Easy Chocolate Snow Cream Recipes

CHOCOLATE SNOW ICE CREAM

Steps:

• In a large mixing bowl or stand mixer fitted with the whisk attachment, combine milk, vanilla and hot chocolate mix.
• Add clean snow until you reach the desired consistency.
• Enjoy immediately or freeze.

EASY NO-COOK CHOCOLATE ICE CREAM

Steps:

• Gather the ingredients.
• Whisk together the milk, cocoa powder, and sugar. Whisk until the sugar and cocoa completely dissolve.
• In a large bowl, beat the heavy cream until it forms stiff peaks. Fold the whipped cream along with the vanilla extract into the cocoa powder mixture.
• Refrigerate the mixture for at least 30 minutes so it is completely cold. This will help it freeze faster, improve the texture, and allow the cocoa powder to become fully hydrated by the milk and cream.
• Give the ice cream base one more gentle stir and freeze according to the directions of your ice cream maker -about 1 1/2 to 2 hours.
• Store your ice cream in an airtight plastic container in the back of the freezer. This will help preserve the flavor and texture of the finished ice cream. You can serve the chocolate ice cream right from the ice cream maker, but it will have the texture of soft serve. Freezing for an hour before serving will create a firmer texture.

CHOCOLATE SNOW ICE CREAM

Steps:

• In a bowl, whisk together the milk, confectioners' sugar, vanilla extract, cocoa powder, and instant coffee until the sugar has dissolved and the mixture is smooth.
• Place the snow into a large bowl, and pour the chocolate mixture over the snow. With a large spoon, stir until the snow ice cream is thoroughly combined. Serve immediately.

SNOW CREAM

Steps:

• Mix snow, sweetened condensed milk, and vanilla extract together in a bowl until well mixed.

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.

COOKIE ICE CREAM SANDWICHES

Steps:

• Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
• Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
• For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.

EASY CHOCOLATE ICE CREAM

Steps:

• Place cocoa and sugars in a bowl and combine well. Add the whole milk and mix with a mixer until cocoa and sugars are dissolved ~ 1 to 2 minutes. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.
• Turn on ice cream machine and pour mixture into freezer bowl. Let the machine mix until thickened ~ about 25-35 minutes. The ice cream will be soft and creamy. If you like firmer ice cream, transfer ice cream to an airtight container and freeze for approximately 2 hours. Remove from the freezer 15 minutes before serving.