Homemade Chocolate Ice Cream Topped With Dried Mulberries Recipe
A scoop or two of yummy chocolate ice cream will give you immense pleasure, especially during hot and lazy summer afternoons. Unfortunately, buying enough of this delicious dessert can be expensive if you have a large family. With that said, this recipe offers you the next best option - homemade chocolate ice cream that can be made in abundance! And having some stashed away in the freezer ensures you'll have enough to ease your parched throat throughout the entire summer season.
- STep-by-step InSTRuctions
- 2 cups heavy cream
- 2 cups sweetened condensed milk
- 1 cup unsweetened cacao powder
- 150 grams dark chocolate, chopped
- 1/4 cup coconut palm sugar
- 1 teaspoon vanilla extract
- 1 cup dried mulberries
Prep time: 6 hours 15 mins
Cook time: 5 mins
Total time: 6 hours 20 mins
Serves: This recipe produces about 6 large servings.
- Mix together milk, cacao powder, and vanilla extract in a medium bowl. Set aside when the 3 ingredients are well-combined.
- Using a small heatproof bowl, melt the chopped chocolate over hot simmering water. Pour the melted chocolate into the milk mixture and stir to combine. Set aside.
- In another medium-sized bowl, beat cream until stiff peaks are just about to form. Add in coconut palm sugar and whip until stiff peaks form. Make sure not to over beat the cream as this will destroy your ice cream's consistency.
- Pour the milk mixture into the cream mixture until a thick and creamy paste forms. Transfer the chocolate ice cream into a large 2-quart container, cover, and freeze for at least 6 hours. Make sure the ice cream has properly hardened before removing.
- When ready to serve, transfer the chocolate ice cream into dessert glasses or bowls and then top with dried mulberries. If desired, garnish with a mint leaf before serving. Make sure to return any leftover ice cream immediately to fridge to prevent it from melting.