Homemade Chocolate Ice Cream Recipe

⭐Chocolate Ice Cream Recipes⭐

Chocolate is perhaps the most loved food and product in the world. Today it is possible to find it in desserts, cakes, bars, sauces and ice creams. Although some people have a love-hate relationship because of its additives such as sugar or milk. Here in Helados.pro we present you the different recipes in which you can prepare your homemade chocolate ice cream. Below, we leave you with the minimum utensils you should use to prepare the delicious ice cream. Remember that the quantities may vary depending on the amount or number of ice creams you want to prepare.

Chocolate Ice Cream Recipes List

1. The Big Difference between Cocoa and Chocolate
2. What are the Types of Chocolate?
3. Why should couverture chocolate be melted in a bain-marie?
4. Classic Homemade Chocolate Ice Cream Recipe
5. How to Make Homemade Chocolate Ice Cream Without a Machine – The Easiest Recipe!
6. Homemade Chocolate Ice Cream without Eggs or Condensed Milk
7. How to make Chocolate Popsicles?
8. Chocolate Ice Cream with Thermomix
9. Ideas for decorating ice cream and Chocolate Popsicles

Ice cream making products you may need. 👇

The recipe is only the first step in the creation of the product for your ice cream parlor. Everything goes in through the eyes, which is why once you have the ice cream in the freezer, it’s time to decorate it in such a way that your customers won’t resist. We know that the temperature in certain months helps the business very well, but it is not convenient to depend on the state of the weather. When you start an ice cream business you should think beyond responding to a need. The ideal is to create the need with a unique flavor and presentation. Sell homemade ice cream for your local business!

The Big Difference Between Cocoa and Chocolate

Before we get right into the homemade chocolate ice cream recipes we have for you, we need to explain something very special that many don’t know or ignore. The big difference between cocoa and chocolate. And is that, as ice cream manufacturers we must be clear about the types of ingredients that we offer in our preparations. Announcing in social networks or advertising that our ice creams are 100% cocoa when in fact we use chocolate, is an unforgivable mistake that can generate discomfort and distrust in our customers.

Cocoa or cocoa powder is the result of the process of separating the fat from the seed of the fruit of the cocoa tree. It is believed that to have a kilo of cocoa powder it takes about 500 natural seeds. Among the benefits of cocoa is that it is a muscle relaxant, regulates intestinal transit, is a powerful antioxidant and improves blood circulation.

On the other hand, there is Chocolate, which is often heard about in television commercials. Chocolate is the one that contains cocoa powder, cocoa butter, sugar and milk. Cocoa butter is an ingredient that must be taken care of since it includes in its composition fats that in excess can be harmful to health.

What are the types of chocolate?

Currently, three types of chocolates are available in the market. Here we explain the differences between them:

Dark or Bitter Chocolate: This is the chocolate that has cocoa powder, cocoa butter and sugar. This type of chocolate is considered the most bitter of all, as it has a higher percentage of cocoa powder in its production.

White Chocolate: Although it is sold as an exquisite chocolate, it has no or very low concentration of cocoa powder. Its main ingredient is cocoa butter, powdered milk and sugar.

Classic Chocolate: It is the one we consume frequently. This food consists of cocoa powder, cocoa butter, sugar and milk. In general terms, it is the chocolate that has the most cocoa butter of the three mentioned, since its smooth and creamy texture is achieved with it.

Why should couverture chocolate be melted in a bain-marie?

Chocolate is a delicate product that requires special attention during melting. If exposed to excessive heat, it will burn and become bitter, dry and grainy. Chocolate is also sensitive to moisture, so any amount of water or steam will cause it to harden and spoil.

The water bath method is used to melt chocolate in a uniform and controlled manner. The process involves placing the chocolate in a heat-resistant container and then placing the container over a pot of hot water. The hot water gradually melts the chocolate without it coming into direct contact with the fire, reducing the risk of burning or overheating. In addition, the double boiler gives the chef or chocolatier complete control over the temperature of the chocolate as it melts.

The temperature of the chocolate is crucial to its texture and ability to re-harden after melting. Using the water bath method, chefs can carefully control the temperature of the chocolate and ensure that it is within a safe and appropriate temperature range for chocolate products.

Now that you know everything you need, we can get to work on the recipe for homemade chocolate ice cream. There are many ways to achieve a delicious preparation. Here we show you all the ways to make creamy chocolate ice cream.

