Chocolate Mountain Ice Cream Recipes

CHOCOLATE ICE CREAM

Steps:

• Whisk all the ingredients together in a large measuring bowl, until cocoa and sugar dissolve.
• Pour chocolate ice cream base into ice cream maker, and churn, until it reaches the consistency of soft serve.
• For hard-scoop ice cream, transfer to a freezer-safe container, and freeze for an additional two hours (longer is fine).

VERY CHOCOLATE ICE CREAM

Steps:

• Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
• When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

EASY CHOCOLATE ICE CREAM

Steps:

• Combine half-and-half, sugar, cocoa and vanilla in a blender; process on low until smooth. Stir in heavy cream. Freeze in an ice cream freezer according to manufacturer's directions.

MICHAEL'S FABULOUS CHOCOLATE MOUNTAIN ICE CREAM CAKE

Steps:

• * In addition to the ingredients above, you will need 1 12 x 9-inch aluminum lasagna pan and plastic seran wrap.
• ** Although crushed walnuts, chocolate chunks, and assorted candies are listed as ingredients, this part is up to your discretion and your artistic expertise.
• Shape the aluminum lasagna pan into a cone that will fit the amount of ice cream necessary for this mountain cake. You will probably need to do some cutting and I admit to using duct tape on the outside to seal it. Be careful you don't cut yourself!
• Cover the inside of the pan with plastic seran wrap for easy cake removal.
• Spoon about 1/2 of the ice cream into a bowl, using a pastry cutter mash it up with about 2 Tablespoons milk to a thick milkshake-like consistency. Repeat. Pour the "batter" into your cone shaped cake pan, lodge safely in freezer.
• Mash up the Oreos, and pat onto the open end of your cake (this is the base of the mountain).
• Allow for the cake to freeze at least 1 hour, and I wouldn't recommend more than 6-8.
• When the cake is ready to be served, whip the cream.
• Put the cake on a platter, pour the cream on the "peak." Sprinkle mountain peak with chocolate chunks and crushed walnuts.
• Place gummy candies artistically around mountain- serve!
• **Optional: for some extra pizazz, use a warm egg shell half, fill it with about 1 tablespoon of brandy, and place on the peak of the cake. Light it for a FLAMING mountain ice cream cake.
• ***I posted this recipe as gluten-free, which is incorrect because of the oreos, and I apologize. For a gluten free version, you could substitute with crunched up sweetened rice cakes, or you could just leave out that part completely. Sorry for the inconvenience -- I'm not sure how to change that mistake.