THE LIKE-A-PRO ICE CREAM
With chocolate, cocoa powder, milk, cream, sugar, and xanthan gum.
This is a Classic Chocolate Ice Cream recipe, which means that we use both chocolate AND cocoa powder. Although you can make chocolate ice cream by using only cocoa powder or only chocolate, there is nothing like combining the two together.
Ice Creams made with xanthan gum are our Like-A-Pro ice creams, because with just one extra ingredient -xanthan gum-, you can make an eggless ice cream with a perfect, full-bodied mouthfeel, which churns beautifully, melts uniformly during serving, and keeps well in the freezer for a long time. Just like professionals do!
No xanthan gum? Here are 3 more ways to make this ice cream:
THE EASY! Crowd-pleasing and easy to make. Eat now and thank us later. With chocolate, cocoa powder, milk, cream, sugar.
THE ITALIAN WAY. This is your hot weather ice cream: easy to make, and resistant to melting. Also the lowest in heavy cream. With chocolate, cocoa powder, milk, cream, sugar, corn starch.
THE FRENCH-STYLE ICE CREAM. Rich and velvety, this is a custard-based ice cream; a tad bit tricky to make, but so much worth it. With chocolate, cocoa powder, milk, cream, sugar, egg yolks.
THE EASY! Crowd-pleasing and easy to make. Eat now and thank us later. With chocolate, cocoa powder, milk, cream, sugar.
THE ITALIAN WAY. This is your hot weather ice cream: easy to make, and resistant to melting. Also the lowest in heavy cream. With chocolate, cocoa powder, milk, cream, sugar, corn starch.
THE FRENCH-STYLE ICE CREAM. Rich and velvety, this is a custard-based ice cream; a tad bit tricky to make, but so much worth it. With chocolate, cocoa powder, milk, cream, sugar, egg yolks.
or see:
Do not reduce or replace anything; everything is there for a reason.
• Chocolate/couverture: the taste of this ice cream will be as good as the taste of the chocolate (or couverture) you use, so pick one that you like. In the recipe, we use chocolate with 70-74% cocoa solids, but you can make this ice cream with any chocolate with 50-100% cocoa solids. To find out how go to the end of this page .
• Sugar: you can use regular sugar (white granulated sugar) or a raw cane sugar such as Demerara or Turbinado, which enhances the chocolate’s flavour.
Do not use any other sugar or sweetener, natural or artificial, liquid or powder, like honey, stevia, golden syrup, table sweeteners, confectioner’s sugar, etc.
• Unsweetened cocoa powder: any unsweetened cocoa powder will do. Use your favourite unsweetened cocoa powder, or choose a cocoa powder judging by its aroma.
Dutch-processed cocoa is a good choice for it has a rich flavour and colour, but you can also use natural cocoa powder or raw cacao powder.
• Milk: use whole milk; this has approx. 3,5% fat. Do not substitute with skimmed milk (lower fat) or non-dairy milk. You need both the fat and the milk proteins for this ice cream recipe.
• Heavy cream (for double cream read below): for this recipe you can use heavy cream with 35% to 40% fat content. It is ok to use cream suitable for whipping or ultra-pasteurised cream with 35-40% fat content. Do not use low-fat cream or non-dairy cream.
• Xanthan gum can be found in speciality shops, health food stores and online. Read more about it here.
For UK readers: if you want to use double cream -which has a higher fat content (50%) than heavy cream (35-40% fat)- stir some milk into the double cream to bring it to the right fat content. Instructions in “double cream – how to use”.
• Xanthan gum can be found in speciality shops, health food stores and online. Read more about it here.
• Chocolate/couverture: the taste of this ice cream will be as good as the taste of the chocolate (or couverture) you use, so pick one that you like. In the recipe, we use chocolate with 70-74% cocoa solids, but you can make this ice cream with any chocolate with 50-100% cocoa solids. To find out how go to the end of this page.
