Dark Chocolate Ice Cream

Chocolate Ice Cream

It’s Ice Cream week! What better way to celebrate summer than with a little frozen goodness? If you’ve been a visitor to Dianne’s Dishes for a while you know that Alexis and I love ice cream! And I love making it ourselves so I know exactly what goes into each and every bite! In honor of the occasion we have a new Ice Cream category on the blog and a new Flickr Ice Cream set!

Ice Cream Week 2008

Let’s get this party started! Shall we?

In the past we’ve had Blueberry Ice Cream (one of my all time favorites), Peanut Butter Ice Cream (to die for!), Vanilla Bean Ice Cream (a definite classic), Strawberry Chocolate Mint Ice Cream (mint and strawberries are fabulous together…don’t believe me then try it and see!), Coconut Creamsicle Ice Cream with Dark Chocolate Covered Goji Berries (yum!) to accompany my pick for Tuesdays with Dorie and in honor of the 7th Harry Potter book we even had Pumpkin Ice Cream (I know it sounds weird, but if you’re a fan of pumpkin then it’s a must try)! Starting today you are about to get seven more fabulous ice cream recipes!

Don’t let ice cream scare you…It doesn’t have to be hard and it doesn’t have to have eggs in it either! Some of the recipes this week are classics, while others are a bit different, but all of them are divine! If you’ve been looking for some quick, simple, yet delicious ice cream recipes to help celebrate summer, then journey no further! You’re about to have more choices than you hoped for! 😉

Chocolate is one of the quintessential flavors that most people love. It’s one of Alexis’ all time favorites and she loved this version. In fact when she saw me looking at the pictures I have in the back log for Ice Cream week she said “Let’s make that again!” We may have to do just that! 😉

Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.

What You’ll Need:
1 – 5.3 ounce bar of Green & Black’s 72% Baking Chocolate
1 pint of heavy cream
1 – 14 ounce can of sweetened condensed milk
1/2 of 1 pint of half and half
1/4 cup of organic cane sugar

Chocolate Ice Cream: The Chocolate

In a sauce pan over medium heat, or in the microwave on low, melt chocolate with 1/2 of the heavy cream until completely smooth. Be careful and don’t let it go too far or the chocolate will become grainy. Let cool completely.

Chocolate Ice Cream: Unfrozen

Stir in sweetened condensed milk, half and half, the rest of the cream and sugar until smooth. Place mixture into your ice cream freezer and freeze according to your machine’s directions. Once the ice cream has hit the soft serve stage you can serve immediately or you can place in an airtight container to harden further and make it more scoopable.

Notes: It is extremely important to let your mixture cool completely BEFORE you begin the freezing process or it most likely will not set up.

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