Ah, Chocolate Ice Cream. Is there any better way to beat the heat of the summer? Creamy and cool, packed with delightfully rich chocolaty goodness – chocolate ice cream is a classic treat enjoyed by people around the globe. Whether you’re looking for a special evening indulgence or simply want to satisfy your sweet tooth cravings after dinner – this irresistible delicacy is here for you! Enjoying it straight from the cone or smothering it in the topping – it’s hard to find someone who doesn’t appreciate this iconic flavor. So let’s take some time today to learn why we love chocolate ice cream.
What Ingredient Gives Chocolate Ice Cream Its Creamy Texture?
Dairy: cream, but often milk or half and half are also included, is a key factor in the creaminess of ice cream. The fat content of your ice cream influences its texture: the higher the fat content, the creamier the end result.
Buying good cocoa powder is the key to making great chocolate ice cream. If you’ve had an open container of cocoa powder in your cupboard for a long time, it’s time to replace it. Cocoa powder gradually loses its potency.
The mixture of milk, sugar, and cocoa should be smooth and completely dissolved. Otherwise, the ice cream’s texture will be off. Separating these three ingredients from the others allows them to reach the desired consistency before combining them with the cream and vanilla.
Add any mix-ins you want after the ice cream has been processed through the ice cream maker.
Although this recipe is delicious as is, there are many mix-ins you can add to customize the flavor. After the ice cream has frozen, fold in a ribbon of chocolate syrup, a handful of chocolate chips, or even a few roughly chopped chocolate sandwich cookies to increase the chocolate factor to your liking.
More Dessert Recipes
Chocolate Ice Cream
- 1(14-ounce) can full-fat coconut milk refrigerated overnight
- 2 frozen ripe bananas peeled
- ½ cup vanilla protein powder
- 2 tbsp cacao powder
- 3 tbsp dark chocolate chopped roughly
- Scoop out the hardened part from the top ofthe chilled coconut milk can.
- In a blender, add the coconut cream andbananas and pulse until smooth.
- Add the protein powder and cacao powder andpulse until well combined.
- Transfer the mixture into a cake tin and topwith the chopped chocolate.
- Freeze for about 30-60 minutes before serving.