Chocolate Ice Cream No Eggs Recipes

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NO COOK CHOCOLATE ICE CREAM (EGGLESS)



No Cook Chocolate Ice Cream (Eggless) image

This is an easy homemade chocolate ice cream recipe. Learn how to make a no cook, no egg chocolate icecream in an ice cream maker.

Provided by Alpa Jain

Categories     Dessert

Time 45m

Number Of Ingredients 6

2 cup Heavy Cream
1 cup Whole Milk
1/2 cup Cacao Powder ((or cocoa powder))
3/4 cup Organic cane sugar
1 pinch Salt
1 tsp Grated Chocolate ((for topping, optional))

Steps:

  • In Vitamix or any blender of your choice, add sugar, milk, a pinch of salt and cacao (or cocoa) powder and blend on medium speed until all sugar dissolves
  • In a bowl, add the above mixture and gently mix the heavy cream.
  • Chill the mixture for about 2 hours in the refrigerator.
  • Pour the mixture in the ice cream maker container and churn for about 35-40 minutes
  • Ice cream is now ready with soft serve consistency. Transfer to an air tight container and freeze for about 6 hours before serving

Nutrition Facts : Calories 249 kcal, Carbohydrate 20 g, Protein 3 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 68 mg, Sodium 33 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 6 g, ServingSize 1 serving

EASY CHOCOLATE ICE CREAM (NO EGGS)



Easy Chocolate Ice Cream (no eggs) image

This simple and easy chocolate ice cream is rich, full of chocolate flavor, and completely egg-free. Only 6 ingredients.

Provided by Amy | Chew Out Loud

Categories     Dessert

Number Of Ingredients 6

1 cup Dutch process cocoa powder (unsweetened)
1/2 cup brown sugar (firmly packed)
2/3 cup white sugar
1 1/2 cups whole milk (very cold)
3 1/4 cups heavy cream (very cold)
2 tsp pure vanilla extract

Steps:

  • Whisk: In a chilled bowl, combine cocoa and both sugars, whisking to combine well. Add cold milk and whisk until sugars are dissolved. Stir in cold heavy cream and vanilla. The colder everything is, the better.
  • Churn and Freeze: Pour mixture into the freezer bowl of ice cream maker. Let run for 25-30 minutes, or until mixture is thick, soft, and creamy. Churned ice cream should increase in volume, reaching the top of the machine's freezer bowl. Transfer to airtight container and freeze at least 2 hours or until ice cream is desired consistency.
  • Serve: Prior to serving, let ice cream sit at room temp for a few minutes just to soften enough for easy scooping.

Nutrition Facts : Calories 266 kcal, Sugar 26.3 g, Sodium 30.9 mg, Fat 16.4 g, SaturatedFat 10.3 g, TransFat 0.5 g, Carbohydrate 31.1 g, Fiber 2.6 g, Protein 3.8 g, Cholesterol 47.7 mg, ServingSize 1 serving

CHOCOLATE ICE CREAM (NO EGGS)



Chocolate Ice Cream (No Eggs) image

Make and share this Chocolate Ice Cream (No Eggs) recipe from Food.com.

Provided by Jen in Victoria

Categories     Ice Cream

Time 3h5m

Yield 4 cups

Number Of Ingredients 6

1 cup cocoa
1/2 cup brown sugar, firmly packed
2/3 cup white sugar
1 1/2 cups whole milk
3 1/4 cups heavy cream
2 tablespoons vanilla extract

Steps:

  • Combine all ingredients in a blender and blend until sugar has dissolved.
  • Pour into ice cream maker.
  • Once the ice cream has churned, put into plastic containers and freeze for at least a couple hours before eating.

Nutrition Facts : Calories 1055.2, Fat 76.5, SaturatedFat 46.2, Cholesterol 274.1, Sodium 121.5, Carbohydrate 82.9, Fiber 4, Sugar 65.6, Protein 10.9

NO-EGG CHOCOLATE ICE-CREAM



No-egg Chocolate Ice-cream image

Love ice-cream but am a bit wary about eating raw eggs. Found this in a food magazine years ago. Have made it many times. Hope you enjoy it as much as I do. Another positive point is that no ice-cream machine is needed.

Provided by Chef Dudo

Categories     Frozen Desserts

Time 15m

Yield 10 serving(s)

Number Of Ingredients 5

1/2 cup water
1/2 cup sugar
1/2 cup cocoa
1 1/4 cups whipping cream
3 1/2 ounces dark chocolate

Steps:

  • Line a plastic form (yielding about 5 cups) with clingfilm.
  • Mix water, sugar, cocoa and chocolate in a pan.
  • While stirring, bring to a soft boil.
  • Continue stirring until all ingredients are mixed and solved.
  • Let cool.
  • Whip the cream until stiff peaks form.
  • Mix with the cooled chocolate sauce.
  • Pour the mixture in the form.
  • Cover with cling film.
  • Let it freeze for at least 4 hours.
  • This ice-cream can be kept for months and can be served right from the freezer (does not need to stand and soften).

Nutrition Facts : Calories 207.1, Fat 16.6, SaturatedFat 10.1, Cholesterol 40.8, Sodium 13.9, Carbohydrate 16.2, Fiber 2.5, Sugar 10.1, Protein 2.7

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