Classic Homemade Chocolate Ice Cream Recipe

There is nothing like the classic and traditional, so here we have the classic recipe for making chocolate ice cream. Yes, we are talking about the recipe that includes eggs and chocolate. Here are all the ingredients you need.

Ingredients of the Classic Homemade Chocolate Ice Cream Recipe.

Pay close attention to all the ingredients you need for how to make creamy chocolate ice cream.

• 250 ml of normal or lactose-free milk.
• 30g cocoa powder (sugar free)
• 100g of sugar
• 2 egg yolks
• 250 ml of Cream of Milk or Cream
• 100g of Chocolate
• A pinch of salt

Preparation of the Creamy Chocolate Ice Cream Recipes

• This is the first of all the recipes on how to make homemade chocolate ice cream. If it is not the one you are looking for, you can keep scrolling down until you find the recipe you are looking for.
• The first step to prepare this delicious classic recipe is to place in a bowl the two egg yolks with the sugar. Then mix it with a mixer until you have a thick and yellowish cream.
• Then in the stove at medium temperature we put the pot where we will pour the whipping cream, the cream and the 30 grams of cocoa. We beat with the whisk until it is a liquid mixture. The idea is to heat, not to boil.
• When we have the mixture consolidated we apply the chocolate and the pinch of salt that will enhance the flavors. Whisk with the stove on until the solid chocolate disintegrates. You will notice that the chocolate will darken the mixture.
• Now that we have a uniform mixture on the stove, we add the sugar with the yolks that we had initially mixed. Here you can use a silicone spatula. Remember not to stop using the whisk while pouring the egg mixture.
• After you have the mixture completely homogeneous. Turn off the stove and let the mixture come to room temperature to keep it in the refrigerator for at least 4 hours.
• After it is completely cold, put it in the freezer where you should stir it at least every 30 to 45 minutes so that it does not crystallize for 5 hours.
• If you have an ice cream maker, you should put the mixture in the refrigerator for at least one hour. Then you can consume it or you can store it in the freezer again. We know that the last option is much more practical since we do not have to be aware of stirring every 30 minutes.
• That’s it, you have your homemade chocolate ice cream, congratulations! Let’s eat.

How to Make Homemade Chocolate Ice Cream Without a Machine: The Easiest Recipe!

Although it is fine for a home or household to make it by hand, it is advisable to use an ice cream maker or ice cream maker to make things a little easier. Some people think that using some kind of machine alters the artisanal process or the taste, but this is not the case. The contribution that ice cream makers make is precisely to accelerate the cooling process and generate a smoother texture with their constant circular motion. Whether you want to make ice cream for your home or ice cream for business, an ice cream machine can be a great help in the kitchen.

Ingredients for Homemade Chocolate Ice Cream without Machine

• 200ml Cream of Milk or Cream (Must be cold at the moment of use)
• 200ml condensed milk (must be cold at the time of use)
• 20g unsweetened Cocoa Powder (Option 100g melted Chocolate)
• 1 teaspoon vanilla extract

Preparation of Creamy Chocolate Ice Cream Without a Machine

• In a cooking bowl pour the condensed milk, cocoa and vanilla essence. Stir with a whisk until you have a creamy and uniform mixture.
• In another bowl place the milk cream and with the help of a whisk, start mixing until you perceive that the cream is very frothy and creamy. Remember that it is important for the mixture that the bowl, the cream and the beaters are cold.
• After the two mixtures are ready separately. Add half of the condensed milk and cocoa to the cream mixture. Using the silicone spatula we are going to mix in circles and at a low-normal speed our fusion of mixtures. Once we have a uniform texture we pour the rest of the condensed milk and mix again.
• Once we have our solid cream we pour it into our mold and put it in the freezer. If you wish you can seal it with plastic wrap. If you have a metal mold in which to pour the chocolate cream it is much better, since this element keeps the cold better during and after taking it out of the freezer.
• After 6 hours and stirring the mixture every 30 minutes to prevent it from crystallizing, it is officially a delicious creamy chocolate ice cream. Congratulations!
• Remember to soak the ice cream scoop before and after removing a scoop of ice cream from the mold. You can serve your Creamy Chocolate ice cream in a cone, cup, glass or dish. Not only is it enough to make homemade ice cream without a machine, you must also work on the decoration.

Homemade Chocolate Ice Cream without Eggs or Condensed Milk

Condensed milk usually comes canned, which is why it includes preservatives and fats in its mix, which definitely does not go with many people. In Helados.Pro we present you an option to prepare that delicious chocolate ice cream without the help of canned or eggs.

