Chocolate Blender Ice Cream

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Recipe - Chocolate Blender Ice Cream

From The Hamilton Beach Test Kitchen

Added by Lynne


  • 1 cup heavy cream 
  • 1 cup whole milk 
  • 1/4 cup nonfat dry milk powder 
  • 1/4 cup unsweetened Dutch processed cocoa powder 
  • 1/4 cup granulated sugar 
  • 2 tablespoons light corn syrup 
  • 2 teaspoons vanilla extract or vanilla bean paste 
  • Pinch of salt


  1. Add heavy cream to blender jar. Cover and blend on high speed for 30 seconds, or until firmly whipped. Scrape down sides of blender jar. 
  2. Add milk, nonfat dry milk powder, cocoa powder, sugar, corn syrup, vanilla extract, and salt. 
  3. Cover and blend for 30 seconds. Scrape down sides of blender jar. Cover and blend for 15 more seconds, or until mixture resembles pudding. 
  4. Put in an airtight, freezer-safe container and freeze for 4 to 6 hours before serving.

Serves:  4-6

Test Kitchen Tips:

  • For a less intense chocolate flavor, use regular unsweetened cocoa powder. 
  • To add your favorite mix-ins, like chocolate chips, crushed cookies, or candy: put ice cream in a large bowl, add mix-ins and stir to combine. Continue with Step 4. 
  • Ice cream is best eaten within 2 days.

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