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Chocolate ice cream

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Chocolate ice cream
Chocolate chip ice cream in a cone
TypeIce cream
Main ingredientsCocoa powder, eggs, cream, vanilla, sugar

Chocolate ice cream is a flavor of ice cream. It is the second most common flavor of ice cream in the United States, after vanilla.[1] Cocoa powder gives chocolate ice cream its brown color.[2][3] Ice cream can be eaten in a bowl, cup, or cone.

History

Chocolate ice cream has been in existence for well over a hundred years, and has been popular in the United States since the late 19th century.[4]

Production

Chocolate ice cream is made by blending cocoa powder in along with the eggs, cream, vanilla and sugar used to make vanilla ice cream. Sometimes chocolate liquor is used in addition to cocoa powder, or exclusively, to create the chocolate flavor.[5]

Role in other flavors

Chocolate ice cream is used in the creation of other flavors, such as rocky road. Other flavors of ice cream contain chocolate chips mixed in with the ice cream (for example, Chocolate Chocolate Chip ice cream, Mint Chocolate Chip ice cream made with mint ice cream, or plain Chocolate Chip ice cream made with vanilla ice cream).

Availability

In modern times, chocolate ice cream is sold in many places, including restaurants, cafés, and diners. Ice cream parlors specialize in the sale of ice cream.

See also

References

  1. ^ "Vanilla Remains Top Ice Cream Flavor with Americans". International Dairy Foods Association. 23 July 2013. Retrieved 6 December 2013.
  2. ^ The Science of Ice Cream - Chris Clarke. p. 57.
  3. ^ Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology - Bruce W. Tharp, L. Steven Young. p. 32.
  4. ^ Funderburg, Anne Cooper (1995). Chocolate, Strawberry, and Vanilla: A History of American Ice Cream. Bowling Green State University Press. p. 69. ISBN 0-87972-691-1.
  5. ^ Ice Cream - H. Douglas Goff, Richard W. Hartel. p. 100.

Further reading

  • The International Confectioner (1914). "Cocoa in Ice Cream". International Confectioner Incorporated. Volume 23. p. 52.
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