Chocolate Ice Cream
1.1 Liter costed ₹90.93 including LPG
1 Liter costs ₹82.66 and contains 1598 calories
Prices may differ in your region. You can edit yellow boxes for correction. Everything will be recalculated automatically.
General Recipe Information
| Recipe Cost | ₹ 90.93 for 1.1 Liter |
|---|---|
| Total Calories | 1758 |
| Water Used | 0.3 Liters |
| Labour | 18 Minutes |
| Total Time | 258 Minutes |
| LPG cylinder cost | ₹ (Domestic 14.2Kg) |
| LPG Burned | 5 Minutes (~ ₹ 0.83) |
| Recipe type | vegetarian |
| Sugar Free? | no |
| Gluten Free? | yes |
Ingredient breakup
| Name | Cost/Kg | Cal/100g | Qty (units) | UsedCost | UsedCal |
|---|---|---|---|---|---|
| Sugar | 387 | 21 spoons | 10.08 | 975 | |
| Cocoa Powder | 420 | 8 spoons | 16 | 168 | |
| Low fat cream | 246 | 50 spoons | 64 | 615 | |
| COST : ₹ 90.08 CALORIES : 1758 | |||||
Step by step Recipe of Chocolate Ice Cream
Before starting this recipe, make sure you have all the ingredients shown above. Changing quantity of ingredents may affect the recipe taste or performance. Also please check labour time and total time to ensure that you have sufficient time and energy.
While making Chocolate Ice Cream, follow these 17 steps every time.
- Add 250 grams of Sugar.
- Add 8 spoons of Cocoa Powder.
- Add 0.3 liters of water.
- Cook for 5 minutes while stirring.
- Kill flame & cool it after it boils.
- Add enough ice crystal in a big pan.
- Keep a metal container on ice cubes.
- To make container stable, you may add some water.
- Add 250 grams of Low fat cream in container.
- Whip the cream for 10 minutes using hand blender.
- Cream doubles in quantity due to puffed air.
- Pour the whipped cream in ice cream container.
- Pour the chocolate liquid in cream and mix it gently.
- Keep ice cream containers in deep freezer for 4 hours.
- Ice Cream is ready to serve.
- Decorate ice cream with chocolate syrup.
- Ice Cream is ready to eat.
| # | Content | Stats |
|---|---|---|
| 1 | Add 250 grams of Sugar | +0 +975 +0 +10.08 +0 +0 |
| 2 | Add 8 spoons of Cocoa Powder | +0 +168 +0 +16 +0 +0 |
| 3 | Add 0.3 liters of water | +0 +0 +0.3 +0 +0 +0 |
| 4 | Cook for 5 minutes while stirring | +5 +0 +0 +0 +5 +5 |
| 5 | Kill flame & cool it after it boils | +0 +0 +0 +0 +0 +0 |
| 6 | Add enough ice crystal in a big pan | +0 +0 +0 +0 +0 +0 |
| 7 | Keep a metal container on ice cubes | +0 +0 +0 +0 +0 +0 |
| 8 | To make container stable, you may add some water | +0 +0 +0 +0 +0 +0 |
| 9 | Add 250 grams of Low fat cream in container | +0 +615 +0 +64 +0 +0 |
| 10 | Whip the cream for 10 minutes using hand blender | +0 +0 +0 +0 +10 +10 |
| 11 | Cream doubles in quantity due to puffed air | +0 +0 +0 +0 +0 +0 |
| 12 | Pour the whipped cream in ice cream container | +0 +0 +0 +0 +0 +0 |
| 13 | Pour the chocolate liquid in cream and mix it gently | +0 +0 +0 +0 +3 +3 |
| 14 | Keep ice cream containers in deep freezer for 4 hours | +0 +0 +0 +0 +0 +240 |
| 15 | Ice Cream is ready to serve | +0 +0 +0 +0 +0 +0 |
| 16 | Decorate ice cream with chocolate syrup | +0 +0 +0 +0 +0 +0 |
| 17 | Ice Cream is ready to eat | +0 +0 +0 +0 +0 +0 |