Ingredients for Chocolate Ice Cream Without Condensed Milk

Next, here are the ingredients to know how to make chocolate ice cream without cream.

• 400ml cream or milk cream (must be cold)
• 50g cocoa powder
• 150g of sugar
• Tablespoon of vanilla essence
• 185ml of milk

Recipe for Homemade Chocolate Ice Cream Without Machine

• First, you must pour the natural milk with the sugar and cocoa powder into the bowl. Then, mix with a stick blender (it must be cold) until a uniform creamy texture is achieved.
• In the second step, you must include in the same bowl the vanilla extract and the cream. Then beat (mixer) until you get a creamy texture and the characteristic color of the chocolate.
• After you have a uniform mixture, use the pastry tongue to pour everything into the mold. Wait about 6 hours and that’s it. Now you have a delicious ice cream without the use of eggs or canned food. It is necessary to move the mixture every 30 minutes after freezing so that it does not crystallize.
• After 6 hours in the freezer, take it out with an ice cream spoon and it’s ready. Congratulations, you now have an eggless chocolate ice cream.

How to make chocolate popsicles?

If you want exact portions for the preparation of ice cream, it is best to make them with popsicle molds or popsicle sticks. With this form you will have visually more attractive ice cream and with an important ease at the time of serving or giving to the customer. Do you want to know how to prepare them? Here we have the recipe for chocolate ice cream on a stick!

Ingredients for making Chocolate Popsicles with Molds

Find where to write down the ingredients for this delicious recipe. Remember that we are going to teach you how to make chocolate popsicles with molds. So it is necessary that you have already bought your molds for ice cream. If you don’t have one, you can buy here.

• 450ml whole milk or lactose free milk
• 200ml Milk Cream or Cream
• 60gr Cocoa powder (sugar free)
• 20gr cornstarch or corn flour
• 8ml vanilla essence
• A pinch of salt

How to make Chocolate Ice Cream on a Stick

• The first thing to do for our chocolate popsicle is to pour the sugar, cocoa and cornstarch in a pot. After pouring everything mix with a whisk to remove any dry lumps.
• Then pour the vanilla extract, the 450ml of milk and the 200ml of cream into the pot. Once you have finished pouring the last ingredients, it is time to put on the stove and mix in a circular motion. When you have a mixture that begins to boil with a creamy texture, it is time to turn off and lower the stove.
• Once the hot mixture is off the stove, it is time to let it cool and then pour it into the popsicle molds. After you have carefully filled each of the molds, it is time to cover them and put them in the freezer for at least 6 hours.

Chocolate Ice Cream with Thermomix

How not to include the food processor? Of course in Helados.Pro we will include the recipe for chocolate ice cream with the machine that can chop, crush, pulverize and grind countless ingredients.

Ingredients to make chocolate ice cream with Thermomix

• 200 grams of chocolate
• 240 grams of sugar
• 150 ml of normal milk
• 2 eggs
• 700 grams of cream or milk cream

Preparation of Chocolate Ice Cream with Thermonix

• Follow carefully each step for how to make ice cream in machine or food processor. 👇
• In the thermonix container we place the chocolate and the 240 grams of sugar. There we place to run our robot for 10 seconds with a power or speed of 8.
• After we have already pulverized and mixed the chocolate and sugar, we pour the two eggs and 150 ml of milk. Program the thermonix in a time of 6 minutes, at a temperature of 90° and a maximum speed of 6.
• After 6 minutes in the thermomix, add the 700 grams of milk cream. If you can have it cold, it would be much better for the final mixture. Place for about 20 seconds the mixture at a speed of 6-10 progressively.
• Now we have a solid mixture of our chocolate ice cream. What you must do is to put it to cool for about 30 minutes. If you have an ice cream maker with or without compressor, you can put it there until you have a creamy ice cream in an hour. If you don’t have an ice cream maker, put it in the freezer and mix it every 40 minutes for 5 hours.
• That’s it! You now have a delicious chocolate ice cream prepared in the famous Thermomix food processor.

Ideas to decorate ice cream and Chocolate Popsicles

Here are some images and photos of decorations for homemade chocolate ice cream. Now that you have the recipe for homemade chocolate ice cream, it is very important that you have very good ideas to decorate them. Remember that everything goes through the eyes. We hope that with our selection of images we clear the doubt of how to make creamy ice cream to sell.