Mom'S Homemade Chocolate Ice Cream
Creamy homemade chocolate ice cream with rich cocoa flavor, smooth texture, and hints of vanilla and egg whites, perfect for satisfying sweet cravings and entertaining guests.
Ingredients
Instructions
- Heat the quart of milk and evaporated milk in a large kettle.
- Mix the cornstarch, salt, cocoa, and sugar in one cup of milk.
- When the milk in the kettle starts to steam, add the milk mixture and the egg yolk mixture.
- Cook until thick like pudding.
- Dissolve the gelatin in a little bit of water and add it to the mixture.
- Cool the mixture and refrigerate until ready to put into the ice cream freezer.
- When ready to make the ice cream, add the cooled mixture to the cream, vanilla, and stiffly beaten egg whites.
Tips & Substitutions
For a creamier texture, consider using whole milk instead of evaporated milk. If you prefer a richer chocolate flavor, increase the cocoa to 3/4 cup. Make sure to thoroughly dissolve the cornstarch in the milk mixture to avoid lumps. If you don't have gelatin, you can skip it for a softer ice cream or substitute with agar-agar for a vegetarian option.
Serving Suggestions
Serve the chocolate ice cream in chilled bowls or cones. It pairs beautifully with M.A.B.O. Muffins for a delightful dessert experience. Consider drizzling with chocolate sauce or sprinkling with crushed nuts for added texture. This ice cream makes a fantastic filling for ice cream sandwiches or a topping for brownies.
Storage & Reheating
Store any leftover ice cream in an airtight container in the freezer. To keep the ice cream creamy, press a piece of plastic wrap directly onto the surface before sealing the container. If the ice cream becomes too hard, let it sit at room temperature for about 10 minutes before scooping for easier serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Homemade Chocolate Ice Cream contains roughly 1755 calories, with 57g protein, 165g carbohydrates, and 83g fat. It is an excellent source of protein (114% of the Daily Value), iron (102% of the Daily Value), and vitamin A (71% of the Daily Value). Note that it is relatively high in sodium, at 466mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk for this recipe?
Yes, you can replace the milk with almond milk or oat milk for a dairy-free version. However, keep in mind that the texture may vary slightly, and the flavor will be influenced by the type of milk you choose.
What should I do if my ice cream is too hard after freezing?
If your ice cream is too hard, let it sit at room temperature for about 10-15 minutes before attempting to scoop. This will soften it slightly. Alternatively, you can mix in a little extra cream before freezing again to maintain a softer texture.
How can I make this ice cream without eggs?
To make this chocolate ice cream without eggs, you can simply omit the egg yolks and replace them with an additional cup of cream or a thickener like arrowroot powder. This will help achieve a creamy consistency without the use of eggs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).