Chocolate is a classic ice cream flavor. You can find it in every grocery store or ice cream shop around the world and people have enjoyed it for centuries. You might think store-bought is pretty good, but nothing can beat homemade chocolate ice cream. The Cuisinart Chocolate Ice Cream recipe found in their manual and on their website is definitely one to have in your repertoire – it not only easy, but delicious!
The first chocolate ice cream is believed to have been created in France in the early 1800s. It was then introduced to the United States in the mid-1800s and quickly became a favorite of ice cream lovers for generations, showing no signs of slowing down in popularity.
What does chocolate come from
You might love eating chocolate bars, but do you know that it actually comes from beans? Chocolate originates from the beans of the cacao tree. They are then fermented, roasted, and ground to create cocoa powder. The natural flavor of cocoa powder is very bitter; therefore, this powder can be combined with fat (like milk or cream) and sugar to create the sweet and rich flavor we recognize.
The first recorded use of chocolate was by the ancient Mayan civilization of Mesoamerica, who consumed it in religious ceremonies. Chocolate was then introduced to Europe by the Spanish conquistadors in the 16th century and the rest is history.
You can find a multitude of different types of chocolates available in the market, classified on the basis of the percentage of cocoa powder. For instance, dark chocolate has a high percentage of cocoa powder and milk chocolate less so.
Cuisinart Chocolate Ice Cream ingredients
This is a Philadelphia style or American style recipe which means there are no egg yolks needed! It makes it one of the easy recipes to start. These are also pretty simple ingredients to find.
- Whole milk: Whole milk or full fat milk is one of the key ingredients in making Cuisinart Chocolate ice cream. It’s high in fat which gives the ice cream its rich and creamy texture. Using skim milk or nonfat milk will not give it the depth of flavor, but you can still use those if you can’t find whole milk.
- Granulated sugar: Obviously, sugar sweetens the final product and plays an important role in the freezing process. Granulated sugar is the most common sugar used to make ice cream, but you can use caster sugar as well. Combining it with the milk and cream also helps prevent ice crystals from forming, ensuring you get a smoother result.
- Heavy cream (Double Cream): Heavy cream is another must in making any ice cream. It adds richness, body, and flavor to the finished product. When selecting a heavy cream, you may also see terms like “whipping” (double cream) or “cooking” cream. These are both suitable for making ice cream. Heavy whipping cream will produce a lighter finished product, while cooking cream will result in richer ice cream.
- Vanilla extract: I know it seems counter-intuitive but vanilla extract is also super important in making chocolate ice cream. It does give it some depth! Make sure you use a good one. I always use Taylor & Colledge Organic & Fairtrade Vanilla Bean Extract because it’s a UK product, but in the USA I would use Nielsen-Massey Pure Vanilla Extract!
- Milk chocolate: If you want chocolate ice cream, you have to put chocolate in it! Milk chocolate is a key ingredient in making this chocolate ice cream base, but others use cocoa powder or dark chocolate. It’s purely based on the recipe and the taste.
How to make Cuisinart Chocolate Ice Cream
Every recipe is different, so make sure you read each step carefully!
- Place a medium saucepan over medium-low heat. Pour the milk, add vanilla extract and cream, and cook until bubbles appear around the edges.
- In a food processor on low speed, add the chocolate and sugar until finely chopped.
- Add the hot milk/cream/vanilla mixture and continue processing until thoroughly mixed and smooth. The sugar should be dissolved and the chocolate melted.
- Once done, transfer it to a medium bowl and let it sit until it reaches room temperature.
- Once completely cool, cover with plastic wrap and place in the refrigerator for at least two hours. Cuisinart suggests overnight is the best choice, if you have time. I have made it with just two hours and it was fine.
- When ready, take it out of the refrigerator, transfer it to the Cuisinart ice cream machine, use the Ice Cream paddle, and set the timer. I start with 40 minutes and then check it to see if it needs more time.
- Once done, It’s ready to eat, so transfer to the serving bowls and serve immediately. If you want a firmer consistency, transfer to an airtight container and store in the freezer for a few hours.
How Much Ice Cream Does this Make?
