Magic Easy Chocolate Ice Cream Recipes

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 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 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.

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.