Did you ever ask yourself: How to make chocolate ice cream without a machine? Here you find the BEST recipe for homemade chocolate ice cream I've ever tasted. Easy to prepare without an ice cream maker. Creamy ice and with a full chocolate flavor. Try it yourself.
Chocolate lover
One of my addictions is known by my loyal readers: Chocolate. You can wake me up in the middle of the night for a piece of chocolate. And what color or type doesn't matter, I haven't discovered a bar I do not like, so far.
And now I have found this chocolate ice cream recipe, where the ice cream is so delicious and full of chocolate flavor.
Unfortunately, my kids and husband loved that too. And no matter what I tried: the conviction that it wasn't tasting right (what was I thinking), hiding, another label on the box nothing helped my oldest just knows that the chocolate is in the house and even where to be found. I suppose it's in the genes. So there's only one thing I can do: this chocolate ice cream is going to be made more often.
- Cream: The cream, of course, makes the texture creamy. You can use heavy cream or half and half. But to make sure this ice cream doesn't become a calorie bomb we also use:
- Whole milk: A creamy flavor but with fewer calories. You can substitute this with skinny milk, but it will be less creamy. But if you want a velvet texture use sweetened condensed milk instead of full milk (and because condensed milk contains sugar half the sugar amount to ¼ cup of sugar).
- Dark chocolate: Use chocolate that contains at least 58 % cocoa. But if you take a bar with even more cocoa, the flavor of this chocolate ice cream will become more intense.
- Sugar and honey: sweeteners in this ice cream.
- Vanilla extract and salt: Both vanilla and salt enhance the chocolate flavor. If you don't have vanilla extract you could also substitute it with 2 teaspoons of vanilla sugar.
- Cornstarch: Makes the ice cream a bit thicker (which in this case is even better).
A recipe that can be printed can be found at the bottom of this blog in the recipe card.
Step 1 prepare the chocolate mixture. Take a pan with a bit of water and bring that to a boil. Hang a heat-proof bowl above the water, but you don't want the bowl to touch the water. This method is called Au Bain-Marie. Add the milk, chocolate, and sugar to a pan and let it melt.
Step 2 Cool all the ingredients. When the chocolate is melted take the bowl off the heat and let it cool down to room temperature. Cover it with plastic foil and put it into the refrigerator. Let it cool down for at least 2 hours. Make sure the cream is also very cold.Â
Step 3: Mix all the ingredients. Add the cream and honey to a bowl and whisk until it's stiff.
Take the bowl with the chocolate mixture from the refrigerator and mix the salt, cornstarch, and vanilla extract. Then mix the cream with a spatula gently through the chocolate.
Step 4 Make chocolate without a machine (or if you want with an ice cream maker). Pour the mixture into a freezer box and put it in the refrigerator for at least 3 to 4 hours. And if you've got an ice cream maker, pour the mixture into that and turn it on. After half an hour your chocolate ice cream will be ready.
How to prepare ice cream without an ice cream maker?
This question is often asked. People don't have an ice cream maker or don't want one (no more machines …. ).
- This method uses ice made ​​of water or milk (no cream): You cool and mix everything well. Put the ice in a freezer box and store it in the freezer. Swirl every half hour with a fork and make sure you loosen the ice from the edges until the ice is set. This method will give you tiny crystals and great ice.
- This method is very suitable for ice cream made ​​with cream. It's a no-churn method. Cool all the ingredients. Mix the cream with sugar with a mixer until it looks like thick yogurt. Fold the remaining ingredients gently through it. Put in a freezer box and freeze. You don't have to stir because the mixture already contains enough air bubbles.
- Chocolate tends to burn real quick. Therefore we use a method called au bain-Marie. Take a pan with a bit of water and bring that to a boil. Hang a heat-proof bowl above the water, but don't let it touch the water. Everything you put into that bowl will slowly heat but won't burn.
- If you have no ice cream maker, mix the cream until it got's the thickness of yogurt. Gently spoon the chocolate milk, honey, cornstarch, vanilla extract, and salt through and follow the above method (See the description of how to make ice cream without an ice cream maker tip 2).
- Use the best dark chocolate you can find. This makes the taste of the ice cream even better. How higher the percentage of cocoa will be the more intense the chocolate flavor.
- Make sure all your ingredients are thoroughly cold. Your ice cream will be ready faster.
- Flavoring at taste doesn't make much sense. The cold changes the sweet flavor(it becomes less sweet when it is cold). You can't test it very well because of that.
- Replace the dark chocolate with a dark chocolate bar with hazelnuts. Or add some chocolate chips.
- Replace the whole milk with soy milk and the whipped cream with soy cream which can be whipped. A bar of good dark chocolate is lactose-free (always check the ingredients). This makes this recipe lactose-free.
- The chocolate ice cream can be stored in an air-tight container in the freezer If you get crystals on top throw the ice cream away.
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Homemade chocolate ice cream
Ingredients
- 1â…” cream
- 1â…” cups whole milk
- 7 oz dark chocolate
- ½ cups sugar
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- â…› teaspoon salt
Ingredients you need per step are listed below the step in Italic
Instructions
- Put the chocolate, along with milk and sugar in a bowl and melt the chocolate au bain-Marie (see TIPS)
- When the chocolate has melted take the bowl off the heat and let it cool down to room temperature.
- Cover the bowl with plastic foil and let it further cool in the refrigerator for at least 2 hours.
- In a second bowl add the honey and cream. Mix until the whipping cream is stiff.
- Add vanilla, salt, and cornstarch through the chocolate mixture.
- Mix with a spatula the whipped cream through the chocolate mixture.
Without an ice cream maker
- Pour in a freezer box and let it freeze for at least three hours in the refrigerator.
With an ice cream maker
- If you've got an ice cream machine. Pour the mixture into the machine and turn it on for about 30 minutes, so it freezes quickly.
Notes
- Chocolate tends to burn real quick. Therefore we use a method called au bain-Marie. Take a pan with a bit of water and bring that to a boil. Hang a heat-proof bowl above the water, but don't let it touch the water. Everything you put into that bowl will slowly heat but won't burn.
- If you have no ice cream maker, mix the cream until it got's the thickness of yogurt. Gently spoon the chocolate milk, honey, cornstarch, vanilla extract, and salt through and follow the above method (See the description of how to make ice cream without an ice cream maker tip 2).
- Use the best dark chocolate you can find. This makes the taste of the ice cream even better. How higher the percentage of cocoa will be the more intense the chocolate flavor.
- Make sure all your ingredients are thoroughly cold. Your ice cream will be ready faster.
- Flavoring at taste doesn't make much sense. The cold changes the sweet flavor(it becomes less sweet when it is cold). You can't test it very well because of that.
- Replace the dark chocolate with a dark chocolate bar with hazelnuts. Or add some chocolate chips.
- Replace the whole milk with soy milk and the whipped cream with soy cream which can be whipped. A bar of good dark chocolate is lactose-free (always check the ingredients). This makes this recipe lactose-free.
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