Egg-free and Simple Yet Rich Chocolate Ice Cream

Name: Egg-free and Simple Yet Rich Chocolate Ice Cream
Yield: 8 servings
Cuisine: American
Ingredients: 200 ml Milk (low-fat); 3 tbsp Cocoa powder; 200 ml Fresh cream (vegetable fat variety); 5 tbsp Sugar; 1 block Chocolate; 1 around 10 Almonds (to your liking); 1 just a dash Rum or brandy (optional); 1 just a dash Lemon juice (If available)

cookpad.japan @cookpad_jp

I crave ice cream everyday, regardless of the season. This is little bit healthy and kind to your wallet - it's my take on one of my mother's recipes.

If you increase the amount of chocolate and cocoa powder, you'll get a richer flavour. When increasing the amount of chocolate, make sure you adjust the amount of sugar so that it doesn't end up too sweet. The cocoa powder will make the mixture bitter, so adjust the amount of sugar accordingly. To get to the right sweetness, always give it a taste before adding more sugar or chocolate. The sweetness mixture itself will be right at the point when it's just a tad too sweet to have on it's own -- it'll definitely taste less sweet once frozen. For 8 servings. Recipe by Shouty

I crave ice cream everyday, regardless of the season. This is little bit healthy and kind to your wallet - it's my take on one of my mother's recipes.

cookpad.japan @cookpad_jp

I crave ice cream everyday, regardless of the season. This is little bit healthy and kind to your wallet - it's my take on one of my mother's recipes.

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Ingredients

8 servings

200 mlMilk (low-fat)
3 tbspCocoa powder
200 mlFresh cream (vegetable fat variety)
5 tbspSugar
1 blockChocolate
1around 10 Almonds (to your liking)
1just a dash Rum or brandy (optional)
1just a dash Lemon juice (If available)

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Steps

1

These are the ingredients used.
2

Grind/crush the chocolate and almonds.
3

Add sugar and cocoa powder to the milk and heat for 1 min in the microwave (600 W). Take out and mix, then add chocolate. Microwave for a further 30 sec and mix. Leave to cool.
4

Add lemon juice to the fresh cream and whisk until peaks form and hold their shape. (When you add lemon juice, it speeds up the process.)
5

Mix the whipped cream with the cooled mixture from Step 3 in 3 lots. Add crushed almonds and liqueur.
6

Pour into a bowl and chill in the freezer. Whisk every 2 hours. Repeat until it doesn't drip from a spoon when scooped. Freeze as is. (If you split the mixture into smaller containers, each one will require less mixing and it will freeze quicker too.)
7

If you let the ice cream melt a little, it will bring out the creaminess and will taste good, too.