Eggless Chocolate Ice Cream without Ice Cream Maker

Summers came and are already gone here in Pune.

Eggless Chocolate Ice Cream without Ice Cream Maker

Eggless Chocolate Ice Cream without Ice Cream Maker

Who says? I say. A mother, who has been tending to sick kids for last 1 week for sore throat, fever and cold, wrapping them in blankets, sweaters and jackets as they shiver in cold. I CAN say that summers are gone and so are the days of eating scoops of ice cream.

Eggless Chocolate Ice Cream without Ice Cream Maker

Eggless Chocolate Ice Cream without Ice Cream Maker

But not before I made this last batch of Chocolate Ice Cream. Regular readers would know that I have hardly 2-3 recipes of ice cream on LiG, the primary reason being that it is so difficult to get no-crystals consistency.

Eggless Chocolate Ice Cream without Ice Cream Maker

Eggless Chocolate Ice Cream without Ice Cream Maker

But lately I have discovered the joy of making ice cream without the ice crystals and made Banana Ice Cream too a while ago.

The verdict – V said this is if not better than at par with the store bought ice cream. I am happy being at par. :)

Eggless Chocolate Ice Cream without Ice Cream Maker

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1/2 kg

3-4 people

Eggless Chocolate Ice Cream without Ice Cream Maker

A rich chocolate ice cream at home without the fancy ice cream maker.

Ingredients

  • ½ cup of unsweetened cocoa powder
  • ½ cup of sugar, granulated
  • ¼ cup of brown sugar, firmly packed
  • ¾ cup of full cream milk
  • 1 ½ cup of Amul cream
  • 1 ½ tsp of vanilla extract
  • A pinch of salt
  • 2 tbsp of choco-chips (optional)

Instructions

  1. Whisk together cocoa powder and both sugars till combined well.
  2. Add milk to the cocoa mixture, and again mix well for about 2-3 minutes by hand or 30 secs by hand-held mixer.
  3. Add in cream, vanilla extract and salt. Mix till combined.
  4. Pour this mixture into your mixer jar and churn it for 10-15 minutes. The resulting mixture should resemble like a soft serve ice-cream.
  5. Transfer the mixture into a ice-cream container, or a pyrex dish with a lid or any air-tight container suitable for freezing.
  6. After 3-4 hours, remove from freezer and thaw for about a minute or two and then again churn the ice-cream. Pour it back into the container and freeze again. Repeat this after another 3-4 hours. Pour the mixture into the container and mix-in choco chips. Allow it to set finally overnight.
  7. Serve chilled.

Notes:

minimally adapted from Edible Garden

Use cream with at least 35% fat content. In India only Amul cream of 28% fat content is easily available, so that is used but if you have access to higher fat content cream, please use that.

Using higher fat content cream will give firmer and richer ice-cream.

Add choco-chips in the end when you have finished repeated churnings and are ready to allow it to set for final time.

Repeated churning allows to remove any ice-crystals, leaving a smooth and perfect ice-cream

If you have an ice-cream maker, please move the mixture (step 4) into the ice-cream maker and churn for 20 minutes. And just set it one time in a pyrex dish. No need for repeated churning.

http://lemoninginger.com/2014/08/22/eggless-chocolate-ice-cream-without-ice-cream-maker/