Chocolate Buttermilk Ice Cream

chefs-mate chefs-mate 0 Comments
Servings: 1 Difficulty: Intermediate
Jump To Recipe Print Recipe
0 Add to Favorites
Rich, tangy, and deeply chocolatey frozen dessert with a light texture
Chocolate Buttermilk Ice Cream recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This Chocolate Buttermilk Ice Cream is a sophisticated twist on a classic favorite. By swapping heavy cream for buttermilk, you achieve a lighter, tangier base that cuts through the richness of the unsweetened cocoa. The addition of instant espresso coffee is a chef’s secret, enhancing the chocolate flavor without adding a coffee taste. The result is a smooth, velvety dessert with complex flavor notes that are both indulgent and refreshing. Perfect for summer evenings or as a decadent finish to a dinner party, this recipe requires no eggs and uses simple pantry staples. It’s easy to make, freezes beautifully, and offers a unique textural experience compared to traditional custard-based ice creams. Serve it scooped into cones or topped with fresh berries for a balanced treat.

Chocolate Buttermilk Ice Cream recipe image
Print Recipe
0 Add to Favorites

Chocolate Buttermilk Ice Cream

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 199.5

Description

This Chocolate Buttermilk Ice Cream is a sophisticated twist on a classic favorite. By swapping heavy cream for buttermilk, you achieve a lighter, tangier base that cuts through the richness of the unsweetened cocoa. The addition of instant espresso coffee is a chef's secret, enhancing the chocolate flavor without adding a coffee taste. The result is a smooth, velvety dessert with complex flavor notes that are both indulgent and refreshing. Perfect for summer evenings or as a decadent finish to a dinner party, this recipe requires no eggs and uses simple pantry staples. It&# 226;€™s easy to make, freezes beautifully, and offers a unique textural experience compared to traditional custard-based ice creams. Serve it scooped into cones or topped with fresh berries for a balanced treat.

Ingredients

Directions

  1. In a small saucepan, combine 1/2 cup of the milk, unsweetened cocoa, sugar, and instant espresso coffee.
  2. Heat the mixture over medium heat, stirring constantly until the sugar dissolves and the cocoa is fully incorporated.
  3. Remove the saucepan from heat and place it in a bowl of ice water to cool the mixture to room temperature.
  4. Pour the cooled chocolate mixture into a blender or food processor.
  5. Add the remaining 1 cup of milk and any other remaining ingredients listed in your specific batch notes.
  6. Process the mixture on high speed until completely smooth and emulsified.
  7. Cover the container and refrigerate the mixture for at least 4 hours, or until thoroughly chilled.
  8. Give the mixture a quick blend before pouring it into your ice cream maker.
  9. Freeze according to your manufacturer's instructions until the ice cream reaches your desired consistency.
  10. Transfer to an airtight container and freeze for at least 2 hours before serving for best texture.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 199.5kcal
% Daily Value *
Total Fat 3.7g6%
Saturated Fat 2.0g10%
Cholesterol 1.8mg1%
Sodium 40.5mg2%
Total Carbohydrate 46.1g16%
Dietary Fiber 6.6g27%
Sugars 34.9g
Protein 7.1g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, buttermilk, ice cream, dessert, cocoa, espresso, frozen, easy, light, tangy, summer, no-churn, vegetarian, low-fat, homemade, sweet, refreshing
Recipe Card powered by WP Delicious

Leave a Comment