Easy chocolate ice cream without an ice cream maker
Can anyone say no to ice cream? It is the most loved dessert for people of all ages. Ice cream comes in a lot of varieties and flavors, but chocolate ice cream remains the kids all-time favorite. With unbelievable flavors and varieties, it is easily available in all groceries. But if you ever happen to glance through the number of additives that they add to make ice cream, you will stop having them altogether. Enter, homemade chocolate ice cream!
Ice cream can be easily made at home using very few ingredients without an ice cream maker that too free from all unnecessary additives. Of Course, the whipping cream has an emulsifier, mostly E471 or GMS as it is otherwise called, as an additive. It is not a dangerous one. More about it in my additives post.
If you have a stand mixer, the process will take only 5-7 minutes, else you can use your hand mixer. It is a bit time-consuming but still, you can get soft ice creams. I have not tried making this with a blender, so am not sure if it’ll come as good as when using the other 2 devices.
Previously, I have tried the usual method of heating up milk with cornflour, cream, and sugar and going on blending and freezing it, till it reaches a smooth consistency. My cookery class recipe even added GMS – emulsifier and CMC – a thickener. But I never got this consistency with that recipe and method.
As Indians, we do not need a stand mixer, as none of our cooking involves that. But if you are greatly interested in baking then investing in a stand mixer is a very good option. It makes whipping, creaming, and kneading so much easier.
You don’t need to go for the pricey ones. Good brands do come at affordable and reasonable prices. I use my Kenwood major, which I bought after lots of research, details reserved for another post 🙂
As such ice cream is not a very healthy food, so I normally limit it to twice a month. A big fight ensues in our house between my kids whenever I make this ice cream. So these days, I weigh the ice cream into two boxes, put their names on them and freeze it 🙂 .
My younger one certified this ice cream as better than Baskin Robbins. Maybe a bit of an exaggeration, but seriously it’s that good. I bet you will get tired making this for your kids!!
This is my own version of making it. Now if you want to half the recipe, don’t start calculating 5:4 ratio. It’s just 1 pkt(500ml) of whipped cream, to 1 tin of condensed milk which is usually 394g.
To half the recipe, I would suggest that you buy a 250ml pack, as once opened the cream has to be consumed within 3 days. Also do not buy cooking cream. It will not whip as well as whipping cream.
You definitely have to add sugar to balance the unsweetened cocoa. The ratio is 1:3, that is 1 tbsp of cocoa to 3 tbsp of sugar. This measure was perfect for us. If you want a deeper brown color, you can increase the cocoa and sugar accordingly.
After whipping you can fold in chocolate chips or sprinkles, to give that extra real chocolaty feel. I normally sprinkle some chocolate vermicelli on top before serving.
Another thing that I noticed was that if your room is hot, the mix will not whip up. Rather instead of turning creamy, it will become butter. So do not try making ice cream at noontime. The best time will be mornings or evenings. It’s a different matter if you have your kitchen air-conditioned.
Finally taste the cream mixture before whipping, so that you are sure of the extent of sweetness in the ice cream. Omitting the cocoa and sugar altogether will give you the basic vanilla ice cream. You can give that a try. My recipe coming up soon 🙂 .
Over to the recipe….
- 500 ml whipping cream
- 400 g condensed milk
- 3 tbsp unsweetened cocoa powder
- 9 tbps sugar
- 1 tsp vanilla sugar/vanilla extract
- 1-2 tbsp very hot water
- Take the cocoa powder in a cup and add the hot water to make it into a paste. Only use as much water as is needed to make it into a paste. Let it cool. No need to refrigerate.
- In the bowl of a stand mixer take the cream, the condensed milk, sugar, vanilla. Always store the condensed milk and cream in the refrigerator, till you use it. The general advise is to keep the beaters and bowl to be used in the freezer. But seriously, I never did all that.
- Once the cocoa paste is cool, add it to the cream mixture and mix well till it all blends well.
- Taste it and add sugar if you want more sweet. Adding powdered sugar is preferable as it reduces the heat that will be produced when mixing. But I always use granulated sugar.
- Whip this mix using a balloon whip in the stand mixer at 6 for 5-7 minutes. That is all you have to do. Just stand back and enjoy looking at the liquid turning into thick fluffy cream.
- Transfer to containers and freeze for atleast 6 hours before serving.
- Always ensure that the condensed milk and whipping cream are cold before you start whipping. If not keep it in the refrigerator for atleast a few hours or overnight.
- Also ensure that all the ingredients are mixed thoroughly, before you start whipping. Else if you are using granulated sugar, you will feel it on the tongue.
- When you are using stand mixer, upto 7 minutes the mixture will not curdle. After that you have to exercise caution.