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Creamy egg-less chocolate ice cream with chocolate chip cookies

 
One serving costs about $0.49

$0.49 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 summer dessert
spoonacular Score:14%

Spoonacular Score: 14%

 

Creamy egg-less chocolate ice cream with chocolate chip cookies takes approximately approximately 45 minutes from beginning to end. This dessert has 266 calories, 3g of protein, and 19g of fat per serving. This recipe serves 10. For 49 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. Head to the store and pick up vanillan extract, salt, brown sugar, and a few other things to make it today. It will be a hit at your Summer event. All things considered, we decided this recipe deserves a spoonacular score of 14%. This score is not so super. Try Cherry Vanilla Chocolate Chip Ice Cream {Egg Free & Low Carb}, Ice Cream Chocolate Chip Cookies, and Chocolate Chip Cookies and Cream Pumpkin Marshmallow Ice Cream for similar recipes.

Cream Sherry, Moscato d'Asti, and Port are great choices for Chocolate Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
0.75 cups
0.75 cups cocoa powder
cocoa powder
0.5 cups
0.5 cups granulated cane sugar
granulated cane sugar
0.33 cups
0.33 cups dark brown sugar
dark brown sugar
1 pinch
1 pinch salt
salt
1 cup
1 cup whole milk
whole milk
2 cups
2 cups heavy cream
heavy cream
0.5 Tbsps
0.5 Tbsps vanilla extract
vanilla extract
1 cup
1 cup canned chocolate chip cookies
canned chocolate chip cookies
0.75 cups cocoa powder
0.75 cups
cocoa powder
0.5 cups granulated cane sugar
0.5 cups
granulated cane sugar
0.33 cups dark brown sugar
0.33 cups
dark brown sugar
1 pinch salt
1 pinch
salt
1 cup whole milk
1 cup
whole milk
2 cups heavy cream
2 cups
heavy cream
0.5 Tbsps vanilla extract
0.5 Tbsps
vanilla extract
1 cup canned chocolate chip cookies
1 cup
canned chocolate chip cookies

Equipment

ice cream machine
ice cream machine
immersion blender
immersion blender
whisk
whisk
bowl
bowl
ice cream machine
ice cream machine
immersion blender
immersion blender
whisk
whisk
bowl
bowl


Instructions

In a bowl, whisk together cocoa, both sugars and salt. Add milk and using a whisk or hand blender, mix until all the cocoa and sugar dissolves. Add heavy cream and vanilla extract and mix gently. Refrigerate covered for atleast 2 hours or upto overnight. Process the ice cream according to the instructions of the ice cream maker.It usually takes 15-20 minutes to get to soft serve consistency. Towards the last 2-3 minutes, add the add ons if adding any. Freeze it in an air tight container. Serve in 2-3 hours or immediately as soft serve. Stays good for upto a month in freezer.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.49
Ingredient
¾ cups cocoa powder
½ cups granulated cane sugar
⅓ cups dark brown sugar
1 cup whole milk
2 cups heavy cream
½ tablespoons vanilla extract
1 cup canned chocolate chip cookies
Price
$1.04
$0.14
$0.24
$0.33
$2.58
$0.48
$0.07
$4.88

Tips

Health Tips

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
265 Calories
3g Protein
19g Total Fat
24g Carbs
1% Health Score
Limit These
Calories
265
13%

Fat
19g
30%

  Saturated Fat
12g
75%

Carbohydrates
24g
8%

  Sugar
18g
21%

Cholesterol
67mg
23%

Sodium
38mg
2%

Alcohol
0.22g
1%

Caffeine
14mg
5%

Get Enough Of These
Protein
3g
6%

Vitamin A
739IU
15%

Copper
0.26mg
13%

Manganese
0.26mg
13%

Phosphorus
98mg
10%

Magnesium
38mg
10%

Fiber
2g
9%

Calcium
73mg
7%

Vitamin B2
0.11mg
7%

Iron
0.98mg
5%

Potassium
178mg
5%

Vitamin D
0.65µg
4%

Zinc
0.65mg
4%

Vitamin E
0.53mg
4%

Vitamin B12
0.2µg
3%

Selenium
2µg
3%

Vitamin B5
0.24mg
2%

Vitamin B1
0.03mg
2%

Vitamin K
1µg
2%

Vitamin B6
0.03mg
2%

Folate
5µg
1%

Vitamin B3
0.21mg
1%

covered percent of daily need

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