Cocoa Chocolate Ice Cream Recipe

Name: Cocoa Chocolate Ice Cream Recipe
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 3 h 10 min
Yield: 4
Cuisine: France
Ingredients: 100ml Milk; 200ml unsalted butter; 10 g Cocoa powder; 25 g Sugar; 20g Chocolates

By Tanisha Sowinski

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Today I will share a simple cocoa chocolate ice cream recipe. No need to boil milk, no need to add egg yolks, and no need to whipped cream. All the ingredients are mixed in the ice cream bread machine and then frozen.

Prep: 30 mins

Cook: 1 hr 40 mins

Total: 3 hr 10 mins

Level: Easy

Yield: 4 servings

Nutrition Information

Ingredients

Milk	100ml
unsalted butter	200ml
Cocoa powder	10 g
Sugar	25 g
Chocolates	20g

Instructions

Prepare the required materials.
The ice cream bucket shall be placed in the freezer for at least 12-24 hours in advance (it can be frozen at night and used during the day).
Install the gearbox of the ice cream bucket on the base of the toaster, then place it in the slot clockwise, and then install the mixing blade on the mixing shaft.
Put milk, cocoa powder and sugar into the ice cream bucket.
Add cream.
Turn on the stirring function and add chocolate chips after 20 minutes.
After stirring for another 20 minutes, the stirring is completed.
Put it into a container and refrigerate it.
Take it out and warm it up before digging the ball.
Decorate according to taste.

Tips

When pouring the mixed raw materials into the frozen ice cream bucket, please start the machine within 30 seconds as soon as possible to avoid freezing the edge of the bucket and unable to stir.

The ice cream is soft. If it wants to be hard, the best way is to put the ice cream bucket into the freezer and freeze it for another 15-25 minutes.

You can also make other flavors of ice cream according to your personal taste, such as adding jam and puree to make fruit flavor. You can also add Oreo biscuit crumbs or other nut crumbs such as walnut crumbs.

If you really don't have a toaster that can make ice cream, you can try the following: mix the cocoa milk solution, refrigerate it for an hour, then mix it with light cream, beat it in ice water for seven times, then freeze it, mix it every hour, and mix it three or four times in total.