Best 7 Chocolate Crunch Ice Cream Recipes

CHOCOLATE CRUNCH ICE CREAM

Steps:

• In a large saucepan, heat milk to 175°; stir in 1/2 cup sugar until dissolved. In a small bowl, whisk egg yolks and remaining sugar. Stir in coffee granules and bittersweet chocolate. , In small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Line a baking sheet with waxed paper; spread melted semisweet chocolate to 1/8-in. thickness. Refrigerate for 20 minutes; chop coarsely., Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.), Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the chopped chocolate, almonds and toffee bits. Freeze 2-4 hours or until firm.

CHOCOLATE TOFFEE CRUNCH ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine cake mix, eggs, butter, and water.
• Pour into a well greased 13x9 pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
• Allow cake to cool completely.
• When cake is fully cooled, using a serrated knife, cut cake in half lengthwise.
• Place the bottom half of the cake back in the pan. Top with the softened ice cream, and spread it evenly over the cake. Sprinkle the toffee chips in an even layer over the ice cream. Place the top layer of the cake on the toffee chips/ice cream. Spread the softened Cool Whip over the top of the cake.
• Freeze 2 or more hours before serving.

CHOCOLATE-DIPPED TOFFEE CRUNCH ICE CREAM CONES

Steps:

• Soften ice cream slightly in refrigerator if hard. Using small spoon, gently pack some ice cream into hollow part of each cone. Top each with rounded scoop (about 1/3 cup) of ice cream. Place each cone, ice cream side up, in small glass. Freeze overnight.
• Place chopped Heath Bars on plate. Place chocolate and shortening in medium metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Let chocolate stand until cool but still liquid, about 5 minutes. Dip ice cream end of 1 cone into chocolate, rotating to coat completely and tilting bowl if necessary. Hold cone until chocolate is almost set, about 10 seconds. Immediately roll dipped portion into Heath Bars, pressing gently to adhere. Return cone to glass and place in freezer. Repeat with remaining cones, chocolate and Heath Bars. (Can be prepared 1 week ahead. Wrap each cone in plastic.) Serve frozen.

CHOCOLATE PEANUT CRUNCH ICE CREAM CAKE

Steps:

• In a small saucepan, melt chocolate chips over low heat. Stir in crushed cookies until coated. Spread on waxed paper to cool. Coarsely chop., Spread vanilla ice cream into a 9-in. springform pan; sprinkle with 2 cups cookie mixture. Freeze for 30 minutes. Spread with chocolate ice cream. Cover and freeze for 4 hours or until firm., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Carefully run a knife around edge of pan to loosen. Remove sides of pan., Spread whipped cream over top and sides of dessert; press remaining cookie mixture into sides. Freeze for 1 hour or until whipped cream is set. Remove from the freezer 15 minutes before serving.

CHOCOLATE AND TOFFEE CRUNCH ICE CREAM

Steps:

• In large bowl, combine sugar and cocoa powder. Add whipping cream, milk, vanilla, and salt; stir until sugar is dissolved.
• Pour cream mixture into freezer canister of 1 or 1 1/2 quart ice cream freezer. Freeze according to manufacturer's directions. Stir in toffee pieces. If desired, ripen ice cream about 4 hours.
• Chocolate-Dipped Cones.
• For a fun way to dress up ice cream cones with chocolate, place 1/2 cup semisweet chocolate chips (or 3 ounces chopped semisweet chocolate) in a microwave-safe bowl. Microwave, uncovered, on 70 percent power (medium-high) for 1 minute; stir. Microwave for 1 1/2 to 3 minutes more or until the chocolate is melted and smooth, stirring every 15 seconds. Spoon chocolate over the tops of ice cream cones to cover about 1/3 of each cone. (If the chocolate is too thick, stir in 1 teaspoon of melted shortening.) Place cones, top sides down, on baking sheet lined with waxed paper. Chill the cones about 15 minutes or until set.