This makes about 1 liter or 4 cups of ice cream! I served eight people a taste or 6 people a generous bowl! It really does beat store-bought ice cream every time!
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
Tips to Remember
Here are a few tips to keep in mind while making this tasty treat to ensure it turns out perfectly every time.
- There are many different types of chocolate available on the market, so it’s important to choose one that will work well in an ice cream recipe. For rich and creamy chocolate ice cream, opt for a bar of milk chocolate or dark chocolate with a high cocoa content. This will give your ice cream a deep chocolate flavor that satisfies even the most discerning palate.
- Ensure all ingredients are at the correct temperature before beginning. Room-temperature ingredients will mix more easily and produce a smoother final product.
- Once all of the ingredients are combined, be careful not to overmix. This will result in tough, icy ice cream that could be better.
- The chocolate ice cream base should be cooled completely before being added to the ice cream maker. If it is too warm, it will cause the ice cream to melt too quickly during the freezing process. Conversely, it will take longer to freeze if it is too cold and may not turn out as creamy.
- If you want a smooth final product, you can strain the mixture through a fine mesh strainer before keeping it in the refrigerator.
- If using a frozen freezer bowl, make sure it is completely frozen before beginning to churn the mixture. Otherwise, it will take much longer to achieve the desired consistency.
- Churn the ice cream for the time specified by the ice cream maker’s instructions. Don’t overdo it, or you’ll end up with something more like sorbet than ice cream.
- When transferring the ice cream from the freezer to bowls or cones, let it sit out for a few minutes so it’s soft enough to scoop easily. If it’s too hard, it will be difficult to scoop and likely end up messy.
- If your ice cream is too hard after freezing, place it in the refrigerator for about 15 minutes before serving so it can soften slightly.
Frequently asked questions
Can you make lactose-free chocolate ice cream?
Absolutely! If you don’t have lactose tolerance and want to enjoy homemade chocolate ice cream, you can replace whole milk with lactose-free milk. moreover, you can also use coconut cream or lactose-free heavy cream.
Can you make dairy-free chocolate ice cream?
Yes! If you want a dairy-free chocolate ice cream without compromising its creamy and smooth consistency, use full-fat coconut milk instead of dairy milk. You can also add coconut cream instead of heavy cream for more creaminess.
Is chocolate ice cream gluten-free?
Chocolate ice cream is typically gluten-free, but it’s important to check the ingredients list to make sure there are no gluten-containing additives.
How long does chocolate ice cream last in the freezer?
A: Homemade chocolate ice cream can last up to two weeks in the freezer, while store-bought varieties may last longer due to the addition of stabilizers. It’s important to store ice cream in an airtight container to prevent ice crystals from forming.
Can I use dark chocolate for making chocolate ice cream?
Yes, you can use dark chocolate while making chocolate ice cream. Dark chocolate will give your ice cream a richer and darker flavor.
Can I use cocoa powder instead of milk chocolate?
You can replace milk chocolate with cocoa powder while making chocolate ice cream. Cocoa powder is a great substitute for milk chocolate because it is less sweet and has a more intense flavor. When substituting cocoa powder for milk chocolate, use 1/3 cup for every 1 ounce of milk chocolate.
Can I skip vanilla extract in chocolate ice cream?
Yes, you can skip the vanilla extract while making chocolate ice cream but I highly suggest keeping to the recipe!
Here is the recipe!
Cuisinart Chocolate Ice Cream
- 1 cup whole milk
- ½ cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 3/4 cup milk chocolate broken into small pieces
- Heat the milk, cream and vanilla in a medium saucepan over medium heat until just bubbling around the edges.
- In a food processor, add the chocolate and sugar until finely chopped, then add the hot milk mixture and continue processing until thoroughly mixed and smooth and the sugar dissolves and the chocolate melts.
- Once done, transfer it to a medium bowl and cool completely.
- Once cool, cover with plastic wrap and place in the refrigerator for at least two hours, but preferably overnight.
- When ready, take it out of the refrigerator, transfer it to the Cuisinart ice cream machine, use the ice cream paddle, and make it according to the manual instructions.
- It's ready to eat so transfer to the serving bowls and serve immediately or if you want a firmer consistency, transfer to an airtight container and store in the freezer for 2 weeks.