Sunday, January 22, 2012

Ghirardelli Chocolate Ice Cream

I got an ice cream/sorbet maker for Christmas so I have been doing a lot of experimenting lately.  This ice cream got so much attention at my house that I had to share the recipe!

 It tastes similar to a frozen hot chocolate from Serendipity in NYC.  It has a light texture, but is super rich, thanks to Ghirardelli cocoa powder.  I lightened this recipe up a little by using half and half instead of heavy cream and no one would ever know the difference.

You do need an ice cream maker for this recipe, but I think it is a great investment.  I received mine as a gift and have already used it 4 times since Christmas... and its the middle of the winter!

Ghirardelli Chocolate Ice Cream
Makes 10 Servings

2 cups half and half
1 cup Ghirardelli cocoa powder
1/2 cup brown sugar, packed (or 1/4 cup splenda brown sugar)
2/3 cup sugar
1 Tbsp vanilla extract

Freeze the ice cream bowl in the freezer overnight. Mix the sugars and the cocoa in a bowl until combined.  Stir in the half and half and the vanilla. Cover and refrigerate for 1 hour.

Turn on ice cream machine and pour the mixture in. Let mix until thickened ~15-20 minutes. The ice cream will have a creamy texture.  (If you want a harder ice cream, like commercial varieties, then place in the freezer for 15 minutes.

Nutrition Facts: 1/2 cup

Nutrition Facts
Serving Size  ( 75 g )
Amount Per Serving
Calories  155Calories from Fat 60
% Daily Value *
Total Fat  7g11%
Saturated Fat  4g21%
Trans Fat  0g
Cholesterol  18mg6%
Sodium  23mg1%
Total Carbohydrates  10%
Dietary Fiber  3g10%
Sugars  19g
Protein  3g8%
Vitamin A  7%Vitamin C  1%
Calcium  7%Iron  7%

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