This is the best ice cream! We use dark chocolate and our family loves it. This recipe was perfect for first time ice cream makers, my kids 6-2 yes loved helping. Thank you!
Just got a KitchenAid ice cream maker for Christmas can’t wait to try your recipe. And yes our dog loved ice cream to. Give him a pat on the head for being a good boy
Make sure your freezer is cold and your ice cream bowl is super frozen!! Hope the recipe turns out great! I use 2qt cambros, it's what I am most familiar with since being a chef and going to culinary school. Costco sells them and they are super strong and good quality containers. Dishwasher, freezer safe. www.costco.com/cambro-camsquare-2-quart-food-storage-container-with-lid%2C-3-count.product.100577355.html Costco has them the cheapest, you can find them elsewhere, but the price is a little more expensive. Besides that Tupperware works well :)
I have tried this recipe twice and the ice cream never solidifies. It stays as a liquid. I’m wondering if the chocolate should go in later I have tried the base recipe without chocolate and it always freezes with no problem.
Hmmm. I wonder if the chocolate base is cold enough because the chocolate is hot when it goes into the base. It should be at or below 40 degrees F. It sounds like your ice cream machine bowl is cold enough, I'd just make sure it has been in the freezer for at least 24 hrs and turn the freezer to the coldest setting to get the bowl really cold. The sugars in the chocolate would soften the ice cream, but it should come close to what happens in the video. Sorry it's not working for you, hopefully you can get it to work, a lot of people really like this recipe!
Great work mate! When you freeze it does it come out hard?? I have this problem. It doesn't come out straight and silky like yours did unless I leave it out for a while
From the kitchen aid ice cream attachment, it comes out rather soft, you will need to freeze it for it to get hard. Also, make sure the ice cream attachment is frozen for the right amount of time (24 hrs is best) and that your freezer is really cold.
Should be ok. Make sure the mix is below or at 40 degrees F and make sure the freezer bowl is super cold. I recommend turning down the freezer to the coldest setting and letting the bowl sit in there for at least 24 hrs to chill really well.
I just tried this with my Kitchenaid ice cream maker….the bowl was chilled for over 36 hours, the base was chilled overnight in the fridge. It never got past liquid consistency. Had to dump it in a pitcher, refreeze the bowl, and I guess we’ll try again later….
Hi Becky! Thanks for reaching out. You should be able to re-churn it again. One thing I would check is the freezer temperature. Try putting the bowl in the back of the freezer for at least 24 hours to freeze, also, set the freezer to the coldest possible temperature and if possible, put the freezer bowl all the way in the bottom back of the freezer where it is coldest. My freezer temps at -2 degrees F on the top shelf by the door, but its -8 degrees F in the bottom back right corner. My freezer is set to (8/9). I always struggled setting a freezer temp due to the array of numbers, letters, and settings: according to this video: ruclips.net/video/Fk8X4jsGNfg/видео.html You should be able to turn the knob clockwise to make it colder, for GE model freezers. The freezer should adjust to the new temp in 24 hrs, after 24 hrs the bowl is typically frozen and longer than that may not have much impact, but it is always worth a try. Sometimes freezers cycle and it would be bad to catch it at a high time, but the lowest setting always worked out for me. The ice cream base should be around 40 degrees or lower. Higher than that, your fridge temp would need to go down. Lastly, my mom recently had the same problem where her bowl was not churning the ice cream correctly. Her temp where the bowl was (top front of the freezer) was 8 degrees. After, relocating the bowl to the bottom back, she was able to successfully churn it, but I still suggest making the freezer colder. Hope this helps! Please let me know if the adjustment works!
@@delightfullychurning6548 Life got CRAZY last week, and the base is still sitting in the back of my fridge. 😑 Do you think I should try it, or should I just start from scratch?
@@beckymeier581 Heavy Cream and Milk last a fairly long time. As long as the ingredients are not expired it should be ok. You should check the expiration date of the milk you used to make it.
How do you make your homemade vanilla extract? I make mine with Jack Daniels Tennessee Whiskey, 10 split Madagascar vanilla beans, vanilla paste, and a few ounces of saffron.
That sounds awesome! I have a video on it, but I go classic, vanilla beans and vodka. I did make a batch with half vodka and half bourbon and I used it in some banana split ice cream the other day!
I too had problems with this recipe. I'm not new to making ice cream and this was still liquid in my kitchen aid after 30 minutes. There is definitely a problem with this recipe.
