly easy to make? Forget those complicated recipes requiring a dozen eggs! This recipe for creamy chocolate ice cream is ridiculously simple, requiring no eggs whatsoever. It’s the perfect homemade dessert for a hot summer day, a satisfying end to a delicious meal, or just a little pick-me-up whenever the craving hits. Get ready to indulge in rich, smooth, and intensely chocolatey ice cream, all made from the comfort of your own kitchen. This easy recipe makes it the perfect addition to your collection of quick dinner ideas and healthy meals, proving that delicious dishes don't have to be complicated.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Get Started:
- In a medium saucepan, whisk together the heavy cream, whole milk, sugar, cocoa powder, and salt. Make sure there are no lumps of cocoa powder. This step is crucial for a smooth and creamy texture.
Simmer and Stir:
- Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved and the mixture is just beginning to simmer. Don't let it boil! This takes about 5-7 minutes. The continuous stirring prevents scorching and ensures even heating.
Cool and Flavor:
- Remove from heat and stir in the vanilla extract. Let the mixture cool completely to room temperature. This is important; adding it while hot can affect the flavor of the vanilla. You can speed up the cooling process by placing the saucepan in an ice bath.
Freeze and Enjoy:
- Once cool, pour the mixture into a freezer-safe container and freeze for at least 6 hours, or preferably overnight, stirring every hour for the first three hours. This helps to prevent large ice crystals from forming and keeps the ice cream smooth and creamy. A good quality ice cream maker can also significantly improve the texture.
Tips for the Best Chocolate Ice Cream:
- Use high-quality cocoa powder: The flavor of your ice cream will directly reflect the quality of your cocoa. Dutch-processed cocoa powder will give you a richer, less acidic flavor.
- Don't over-mix: Over-mixing the ice cream while it's freezing can incorporate too much air, leading to a less dense and creamy texture.
- Adjust sweetness to your liking: If you prefer a less sweet ice cream, you can reduce the amount of sugar by up to ¼ cup.
- Add mix-ins: Feel free to get creative! Once the base is frozen, you can swirl in chocolate chips, chopped nuts, or even caramel sauce for an extra delicious touch.
Variations:
- Mocha Ice Cream: Add 2 tablespoons of strong brewed coffee to the mixture before freezing.
- Mint Chocolate Chip Ice Cream: Add ¼ cup of finely chopped fresh mint leaves along with the vanilla extract.
- Peanut Butter Chocolate Ice Cream: Stir in ½ cup of creamy peanut butter after the mixture has cooled.
Nutritional Information (per serving, approximate):
This information is approximate and will vary depending on the specific ingredients used. This recipe yields approximately 8 servings.
- Calories: Approximately 250
- Fat: Approximately 18g
- Saturated Fat: Approximately 11g
- Cholesterol: Approximately 40mg
- Sugar: Approximately 25g
- Protein: Approximately 2g
This easy chocolate ice cream recipe is perfect for those nights when you crave a delicious homemade dessert without spending hours in the kitchen. It's a fantastic example of how simple food recipes can produce incredibly satisfying results. Enjoy!