Super chocolate ice cream

Share on FacebookShare on Google+Tweet about this on TwitterEmail this to someonePin on PinterestShare on StumbleUpon

Many people enjoy chocolate dishes and desserts so well that they are often referred to as chocolate lovers or chocoholics. If you or anyone in your family is a chocoholic, this is one simple recipe that you may find hard to resist. It only uses three easy to find ingredients. It only takes a few minutes to prepare the ingredients to make rich and delicious nut crust brownies.

The accompanying recipes are for chocolate and chocolate mixes as it were.


  • 4 egg yolks, softly beaten
  • 1 glass sugar
  • 2 glasses table cream (18% milk fat)
  • 1/2 mugs milk
  • 1/2 container cocoa powder (filtered)
  • 2 tsp unadulterated vanilla concentrate

Line a baking tin with parchment paper and preheat your oven to 200C or Gas Mark 5.

Put the chocolate on a plate on top of a saucepan of simmering water, add the butter and let it all melt.

Whisk the eggs and the sugar together until you have a frothy mix. Stir in to the melted chocolate and butter.

Bash the almonds with a rolling pin, or blitz in a food processor. Add these to the chocolate, eggs, sugar and butter.

Add the flour to the mix a tablespoon at a time, stirring each time to ensure the mixture is well blended.

Pour the mixture in to your baking tin and bake for 45 minutes. This is longer than you would usually bake brownies for but they go better in the ice cream if they are just a little bit drier than normal.

Once cooked take out and turn on to a cooling rack. Once cooled, cut in to small bite sized pieces. They can be stored for up to 4 days until you are ready to make your ice cream.

To make the ice cream follow your normal recipe for chocolate ice cream. With just a few minutes remaining in the ice cream maker add the small pieces of chocolate brownie. Serve on the same day.



  • 3 eggs
  • 1 container sugar
  • 2 oz ambivalent chocolate
  • 2 mugs table cream (18% milkfat)
  • 1/2 mugs milk
  • 6 tablespoons cocoa powder
  • 1 tablespoon vanilla concentrate
  • 3 over-ready bananas
  • Juice of 1 lemon

Beat eggs daintily. Beat sugar into eggs. Melt chocolate in milk and cream. At the point when chocolate mostly liquefied, mix in cocoa powder.

Keep blending chocolate/cream blend until hot yet not exactly bubbling. Mix hot chocolate/cream blend into eggs. Mix in vanilla concentrate. Cool.

At the point when prepared to make, pound bananas and lemon juice together

Make chocolate blend in ice cream producer. Just before prepared, include banana blend.

Note: Use great quality, *very* ready bananas. Generally your ice cream will have an abnormal flavor.


  • 2 c Milk
  • 1 3/4 c Sugar
  • 1/2 ts Salt
  • 2 c Half and Half
  • 1 tb Vanilla Extract
  • 4 c Whipping Cream

Take the chocolate treat batter out of refrigerator and forget till required. Singe milk until air pockets structure around edge. Expel from warmth. Include sugar and salt. Blend until broke down. When ice cream has been through the whole ice cream machine handle and is presently a chilled delicate ice cream, include the chocolate chip treat batter. Simply separate the mixture admirably well with your hands and drop it in little groups into the delicate ice cream. Attempt to blend it around to guarantee that the treat mixture is equitably appropriated all through the ice cream. Put the ice cream in the cooler for a few hours until solidified.

If you want to know how to make homemade ice cream, you need to know that some types of machines may require you to do an additional prep work before you are instructed to pour the ingredients in the maker, while others can instantly create it without the need for chopping and such. As opposed to manual makers, these machines don’t need rock salt and ice to function. They can work on their own.

Leave a Reply

You must be logged in to post a comment.