• Unsweetened cocoa powder: any unsweetened cocoa powder will do. Use your favourite unsweetened cocoa powder, or choose a cocoa powder judging by its aroma.
Dutch-processed cocoa is a good choice for it has a rich flavour and colour, but you can also use natural cocoa powder or raw cacao powder.
• Sugar: you can use regular sugar (white granulated sugar) or a raw cane sugar such as Demerara or Turbinado, which enhances the chocolate’s flavour.
Do not use any other sugar or sweetener, natural or artificial, liquid or powder, like honey, stevia, golden syrup, table sweeteners, confectioner’s sugar, etc.
• Heavy cream (for double cream see scroll to the right): for this recipe you can use heavy cream with 35% – 40% fat. It is ok to use cream suitable for whipping or ultra-pasteurised cream with 35-40% fat content.
Do not use low-fat cream or non-dairy cream.
For UK readers: if you want to use double cream -which has a higher fat content (50%) than heavy cream (35-40% fat)- stir some milk into the double cream to bring it to the right fat content. Instructions in “Double cream: how to use” notes in the recipe.
This is a quick overview of the recipe. If you are new to ice cream making, do read the recipe before proceeding.
Bring to a boil the heavy cream with the sugar and the cocoa powder, whisking often.
Pour the boiling cream in the blender jug with half of the cold milk. Turn the blender on and sprinkle the xanthan gum.
Pour a splash or two from the blend into the melted chocolate; stir to loosen the chocolate.
Pour everything back to the blender and blend, adding the rest of the cold milk.
Strain the mixture and cool it down over an ice bath.
Put the ice cream mixture in the refrigerator overnight, or until completely cold.
Churn in your ice cream maker until creamy and wavy.
Put it in the freezer for a few hours to set.
As soon as it sets, you can either serve it from the ice cream maker bowl or transfer it to a container and store it in the freezer.
When making ice cream, prefer to weigh all the ingredients, even the liquid ones. We also recommend – whenever possible – to weigh the liquid ingredients directly into the bowl/pan as you proceed with the recipe instead of transferring them from one bowl to another because this transfer causes a small -but unwanted- loss of quantity.
If you do not have a kitchen scale, follow these guidelines:
• 1 cup (US) = 237 ml | 1 tablespoon = 15 ml
• sugar: measuring sugar in tablespoons is more accurate than measuring it in cups. Use a 15 ml measuring tablespoon (not a regular one); this is 13 gr of sugar. To measure correctly, each time you scoop the sugar, level it with the flat side of a knife.
• chocolate/couverture: measuring chocolate in cups is not possible because measurements vary depending on how finely chopped the chocolate is. Instead, you can estimate the number of chocolate pieces you need based on the weight of the chocolate bar as written on the packaging.
• milk and heavy cream: thoroughly scrape with a rubber spatula any residues left on the sides and bottom of the cup every time you measure something and empty it.
Note that the quantities in each measuring system (grams, ounces, and cups) in our recipes may not always be accurate conversions; any deviations in conversions you may notice do not affect the outcome.
This recipe makes a 1.2 litre/quart ice cream mixture (before churning), perfect for ice cream makers with a capacity of 1.5 and up to 2 litres/quarts (like Cuisinart ice cream makers).
If you need to scale the ice cream mixture up or down, use this ratio of the ingredients (in weight only):
milk 43.7% / heavy cream 29.3% / sugar 15.7 % / 70-74% cocoa solids chocolate 9.9% / cocoa powder 1.28% / xanthan gum 0.12%
in desired total weight of ice cream mixture.
or example, if you want to make 1000 g (approx. 1 litre) of ice cream mixture, you need:
• 1000 g x 43.7% = 437 g milk
• 1000 g x 29.3% = 293 g heavy cream
• 1000 g x 15.7% = 157 g sugar
• 1000 g x 9.9% = 99 g chocolate 70-74%
• 1000 g x 1.28% = 12.8 g cocoa powder
• 1000 g x 0.12% = 1.2 g xanthan gum
You can adjust the quantity of the xanthan gum in the recipe to your liking, depending on the texture you want to achieve:
You can combine double cream with whole milk to make heavy cream for this recipe.
