Cooking and Serving: 25 minutes | 1.5 quarts ice cream
Ingredients
What makes this gluten free chocolate ice cream special? | Making the ice cream | Making the chocolate syrup
Description
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 1.5 quarts ice cream
Ingredients
What makes this gluten free chocolate ice cream special?
Making the ice cream
Making the chocolate syrup
Does ice cream need to be churned?
Is chocolate ice cream gluten free?
Tips for making perfect gluten free chocolate ice cream
Storage and serving suggestions
Customizing Your Gluten Free Chocolate Ice Cream
Can this gluten free chocolate ice cream be made dairy free?
Heavy whipping cream – This gives the ice cream its creamy, smooth texture.
Melted chocolate – Provides a rich chocolate flavor and contributes to the
Sweetened condensed milk – Adds sweetness and thickness to the ice cream,
Dutch-processed cocoa powder – Offers a deep, chocolaty taste that pairs
Make sure the heavy whipping cream is well-chilled before whipping, as this
Be patient when folding the chocolate mixture into the whipped cream.
If you don’t have Dutch-processed cocoa powder, you can add a tiny pinch of
1 pint heavy whipping cream, chilled
3 tablespoons (15 g) unsweetened Dutch-processed cocoa powder, See Recipe
5 ounces bittersweet chocolate, chopped
10 ounces sweetened condensed milk
⅜ cup (3 fl oz) water
¾ cup (150 g) granulated sugar
⅛ teaspoon kosher salt
1 teaspoon (7 g) light corn syrup, (optional—keeps the sugar in the syrup
6 tablespoons (30 g) unsweetened Dutch-processed cocoa powder, (See Recipe
Instructions
MAKE THE ICE CREAM
In the bowl of a stand mixer fitted with the whisk attachment (or a large.
bowl with a handheld mixer), place the cream. Beat medium-high speed until.
slightly stiff peaks form.
Add the cocoa powder to the whipped cream, whisking or beat constantly just.
until it is mostly absorbed into the cream.
Place the whipped cream in the refrigerator to chill.
Melt the chopped chocolate in the microwave or in a double boiler (in a.
heat-safe bowl positioned over a pot of simmering water, making sure the.
water does not touch the bowl), stirring occasionally until smooth.
In a large bowl, mix the melted chocolate with the sweetened condensed milk,.
and whisk until well-combined and smooth.
The mixture will be relatively thick. Allow to cool until cool to the touch.
Scrape about half of the the whipped cream into the bowl of chocolate and.
condensed milk, and whisk carefully until smooth.
Add the remaining whipped cream and, using a silicone spatula, fold it in.
until very few bright white streaks remain.
Pour the mixture into a 2 quart freezer-safe container with a lid, and smooth.
Cover tightly and place in the freezer until firm (at least 4 hours).
Allow to sit at room temperature for about 10 minutes or in the refrigerator.
for about 15 minutes before serving to make scooping easier.
MAKE THE CHOCOLATE SYRUP
In a medium-size, heavy-bottom saucepan, place the water, sugar, salt, and.
optional corn syrup, and whisk to combine.
Place the saucepan over medium-high heat and bring to a boil. Whisking.
constantly, add the cocoa powder to the sugar mixture and continue to cook,.
whisking vigorously, until the cocoa powder is absorbed into the liquid.
Lower the heat to medium-low and continue to cook, whisking frequently, until.
the mixture has begun to thicken and coats the back of a spoon, leaving a.
clean, visible trail when you run your finger across the syrup on the spoon.
Remove from the heat and transfer the syrup to a small, heat-safe bowl.
Serve warm over the ice cream. Store any remaining syrup in the refrigerator.
in a sealed bottle or other container.
MAKE THE CHOCOLATE SYRUP
In a medium-size, heavy-bottom saucepan, place the water, sugar, salt, and.
optional corn syrup, and whisk to combine.
Place the saucepan over medium-high heat and bring to a boil. Whisking.
constantly, add the cocoa powder to the sugar mixture and continue to cook,.
whisking vigorously, until the cocoa powder is absorbed into the liquid.
Lower the heat to medium-low and continue to cook, whisking frequently, until.
the mixture has begun to thicken and coats the back of a spoon, leaving a.
clean, visible trail when you run your finger across the syrup on the spoon.
Remove from the heat and transfer the syrup to a small, heat-safe bowl.
Serve warm over the ice cream. Store any remaining syrup in the refrigerator.
in a sealed bottle or other container.
Notes
* 5 ounces bittersweet chocolate, chopped
* 10 ounces sweetened condensed milk
FOR THE CHOCOLATE SYRUP
* ⅜ cup (3 fl oz) water
* ¾ cup (150 g) granulated sugar
* ⅛ teaspoon kosher salt
* 1 teaspoon (7 g) light corn syrup, (optional—keeps the sugar in the syrup
* 6 tablespoons (30 g) unsweetened Dutch-processed cocoa powder, (See Recipe
* In the bowl of a stand mixer fitted with the whisk attachment (or a large
bowl with a handheld mixer), place the cream. Beat medium-high speed until
slightly stiff peaks form.
* Add the cocoa powder to the whipped cream, whisking or beat constantly just
until it is mostly absorbed into the cream.
* Place the whipped cream in the refrigerator to chill.
* Melt the chopped chocolate in the microwave or in a double boiler (in a
heat-safe bowl positioned over a pot of simmering water, making sure the
water does not touch the bowl), stirring occasionally until smooth.
* In a large bowl, mix the melted chocolate with the sweetened condensed milk,
and whisk until well-combined and smooth.
* The mixture will be relatively thick. Allow to cool until cool to the touch.
* Scrape about half of the the whipped cream into the bowl of chocolate and
condensed milk, and whisk carefully until smooth.
* Add the remaining whipped cream and, using a silicone spatula, fold it in
until very few bright white streaks remain.
* Pour the mixture into a 2 quart freezer-safe container with a lid, and smooth
* Cover tightly and place in the freezer until firm (at least 4 hours).
* Allow to sit at room temperature for about 10 minutes or in the refrigerator
for about 15 minutes before serving to make scooping easier.
MAKE THE CHOCOLATE SYRUP.
* In a medium-size, heavy-bottom saucepan, place the water, sugar, salt, and
optional corn syrup, and whisk to combine.
* Place the saucepan over medium-high heat and bring to a boil. Whisking
constantly, add the cocoa powder to the sugar mixture and continue to cook,
whisking vigorously, until the cocoa powder is absorbed into the liquid.
* Lower the heat to medium-low and continue to cook, whisking frequently, until
the mixture has begun to thicken and coats the back of a spoon, leaving a
clean, visible trail when you run your finger across the syrup on the spoon
* Remove from the heat and transfer the syrup to a small, heat-safe bowl.
* Serve warm over the ice cream. Store any remaining syrup in the refrigerator
in a sealed bottle or other container.
If you don’t have Dutch-processed cocoa powder, try adding the very smallest
pinch (less than 1/8 teaspoon) of baking soda to natural cocoa powder to
neutralize the acid in the natural variety of cocoa powder.
Originally published on the blog in 2016. In 2023, text resources added.
Nutrition information is automatically calculated, so should only be used as an