Chocolate Ice Cream

Eggless Chocolate Ice Cream without an Ice Cream Maker is the best thing here. It’s creamy, decadent, and refreshing, perfect for chilling in this heat.

Summers have come and are already gone here in Pune. Check out more delicious ice cream here, like basil ice cream, strawberry kulfi, or malai kulfi.

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

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 a no-crystal consistency.

But lately, I have discovered the joy of making ice cream without 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. :)

Print Recipe

Chocolate Ice Cream

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

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Dessert

Cuisine: Vegetarian

Keyword: chocolate, eggless

Servings: 500 gram

Ingredients

• ½ cup cocoa powder unsweetened
• ½ cup sugar granulated
• ¼ cup brown sugar firmly packed
• ¾ cup full cream milk
• 1½ cup amul cream
• 1½ tsp vanilla extract
• a pinch salt
• 2 tbsp choco chips optional

Instructions

• Whisk together cocoa powder and both sugars till combined well.
• Add milk to the cocoa mixture, and again mix well for about 2-3 minutes by hand or 30 secs by hand-held mixer.
• Add in cream, vanilla extract and salt. Mix till combined.
• 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.
• Transfer the mixture into a ice-cream container, or a pyrex dish with a lid or any air-tight container suitable for freezing.
• 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.
• Serve chilled.

Notes

1. 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.
2. Using higher fat content cream will give firmer and richer ice-cream.
3. Add choco-chips in the end when you have finished repeated churnings and are ready to allow it to set for final time.
4. Repeated churning allows to remove any ice-crystals, leaving a smooth and perfect ice-cream
5. 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.