This chocolate ice cream is super chocolatey and rich. It’s easy, with just a handful of pure ingredients. No hassling with the tempering of eggs. Perfect for those with egg allergies.
I blinked my eyes and my baby turned 10 years old. That’s what happened this past weekend.
At least, that’s how it feels. The days are long, but the years are short. Doubtlessly, that old adage will ring true countless more times as we watch our little guys grow up within the minutes of our days.
Our new 10-year-old knew precisely how he wanted to mark this milestone. Fluffy homemade pancakes for breakfast, a day at the water park, and heaps of ice cream to cap off a perfect day…
In past years, I’ve donned my flour-infused apron and baked birthday cakes such as this Double Chocolate Cake with Strawberry Whipped Cream. Or this Easy Yellow Cake with Chocolate Whipped Frosting. Or this all-time favorite Ice Cream Cake, with DQ-ish fudge layers.
When I asked my big guy what kind of cake he wanted to stake candles into this year, he said no cake.
What?! No cake? Nope, he’s going a different route this year. He asked if we could do pure ice cream. A sundae bar, with all the fixins’.
Considering how easy peasy homemade ice cream is (especially compared to a fancy layer cake,) I posed no opposition.
Yes. Yes, you can absolutely have an ice cream sundae bar. With extra sprinkles and strawberry whipped cream. I’ll even allow Magic Shell.
Wish I was able to snap a few photos of the kids’ sundae concoctions, but as you can imagine, they planted their faces into their frozen treats within nanoseconds.
Birthday Boy chose chocolate as his flavor of choice, and I opted for this egg-free version. It’s so much easier than dealing with egg tempering.
Eggy ice creams are definitely uber creamy (my favorite homemade vanilla bean ice cream?!)… but for ease and simplicity, nothing beats this 6-ingredient chocolate ice cream.
Here’s to birthdays. Birthdays and ice-cream. And chocolate 🙂
This simple and easy chocolate ice cream is rich, full of chocolate flavor, and completely egg-free. Only 6 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
- 3 1/4 cups heavy cream
- 2 TB vanilla extract
- In a 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 the 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 or until ice cream is to a desired consistency.
- Prior to serving, let ice cream sit at room temp for 5 minutes to soften enough for easy scooping.
Source: Chew Out Loud
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