Milk Chocolate Ice Milk
Indulge your sweet tooth with this delightfully light and creamy Milk Chocolate Ice Milk, a nostalgic take on frozen desserts that delivers rich chocolate flavor with a refreshingly airy texture. Perfect for those who love the decadence of milk chocolate without the heaviness of traditional ice cream, this recipe combines whole milk, finely chopped milk chocolate, and a touch of unsweetened cocoa powder to create a velvety, melt-in-your-mouth treat. The addition of vanilla extract enhances the flavor, while a simple stovetop preparation ensures the mixture is perfectly smooth before churning. With only 20 minutes of prep and an ice cream maker doing the hard work, this frozen dessert is ideal for warm weather or as a versatile dessert to pair with fresh fruit or crunchy toppings. Whether served in a bowl or on a cone, this homemade ice milk is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 cups Whole milk
- 0.75 cup Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 4 ounces Milk chocolate, finely chopped
- 2 teaspoons Vanilla extract
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, whisk together the whole milk, granulated sugar, cocoa powder, and salt. Place the pan over medium heat and cook, stirring frequently, until the sugar and cocoa powder are completely dissolved. This should take about 5 minutes.
Bring the milk mixture to a gentle simmer, then remove it from the heat. Add the chopped milk chocolate to the mixture and let it sit for 2 minutes to soften.
Whisk the mixture thoroughly until the milk chocolate is fully melted and the mixture is smooth. Stir in the vanilla extract.
Transfer the mixture to a large, heatproof bowl and allow it to cool to room temperature. To speed up the cooling process, the bowl can be placed over an ice bath, stirring occasionally.
Once the mixture is cool, cover the bowl with plastic wrap and refrigerate for at least 4 hours or until thoroughly chilled. Overnight chilling is recommended for the best flavor.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
Transfer the churned ice milk to an airtight container and freeze for an additional 2-3 hours to firm up before serving.
Scoop into bowls or cones and enjoy your homemade milk chocolate ice milk!
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 300.5 g | 109% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 259.1 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 10.8 mcg | 54% | |
| Calcium | 1487 mg | 114% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2809 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