To make 355 g (12.5 oz) heavy cream, stir together:
The resulting heavy cream has 36% fat, perfect for this ice cream. Proceed with the recipe just as if you had the 355 g (12.5 oz) heavy cream needed
A flexible rubber spatula is good for:
-wiping the bottom of the saucepan when you cook dairy on the stovetop.
-scraping residues from bowls, saucepans etc.
If you do not have one, we strongly encourage you to buy one, preferably a flexible one.
The ice cream mixture needs to rest and cool completely before churning, so prepare it in advance (approx. 8 hours before) to give it time to chill in the refrigerator.
If your ice cream maker has a removable freezer bowl, put it in the freezer for the whole time indicated by the manufacturer before churning, usually 24 hours.
This step is a foolproof way to bring the ingredients to the right temperature before sprinkling the xanthan gum, without using a thermometer. To sum it up, all we do is combine part of the blend at fridge-cold temperature and the other part at boiling-hot temperature. And that’s it. The blend instantly reaches our target temperature for the xanthan gum to dissolve efficiently.
You can read more about this no-thermometer method here.
In this step, we add the xanthan gum to the blender while the blender is running. But some blenders run aggressively, splitting out their content when you remove the lid/cap, so you may want to check beforehand how smoothly your blender runs with 1200 ml of warm -not hot (55° C / 131° F)- water; let it run for a few seconds and see if you can to remove the blender lid/cap without any water split out.
Alternatively, you can use an immersion blender, keeping it submerged at all times to avoid the formation of foam on the surface.
Place a rubber spatula and a whisk on a plate next to the stovetop to have them ready to use interchangeably.
If you haven’t already done so: melt the chocolate in a heatproof bowl and over a saucepan with simmering water; the bottom of the bowl should not touch the water.
Set up the blender to have it ready to use.
Pour 240 g of the cold milk (8.5 oz; 1 cup) into the blender jug (or a large bowl, if using an immersion blender). If you do not proceed with the recipe immediately, put it in the refrigerator to keep it cold.
Bring the heavy cream to a boil: in a medium saucepan, put the heavy cream (355 g; 12.5 oz), the sugar, and the sifted cocoa powder (15 g; 0.5 oz).
Warm over medium heat, whisking often to dissolve the sugar and the cocoa powder. Increase the heat to medium-high; remove from the heat when it comes to a boil (this is at 85° C / 185° F / when the surface is covered with bubbles which pop vigorously / if the cream starts to overflow).
Pour the boiling cream into the blender jug with the cold milk.
Turn the blender on (medium speed). Note: by blending that much boiling hot cream with that much fridge-cold milk, the blend instantly reaches the right temperature
for the xanthan gum to dissolve efficiently.
Sprinkle in the xanthan gum: with the blender on, sprinkle the xanthan gum (½ teaspoon) over the surface and blend for 2 minutes to fully hydrate the xanthan gum. Do not expect the blend to thicken; it will thicken as it cools.
Add the melted chocolate: stop the blender and pour a generous splash (or two) of the blend into the melted chocolate. Stir to loosen the melted chocolate and pour everything into the blender, scrapping along any residues from the bowl.
Blend to combine.
Add the rest of the cold milk (290 g; 10.2 oz; 1¼ cup) into the blender and blend until the mixture is a uniform brown colour with no streaks.
Strain the ice cream mixture over a fine-mesh sieve and into a bowl.
Cool it down: prepare an ice bath by putting the bowl with the ice cream mixture into a larger bowl and filling the empty sides with ice cubes and cold water. How many ice cubes? A tray of ice cubes (200 g; 7 oz of ice) is enough to cool down the ice cream mixture: we just need to cool it down until it is no longer warm to the touch so that you can safely put it in the refrigerator. This will take approx. 15 minutes; do stir occasionally.
