3 Easy Chocolate Ice Cream Recipes: National Ice Cream Day

I scream! You scream! We all scream for Ice Cream! Make it chocolate! To celebrate the day, here are several 3 easy recipes for Chocolate Ice Cream. As always use the very best ingredients.

CHOCOLATE ICE CREAM RECIPE #1

Ingredients
1-1/2 cup whole milk
2 cups heavy cream
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp Madagascar vanilla extract

Directions
Whisk together milk, cocoa powder, and sugar to combine.
Stir in heavy cream and vanilla extract.
Refrigerate chocolate ice cream base for at least 30 minutes before putting in your ice cream freezer, so it is completely cold. This will help freeze faster, improving texture, and allow cocoa powder to become fully hydrated by the milk and cream.

CHOCOLATE ICE CREAM RECIPE #2

Ingredients
1 cup Dutch process cocoa powder, unsweetened
1/2 cup brown sugar, firmly packed
2/3 cup white sugar
1-1/2 cups whole milk
31/4 cups heavy cream
2 Tbsp Madagascar vanilla extract

Directions
In bowl, combine cocoa and both sugars, whisking to combine well. Add milk and whisk until sugars are dissolved. Stir in heavy cream and vanilla. Pour mixture into freezer bowl of ice cream maker. Let run for 30 minutes, or until mixture is thick, soft, and creamy.
Transfer to airtight container and freeze at least 2 hours.

CHOCOLATE ICE CREAM RECIPE  #3 (without ice cream maker)

This recipe is for Magic Chocolate Ice Cream -- recipe from Borden's Elsie the Cow

Ingredients
1 square unsweetened chocolate
2/3 cup Sweetened Condensed Milk
2/3 cup water
1/2 tsp Madagascar vanilla
1/2 cup whipping cream

Directions
Melt chocolate in top of double boiler. Add sweetened condensed milk and stir over rapidly boiling water 5 minutes until thick. Add water, mix well. Chill. Add vanilla. Whip cream to custard-like consistency. Fold into chilled mixture. Freeze until half-frozen. Take out of container and beat until smooth but not melted. Replace in freezer until frozen.

Triple Chocolate Ice Cream Cake: National Chocolate Ice Cream Day

I scream, you scream, we all scream for ice cream! Especially if it's chocolate!

Today is National Chocolate Ice Cream Day! So to celebrate, here's a recipe adapted from Silvana Nardone's recipe on Rachael Ray Everyday for Triple Chocolate Ice Cream Cake.

Whatever you do, you won't go wrong if you use chocolate ice cream! I adapted the following recipe by using Ben & Jerry's Brownie Batter & Chocolate Fudge Brownie, mainly because you can never have enough chocolate. Another possibility is to make your own Chocolate Pound Cake. Here's a link to a favorite chocolate poundcake recipe. Marble pound cake works, too!

TRIPLE CHOCOLATE ICE CREAM CAKE

Ingredients
1 cup (1/2 pint) heavy cream
12 ounces dark chocolate --70% cacao, chopped
1 12-ounce marble pound cake, such as Entenmann's, cut into 1/2-inch-thick slices (or your own chocolate pound cake)
1 pint Ben & Jerry's Chocolate ice cream, softened
20 chocolate wafers, plus 4 crushed wafers
1 pint Ben & Jerry's Brownie Batter or Chocolate Fudge Brownie, softened

Directions:
1. In small saucepan, bring heavy cream to boil over medium-high heat. Put chopped chocolate in heatproof medium bowl and pour boiling cream over chocolate. Let sit until chocolate is melted, about 2 minutes. Stir mixture with fork until ganache is smooth.
2. Line nonstick 9 x 5 x 3 3/4 inch loaf pan with 2 overlapping sheets of plastic wrap, allowing 4-inch overhang on all sides.
3. Pour half of ganache (1 cup) evenly into lined pan and spread to cover base. Cover ganache with single layer of tightly packed cake slices; be sure layer is flat and even. Working quickly, spread first chocolate ice cream evenly over pound cake. Cover ice cream with layer made of half of the chocolate wafers. Spread remaining ganache evenly over wafers, then top ganache with another layer, using all of remaining wafers, and place cake in freezer for about 30 minutes to chill and firm up.
4. Remove cake from freezer and spread second chocolate ice cream over wafers. Top with another flat, single layer of tightly packed slices of pound cake, trimming 1 or 2 slices to fill in gaps (there might be a few slices left over). Cake may be slightly higher than pan. Cover cake completely with plastic overhang and freeze until firm, at least 5 hours or overnight.
5. To loosen ice cream cake from pan, open plastic wrap and invert pan over flat serving platter. Remove plastic wrap. Scatter crushed chocolate wafers over ice cream cake, slice, and serve immediately.