Is it possible to have chocolate chunks in ice cream that aren't waxy?
My wife loves mint / chocolate chip ice cream. It hasn't been my favorite because of how waxy the cocoa butter in the chocolate becomes when it is cold.
Is there a type of chocolate that won't become waxy when it is frozen?
Alternatively is there a good intensely chocolatey, chunky, ingredient that can be mixed into ice cream? And in particular, mint ice cream.
I'm wondering about solid ingredients not syrups.
Best Answer
I use dark chocolate chips (Whole Foods brand, vegan) when I make my own ice cream, and have not encountered any waxy texture. I can vouch for that but you can probably experiment with your favorite chocolate chips.
Somewhat OT but making mint ice cream isn't too hard if you have an ice cream maker, just follow the instructions for vanilla but use mint extract instead. Then add the chips when the ice cream is about 5 minutes away from being finished in the ice cream maker.
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Quick Answer about "Is it possible to have chocolate chunks in ice cream that aren't waxy?"
I use dark chocolate chips (Whole Foods brand, vegan) when I make my own ice cream, and have not encountered any waxy texture. I can vouch for that but you can probably experiment with your favorite chocolate chips.How do you add chocolate chunks to ice cream?
Chop the chocolate into bits or shards and return them to the freezer until needed. Put your chocolate chunks to use. Add them to your favorite ice cream recipe in the last few minutes of churning: Caramel Ice Cream.Why is my chocolate ice cream grainy?
Too much sugar and the ice cream won't freeze well, and too much cocoa butter will make for a grainy ice cream.How do you prevent crystals in ice cream?
To prevent ice crystals from forming on ice cream, place a piece of waxed paper or plastic wrap directly on the surface. Press it firmly onto the ice cream so that it forms a tight seal. Cover with the lid and return to the freezer.What kind of chocolate chips are best for ice cream?
Second, you need to have the perfect vanilla to chocolate ratio. To achieve this, I used mini chocolate chips rather than full size chocolate chips. Chocolate chips tend to get a little hard when frozen in ice cream and using smaller mini chocolate chips makes for a more pleasant ice cream eating experience.Homemade Vs. Store-bought: Ice Cream
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Answer 2
You can use baking chocolate or chocolate chips, the key is to melt it! After you melt it, pour it on a baking sheet and freeze it, chop it up then keep frozen until ready to use. If you want melty, or fudgy chips/chunks, add some heavy cream to the melted chocolate until just barely pour-able. If it is too thick to stir, add more cream. Go slowly, don't add too much or you'll have chocolate milk.The grittiness you feel when you freeze chocolate comes from the stabilizers they use when making the chocolate, melting it solves the issue. Add it to the ice cream in the last few minutes of churning!
Answer 3
I made some mint chocolate chunk ice cream and I chopped up a dark chocolate dove bar and it was dreamier than ever expected! And I certainly agree with waiting until the last 5 minutes from when the ice cream is done to add the chocolate
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