Chill until completely cold: cover the bowl and refrigerate for at least 8 hours and up to 3 days. Xanthan gum needs 6-8 hours in the refrigerator to fully develop, so do not rush the cooling process.
Check if the ice cream mixture is cold before churning it: 4ºC–12ºC / 39ºF-54ºF / it feels fridge-cold when you place your index finger into it.
Prepare the ice cream maker according to the manufacturer’s instructions.
Blend: the ice cream will thicken slighlty after chilling; give it a quick blitz with an immersion blender to loosen it; this will allow it to churn for
longer and fluff up.
Churn: with the machine running, pour the ice cream mixture through the canister and into the ice cream maker. Leave to churn until creamy and wavy; depending on your ice cream maker, this can take anywhere from 30-60 minutes.
This ice cream is ready when it is creamy and wavy. The total churning time depends on your ice cream maker and could be anywhere from 30-70 minutes.
To evaluate if it is ready, lift a spoonful; it should be thick enough to stand on the spoon, but it will still be soft like soft-serve ice cream. If it looks watery or starts to melt the moment you spoon it, leave it to churn for longer.
In any case, if you feel doubts about the consistency, leave it to churn for ten minutes more. But beware: at this stage, do not expect it to be like store-bought carton ice cream; for now, it should be more like soft-serve ice cream. It will firm up and become like store-bought ice cream only after it sets in the freezer.
So, stop the ice cream maker when the ice cream is smooth and pliable. If you leave to churn it for much longer, it will start turning grainy.
Warning: some ice cream makers are programmed to stop after a specific time, which doesn’t make sense because the ice cream may need to churn for more to reach its fullest potential. So, if you notice that your ice cream maker stops on its own and upon checking the ice cream, you find that it is sloppy instead of fluffy, try to turn the machine on again and leave it to churn until it reaches the desired texture.
Put in the freezer to set: before serving the ice cream or moving it to a container for storing, you have to put it in the freezer to set. To do so, turn off the ice cream maker and:
· remove the removable freezer bowl (still filled with the ice cream) from the ice cream machine
· remove the paddle, scraping any ice cream attached to it back into the ice cream bowl
· place it in the freezer, uncovered
Setting time depends on many factors; see notes below for indicative times.
Serve or store: when it sets, you can serve it directly from the removable freezer bowl or transfer it to an airtight container for longer storage.
The setting time for the ice cream largely depends on the type of ice cream maker you use.
It can take :
Note: the times given are indicative. Setting time depends on many factors.
Check it occasionally (approx. every 2 hours; or as needed) while it is in the freezer. The ice cream is ready when it has an internal temperature of -11ºC / 12ºF. If you do not have a thermometer, to evaluate if the ice cream has set, insert a round tip knife into it, all the way to the bottom:
If the ice cream stays in the removable freezer bowl for too long, it will harden and be difficult to remove or serve.
To make it scoopable again, leave it in the refrigerator to soften. That can take:
(Note: the time given is indicative, time may vary depending on many factors, so do check it occasionally as it sits in the refrigerator.)
When the ice cream is easy to scoop (or it has an internal temperature of approx. -11°C / 12°F if you have a thermometer), you can transfer it to another container and store it in the freezer or serve it directly from the removable freezer bowl.
Straight after churning, the ice cream has a soft-serve consistency and melts immediately upon contact with anything. This makes it impossible to serve or transfer to another container.
Putting it in the freezer after churning sets it and brings it to the right consistency, similar to that of an ice cream parlour’s.
Storing: in the freezer for one month, covered well to protect it from absorbing the freezer’s smells.
Scooping: this ice cream, like all artisanal ice cream, freezes hard in the long term. You can make it perfectly scoopable again by putting it in the refrigerator for 45-60 minuter until soft; or until its internal temperature reads -10°C / 14°F.
The ice cream mixture needs to cool completely before churning, so prepare it in advance (approx. 8 hours before) to give it time to chill in the refrigerator.
