Prep 15 mins
Cook 6 hrs
This recipe calls for stirring in chocolate-covered toffee but you can chop and stir in any favorite candy. Cook time includes freeze time. I have included instructions to make chocolate dipped cones which are so good! I leave the cones right side up so I get a good amount of chocolate in the tip of the cone for a delightful surprise at the end. I let them stand for at least 20 minutes. Then I dipped them around the sides
- 236.59 ml sugar
- 59.14 ml unsweetened cocoa powder
- 473.18 ml whipping cream
- 236.59 ml milk
- 4.92 ml vanilla
- 0.59 ml salt
- 177.44 ml chocolate-covered english toffee bar
- In large bowl, combine sugar and cocoa powder. Add whipping cream, milk, vanilla, and salt; stir until sugar is dissolved.
- Pour cream mixture into freezer canister of 1 or 1 1/2 quart ice cream freezer. Freeze according to manufacturer's directions. Stir in toffee pieces. If desired, ripen ice cream about 4 hours.
- Chocolate-Dipped Cones.
- For a fun way to dress up ice cream cones with chocolate, place 1/2 cup semisweet chocolate chips (or 3 ounces chopped semisweet chocolate) in a microwave-safe bowl. Microwave, uncovered, on 70 percent power (medium-high) for 1 minute; stir. Microwave for 1 1/2 to 3 minutes more or until the chocolate is melted and smooth, stirring every 15 seconds. Spoon chocolate over the tops of ice cream cones to cover about 1/3 of each cone. (If the chocolate is too thick, stir in 1 teaspoon of melted shortening.) Place cones, top sides down, on baking sheet lined with waxed paper. Chill the cones about 15 minutes or until set.
I liked that this had no eggs and used cocoa powder. I made it with soya milk and cream and it worked really well. Thanks for the recipe!
This was just an ok ice cream recipe for me. I've made other chocolate ice creams that had a nicer texture to them than this one.