Chocolate ice cream w/ cocoa

Udgivet: 17-02-2014
Udgivet: 2014-03-10 13:37
Kaloria

chokoladeis

Cocoa ice cream is intense, rich and super creamy. It differs from regular chocolate ice cream, by having a stronger cocoa flavor. It have a slight bitterness that regular chocolate ice cream does not have and the Cocoa ice cream is slightly less sweet than regular chocolate ice cream. Because it is so intense, I usually make myself a small bowl of other kinds of ice too, so in that way you can switch around a bit without getting overwhelmed. (and it’s a great excuse for me to take triple scoops ;-) )

If you also want to make more than one kind of ice cream and make a small ice cream stock in your freezer, you can check out the recipe on cheesecake ice cream or pistachio ice cream. I think the chocolate ice cream is really good on a piece of blondie, as it balances the sweet blondie slightly. And yes! Ice cream and brownies/blondies are always a hit.
The original recipe is from ® Marion Fløysvik, but I found it on www.ferdakost.com. However, I have made ​​some small changes, because I thought the ice was too strong and bitter in taste, I therefore made additions before I froze it.

hjemmelavet chokoladeis opskrift

Yields: 2,5 cups.

Ingredienser:

  • 3/4 cup cocoa powder
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 2 tsp. vanilla extract
  • 5 – 100 g – 3,5 oz egg yolks
  • A pinch of salt

Method:
1.
Mix cocoa powder, salt, heavy cream and whole milk in a large saucepan and bring to a boil on medium heat.
2.
Meanwhile, beat egg yolks and sugar together until white and fluffy.
3.
Slowly pour the chocolate mixture into the eggs while mixing with an electric mixer.
4.
Pour the mixture into a new pot and heat the mixture on very low heat until it thickens (about 70°C/158°F)
5.
Put the mixture in the refrigerator until completely cooled.
6. Attention!
If you have an ice cream maker, follow the instructions. If you don’t have an ice cream maker, follow section 7-10.

7.
Put the ice into a plastic box (which your electric beater may also be in)
8.
Set it in the freezer.
9.
Every half hour take the ice out of the freezer and whisk vigorously.
10.
Repeat the vigorous whisking every 30 minutes until the ice has completely set.

TIP: Before serving, put the ice in the refrigerator for 15 minutes. then you can easily scoop beautiful balls with a warm ice spooner.

chokoladeis

Shelf-life of homemade ice cream?

If you liked this recipe, I also think you’ll like: Cheesecake ice cream, pistachio ice cream or banana brownie with walnuts and caramel.

Hugs from Katrine

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  1. JojoFebruary 18,14

    Hi Katrine,
    Thanks for sharing this recipe. It’s nice to have an ice cream recipe without having to use the ice cream maker. Also, stunning photos!

    • KatrineFebruary 18,14

      Hi Jojo :)
      I really hope you’ll like the ice cream when done in the kitchen:). Most ice creams are possible to make without an ice cream maker, but it is a lot quicker and more fun with an ice cream maker. But this recipe is great without an ice cream maker so everyone can participate:) Thanks for the comment:)

  2. madscarFebruary 18,14

    Love it!Thanks for recipe :)

  3. AlyssaFebruary 18,14

    LOVE THIS RECIPE!! Yes, the all caps were totally necessary :) I’m a sucker for good chocolate ice cream, but often find that it’s too sweet or fake tasting to me. I think it’s probably because it’s made with melted chocolate instead of cocoa powder! I’m definitely going to be adapting this recipe for my house, they’re going to love it! (We have to eat dairy-free, so we’ll probably use coconut milk). Thanks for sharing!

    • KatrineFebruary 18,14

      Hi Alyssa
      I THINK THEY WERE NECESSARY TOO!;) What a luck! Yeah that is often a problem for me too, although ice cream made with cocoapowder often get to bitter for me. If you like it really intense you can use 20 g extra cocoa powder without problems, but be carefull it does not get to much:)
      I’m going to make 3 more chocolate ice creams soon: One without egg but with both cocoa powder & chocolate, one like this one but with caramel swirls and last but not least a chocolate ice cream with no cocoa powder just pure chocolate(without getting too sweet). I’ll hope that you revisit me then. Good thinking with the coconut milk. ;)

  4. jelliFebruary 18,14

    This looks fantastic! I love making ice cream and usually prefer cocoa to chocolate in all recipes- brownies, cakes, and ice cream. Can’t wait to try this. Pinning!

  5. sofiaJune 12,14

    Hi Katrine! first of all excellent photos!!
    the only thing is i dont get it instructions 7 to 10, what is the function of the ice in the plastic box?
    i dont have ice cream machine…

    thanks!!!

    • KatrineJuly 3,14

      Thanks! Sorry for the late answer. It’s important to stir quickly when making icecream without an icecream maker, this is to prevent crystals forming. Therefore I suggest to Pour the icecream mixture into a plastic box, with room for the electric mixer. That way you can whisk the icecream mixture every half hour in the same box you freeze the icecream in. I hope you figure it out. :-)
      Katrine

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