Chocolate Ice Cream – a delicious recipe with sugar, cocoa, unflavored gelatin, milk, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large saucepan, combine sugar, cocoa powder, and gelatin.
2
Stir in milk.
3
Cook and stir over medium heat until mixture just starts to boil.
4
Remove from heat.
5
Whisk about 1 cup of the hot mixture into beaten eggs; return all to saucepan.
6
Cook and stir for 1 to 2 minutes or until an instant-read thermometer registers 175F and mixture coats the back of a clean metal spoon.
7
Do not boil.
8
Stir in vanilla.
9
Cover and chill for 4 to 24 hours.
10
(Mixture will be thicker after chilling.
11
).
12
Transfer the mixture to a 4- or 5-quart ice cream freezer and freeze according to the manufacturers directions.
13
If desired, ripen.
14
Chocolate-Almond Ice Cream: Prepare as directed, except stir in 3/4 cup chopped slivered almonds, toasted, before ripening.
418
kcal
Calories
16
g
Fat
54
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: ¾ cup sugar, ¼ cup unsweetened cocoa powder, 1 ounce unflavored gelatin, envelope, 4 cups whole milk, and more.
Yes, Chocolate Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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