Best Easy Chocolate Ice Cream Recipes

EASY MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

EASY CHOCOLATE ICE CREAM

Steps:

• Combine half-and-half, sugar, cocoa and vanilla in a blender; process on low until smooth. Stir in heavy cream. Freeze in an ice cream freezer according to manufacturer's directions.

EASY CHERRY-CHOCOLATE CHUNK ICE CREAM

Steps:

• Place cherries in a food processor; process into small pieces.
• Mix heavy cream, sweetened condensed milk, milk, and vanilla extract together until well combined. Pour into an ice cream maker and turn on. Add the chopped cherries while the machine is running; freeze until desired consistency is reached, about 20 minutes. Stir in chocolate chunks.

EASY MARSHMALLOW FLUFF CHOCOLATE ICE CREAM CAKE

Steps:

• Crush Oreos in food processor or by hand until fine.
• Add melted butter to them and mix.
• Press into 13x9 pan to make crust.
• Soften the ice cream in a mixer until smooth, but not melted.
• Stir in (by hand) all of the fluff into the ice cream until nice and evenly distributed.
• Pour into pan and spread evenly.
• Let freeze for at least 2 hours or overnight.
• You may garnish with any kind of whipping cream or Cool Whip that you like!

EASY MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved.
• Color to your liking with the green food coloring.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
• After about 10 minutes into the freezing, add the chocolate chips.
• After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

THE REALTOR'S EASY CHOCOLATE ICE CREAM

Steps:

• In a medium bowl, stir everything but the chocolate syrup together until the sugar is dissolved. Turn your ice cream machine on and add the milk mixture. Add chocolate syrup and freeze according to your machine's directions.

DELICIOUSLY EASY COFFEE CHOCOLATE CHUNKS ICE CREAM

Steps:

• 1. Chop the Dove bar into small chunks. Set aside. (It will not take the whole Dove bar to make 1/2 cup chunks -so you can enjoy the rest of the candy bar as a treat.).
• 2. In a cold bowl (I use a medium aluminum mixing bowl), use an electric mixer and cold beaters to beat the whipping cream. Beat for 2 minutes on high (notice the picture). Whipped cream will hold its shape.
• 3. In a larger bowl, blend the sweetened condensed milk and the cold coffee, beat with electric mixer for one minute.
• 4. Fold the whipped cream into the sweetened condensed milk coffee mixture, until blended.
• 5. Put into a 2-quart glass or metal casserole dish or loaf pan. Place in freezer for 2 hours, until it starts to freeze (Middle will still be soupy, but the sides firm.).
• 6. Remove from freezer and fold in the chocolate chunks (I mix it in a mixing bowl -but you can leave it in the casserole dish while stirring in the chocolate chunks. Make sure that they are dispersed throughout the ice cream.
• 7. If you removed the ice cream from the casserole dish to a bowl -return it to the dish. Place back into to the freezer section of the refrigerator, and freeze 2 more hours or until desired consistency.
• 8. Makes about 1-1/2 quarts of deliciously easy coffee chocolate chunks ice cream. Enjoy a Scoop today!
• 9. I will take and post a picture of my sister enjoying her ice cream, later. Well, I forgot to take a picture of the birthday girl enjoying the ice cream (and she did), but here is a picture of both of my sisters and me taken back in January 2013 -Virginiais in the middle. However, you will have to click on the picture at the top of the screen -I couldn't get it to upload.

EASY CHOCOLATE ICE CREAM

Steps:

• Line a 9x5 inch loaf pan with aluminum foil. In a large bowl, stir together condensed milk and chocolate syrup until color is even. In a separate bowl, whip cream until stiff peaks form. Fold cream into chocolate mixture and pour all into prepared pan. Cover and freeze 6 hours, until firm.

EASY CHOCOLATE ICE CREAM

Steps:

• Break the bar of chocolate into chunks and melt with the single cream in a glass bowl over a saucepan of boiling water (bowl not touching the water).
• Beat in the rest of the ingredients and allow to cool.
• Transfer to an ice cream maker and follow the manufacturers instructions. (If you do not have an ice cream maker then transfer to a freezer proof container and freeze until slushy. Beat well and then freeze until firm).
• The ice cream can be served direct from the ice cream maker for a soft ice cream or frozen over night for a firmer ice cream
• If frozen over night leave at room temperature for 5 mins before serving in scoops.

MAGIC EASY CHOCOLATE ICE CREAM

Steps:

• Combine coffee (or espresso) powder and hot water in small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk, and coffee mixture in bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Stir in vanilla and salt. Let cool.
• With electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated.
• Freeze in airtight container, with plastic wrap directly on its surface, until firm, at least 6 hours or up to 2 weeks. Serve.

EASY CHOCOLATE ICE CREAM RECIPE

Steps:

• Process cream cheese and milk in food processer until smooth. Add chocolate; process until blended. Add remaining ingredients; process until blended.
• Pour into freezer-weight container.
• Freeze 5 hours or until firm.

CHOCOLATE ICE CREAM CAKE WITH CHOCOLATE ICE CREAM- EASY RECIPE!

Steps:

• Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper or a silicone baking mat and grease & dust the edges with a combination of flour and cocoa powder.
• In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.
• In a separate bowl, sift together the dry ingredients. Then alternate adding half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it's well mixed.
• Bake at 350°F for 28-30 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Cool Completely.
• HowToSection To assemble: Array
• HowToSection For the whipped cream topping Array

EASY CHOCOLATE ICE CREAM

Steps:

• Instructions 1. MELT CHOCOLATE BASE Combine coffee (or espresso) powder and hot water in small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk, and coffee mixture in bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Stir in vanilla and salt. Let cool. 2. MIX AND FREEZE With electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, at least 6 hours or up to 2 weeks. Serve. No Machine, No Churning, No Fuss

REALLY EASY CHOCOLATE ICE CREAM

Steps:

• Mix sweetened condensed milk, cocoa powder and vanilla in bowl. Set aside.
• In the bowl of your mixer (or a chilled stainless steel bowl- 20 minutes in fridge), whip heavy whipping cream until stiff peaks form. Do not over beat.
• Fold sweetened milk/cocoa mixture into whipped cream. Pour into a 2-quart container. Cover and freeze 6 hours or overnight.