If your ice cream maker has a removable freezer bowl, put it in the freezer for the whole time indicated by the manufacturer before churning, usually 24 hours.
Before starting, read Get to know your blender in the questions and troubleshooting section below.
Place a rubber spatula and a whisk on a plate next to the stovetop to have them ready to use interchangeably.
If you haven’t already done so: melt the chocolate in a heatproof bowl and over a saucepan with simmering water; the bottom of the bowl should not touch the water.
Set up the blender to have it ready to use.
Pour 240 g cold milk (8.5 oz; 1 cup) into the blender jug (or a large bowl, if using an immersion blender). If you do not proceed with the recipe immediately, put it in the refrigerator to keep it cold.
Bring the heavy cream to a boil: in a medium saucepan, put the heavy cream (355 g; 12.5 oz), the sugar, and the sifted cocoa powder (15 g; 0.5 oz).
Warm over medium heat, whisking often to dissolve the sugar and the cocoa powder. Increase the heat to medium-high; remove from the heat when it comes to a boil (this is at 85° C / 185° F / when the surface is covered with bubbles which pop vigorously / if the cream starts to overflow).
Pour the boiling cream into the blender jug with the cold milk.
Turn the blender on (medium speed). ote: by blending that much boiling hot cream with that much fridge-cold milk, the blend instantly reaches the right temperature for the xanthan gum to dissolve efficiently.
Sprinkle in the xanthan gum: with the blender on, sprinkle the xanthan gum (½ teaspoon) over the surface and blend for 2 minutes to fully hydrate the xanthan gum. Do not expect the blend to thicken; it will thicken as it cools.
Add the melted chocolate: stop the blender and pour a generous splash (or two) of the blend into the melted chocolate. Stir to loosen the melted chocolate and pour everything into the blender, scrapping along any residues from the bowl.
Blend to combine.
Add the rest of the cold milk (290 g; 10.2 oz; 1¼ cup) into the blender and blend until the mixture is a uniform brown colour with no streaks.
Strain the ice cream mixture over a fine-mesh sieve and into a bowl.
Cool it down: prepare an ice bath by putting the bowl with the ice cream mixture into a larger bowl and filling the empty sides with ice cubes and cold water. How many ice cubes? A tray of ice cubes (200 g; 7 oz of ice) is enough to cool down the ice cream mixture: we just need to cool it down until it is no longer warm to the touch so that you can safely put it in the refrigerator. This will take approx. 15 minutes; do stir occasionally.
Chill until completely cold: cover the bowl and refrigerate for at least 8 hours and up to 3 days. Xanthan gum needs 6-8 hours in the refrigerator to fully develop, so do not rush the cooling process.
Check if the ice cream mixture is cold before churning it: 4ºC–12ºC / 39ºF-54ºF / it feels fridge-cold when you place your index finger into it.
Prepare the ice cream maker according to the manufacturer’s instructions.
Blend: the ice cream will thicken slighlty after chilling; give it a quick blitz with an immersion blender to loosen it; this will allow it to churn for longer and fluff up.
Churn: with the machine running, pour the ice cream mixture through the canister and into the ice cream maker. Leave to churn until creamy and wavy; depending on your ice cream maker, this can take anywhere from 30-60 minutes; read more in How do I know when the ice cream is ready in questions & troubleshooting below.
Put in the freezer to set: before serving the ice cream or moving it to a container for storing, you have to put it in the freezer to set. To do so, turn off the ice cream maker and:
· remove the removable freezer bowl (still filled with the ice cream) from the ice cream machine
· remove the paddle, scraping any ice cream attached to it back into the ice cream bowl
· cover the ice cream bowl and place it in the freezer
Setting time depends on many factors; read How long does it take for the ice cream to set in questions & troubleshooting below.
Serve or store: as soon as it sets, you can either serve it directly from the removable freezer bowl or transfer it to an airtight container for longer storing.
