Chocolate Icecream

This is a fool proof recipe, having tried it over and over again, i can totally vouch for it. Creamy, rich and chocolaty, what’s not to love?

This  recipe is adapted from Anjali’s food kaleidoscope. Her ice cream recipes are the bestest. Try this once and you are sure to bid the store bought ice cream goodbye.

Print Recipe
Chocolate Icecream
This is a fool proof recipe, having tried it over and over again, i can totally vouch for it. Creamy, rich and chocolaty, what's not to love? This  recipe is adapted from Anjali's food kaleidoscope. Her ice cream recipes are the bestest. Try this once and you are sure to bid the store bought ice cre
Servings
Ingredients
  • 2 cups Milk [preferably full cream] - [ 500 ml]
  • 3/4 cup Condensed milk - [200 ml]
  • 3/4 cup Fresh cream Whipping cream Chilled / - [200 ml]
  • 2 tbsps Cocoa powder -
  • 1 and 1/2 tbsps Custard powder -
  • 2 tbsps Chocochips [optional] -
Servings
Ingredients
  • 2 cups Milk [preferably full cream] - [ 500 ml]
  • 3/4 cup Condensed milk - [200 ml]
  • 3/4 cup Fresh cream Whipping cream Chilled / - [200 ml]
  • 2 tbsps Cocoa powder -
  • 1 and 1/2 tbsps Custard powder -
  • 2 tbsps Chocochips [optional] -
Instructions
  1. Keep aside 3 tbsps of milk and bring the rest to boil.
  2. Mix the custard powder with the 3 tbsps of milk [set aside in step 1].
  3. Add this to the boiling milk and stir continuously until the custard becomes thick. Remove from heat. [Prepare the custard in a low flame to avoid it from getting burnt]
  4. Add the condensed milk and sifted cocoa powder to the hot custard. Beat well using a balloon whisk.
  5. Allow the above to cool completely. Beat with the whisk often, to avoid the formation of a layer on top. [You can place it in a larger vessel with cold water to make it cool faster].
  6. Once cooled, add chilled fresh cream/ whipping cream and beat the mixture well. Now you have a lovely chocolaty creamy ice cream mix.
  7. Mix in the choco chips and pour it into an aluminium tray or a freezer safe glass container.
  8. Cover and seal with aluminium foil . [This helps to avoid the ice cream from crystallizing ]
  9. Keep it in the freezer, with maximum cooling , for 2 hours.
  10. After two hours, whisk the semi frozen ice cream [ in the same container] using a bubble whisk.
  11. Freeze again. Repeat step 10, two more times, after an interval of 1 hour in between.
  12. Allow to set for 2 hours and enjoy your creamy cold chocolate ice cream.
Recipe Notes

Notes-

I have made this ice cream with both full cream milk and regular milk. And the same goes for fresh cream and whipping cream. So use what you get your hands on.

Full cream milk and whipping cream help in making the ice cream a little thicker and setting it faster. Otherwise there isn't much difference.

Use sifted cocoa to avoid lumps.

Beat the ice cream mix well. The more you beat the creamier it gets.

Add the chilled fresh/ whipping cream once the custard has cooled completely.

The whisking/ beating in between freezing is very important to get a good creamy ice cream and not just a frozen block of chocolate.

Cover the ice cream tray with aluminium foil and seal all edges, every time you place it in the freezer, otherwise ice crystals will start to form and the ice cream would lose its creamy texture.

Enjoy this cold yummy dessert to beat the summer heat.

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.