Chocolaty Choco Bar in Lock-Down Only 3 Ingredients Without Cream, Beater | चॉकोबार बनाए बिना मशीन | Chocolate Ice Cream 3 Ingredients [No Machine]

 Chocolate Ice Cream

Chocolate Ice Cream

Step by step pictures of chocolate ice cream recipe easy and delicious recipe for creamy and smooth chocolate ice cream.

Prep Time: 8 mins                 Cook Time: 2 mins                Total Time: 10 mins  Serve: 18

Cuisine: World                      Course: Desserts                   Diet: Gluten-Free, Vegetarian

 

After receiving recipe requests to add some ice cream recipes, I made some of them and one of them was chocolate ice cream. So sharing this simple recipe that doesn't require any ice cream maker and you don't even have to lick it two or three times. Just make it once, freeze it and then enjoy.

The best part of this recipe there are no ice crystals in it. You can make it at any time and offer it whenever you need it. This recipe gives a big block of ice cream. You can even make a Sunday or special dessert with it.

Use good quality cocoa powder for it. As for the cream, I used Amol Whipping Cream, which is 30% fat and whipped to hard peaks. If using a 25% greasy cream, you can whip it up to soft peaks. If you add icing sugar to this cream, you can whip it up to hard peaks. The same recipe can be made in an ice cream maker. I always used brown sugar in the recipe. You can also use regular sugar.

How to make chocolate ice cream?

First, take all the ingredients 2 to 2.25 cups of cream (25% to 50% fat), 2 cups of milk, 2 cups of cocoa powder, 2 cups of condensed milk, and 2 cups of strongly packaged brown sugar. You can also use half of both regular sugar or regular sugar or brown sugar.

Now take milk in a pan and add brown sugar. Place the pan on low heat on the stove and keep stirring until the sugar dissolves. Once all the sugar is melted, put the pan down. Add cocoa powder. Mix very well. Add condensed milk.

Add 1 teaspoon vanilla extract. Mix well and set aside. This chocolate mixture allows cooling to room temperature.

Whipping cream

Take the cold cream in a stand mixer and start beating it fast, until it reaches hard peaks. You can also use an electric beater for whipping.

Whip until you get to the top. The volume of the cream will increase and the cream should not fall off when you lower the bowl. Or when you whip the whipped cream into a spatula or spoon, the cream won't fall off.

Chocolate Ice Cream

Making chocolate ice cream

Then add the chocolate mixture. Now gently and lightly fold the chocolate mixture into the whipped cream. Do not mix but fold. The cream should not lose its tops or volume and fall flat. So connect slowly and slowly. Fold very well.

Now pour the ice cream mixture into a container or box. Close the lid tightly and place it into the box or box in the freezer. Freeze for 8 to 9 hours or overnight or until ice cream is set. Before serving, take the box out of the freezer and let it sit for a few minutes at room temperature.

Then roll out it with an ice cream scoop. If you are not able to scoop up this easily, leave it at room temperature for 5 to 6 minutes. If it's too hot where you live, a few minutes is fine.

Ingredients

  • 2 to 2.25 cups cream - 25% to 50% fat cream
  • 1/4 cups of milk
  • 1/2 cups cocoa powder
  • 1/2 cup sweetened condensed milk
  • ½ cup tightly packed brown sugar or regular sugar or half and half or both regular sugar or brown sugar
  • 1 teaspoon vanilla extract or half a teaspoon vanilla essence

Chocolate Ice Cream

Instructions:

  • First, take all the ingredients 2 to 2.25 cups of cream (25% to 50% fat), 1/4 cups of milk, 1/2 cups of cocoa powder, 1/2 cups of condensed milk, and 1/2 cups of strongly packaged brown sugar. You can also use half of both regular sugar or regular sugar or brown sugar.
  • Now take milk in a small pan and add brown sugar. Place the pan on the stove over low heat and keep stirring until the sugar dissolves. Once all the sugar is melted, put the pan down. Add cocoa powder. Mix very well.
  • Add condensed milk and 1 teaspoon vanilla extract. Mix well and set aside. This chocolate mixture allows cooling to room temperature.

Whipping Cream

Collect the cold cream in a stand mixer and start beating it fast till it reaches the hard peaks. You can also use an electric beater for whipping.

Whip until you get to the top. The volume of the cream will increase and the cream should not fall off when you lower the bowl. Or when you take the whipped cream in a spatula or spoon and lower it, the whipped cream will not fall off.

Chocolate Ice Cream

Making Chocolate Ice Cream

  • Then add the chocolate mixture.
  • Now gently and lightly fold the chocolate mixture into the whipped cream. Do not mix but fold.
  • The cream should not lose its tops or volume and should not fall flat. So connect slowly and slowly. Fold very well.
  • Now pour the ice cream mixture into the cans.
  • Close the lid tightly and place the ice container or box in the freezer.
  • Freeze for 8 to 9 hours or overnight or until ice cream is set.
  • Before serving, take this box out of the freezer and let it sit for a few minutes at room temperature. Then remove it from the scoop.
  • If you are not able to scoop easily, leave it at room temperature for 5 to 6 minutes. If it's too hot where you live, a few minutes is fine.
  • Serve chocolate ice cream in bowls or cups. You can also add chocolate sauce to the ice cream if you like.

 

 

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