Swiss milk chocolate ice cream recipe - Best chocolate recipes


Swiss chocolate is among those most favorite and loved recipes that have been important for our range since the start, normally utilizing basic ingredients with no artificial color or additives. Swiss chocolate is an amazing celebration of two flavors and tastes that the Swiss are popular for – chocolate and cream. Real swiss chocolate, as well as a mix of amazing quality Maracaibo cocoa, provides the ice cream its incomparable depth of taste and flavor. Maracaibo cocoa includes its signature flavor to the fresh crispy ripple that breaks into crispy shavings as you eat it.

JK Coffee and Bakery, the best coffee shop and bakery in the USA, offer you the perfect and ideal swiss miss milk chocolate ice cream recipe!

Slow-stirred plus prepared with eggs as well as real cream, in addition to three sorts of chocolate for a dark, deep chocolate taste and the creamiest, most luxurious texture ever. You will need to eat this throughout the entire summer!

The best milk chocolate ice cream recipe is a famous name, yet it is similarly coordinated by the dark chocolate kind of this swiss chocolate-based yummy ice cream. It is rich and creamy, extravagantly sweet, plus it will make any of the chocolate fans faint away.

This is the best and most delicious swiss chocolate ice cream. It is fresh, creamy, and smooth with an unmatched chocolate taste and flavor. It is the ideal combination of sweet and bittersweet. This isn't a chocolate ice cream where you actually take two delicious bites, plus you feel a chocolate swoon going ahead. No, no. Every of the bite will amaze you alongside its chocolatiness, and you will get yourself automatically going after the second scoop.

Along with this delicious milkiest chocolate ice cream, the enjoyable, smooth milky chocolate with supreme cream richness is much the same as a bar of delicious Swiss milk chocolate.

Calories: 348 KCAL

ServingsAround 10 SERVINGS

Ingredients of swiss milk chocolate ice cream recipe

Ingredients Required

  • One and a half cup of beaten cream (rich gold)
  • ¼ cup of powder sugar
  • ¼ of a cup of Milk powder
  • ¾ of a cup of Milk
  • ¼ of a cup of Condensed Milk
  • ¼ of a cup of Chocolate chips
  • Choco truffle around 200 gms 100 gms and (for garnish)
    (Note: Delicious recipe for Choco truffle is demonstrated in stage 2)
  • Two teaspoons of Vanilla essence
  • One tablespoon of Choco powder

Stage 1: In what way to prepare chocolate truffle sauce


  • 20gms of Butter
  • 100gms of Fresh cream
  • 100gms of Dark chocolate


You need to take a saucepan, pour fresh cream as well, as boil appropriately. Then include chopped pieces of dark chocolate subsequent to turning off the oven.

Blend well and then pour margarine or butter and again blend well. Serve chilled.

Stage 2: Beating of Cream

Now, take the cream in the bowl and beat it to rigid peaks.

Stage 3: Including Sugar

As soon as the cream is multiplied in volume, include sugar and beat it in order to form peaks.

Stage 4: Including of Melted Chocolate

When it is blended, take a little bit of whip cream and include it to the softened and melted chocolate.

Stage 5: Including the Rest Ingredients

Blend that beat well, presently include this blend to the blended cream. Then, include Milk, vanilla, as well as milk powder.

Stage 6: Including the Batter in Box

Include a bit of blend or batter in the container than including choco truffle and Chocolate chips, and you could include Choco crumps by arranging the chocolate piece.

Stage 7: Last Step and that Is Freezing

Wrap the crate and freeze the blend for a few hours. i.e., around 6 to 8 hours.
(Important Note: Do this amazing recipe in a cool place which is air-conditioned)

Stage 8: Serving

After 6 to 8 hours, open the box, and its totally freeze.

Serve it by including your preferred toppings and garnishes.

General guidelines for making swiss milk chocolate recipes

Temper the eggs: As a substitute of directly including the egg yolks to the hot chocolate blend, which will make them turn curdle, and temper them by beating a little bit of the chocolate into the eggs initially. And this warms the eggs up this; it is to a lesser of a shock as soon as you include them to the chocolate blend.

How to tell at what time the base is prepared: The ideal way to tell at what time the base is prepared is by checking the required temperature, which ought to be around 170°F. The base ought to have thickened a little and will be simply starting to steam.

Strain before chilling: As soon as your ice cream base has condensed, strain it through a really fine mesh sifter. This gets any solids, similar to pieces of egg that may have gotten a little curdled.???????

Blend and mix if curdled: If a lot of your thickened base curdles, you could, in some cases, save it by quickly chilling it off in a bowl or container in an ice tub in order to stop the cooking, and afterward running it through a mixer or blender.

Chill totally before stirring and mixing: For the softest, rich in creamy ice cream, make sure to hold up until it is totally chilled before stirring it. In case you are rushed for time, you could put the base of the ice cream, still in its container in the ice tub, in the cooler for 60 minutes, blending at every 20 minutes.