DARK CHOCOLATE CRUNCH ICE CREAM SANDWICH CAKE

Steps:

• ARRANGE 8 to 9 ice cream sandwiches in 9-inch square pan, cutting to form an even layer. Spread with half of whipped topping. Break or crush chocolate wafers and sprinkle over the whipped cream. Microwave 1 cup of chocolate topping into small microwave-safe bowl on HIGH for 30 seconds. Drizzle evenly over wafers.
• TOP with remaining 8 to 9 ice cream sandwiches to form an even layer. Spread with remaining whipped topping. Freeze 3 hours or overnight. Remove from freezer 10 minutes before serving. Cut into squares.
• HEAT remaining topping. Drizzle each serving with topping. Sprinkle with decorator sprinkles.
• Nutritional information (amount per servings): Total Calories: 640. Sodium 440mg. Fat: 32g. Carbohydrates: 82g. Cholesterol: 40mg. Protein: 11g. Fiber: 1g.

MILK CHOCOLATE DOME WITH CARAMEL CREAM, FLEUR DE SEL AND PISTACHIO CRUNCH ICE CREAM

Steps:

• Mousse:
• Whip the 16 ounces heavy cream to soft peaks. Bring the milk and remaining 4 1/2 ounces of cream to a boil. Beat the sugar and egg yolks until smooth. While whisking egg yolk mixture, add a small ladle of the hot cream and whisk well to temper. Add the yolk mixture to the cream mixture and cook over low heat, while whisking, until thick enough to coat the back of a spoon. Remove from the heat. Strain and pour over the chocolate. Mix to incorporate. Gently fold in the whipped cream.
• Caramel Cream:
• Combine the sugar and water in a saucepan. Cook over medium heat, stirring, until mixture comes to a boil. Once mixture boils, don't stir anymore. Boil until the mixture turns a dark caramel color. Once a dark caramel color is achieved, remove from the heat and carefully add half quart cream and the vanilla bean. Be careful as the mixture may sputter a bit when you add the cream. Bring back to a boil and cook until a uniform consistency is achieved. Strain and let cool overnight. Whip the remaining half quart of cream to soft peaks. Fold in the caramel.
• Assembly:
• While the ice cream is still soft stir in 1 cup of pistachio nougatine. Place in freezer until ready to serve.
• Pipe the mousse into 4-ounce dome molds and gently spoon up the sides to create a shell. Place in the freezer until set. Pipe in about 2 tablespoons of the caramel cream into each dome mold. Top with a chocolate disk and a round of chocolate biscuit. Place in the freezer until set and then unmold and store in the refrigerator until ready to serve.
• Warm the chocolate glaze. Place a sable round on a plate. Glaze the dome and place it on top of the cookie. Top with a dot of gold leaf. Serve with the pistachio ice cream and chocolate garnishes.
• Preheat the oven to 350 degrees F.
• Place the egg whites in a mixer and whisk until frothy. While whisking, slowly add the 1 cup and 1 tablespoon of sugar and whisk to soft peaks. Meanwhile whisk together the yolks, oil and water until frothy. Stir in the remaining 2 cups sugar. Sift the remaining dry ingredients and whisk into the yolk mixture.
• Gently fold in the meringue. Spread between 3 full sheet pans lined with parchment and bake until the cake springs back in the center, about 10 minutes. Let cool. Cut with a round cutter to fit directly at the base of the dome mold.
• Preheat the oven to 350 degrees F.
• Cream together the butter and sugar. Add the egg and yolk, 1 at a time, just to combine.
• Sift all dry ingredients and add a little at a time until just mixed together. Roll out very thin, about 1/8-inch. Cut out with a 1 1/2-inch round cutter. Sprinkle disks with sugar and bake off until dry to the touch, about 6 to 8 minutes. Let cool.
• Bring the water, sugar, cream and corn syrup to a boil. Pour over the chocolates and mix together. Let cool.
• Preheat oven to 325 degree F.
• In a large pot, melt the butter and corn syrup. Stir in the confectioners' sugar and pectin and cook, stirring until you have reached a full boil. Continue to cook for 2 minutes. Stir in the pistachios. Spread onto parchment lined sheet pan and bake in the oven until golden brown. Let cool. Grind in a food processor into small chunks.
• Bring the milk, cream, vanilla beans and half the sugar to a boil. Whisk together the remaining sugar and yolks. While whisking, add a ladle of the hot cream mixture to the yolks. Stir the yolk mixture into the cream mixture and cook over low heat until the mixture thickens enough to coat the back of a spoon. Remove from the heat and strain. Let cool and process in an ice cream machine.
• Temper chocolate and spread a thin layer out onto parchment. Sprinkle lightly with fleur de sel before it sets. Cut out with a 3/4-inch circle cutter.