Storing: in the freezer for one month, covered well to protect it from absorbing the freezer’s smells.
Scooping: this ice cream, like all artisanal ice cream, freezes hard in the long term. You can make it perfectly scoopable again by putting it in the refrigerator for 45-60 minuter until soft; or until its internal temperature reads -10° / 14°F.
In step 1, we add the xanthan gum to the blender while the blender is running. But some blenders run aggressively, splitting out their content when you remove the lid/cap, so you may want to check beforehand how smoothly your blender runs with 1200 ml of warm -not hot (55° C / 131° F)- water; let it run for a few seconds and see if you can to remove the blender lid/cap without any water split out.
Alternatively, you can use an immersion blender, keeping it submerged at all times to avoid the formation of foam on the surface.
This step is a foolproof way to bring the ingredients to the right temperature before sprinkling the xanthan gum, without using a thermometer. To sum it up, all we do is combine part of the blend at fridge-cold temperature and the other part at boiling-hot temperature. And that’s it. The blend instantly reaches our target temperature for the xanthan gum to dissolve efficiently.
You can read more about this no-thermometer method here.
This ice cream is ready when it is creamy and wavy. The total churning atime depends on your ice cream maker and could be anywhere from 30-70 minutes.
To evaluate if it is ready, lift a spoonful; it should be thick enough to stand on the spoon, but it will still be soft like soft-serve ice cream. If it looks watery or starts to melt the moment you spoon it, leave it to churn for longer.
In any case, if you feel doubts about the consistency, leave it to churn for ten minutes more. But beware: at this stage, do not expect it to be like store-bought carton ice cream; for now, it should be more like soft-serve ice cream. It will firm up and become like store-bought ice cream only after it sets in the freezer.
So, stop the ice cream maker when the ice cream is smooth and pliable. If you leave to churn it for much longer, it will start turning grainy.
Warning: some ice cream makers are programmed to stop after a specific time, which doesn’t make sense because the ice cream may need to churn for more to reach its fullest potential. So, if you notice that your ice cream maker stops on its own and upon checking the ice cream, you find that it is sloppy instead of fluffy, try to turn the machine on again and leave it to churn until it reaches the desired texture.
The setting time for the ice cream largely depends on the type of ice cream maker you use.
It can take :
Note: the times given are indicative. Setting time depends on many factors.
Check it occasionally (approx. every 2 hours; or as needed) while it is in the freezer. The ice cream is ready when it has an internal temperature of -11ºC / 12ºF. If you do not have a thermometer, to evaluate if the ice cream has set, insert a round tip knife into it, all the way to the bottom:
If the ice cream stays in the removable freezer bowl for too long, it will harden and be difficult to remove or serve.
To make it scoopable again, leave it in the refrigerator to soften. That can take:
(Note: the time given is indicative, time may vary depending on many factors, so do check it occasionally as it sits in the refrigerator.)
When the ice cream is easy to scoop (or it has an internal temperature of approx. -10°C / 14°F if you have a thermometer), you can transfer it to another container and store it in the freezer or serve it directly from the removable freezer bowl.
