Indulgent Chocolate Ice Cream Recipe

On a hot day, there’s nothing better than ice cream, but have you noticed the tubs you buy in the supermarket don’t quite hit the same as they would on the streets of Italy? There’s one key reason for that – the best chocolate ice cream is simply homemade ice cream!

An ice cream tub from the super market is likely to contain artificial stabilisers, preservatives and excess sugar. When you make your own, you have full control over the flavours, textures and sweetness, so that you can make your ice cream as indulgent and sweet as you like it!

Often, the thing that puts people off from making their own ice cream is that it requires a bulky and expensive ice cream machine that will barely ever get used. Now though, that’s simply not true. All that you need to create a smooth, velvety ice cream is a blender – one like the X7 Elite Food Processor.

The BergHOFF X7 Elite is a powerful, multi-functional food processor that has been designed to handle everything from chopping to blending. Make handmade whipped cream, or even use the ice cream preset button for efficiency during the summer months.

Here’s how the X7 Elite can help during the ice cream making process:

• Powerful Motor & Precision Blades – The X7’s robust motor can effortlessly blend ingredients to create a silky and well-emulsified ice cream base, which is crucial for preventing graininess and ensuring an even distribution of flavours.
• Smooth Blending for Custard Bases – Traditional ice cream recipes often involve cooking a custard base with eggs, milk and sugar. The X7 can blend the warm ingredients into melted chocolate to create the perfect consistency, eliminating lumps and creating a beautifully smooth texture.
• Fast & Efficient Mixing – Once the ice cream base has been allowed to cool slightly, the X7 can quickly blend it before freezing, to help incorporate air and prevent ice crystals from forming.
• Versatile for Other Frozen Treats – Beyond traditional ice cream, you can also use the X7 to make fruit-based sorbets, milkshakes and even no-churn ice creams with condensed milk and cream.

Many chocolate ice creams that you’d buy at the shop don’t use real chocolate, they’re made using a mixture of cocoa powder and chocolate chips. While this does provide a good flavour, there’s nothing more decadent than using real chocolate to provide the rich chocolate flavour and luxurious mouthfeel that cocoa powder alone just can’t achieve.

By blending high-quality chocolate into your ice cream base, you can create a thicker, more indulgent texture. The combination of melted chocolate, fresh dairy and a slow freezing process, will help you make ice cream that will rival the premium brands in the shop.

Tips for Making the Perfect Chocolate Ice Cream

Use High-Quality Chocolate – A 70% dark chocolate will provide the best balance of richness and sweetness. If you prefer a slightly sweeter flavour, instead incorporate milk chocolate.

Chill the Base Properly – Before freezing, make sure your ice cream base is fully chilled (for at least 3 hours). This helps it freeze more evenly and reduces ice crystals.

Stir While Freezing – If you don’t have an ice cream maker, stirring your ice cream every 30 minutes for the first few hours will help create a smoother texture.

Don’t Skip the Cream – Double cream (heavy cream) or sweetened condensed milk is essential for achieving the right texture. Using only milk can make the ice cream too icy.

Enhance the Flavour – A pinch of sea salt and a splash of vanilla extract enhance the chocolate’s depth, making the final product even more delicious.

Ingredients:

Instructions: