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Chocolate Buttermilk Ice Cream

Chocolate Buttermilk Ice Cream recipe image
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;ÂÂs 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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 199.5
Dietary: Gluten-free, Low-cal, Vegetarian
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
  • 1 1/2 cup Milk
  • 1/3 cup Unsweetened cocoa
  • 1/2 cup Sugar
  • 1 teaspoon Instant espresso coffee
Directions
  1. 1
    In a small saucepan, combine 1/2 cup of the milk, unsweetened cocoa, sugar, and instant espresso coffee.
  2. 2
    Heat the mixture over medium heat, stirring constantly until the sugar dissolves and the cocoa is fully incorporated.
  3. 3
    Remove the saucepan from heat and place it in a bowl of ice water to cool the mixture to room temperature.
  4. 4
    Pour the cooled chocolate mixture into a blender or food processor.
  5. 5
    Add the remaining 1 cup of milk and any other remaining ingredients listed in your specific batch notes.
  6. 6
    Process the mixture on high speed until completely smooth and emulsified.
  7. 7
    Cover the container and refrigerate the mixture for at least 4 hours, or until thoroughly chilled.
  8. 8
    Give the mixture a quick blend before pouring it into your ice cream maker.
  9. 9
    Freeze according to your manufacturer's instructions until the ice cream reaches your desired consistency.
  10. 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
Read it online: https://www.chefs-mate.com/recipe/chocolate-buttermilk-ice-cream/