Click on the cocoa solids % chocolate of your chocolate to see how much chocolate & sugar you need for the recipe:
Click on the cocoa solids % chocolate of your chocolate to see how much chocolate & sugar you need for the recipe:
Scroll right to find the cocoa solids % chocolate of your choice and see how much chocolate and sugar you need:
• 200 g (7.1 oz) chocolate 50-54% cocoa solids
• 130 g sugar (4.6 oz; 10 tablespoons)
• 175 g (6.2 oz) chocolate 55-59% cocoa solids
• 150 g sugar (5.3 oz; 11.5 tablespoons)
• 160 g (5.6 oz) chocolate 60-64% cocoa solids
• 165 g sugar (5.8 oz; 13 tablespoons)
• 145 g (5.1 oz) chocolate 65-69% cocoa solids
• 180 g sugar (6.3 oz; 14 tablespoons)
• 120 g (4.2 oz) chocolate 70-74% cocoa solids
• 190 g sugar (6.7 oz; 15 tablespoons)
• 105 g (3.7 oz) chocolate 75-79% cocoa solids
• 195 g sugar (6.9 oz; 15 tablespoons)
• 95 g (3.4 oz) chocolate 80-84% cocoa solids
• 200 g sugar (7.1 oz; 15 tablespoons)
• 95 g (3.4 oz) chocolate 85-89% cocoa solids
• 210 g sugar (7.4 oz; 16 tablespoons)
• 90 g (3.2 oz) chocolate 90-94% cocoa solids
• 215 g sugar (7.6 oz; 16.5 tablespoons)
• 85 g (3 oz) chocolate 95-100% cocoa solids
• 220 sugar (7.8 oz; 17 tablespoons)
• 200 g (7.1 oz) chocolate 50-54%
• 130 g sugar (4.6 oz; 10 Tbsp.)
• 175 g (6.2 oz) chocolate 55-59%
• 150 g sugar (5.3 oz; 11.5 Tbsp.)
• 160 g (5.6 oz) chocolate 60-64%
• 165 g sugar (5.8 oz; 13 Tbsp.)
• 145 g (5.1 oz) chocolate 65-69%
• 180 g sugar (6.3 oz; 14 Tbsp.)
• 120 g (4.2 oz) chocolate 70-74%
• 190 g sugar (6.9 oz; 15 Tbsp.)
• 105 g (3.7 oz) chocolate 75-79%
• 195 g sugar (6.9 oz; 15 Tbsp.)
• 95 g (3.4 oz) chocolate 80-84%
• 200 g sugar (7.1 oz; 15 Tbsp.)
• 95 g (3.4 oz) chocolate 85-89%
• 210 g sugar (7.4 oz; 16 Tbsp.)
• 90 g (3.2 oz) chocolate 90-94%
• 215 g sugar (7.6 oz; 16.5 Tbsp.)
• 85 g (3 oz) chocolate 95-100%
• 220 sugar (7.8 oz; 17 Tbsp.)
How to use it:
1. Find out how much cocoa solids your chocolate contains (it is written on its packaging)
2. Click above on the cocoa solids% of your chocolate (or scroll to find it if using a mobile/tablet)
3. Take a note of how much chocolate and sugar you need, and
4. Use that much in the recipe.
The quantities of all the other ingredients (milk, heavy cream, and cooca powder) remain the same.
8 Responses
Just a brilliant recipe, simple to make and turns out just like a egg based ice cream. Highly recommend
We are glad you enjoyed it!
Holaaa!! Quiero saber cómo hacer el helado con emulsionante en vez de nata y sin máquina. Bendiciones
¡Hola! Sí se puede hacer helado sin nata y sin máquina. Usar un emulsionante puede ayudar a mejorar la textura y evitar que se separe—solo asegúrate de mezclarlo bien con la base. Si vas a reemplazar la nata, podés usar leche entera y un poco de grasa, como aceite de coco o manteca, para mantener la cremosidad. También vas a tener que congelar la mezcla en etapas—revolviendo cada 30–45 minutos durante unas horas para romper los cristales de hielo. Estas son solo pautas generales, porque yo normalmente hago helado con máquina y no tengo experiencia haciendo recetas sin máquina y sin nata, ya que necesitan bastante grasa para que funcionen bien, así que no te puedo dar una receta probada. 🙂
Just made my first chocolate ice cream, following your amazing recipe! So delicious and smooth! It’s sitting in a container in the freezer now; I can’t wait to serve it! In addition to such great recipes, your channel shares a joyful art!
Thank you so much! So glad you like it! 🙂
Thanks for your amazing recipes.
Do you have any recipes with sweat cream (ice cream base) instead of milk and full cream.
Hello! I thank you, for stopping by. 🙂 Can you please send me a link to the product? I currently do not have any recipes with it, but if you send me the product I may be able to tell you how to use it.