Chocolate Ice Cream
Is there a better way to beat summer blues than with a bowl of rich and delicious homemade chocolate ice cream?
Not only are you looking at the best chocolate ice cream ever, but you are also looking at one of the easiest recipes on the internet for an eggless chocolate ice cream.
True story, people!
You know me; I despise any recipe that calls for too many complicated steps (which is also probably why I would fail miserably as a Chef! 😀 ). I ain’t got time for that! I’m all about minimum efforts and maximum results.
And this ice cream recipe is just a perfect example of my mantra. Okay, it isn’t as easy as making a garlic toast, but once you get your concepts right, you’ll be a pro at making ice creams of virtually any flavor in the world. A good place to start would be my vanilla ice cream. It is the most basic recipe for an ice cream which you can use to make amazing variations with.
And one such amazing variation is this Homemade Chocolate Ice Cream!
One of the best things about this chocolate ice cream is the additional chocolate in the ice cream! Besides the regular chocolate in the custard, I’ve gone a step ahead and added melted chocolate to the ice cream. As soon as the hot chocolate hits the cold custard, it solidifies, breaks into a thousand pieces (during whipping) and gives you an amazing texture! Of course, feel free to skip the step if all you’re looking for is a basic chocolate ice cream recipe.
Homemade Eggless Chocolate Ice Cream – Printable RecipePrint
Best Ever Eggless Chocolate Ice Cream
- 500 mls (2.5 cups) Full Fat Milk or Half and Half
- 1 Tablespoon Cornstarch (cornflour)
- 1 and 1/2 Tablespoons G.M.S (Glycerol monostearate)
- 1/5 teaspoon C.M.C (Carboxy methyl cellulose)
- 3/4 cup Regular Sugar (adjust to suit your taste for sweetness)
- 1 teaspoon Liquid Glucose (optional – I did not use)
- 1/3 cup Cocoa Powder (adjust according to how dark you want your ice cream to be)
1 cup is around 200 mls / 200 grams
- Chocolate Chips or Slab
- G.M.S (Glycerol monostearate) – GMS is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent; an emulsifying agent for oils, waxes, and solvents. GMS is largely used in baking preparations to add “body” to the food. It is responsible for giving ice cream and whipped cream its smooth texture. It contains both water & oil soluble groups in one molecule. This characteristic structure enables it to be a very effective emulsifier. Another important advantage to G.M.S. is high nutritive value. It is non toxic & therefore very suitable for use in food formulation. It belongs to the class of non ionic emulsifiers.
- C.M.C (Carboxy methyl cellulose) – CMC is a compound used for stabilizing ice creams and is available in specialty food stores or bakeries. Use only as much as given in the recipe. Using excessive CMC can cause ice crystals in the ice cream.
- reserve about 1/4 cup of the milk. Add cornflour, milk powder, GMS and CMC to the reserved milk and mix well. Set aside.
- Bring remaining milk (or half and half) to a boil .Add sugar and continue to boil the remaining milk mixture while stirring it. You should look for the mixture to reduce by about a third which will help the ice cream to be creamier.
- Add the unsweetened cocoa powder and mix well. Let it boil for about 5 minutes. Try to mix well and ensure the cocoa powder dissolves completely. At this point, taste the mixture and add more sugar if you feel you need more sweetness.
- Lower the heat to medium flame. Slowly add the cornflour mixture to the milk and stir constantly. Keep stirring and you’ll start to see that the mixture thickens.
- Keep cooking and stirring till you have a thick sauce like consistency. When you dip a wooden spoon into the mixture and it coats the back of the spoon, the mixture is done. You can switch off the flame.
- This is a CRUCIAL step – Pass the mixture through a sieve / filter to catch any lumps. You should have a smooth, lump-free custard. This will give a smooth texture to the ice cream.
- As the mixture cools, keep stirring constantly. This prevents a skin from forming on top.
- Pour into a shallow container (plastic or aluminum), close with a lid or aluminum foil and freeze until almost set. It will take about 2-4 hours. Make sure the freezer is set to coldest temperature.
- Take the mixture out, and whip for 3-4 minutes until the mixture has smoothed and doubled in volume and the ice crystals have broken up. If you don’t have an electric hand held whisk, use a food processor or a blender
- Again pour into the same container and freeze until set (2-4 hours)
- Repeat this freeze & whip process for a total of 3 to 5 times. Every time you whip air into the mixture, you break up the ice crystals and make the ice cream smoother.
- During the last time of whipping, you can – optionally, melt some chocolate in the microwave and beat well for a smooth liquid. Drizzle this chocolate all over the whipped and smooth chocolate ice cream mix and mix well with a spoon
- One final time, set it to freeze one more time. This time, you can reduce the freezer temperature to normal chillness and let the ice cream set for 5-6 hours.
- Scoop and serve!
- If you don’t want the added chocolate, skip the step
- If you have an ice cream machine, make the custard and pour into the machine. Follow the instructions on the manual to freeze the ice cream.
- Using GMS and CMC gives a smooth & creamy texture to the ice cream. You can make the ice cream without them too, but you’ll have a few ice crystals in the ice cream.
- The 2nd and 3rd whipping is what gives the ice cream a voluminous, smooth & creamy finish.
- If you don’t have a hand help whisk to whip up the ice cream, add the mixture to a food processor or a blender and grind to form a smooth mixture.
- Category: Dessert
- Cuisine: American
Homemade Eggless Chocolate Ice Cream – Step by Step Recipe
Add sugar to the milk mixture and bring it to a gentle boil. Keep stirring constantly.
Once sugar has melted, you can add some cream too (if you want a creamier ice cream). Keep stirring and boiling till the mixture reduces by about a third.
Also add the cocoa powder and mix well. Try as best as possible to mix the cocoa well so that there are no lumps. Taste and add more sugar, if you feel the need.
Mix cornstarch, GMS and CMC with the reserved milk to form a smooth paste. Add it to the chocolate milk mixture and keep stirring constantly.
Keep stirring until you have a thick custard like mixture. You know it is done when it is thick enough to coat the back of your spoon without dripping too quickly (like milk would). Switch off the flame and stir for 5 minutes to cool down the mixture a bit.
Pass the mixture through a sieve to catch any lumps. You should have a smooth custard. Constantly keep stirring the mixture for 5-10 minutes to cool it down considerably. To accelerate the process, place this bowl with the custard in a larger bowl which is filled with cold water and stir.
Pour into an aluminum container, cover tightly with aluminum foil and freeze it until almost set (it will take around 2 hours). Remove and whip it to break up ice crystals (if any) and form a smooth and creamy mixture again. Again pour it back into the same bowl, cover and freeze. Repeat the freeze and whipping process 3 to 4 times (at an interval of 2 hours).
This step is totally optional, but if you’re looking to add some crunch to your ice cream, melt some chocolate (of your choice) in the microwave. Beat it to a smooth liquid.
During the LAST time of whipping the mixture, drizzle the melted chocolate in a random pattern all over and keep furiously stirring with the spoon. When the melted chocolate hits the cold ice cream surface, it hardens, breaks up into tiny chocolate chunks and adds a unique texture to the ice cream. Finally, let it set for 4 hours at least.
Scoop out the ice cream and serve!
Love Ice Creams? I’ve got more for you to try!