Who doesn’t enjoy a refreshing and delicious ice cream? Both kids and adults love this delightful dessert, whether it’s summer or winter. That’s why, to always have it on hand, today we’re sharing this simple step-by-step recipe for making chocolate ice cream with cocoa sauce. The preparation is straightforward and only requires a bit of time to achieve a creamy and smooth texture, but it’s worth it because the final result is fantastic.
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Ingredients
Ice Cream
boiling water250mL
unflavored powdered gelatin12g- cold water200mL
condensed milk1can
heavy cream200g
semi-sweet chocolate, melted200g
Cocoa Sauce
- water1cup
cocoa powder80g
sugar240g- unflavored gelatin12g
- heavy cream160g
Nutrition (per serving)
Calories
645.8kcal (32.29%)
Protein
10.4g (20.84%)
Carbs
61.7g (22.43%)
Sugars
50.0g (100%)
Healthy Fat
13.4g
Unhealthy Fat
25.0g
% Daily Value based on a 2000 calorie diet
How to make Chocolate Ice Cream with Cocoa Sauce
Ice Cream
- Step 1
In a bowl, combine the unflavored gelatin with the boiling water to hydrate it.
- Step 2
Once the gelatin is dissolved, add the cold water and mix well.
- Step 3
In a blender, combine the gelatin mixture, condensed milk, heavy cream, and the semi-sweet chocolate previously melted using a double boiler.
- Step 4
Blend everything until you achieve a smooth and homogeneous mixture. Pour the mixture into a metal container or an ice cream maker.
- Step 5
Place in the freezer until it reaches an ice cream consistency, approximately 2 to 3 hours.
- Step 6
Transfer the mixture to a bowl and beat it for about 10 minutes. Return it to the freezer for another 4 hours or until ready to serve.
Cocoa Sauce
- Step 1
In a small saucepan, combine the water, cocoa powder, and sugar. Heat over low heat until it comes to a boil.
- Step 2
Remove from heat and add the unflavored gelatin, previously hydrated according to the manufacturer’s instructions.
- Step 3
Finally, fold in the heavy cream, whipped to soft peaks, and mix gently.
- Step 4
Refrigerate until the sauce cools completely.
Nutrition (per serving)
Nutrition (per serving)
Calories
645.8kcal (32.29%)
Protein
10.4g (20.84%)
Carbs
61.7g (22.43%)
Sugars
50.0g (100%)
Healthy Fat
13.4g
Unhealthy Fat
25.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the gelatin is fully dissolved before adding other ingredients to avoid lumps.
For a richer flavor, use high-quality semi-sweet chocolate.
Beat the ice cream mixture thoroughly to achieve a creamy texture.
Serve the ice cream immediately after topping with the cocoa sauce for the best presentation.
FAQS
Can I use a different type of chocolate?
Yes, you can use milk chocolate or dark chocolate, but it may alter the sweetness and richness of the ice cream.
How long does the ice cream need to freeze?
The ice cream needs approximately 2 to 3 hours to reach an initial consistency and an additional 4 hours after beating.
Can I make the cocoa sauce ahead of time?
Yes, you can prepare the cocoa sauce in advance and refrigerate it until ready to serve.
Do I need an ice cream maker for this recipe?
No, you can use a metal container and freeze the mixture, but an ice cream maker can make the process easier.
Can I substitute gelatin with another thickener?
Gelatin is recommended for this recipe, but you can try agar-agar as a substitute, keeping in mind it may change the texture slightly.
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