June 7: National Chocolate Ice Cream Day

national chocolate ice cream day June 7

Yes! There’s a day to celebrate the invention of Chocolate Ice Cream. June 7 is National Chocolate Ice Cream Day. Everybody in the nation eating ice cream? What a happy day!


We have a recipe for homemade chocolate ice cream without an ice cream maker – and how to make a churro bowl to serve it in. That’s a celebration!

Did you know?

Chocolate ice cream was invented before vanilla.

Sarah Lohman, author of Eight Flavors: The Untold Story of American Cuisine says that due to early ice cream flavors based on favorite drinks, chocolate ice cream was invented long before vanilla. (As was coffee and tea flavored ice cream.)

Lohman says the first frozen chocolate recipe came from Naples, Italy, in 1692. Antonion Latini wrote The Modern Steward, Or the Art of Preparing Banquets Well.

This is the masterpiece of Baroque cooking and household management. It was also the first book to publish recipes using tomatoes and chili peppers. 

It was the last great book of the Italian Renaissance and Baroque cooking tradition.

He even has a description of an eruption of Vesuvius! 

Antonio Latini’s "The Modern Steward, or The Art of Preparing Banquets Well"
English Translation of Antonio Latini’s “The Modern Steward, or The Art of Preparing Banquets Well” circa 1692

Ice cream comes to America

Cliff Lowe gives us the lowdown on ice cream in America. “Ice cream arrived in America during the 1700’s. George Washington himself brought pewter pot freezers to the United States -useful souvenirs of a trip to France. Thomas Jefferson, the great gourmet president had an icehouse that stored vast quantities of ice, as well as enough servants to laboriously turn and turn and turn the ice canisters used for the ice cream. He didn’t have enough vanilla for the taste he preferred but ordered them later from France.  With a local river supplying him with ice, he was able to have ice cream all year long. 

It was two freed slaves working for Dolly Madison, whose culinary interests are well known, who continued the elite use of ice cream.  Sallie Shadd, who ran a catering business, used strawberries from the garden to create a strawberry ice cream. But it was a chef in the White House, Augustus Jackson, who shaped the ice cream into elegant molds that were served on a silver tray.  Ice cream was an elite dessert, available to the wealthy.”

Augustus Jackson is called the “Father of Ice Cream”. He went to Philadelphia after his service in the White House and became a candy confectioner. He invented a modern method of manufacturing ice cream using salt with the ice but unfortunately he didn’t apply for a patent. He also created several ice cream recipes, which he delivered to ice cream parlors in tins.

How to celebrate National Chocolate Ice Cream Day.

This is the day when the whole nation enjoys a chocolate ice cream cone or a chocolate ice cream cocktail.

You don’t need me to tell you the best way to celebrate is to eat chocolate ice cream, but where I can help is by giving you a chocolate ice cream recipe that you can make at home without an ice cream maker.

It takes patience to make ice cream, and this recipe requires 14 hours of freezing. So unless you begin in the morning, you can celebrate National Chocolate Ice Cream Day twice. Once on the day with ice cream from an ice cream parlor, and the second time the next day with homemade ice cream. Sounds like a good deal to me!

Chocolate Ice Cream without an Ice Cream Maker

  • 1 can Eagle Brand Sweetened Condensed Milk
  • 1/2 c of half and half cream
  • 1 Tbsp of pure vanilla extract or
  • 1/4 tsp salt
  • 2 c heavy cream
  • 2/3 c chocolate sauce
  • 1-2 cups add-ins such as fruit, nuts, chocolate chips, if desired. (optional)
  1. Combine sweeten condensed milk, half and half, chocolate sauce, vanilla and salt in a mixing bowl. Beat on medium until blended.
  2. In a separate bowl beat heavy cream until stiff peaks form. Fold into first mixture until completely blended.
  3. Put a large zippered plastic bag in a large measuring cup (or short, wide vase) and roll top down over edge. Pour ice cream mixture into bag. Take out of container and lay flat on counter. Remove air from bag and zip shut. Lay flat in freezer for 8 hours, or overnight. Chill 9’x5′ loaf pan or 2 quart container.
  4. Take bag out of freezer and while still zipped shut, fold and break ice cream into pieces small enough to go into food processor. Pulse at 5 second intervals until the consistency of soft ice cream.
  5. Put in chilled loaf pan. Stir in add-ins if so desired. Or to make a ripple, put half of mixture in bottom of loaf pan and press flat. Pour sauce in a zig-zag pattern from side to side. Carefully put remaining mixture on top. Freeze for 6 hours or overnight.
  6. Scoop and serve with favorite toppings.

u003cliu003eu003cemu003eWe provide nutritional information but these figures should be considered estimates as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.u003c/emu003eu003c/liu003e

Dessert
Italian
Source

Want to take your celebration up a notch? Serve it in a homemade churro bowl.

Churro Ice Cream Bowl

Want more? See 24 more flavors of ice cream you can make at home without an ice cream maker.

homemade ice cream in loaf tins

Try making ice cream at home the easy way! Here’s how to make ice cream without an ice cream maker and without eggs or cooking a custard first. Recipes for 24+ flavors.

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