Chocolate Milk Ice Cream
The best thing about chocolate milk ice cream is that it is guilt-free. You can use lower-fat versions of this popular treat, or go all-out and use whole chocolate milk. Either way, it is delicious and refreshing. Just make sure to refrigerate the mixture for at least 30 minutes to ensure that the cacao powder is fully hydrated. Once frozen, it will be easy to scoop and serve! If it gets too soft, you can store it in the freezer until it hardens.
Ingredients
- 1 1/2 cup Chocolate Milk good quality
- 1 1/2 cups Heavy Cream
- 3/4 cup Sugar
- 1/4 cup Cocoa Powder
- 8 Egg Yolks
- Pinch salt
Instructions
- In a bowl whisk together sugar, cocoa powder, eggs and salt. Set aside.
- In a sauce pot combine chocolate milk and half of the heavy cream. Bring to a soft boil and ladle a small amount into the egg mixture. Whisk until combined and add liquid to the egg mixture one more time.
- Then add the egg mixture into the pan and turn the heat to medium high. Quickly whisk and after a few minutes, mixture will be thick. Remove from the heat and add the remaning half of the cream to cool.
- Cool in the fridge for at least 2 hours before adding to the bowl of an ice cream machine. Freeze ice cream according to manufacturers instructions.
Video
Notes
You can use any combination of ingredients that you wish. Add a pinch of instant coffee or espresso powder for a stronger chocolate flavor, or even a small amount of espresso powder. If you have a microwave or freezer, you can also put some crushed nuts, dried fruit, or broken pretzels on top of the ice cream. Once frozen, enjoy! You can serve chocolate milk ice cream as a dessert or as a special dessert.