Sorry the recipe has not worked out for you. I can think of a couple things, I like to recommend that you set the freezer to the coldest setting and then to put the ice cream mixer bowl in the back of the freezer to let it get super cold for at least 24 hrs. Next, I would try doing less of the mix, maybe half the recipe? That should all the mix to get extra cold since there is less in there. Hopefully that would churn. I'd also check to make sure there is liquid in the mixer bowl by shaking it when it is thawed. I've heard that the bowls can sometimes get a leak and the liquid comes out. Hopefully you can find a recipe that works for you. Fresh chocolate home made ice cream is so good. Good luck!
Sorry but this recipe did not yield anything even remotely resembling chocolate ice cream. It was more like cold concrete brownie batter. Much too sweet and dense and overwhelmingly brownie flavored. For a much better recipe i suggest "salt and straw chocolate ice cream" on youtube. It uses cocoa and xanthan gum stabilizers. Its wonderful.
Hi, glad you tried the recipe. My suggestion is to check the temp of your freezer and make sure it is as low as possible. Then let the ice cream bowl sit in there for at least 24 hours. I would also make sure the ice cream base is very cold as well, should be 40 to 36 degrees out of the fridge before you make the mix. That should probably help! Happy mixing!
@@delightfullychurning6548 I did all of that but I think I I messed up by not using granulated sugar. I used pure cane sugar from Whole Foods but didn’t realize it until later. I think that’s likely the reason as I followed everything else to a T
Excellent! I'm making it right now,two batches for a church event! Thank you!
Awesome! Glad you liked it!
this is the easiest recipe I could find and the result is amazing. Thank you for sharing.
This is the best ice cream! We use dark chocolate and our family loves it. This recipe was perfect for first time ice cream makers, my kids 6-2 yes loved helping. Thank you!
Glad it worked out for you!!
I’m making this tomorrow! Thanks for the easy to follow tutorial!!
Make sure to chill the ice cream long enough! It will help the churn! Hope it turns out super yummy!
Loved your easy to follow recipe and the furbaby was lovely to watch thank you
Glad you liked it!
Lovely looking ice cream..will surely make it soon...thank u so much!..stay ssfe
Thanks! Please let us know how it turns out!
I tried your ice-cream recipe. It came out very well and everyone loved it. Can you make cotton candy and butterscotch ice-cream please
Glad you liked it! Thanks for the suggestions!
great video, simple recipe, I am making vanilla ice cream right now.
Glad you liked it!
Excellent ice cream. Thanks
Thanks! Glad you liked it.
Thank You for the recipe. Love your video. 😊
Glad you liked it!
Just got a KitchenAid ice cream maker for Christmas can’t wait to try your recipe. And yes our dog loved ice cream to. Give him a pat on the head for being a good boy
Will do! Woof!
Looks delicious. I have the ice cream attachement coming in the mail and will try your recipe.
Thanks! Hope it turned out well!
I'm making this tomorrow! I love your recipe for vanilla ice cream! What kind of ice cream containers do you use? Thanks!
Make sure your freezer is cold and your ice cream bowl is super frozen!! Hope the recipe turns out great!
I use 2qt cambros, it's what I am most familiar with since being a chef and going to culinary school. Costco sells them and they are super strong and good quality containers. Dishwasher, freezer safe.
www.costco.com/cambro-camsquare-2-quart-food-storage-container-with-lid%2C-3-count.product.100577355.html
Costco has them the cheapest, you can find them elsewhere, but the price is a little more expensive. Besides that Tupperware works well :)
I'm gonna try it later today, n I'll get back at ya!
Hope the ice cream worked out for you! 🍦🍦
I have tried this recipe twice and the ice cream never solidifies. It stays as a liquid. I’m wondering if the chocolate should go in later I have tried the base recipe without chocolate and it always freezes with no problem.
Hmmm. I wonder if the chocolate base is cold enough because the chocolate is hot when it goes into the base. It should be at or below 40 degrees F. It sounds like your ice cream machine bowl is cold enough, I'd just make sure it has been in the freezer for at least 24 hrs and turn the freezer to the coldest setting to get the bowl really cold.
The sugars in the chocolate would soften the ice cream, but it should come close to what happens in the video. Sorry it's not working for you, hopefully you can get it to work, a lot of people really like this recipe!
Great work mate! When you freeze it does it come out hard?? I have this problem. It doesn't come out straight and silky like yours did unless I leave it out for a while
From the kitchen aid ice cream attachment, it comes out rather soft, you will need to freeze it for it to get hard.
Also, make sure the ice cream attachment is frozen for the right amount of time (24 hrs is best) and that your freezer is really cold.
