It’s National Chocolate Ice Cream Day! The day was likely started by an ice cream manufacturer in an attempt to boost the sale of chocolate ice cream. Interesting fact, the first known chocolate ice cream dates back to 1692 when the Italians froze hot chocolate. I’m not sure if it was intentional, but it gave the world decadent chocolate ice cream to rival vanilla as the most popular flavor.
Now, I don’t need an excuse to make ice cream. I tend to make homemade ice cream all summer long. It reminds me of my childhood summers, when we would venture into the harbor for ice cream. However, if I have a readymade reason to make a batch I will happily take it. So, to celebrate National Chocolate Ice Cream Day I whipped up a batch of the Chocolate Cherry Ice Cream. I took a chocolate base and added chopped chocolate covered cherries to the mix. I must say it came out really well.
The recipe is super easy and eggless, which I prefer. Using eggs in ice cream can be tricky. The eggs are mixed with milk or chream, cooked and then cooled. They make a richer ice cream but adds an extra time consuming step to the process.
To make my Chocolate Cherry Ice Cream start with:
3 cups heavying whipping cream
1-cup whole milk
1 cup Cocoa
¾ cup light brown sugar
1 tsp vanilla extract
1 5oz package of chocolate covered dried cherries- chopped
Mix the dry ingredients and then combine with the cream, milk and vanilla. Add it to an ice cream maker to churn. As it’s churning pour in the chopped cherries. Transfer to a container and freeze for about 4-6 hours.
I use the Cuisinart Ice Cream Maker and generally keep the two containers frozen, so I can make up ice cream whenever the mood strikes. There’s nothing worse than having to wait for it to freeze before use.
How are you celebrating National Chocolate Ice Cream Day?
You might also like Black Coffee Chocolate Chip Ice Cream.