Blender Chocolate Nut Ice Cream Recipe

We make this dessert, familiar to everyone and beloved since childhood, ourselves. Yay, ice cream! A very tasty and satisfying dessert with a distinct chocolate and nut taste. You and your children will be happy. The taste and density of the dish depends on the fat content of the cream and the quality of the chocolate. If you want to get a dessert similar to store-bought ice cream, you need to take cream of medium fat content — 15-20%. If you take very heavy cream, for example, homemade, then the delicacy will look more like a very tasty Nutella cream dessert, which, by the way, can be used as cream for a cake. If you add cocoa powder, which is not a required ingredient in the recipe, the ice cream will have a pleasant bitterness characteristic of high-quality dark chocolate. I wish you pleasant impressions and successful experiments when preparing and tasting this wonderful homemade ice cream!
cook time: 6h
Miles Denholm
Blender Chocolate Nut Ice Cream Recipe

Nutrition Facts (per serving)

357
Calories
23g
Fat
20g
Carbs
6g
Protein

Ingredients (10 portions)

Basic:

bitter chocolate 200 g
Cocoa (optional ingredient) 4 tbsp
Walnuts 100 g
Chicken eggs (only yolks) 4 pc
Cream (from 15 to 20% fat content) 600 ml
Brown sugar 100 g

Recipe instructions

Step 1

Step 1
Ingredients needed to make Chocolate Ice Cream with Nuts.

Step 2

Step 2
Combine the cream, broken chocolate and cocoa powder (optional) in a saucepan (preferably with a thick bottom), melt over low heat, without bringing to a boil.

Step 3

Step 3
Remove from heat and cool the mixture to room temperature.

Step 4

Step 4
Roast the walnuts in a dry frying pan or on a baking sheet in the oven.

Step 5

Step 5
Then chop the nuts quite finely, although larger pieces can be saved.

Step 6

Step 6
Combine the yolks with sugar.

Step 7

Step 7
Grind this mixture using a blender or mixer for 2-3 minutes until the mass becomes lighter.

Step 8

Step 8
Add the whipped yolks with sugar to the pan with chocolate cream.

Step 9

Step 9
Still whisk a little just to combine the ingredients.

Step 10

Step 10
Place the pan in a water bath. (Since I have a thick-bottomed, reliable, proven saucepan, I just put it on low heat). Cook over low heat, stirring constantly and not letting it boil, for 10 minutes or a little more — the cream should boil down a little and thicken.

Step 11

Step 11
If suddenly the cream starts to boil, immediately remove from heat and pour in a couple of tablespoons of cold milk or cream and stir. Then return the pan to the water bath. Remove the finished cream from the heat. Place the pan with the cream in a bowl of cold water, continuing to stir the cream until it cools.

Step 12

Step 12
Add chopped nuts and stir again.

Step 13

Step 13
Transfer the cooled mass to a container suitable for freezing and put it in the freezer for about 4 hours to harden, it may take longer. You can stir the mass several times without allowing large crystals to form. In general, due to its density, the cream has a uniform consistency. When the mass completely hardens, it means that the dessert is ready. You can put ice cream in ice cream bowls and help yourself. Bon appetit

Additional rubrics

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