Best Magic Easy Chocolate Ice Cream Recipes

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.

VERY CHOCOLATE ICE CREAM

Steps:

• Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
• When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

MAGIC CHOCOLATE ICE CREAM

Steps:

• Combine coffee or espresso powder and hot water in a small bowl.
• Let stand until coffee dissolves, about 5 minutes.
• Microwave chocolate, sweetened condensed milk, and coffee mixture in a 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 1/3 of whipped cream into chocolate mixture.
• Fold remaining whipped cream into chocolate mixture until incorporated.
• Freeze in airtight container until firm, or at least 6 hours or up to 2 weeks. Serve.

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.

MAGIC ICE CREAM

Steps:

• Combine the gelatin, sugar and boiling water in a large heatproof bowl; whisk until the sugar and gelatin are dissolved, about 2 minutes. Add the milk and whisk to combine. Cover the bowl and refrigerate until completely cold and the gelatin just starts to set, about 1 hour. (It should not be completely set and firm so you can easily and thoroughly fold in the cream mixture).
• Whip the heavy cream and the vanilla with a handheld mixer in a medium bowl until stiff peaks form, about 3 minutes. Remove the chilled gelatin mixture from the refrigerator and fold in half of the whipped cream. Add the remaining whipped cream and fold until fully incorporated. Pour into a 2-quart storage container or an 8-by-8-inch baking pan. Cover tightly and freeze for at least 4 hours, up to overnight. Scoop and serve.