It is hard to beat Ben and Jerry’s ice cream. You can make their delicious chocolate ice cream at home. It is hard to beat creamy and chocolaty ice cream. When you are making it just like Ben and Jerry’s, you know it has to be good.
Ben and Jerry’s Chocolate Ice Cream
Chocolate ice cream is hard to beat, this creamy sweet treat is well honestly, amazing. This is a simple chocolate ice cream recipe that anyone can make.
This recipe is for a machine, as when you make the base of this ice cream it still needs to be frozen. Ice cream makers whip air into the ice cream making it lighter. You can do this as a no-churn recipe by simply pouring the ice cream into a container and putting it into your freezer for many hours for it to freeze solid.
This chocolate ice cream recipe isn’t based on a custard so it is easy to put together, you don’t need to cook this mixture before freezing. Some recipes you need to cook the base, then freeze it. This one you don’t so it makes it a lot easier.
If you have concerns about raw eggs you should purchase eggs that are pasteurized, these eggs are safe to consume raw.
If you like ice cream you may want to check out these recipes.
Ben and Jerry’s Cherry Garcia Ice Cream
Cold Stone Creamery Cake Batter Ice Cream
Ben and Jerry’s French Vanilla Ice Cream
El Chico Fried Ice Cream
Ben & Jerry's Chocolate Ice Cream
- 4 ounces unsweetened chocolate
- 1 cup milk
- 2 large eggs
- 1 cup sugar
- 1 cup heavy cream
- 1 teaspoon vanilla
- 1 pinch salt
- In a small saucepan add chocolate and milk. Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar into the eggs, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla and salt and whisk to blend to the mixing bowl. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. VARIATION: Chocolate Almond- Add 1 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens, about 2 minutes before it is done, then continue to freeze until the ice cream is ready.