Chocolate Ice Cream Veg Recipes of India You Must Try

Chocolate ice cream is a beloved dessert all over the world, but did you know that India offers some wonderfully unique vegetarian takes on this creamy delight? Combining rich cocoa flavors with traditional Indian ingredients and culinary techniques, these chocolate ice cream recipes are both indulgent and wholesome.

Whether you’re a vegan, vegetarian, or just looking to explore Indian-inspired desserts, these recipes bring a fresh twist to your freezer treats. From the use of coconut milk and jaggery to aromatic spices like cardamom and saffron, Indian chocolate ice cream recipes offer a delightful balance of flavors and textures that are sure to impress your family and guests.

Plus, they’re easy to make at home with simple kitchen staples.

In this blog post, we’ll explore some of the best chocolate ice cream vegetarian recipes from India, share tips to perfect your dessert, and provide serving suggestions to make your experience even more enjoyable.

Dive into the rich world of Indian-inspired chocolate ice creams and bring a scoop of tradition and creativity to your table!

Why You’ll Love This Recipe

These Indian vegetarian chocolate ice cream recipes stand out because they blend traditional Indian ingredients with classic chocolate flavors, creating a unique dessert experience. Using natural sweeteners like jaggery or honey, dairy or coconut milk, and aromatic spices, these recipes cater to various dietary preferences without compromising on taste or texture.

Additionally, they are perfect for those seeking homemade, preservative-free options. Whether you have an ice cream maker or prefer no-churn methods, these recipes are versatile and simple to customize.

The fusion of chocolate with Indian spices adds depth and warmth to the dessert, making every bite intriguing and satisfying.

These recipes are also great for family gatherings, festive occasions, or just a special treat after a hearty Indian meal. Plus, you might even find inspiration to try other exciting dishes like Peda Recipe Ricotta Cheese or Peanut Butter Gelato Recipe to complement your dessert menu.

Ingredients

• 2 cups full-fat milk (or coconut milk for vegan version)
• 1 cup heavy cream (or coconut cream)
• 3/4 cup jaggery powder (or brown sugar)
• 1/2 cup unsweetened cocoa powder
• 1 tsp cardamom powder
• 1 tsp pure vanilla extract
• 2 tbsp grated dark chocolate (optional for extra richness)
• A pinch of salt
• 1 tbsp cornstarch (optional, for thickening)
• Chopped nuts (such as pistachios or almonds for garnish)

Equipment

• Medium saucepan
• Whisk
• Mixing bowls
• Ice cream maker (optional, for churned version)
• Freezer-safe container
• Measuring cups and spoons
• Spatula
• Fine mesh sieve (optional)

Instructions

1. Prepare the base: In a medium saucepan, combine the milk, cream, and jaggery powder. Heat gently on medium flame, stirring continuously until the jaggery dissolves completely.
2. Add cocoa and spices: Sift in the unsweetened cocoa powder and add the cardamom powder along with a pinch of salt. Whisk thoroughly to remove lumps and create a smooth chocolate mixture.
3. Thicken the mixture: If you prefer a creamier texture, mix the cornstarch with 2 tablespoons of cold milk to form a slurry. Slowly add this to the saucepan while stirring continuously. Cook until the mixture thickens slightly, about 5 minutes.
4. Infuse vanilla and chocolate: Remove the saucepan from heat and stir in the vanilla extract and grated dark chocolate until the chocolate melts completely.
5. Cool the mixture: Pour the mixture through a fine mesh sieve into a bowl to ensure smoothness. Allow it to cool to room temperature before covering and refrigerating for at least 4 hours or overnight.
6. Churn or freeze: For an ice cream maker: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. For no-churn: Pour the mixture into a freezer-safe container and freeze, stirring every 30 minutes for the first 2-3 hours to break up ice crystals.
7. Final freeze: Once churned or sufficiently thickened, cover the ice cream and freeze for an additional 4 hours or until firm.
8. Serve: Scoop the chocolate ice cream into bowls or cones and garnish with chopped nuts or a sprinkle of cardamom powder for an authentic Indian touch.

Tips & Variations

“For a richer flavor, use homemade jaggery instead of processed sugar. You can also experiment by adding a pinch of saffron or rose water to enhance the traditional Indian aroma.”

• Use coconut milk and coconut cream for a vegan-friendly chocolate ice cream.
• Add a teaspoon of instant coffee powder to deepen the chocolate flavor.
• Mix in roasted and crushed cardamom seeds or a dash of cinnamon for extra warmth.
• Try folding in chopped dried fruits like raisins or chopped dates for chewy surprises.
• For a crunchy texture, sprinkle Pecan Crackers Recipe crumbs before serving.

Nutrition Facts

Serving Suggestions

Chocolate ice cream with an Indian twist pairs beautifully with many desserts and snacks. Serve it alongside warm gulab jamun or crispy jalebis to balance hot and cold sensations.

You can also layer it with fresh mango slices and a drizzle of honey for a tropical fusion treat.

For a fun presentation, serve scoops in traditional kulhad cups or waffle cones garnished with chopped pistachios and rose petals. To add a savory contrast, consider pairing it with mildly spiced snacks or try it as a dessert after a flavorful meal like Thelma Sanders Squash Recipe.

Conclusion

Exploring chocolate ice cream through the lens of Indian vegetarian recipes allows you to enjoy a classic dessert with exciting new flavors and textures. The use of traditional ingredients like jaggery, cardamom, and coconut milk creates a rich, aromatic experience that is both comforting and refreshing.

Whether you churn your ice cream or opt for a no-churn method, these recipes are accessible and adaptable for any home cook.

Delighting your family and friends with these chocolate ice cream recipes is sure to bring smiles and spark conversations about the beauty of fusion cuisine. Don’t hesitate to experiment with the spices and sweetness levels to find your perfect scoop.

And once you’ve mastered this, check out other delicious recipes like the Peda From Ricotta Cheese Recipe or the creamy Peanut Butter Ganache Recipe for more culinary inspiration. Happy cooking and even happier eating!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chocolate Ice Cream – Indian Veg Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and rich homemade chocolate ice cream inspired by Indian flavors. This vegetarian recipe uses simple ingredients for a delicious dessert.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 cups full-fat milk”, “1 cup heavy cream”, “3/4 cup sugar”, “1/2 cup cocoa powder”, “1/4 teaspoon cardamom powder”, “1/4 teaspoon salt”, “1 teaspoon vanilla extract”, “2 tablespoons cornstarch”, “1/4 cup warm water”, “2 tablespoons chopped pistachios”, “2 tablespoons chopped almonds”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Mix cocoa powder, sugar, and salt in a bowl.”}, {“@type”: “HowToStep”, “text”: “Heat milk and cream in a pan until warm.”}, {“@type”: “HowToStep”, “text”: “Whisk cornstarch with warm water to make a slurry.”}, {“@type”: “HowToStep”, “text”: “Slowly add cocoa mixture to warm milk and stir.”}, {“@type”: “HowToStep”, “text”: “Add cornstarch slurry and cook until thickened.”}, {“@type”: “HowToStep”, “text”: “Remove from heat and stir in cardamom and vanilla.”}, {“@type”: “HowToStep”, “text”: “Cool the mixture completely in the refrigerator.”}, {“@type”: “HowToStep”, “text”: “Churn in an ice cream maker until smooth.”}, {“@type”: “HowToStep”, “text”: “Fold in chopped nuts and freeze for 4 hours.”}, {“@type”: “HowToStep”, “text”: “Serve chilled.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “5 g”, “fatContent”: “18 g”, “carbohydrateContent”: “25 g”}}