Food Processor Chocolate Ice Cream Recipes

FOOD PROCESSOR CHOCOLATE ICE CREAM

Steps:

• In sauce pan over med. heat whisk cocoa, sugar, and 1/2 cup water to form a smooth paste. Add the other 1/2 cup water and stir constantly till warm and sugar dissolves. approximately 5 minute.
• Remove from heat and add milk.
• Pour mixture into metal 9x13 cake pan and freeze at least 5 hours.
• Place 1/2 of the frozen mixture into food processor using the mixing blade. Process to "ice cream" texture. approximately 1-2 minute.
• Repeat step 4 with the other half of the mixture.
• Place in freezer safe container for 30 min and then ENJOY.

CHOCOLATE ICE CREAM

Steps:

• Add the sugar, eggs, and cocoa to the container of a food processor; blend until smooth.
• Add the milk to a heavy medium-size saucepan; bring to a boil.
• With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube; process until well blended.
• Pour the mixture back into the saucepan and put over low heat.
• Stir constantly using a whisk or wooden spoon; continue stirring until the custard thickens slightly (do not let the mixture boil or the eggs will scramble).
• Remove pan from heat and pour the custard mixture through a strainer into a large clean bowl.
• Allow the custard to cool slightly.
• Stir in the cream and vanilla.
• Cover and refrigerate until cold or overnight.
• Stir the chilled custard; freeze in one or two batches in an ice cream machine according to manufacturer's directions.
• The ice cream will be soft but ready to eat; if you want a firmer ice cream, freeze in a freezer-safe container for 2 hours.

HIGH-PROTEIN ICE CREAM

Steps:

• Chocolate:.
• Place bananas, milk, almond butter, cocoa powder and protein powder into a food processor or high speed blender.
• Blend until smooth and creamy, about 3 or 4 minutes.
• Stir (or blend) in chocolate chips (optional).
• Serve ice cream in a bowl and enjoy and garnish as desiered!
• Vanilla:.
• Place bananas, milk, vanilla, cinnamon and protein powder into a food processor or high speed blender.
• Blend until smooth and creamy, about 3 to 4 minutes.
• Serve ice cream in a bowl and enjoy and garnish as desired!

CHOCOLATE ICE CREAM

Steps:

• Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn't touch the water, or do this in the microwave in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don't want the mixture to be too stiff - as soon as the beaters leave a trail, it's ready.
• Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful. Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.