I tried the recipe and it didnt work out for me.
I have just one question can i use the same the liquid and try again tomorrow or day after that?
Should be ok. Make sure the mix is below or at 40 degrees F and make sure the freezer bowl is super cold. I recommend turning down the freezer to the coldest setting and letting the bowl sit in there for at least 24 hrs to chill really well.
I just tried this with my Kitchenaid ice cream maker….the bowl was chilled for over 36 hours, the base was chilled overnight in the fridge. It never got past liquid consistency. Had to dump it in a pitcher, refreeze the bowl, and I guess we’ll try again later….
Hi Becky! Thanks for reaching out. You should be able to re-churn it again. One thing I would check is the freezer temperature. Try putting the bowl in the back of the freezer for at least 24 hours to freeze, also, set the freezer to the coldest possible temperature and if possible, put the freezer bowl all the way in the bottom back of the freezer where it is coldest. My freezer temps at -2 degrees F on the top shelf by the door, but its -8 degrees F in the bottom back right corner. My freezer is set to (8/9). I always struggled setting a freezer temp due to the array of numbers, letters, and settings: according to this video: ruclips.net/video/Fk8X4jsGNfg/видео.html You should be able to turn the knob clockwise to make it colder, for GE model freezers.
The freezer should adjust to the new temp in 24 hrs, after 24 hrs the bowl is typically frozen and longer than that may not have much impact, but it is always worth a try. Sometimes freezers cycle and it would be bad to catch it at a high time, but the lowest setting always worked out for me. The ice cream base should be around 40 degrees or lower. Higher than that, your fridge temp would need to go down.
Lastly, my mom recently had the same problem where her bowl was not churning the ice cream correctly. Her temp where the bowl was (top front of the freezer) was 8 degrees. After, relocating the bowl to the bottom back, she was able to successfully churn it, but I still suggest making the freezer colder. Hope this helps! Please let me know if the adjustment works!
@@delightfullychurning6548 Thank you so much! I have turned the temp on the freezer down and dug out a new spot in the back. Hopefully it’ll work!
Hey Becky! Were you able to make the ice cream? How did it turn out?
@@delightfullychurning6548 Life got CRAZY last week, and the base is still sitting in the back of my fridge. 😑 Do you think I should try it, or should I just start from scratch?
@@beckymeier581 Heavy Cream and Milk last a fairly long time. As long as the ingredients are not expired it should be ok. You should check the expiration date of the milk you used to make it.
How do you make your homemade vanilla extract?
I make mine with Jack Daniels Tennessee Whiskey, 10 split Madagascar vanilla beans, vanilla paste, and a few ounces of saffron.
That sounds awesome! I have a video on it, but I go classic, vanilla beans and vodka. I did make a batch with half vodka and half bourbon and I used it in some banana split ice cream the other day!
Your killing me i need some of that to eat, now.
I too had problems with this recipe. I'm not new to making ice cream and this was still liquid in my kitchen aid after 30 minutes. There is definitely a problem with this recipe.
Sorry the recipe has not worked out for you. I can think of a couple things, I like to recommend that you set the freezer to the coldest setting and then to put the ice cream mixer bowl in the back of the freezer to let it get super cold for at least 24 hrs.
Next, I would try doing less of the mix, maybe half the recipe? That should all the mix to get extra cold since there is less in there. Hopefully that would churn.
I'd also check to make sure there is liquid in the mixer bowl by shaking it when it is thawed. I've heard that the bowls can sometimes get a leak and the liquid comes out.
Hopefully you can find a recipe that works for you. Fresh chocolate home made ice cream is so good. Good luck!
Sorry but this recipe did not yield anything even remotely resembling chocolate ice cream. It was more like cold concrete brownie batter. Much too sweet and dense and overwhelmingly brownie flavored. For a much better recipe i suggest "salt and straw chocolate ice cream" on youtube. It uses cocoa and xanthan gum stabilizers. Its wonderful.
Thanks for trying! That Salt and Straw recipe does look good!
Mine def did not look nearly as fluffy as yours did after 28 min.
Hi, glad you tried the recipe. My suggestion is to check the temp of your freezer and make sure it is as low as possible. Then let the ice cream bowl sit in there for at least 24 hours. I would also make sure the ice cream base is very cold as well, should be 40 to 36 degrees out of the fridge before you make the mix. That should probably help! Happy mixing!
@@delightfullychurning6548 I did all of that but I think I I messed up by not using granulated sugar. I used pure cane sugar from Whole Foods but didn’t realize it until later. I think that’s likely the reason as I followed everything else to a T