How to make creamy chocolate ice cream without an ice cream maker, a true delight — discover how to make it at home using pasteurized eggs. That way we’re safe for our health. You’ll find the traditional recipe and the one with the Bimby.

Today I offer a valid solution to make both adults and children happy.

When I was little, in my grandmother Maria’s pastry shop, we made semifreddos and truffles of all kinds.
I grew up with the scent of vanillin and anise instead of baby cologne.

One flavor I loved was Gianduia.
I managed to get close with this recipe by replacing the gianduia with Nutella, which makes the mixture elastic and very similar to the ice cream parlor flavors of the past.

Thoughts for you:

How to make chocolate ice cream without an ice cream maker

Difficulty: Easy
Cost: Low cost
Rest time: 6 Hours
Preparation time: 30 Minutes
Portions: 12
Cooking methods: Double boiler
Cuisine: Regional Italian
Seasonality: All seasons

624.87 Kcal

calories per serving

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Energy 624.87 (Kcal)
Carbohydrates 42.20 (g) of which sugars 37.55 (g)
Proteins 7.56 (g)
Fat 47.82 (g) of which saturated 11.68 (g)of which unsaturated 3.95 (g)
Fibers 2.73 (g)
Sodium 35.32 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

How to make chocolate ice cream without an ice cream maker

4 1/4 cups heavy whipping cream (chilled)
1 1/4 cups granulated sugar (Or 1 1/2 cups powdered erythritol (approx. 300 g))
2 packets vanillin
10.6 oz Nutella® (Or sugar-free protein spread)
6 egg yolks
3 egg whites
to taste dark chocolate (in flakes)

How to make chocolate ice cream without an ice cream maker

Tools

What we need to prepare

Stand mixer
Container for ice cream
2 Bowls
Saucepan
Spatula
Freezer
Whisk

Preparation How to make chocolate ice cream without an ice cream maker

Traditional preparation with a stand mixer or electric whisk

30 minutes before, place the cream in the freezer to chill. Then add half of the powdered sugar and the vanillin and start whipping.
When it’s whipped, put it in a bowl and keep it in the refrigerator.
Warm the Nutella in a double boiler. This is only necessary during the winter months; in summer it should already be more fluid.
To pasteurize the whole eggs you need 150 g of sugar taken from your recipe and 25 g of water.
Start whipping the eggs with half of the sugar. Put the other half of the sugar in a small saucepan with the water and place it over the heat, stirring with a spoon. Check with a thermometer that the sugar syrup reaches 250°F and then slowly pour it onto the whipped eggs, gently mixing with the beaters.
Take the whipped cream out of the fridge, and fold the eggs in first gently with a spatula from top to bottom, then add the Nutella.
Continue until you obtain a smooth and homogeneous mixture.
Pour everything into a tub and place it in the freezer for at least 6 hours.
After the time has passed you can serve it in a cup or a cone.
Here is the chocolate ice cream without an ice cream maker, ready to enjoy.
Make space in the freezer, and 30 minutes before put the cream and the mixing bowl to chill.
After the time has passed, pour the cream into the bowl then add the powdered sugar and the vanillin
Whip without the measuring cup at speed 3.5 until you can tell through the hole that the cream is ready. Be careful not to overwhip, otherwise you’ll end up with sweet butter.
When the cream is whipped, put it in a bowl and keep it in the fridge.
Warm the Nutella in a double boiler. This is only necessary during the winter months.
Let’s pasteurize the eggs
Attach the butterfly whisk supplied with the Bimby. Now pour into the bowl the whole eggs, the yolks and the sugar and pasteurize them for 8 minutes at 176°F, speed 3.
At this point take the whipped cream out of the fridge and in the bowl fold in the eggs first gently with a spatula from top to bottom, then add the Nutella until you get a smooth and homogeneous mixture.
Pour everything into a tub and place it in the freezer for at least 6 hours. After the time has passed you can serve it in a cup or a cone.
With the help of our friend Bimby we made chocolate ice cream without an ice cream maker
You can serve it on its own or with whipped cream,
enjoy your tasting.