While this blog is meant to be about sharing my recipes with the world at large, there’s something very personal about it when I post recipes like this one. I find myself wanting to put it out there so my children can access it in the future. Perhaps their cousins will want this recipe someday and my daughter will remind them that it’s right here on mrfarmersdaughter.com.
I hope when they make it they think of me. Then they think of my mom, their grandmother. And then they think of her mom who passed this recipe down through my Aunt Donna.
When I called my mom for this recipe, she told me a little more about it. She remembers her mother making this for them as children – all 8 of them in the 1940’s. Back then ice cream was a big deal. It was made in the summers with an old-fashioned wooden ice cream maker filled with rock salt and churned by hand. This chocolate sauce ALWAYS accompanied that labor of love. Granted, there were plenty of people to share the load! That’s exactly how I remember having it at my Aunt’s house too – surrounded by family.
I asked my mom if they had “fluff” back then and she said yes and remembered it being called Marshmallow Crème. I did a little digging and up until the 70’s, marshmallows were made with sugar, not corn syrup. Granted, even todays marshmallows aren’t made with high fructose corn syrup, but they’re still highly genetically modified. So, I elected to leave out the marshmallow fluff from my recipe. In the future, if I happen to have Ricemallow (made with rice syrup) on hand, I may add that but I think it tastes amazing without it too!
So, let’s start with the chocolate ice cream. Sometimes you just need a good, basic chocolate ice cream recipe. This one fits the bill! Top it with the sauce and it’s absolutely amazing!
The chocolate ice cream starts with 2 cups of raw milk. I buy raw, A2 milk from a local farmer. Since it’s not legal to buy raw cream in PA, I usually buy organic heavy cream at the grocery store. For the sugar component, I used brown sugar in this for a little deeper flavor and it doesn’t disappoint. A dash of salt and a balance of vanilla and it’s complete.
I have this ice cream maker and I love it! I’ve contemplated getting two of them. That would make it easier to have several flavors on hand for parties. If you have a different one just follow the directions of your ice cream maker and enjoy!
While your ice cream is churning, make the sauce. It’s best if it’s room temperature by the time you pour it over the ice cream or it melts it very quickly. Then again, if you love melted ice cream, then go for it!
Homemade Raw Milk Chocolate Ice Cream
Rich and creamy chocolate ice cream enhanced by the nutrients in raw milk. Since it’s got extra enzymes in it, it’s healthy, right?
Bonus recipe: My Grandma’s Chocolate Sauce included in this post too!
- Total Time: 1 hour 10 mins
- Yield: 8-12 servings
Ingredients
- 2 cups heavy cream
- 2 cups milk, preferably raw
- ½ cup organic brown sugar
- ¼ cup organic, raw white sugar
- ¾ cup organic, natural cocoa
- 1 Tbls real vanilla
- 1/8 tsp mineral or sea salt
Instructions
- Combine all the ingredients and mix well until the sugars are dissolved.
- Pour into your favorite ice cream maker and follow the manufacturer’s directions.
- When done, spread into 4”x9” loaf pan and freeze at least 8 hours.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Ice Cream Maker
Grandma H’s Secret Chocolate Sauce
This vintage chocolate sauce recipe comes from my Grandma, through my Aunt who made it during my childhood at every large family gathering. It’s got a couple secret ingredients to make the flavor complex and amazing!
- Total Time: 25 mins
- Yield: 8-12 servings
Ingredients
- 1 ½ cup water
- 1 ½ cup cane sugar
- 2/3 cup cocoa
- Dash salt
- 1 tsp. vanilla
- –
- ½ cup peanut butter
- 1 Tbls. butter
- –
- ½ cup ricemallow fluff (optional)
Instructions
- In a saucepan, combine the first four ingredients.
- Bring to a slow simmer and cook until it begins to thicken – about 10 minutes.
- Remove from heat and add vanilla and peanut butter.
- This sauce will thicken as it cools. If it gets too thick to pour, simply add hot water, 1 tsp. at a time, and stir until it’s the desired consistency.
Notes
It will keep at room temperature for a few days although it may get a little grainy. You can solve that problem by adding up to 2 Tbls. honey while you’re cooking it down. Honey is an invert sugar and inhibits the formation of crystals.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Sauce