Chocolate Ice Cream with nuts (just 4 ingredients)

If you do not have an ice cream maker, this post should convince you to buy one. It makes the job of making a creamy and smooth ice cream that much easier. A few times of eating home made ice cream, it is almost impossible to enjoy store bought ones. Home made ice creams are lighter, creamier and more importantly the sugar level and everything else that goes into it can be controlled.

The basic ingredients that go into making this ice cream are milk, cream, sugar and cocoa powder. I did not have chocolate on hand and subbed cocoa powder and it turned out just fine with this amazing smell of cocoa. I added some walnuts to add some texture.

Takes less than 1/2 hour and you have smooth creamy ice cream ready.


Ice cream making in pictures,

Heat the milk and whisk in the cocoa and sugar.
Once the cocoa is mixed in. Add the rest of the milk and let come to room temperature.
Whisk in the heavy cream. If needed refrigerate for about 30 minutes and pour into the ice cream maker.
Chop the nuts and add it to the churning ice cream.
Churn for 20 minutes till done and then freeze in a freezer safe container.

Enjoy with more more nuts sprinkled on top.

Chocolate Ice Cream with Walnuts
Preparation Time: 10 minutes
Churning Time: 30 minutes
Freeze Time: 4 hours
Ingredients

1. 2 cups whole milk (I used 2%milk)
2. 2 cups heavy cream
3. 3/4 cups of sugar
4. 1/4 cup cocoa powder
5. 1/4 - 1/2 cup of roasted walnuts chopped

Method

1. Heat about 1/2 cup of milk to boiling. Add in the cocoa and sugar and let it dissolve completely. Add the remaining milk. Bring the mixture to room temperature. Now add in the cream. Mix and refrigerate for about 20 minutes or so (optional see Note:).
2. Setup the ice cream maker and add in the chocolate mixture and churn as per instructions for 20 minutes.
3. Towards the end add the chopped nuts and churn for just a minute more.
4. Freshly churned ice cream can be eaten right away. It will be really soft.
5. Freeze the rest for a firmer ice cream. Freeze for 4 hours at the minimum.
6. Note: Refrigerating lets the ice cream set faster. My best results have been when the mixture has been refrigerated before churning.

Like what you are reading? Subscribe!