Chocolate Ice Cream
- 1 cup (240 ml) milk
- 1/2 cup (35 g) unsweetened cocoa powder
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (35 g) nonfat dry milk
- 1 teaspoon vanilla extract
- 4 cups (960 ml) ice cubes
- Place all ingredients into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High. Use the tamper to press the ingredients into the blades.
- In about 45 seconds, the sound of the motor will change and four mounds should form.
- Stop machine. Do not over mix or melting will occur. Serve immediately.
This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.
Chocolate Ice Cream is rated out of 5 by 6.
Rated 3 out of 5 by Ambassador777 from Easy Recipe to modufy I switched up some ingredients like 12 frozen vanilla pudding cubes for half if the ice cube requirement and also put peppermint chips in - much more like ice cream consistency. I had to freeze it before serving it.
Date published: 2015-10-04
Rated 4 out of 5 by Brad from Super easy and delicious I have the 750 series, and we love making sorbets from frozen fruit so I was excited to try "ice cream" I followed the recipe exactly as above except I substituted almond milk (made in the vitamin) for milk and 1/4 cup of chia seeds for the dry milk. It requires tamping and you must stop blending on time . The result was ice cream that resembles a "frosty" and was delicious! I will try again with a frozen banana and 3 cups of ice and chilled full fat coconut milk to improve the texture and make it more creamy.
Date published: 2015-11-08
Rated 4 out of 5 by joeb212 from Good but my variant is better My modification is: 2 cups cashew or almond milk (unsweetened) , 2 scoops of spiru-tein mix, 1 scoop (from spiru-tein can) of organic cocoa, 1 Tbl ground chia seeds with 2 20-oz cups ice. Tamp down ice and it gets heavy, stop when the 4 humps forms . Haven't tried with our new 7500 yet , but am anxious to. On, and don't try this with any other blender than a vitamin or it won't last long.
Date published: 2015-12-22
Rated 1 out of 5 by Hal G from Ice cream Tastes like ice milk. Not very good. No creamy texture
Date published: 2016-01-03
Rated 1 out of 5 by Begonia from Chocolate Ice Cream Recipe I was looking for an ice cream recipe but the result wasn't ice cream. I don't mind soft serve but it wasn't really soft serve either. I didn't care for the cocoa powder as chocolate flavoring.
Date published: 2016-01-14
Rated 2 out of 5 by padster84 from good for summer but its' a frozen milkshake tried with more ice was better, didn't have dry milk -- no idea what this does to the recipie...
Date published: 2016-01-25
My ice cream turns out icey and not smooth. What am I doing wrong?
When using Ice Cubes to make ice creams the ice texture will come through slightly. We have found to get a really creamy ice cream that you would want to freeze milk in ice cube trays and use that instead of the traditional ice method. This will give you a consistency more like store bought ice cream.
Date published: 2016-02-01
What can I substitute for dried milk to make chocolate ice cream.
You can omit the dry milk or increase the milk by 1/2 cup and increase ice by 1/2 cup.
Date published: 2016-01-10
Do you need to use whole milk or can you use skim or 1% for same taste?
You can substitute skim milk for the whole milk but the flavor will be different.
Date published: 2015-12-28
Can I substitute sugar with another sweetener like honey? Will it have the same consistency ?
On a frozen dessert the substitution will not effect the consistency.
Date published: 2015-12-21
Does this recipe work for the 5300 as described in the last steps? It worked for me with the 5200 but with my new 5300 making berry sorbet the blender did not slow down and did not form solid like the 5200. The demonstrator said it would work the same.
When using the new low profile container we recommend a ratio of 1 1/2 cup liquid (in this case milk) to 1 1/2 lb of frozen ingredients (in this recipe ice).
Date published: 2015-12-07
Do I have to use nonfat dry milk? If yes, can I use a substitute instead?
The dry milk is used to give an enhanced milk flavor to the ice cream. You could omit it and still achieve a good chocolate ice cream flavor.
Date published: 2016-01-22
The demonstrator made chocolate ice cream w/avocados, but I can't find the recipe. Can you send it to me?
How do I make ice cream using the Vitamix CIA model without variable speeds?
|Serving Size||0.5 c ( 120 ml )|
|Amount Per Servings|
|Total Fat||1.5 g|
|Saturated Fat||0.5 g|
|Total Carbohydrate||19 g|
|Dietary Fiber||1 g|