This chocolate ice cream recipe features two types of chocolate for rich flavor: 60% cacao chocolate and unsweetened cacao powder. Are you feeling fancy? Add some chocolate sauce, whipped cream and a cherry to make a sundae out of it!
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My friend Audrey and I have a huge love for rich chocolate desserts and pretty much any homemade ice cream.
My favorite chocolate ice cream recipe
Credit for this recipe goes to Audrey, who prepared it for her family with great results.
My own lean contributions were some salt and instant coffee (both ingredients intensify the chocolate flavor) and vanilla to deepen the overall flavor of the ice cream.
The ice cream is rich, creamy, smooth and super chocolatey.
Tips for making this ice cream
- Temper eggs: Instead of adding the yolks directly into the hot chocolate mixture, which causes them to curdle, temper them by beating a little chocolate into the eggs first. This will warm up the eggs so there will be less shock when you add them to the chocolate mixture.
- How to tell when the base is ready: The best way to tell when the soil is ready is to look at the temperature, which should be 170°F. The bottom should be slightly thickened and just beginning to steam.
- Strain before cooling: Once your ice cream base has thickened, strain it through a fine mesh strainer. This will catch any solids such as B. Pieces of egg that may have curdled a little.
- Mix when curdled: If too much of your custard base is curdling, you can sometimes salvage it by immediately chilling it in a bowl in an ice bath to stop it from cooking, then running it through a blender.
- Cool completely before stirring: For the smoothest, creamiest ice cream, be sure to wait until it’s completely chilled before stirring it. If you’re in a hurry, you can place the ice cream base, still in its bowl in the ice bath, in the freezer for an hour, stirring every 20 minutes.
Try these other ice cream recipes!
- Mexican chocolate ice cream
- Strawberry ice cream
- Coffee Oreo Ice Cream
- French vanilla ice cream
- Coffee Ice Cream
The best kind of chocolate to use
In general, for the best ice cream flavor and texture, choose the highest quality chocolate you can.
Chocolate: For this recipe you will need 60% cocoa solids dark chocolate, ideally in the form of a bar or wafer, which are the easiest to melt. Stay away from chocolate chips, as the stabilizers that help hold their shape during baking keep them from melting as easily or smoothly.
cocoa powder: You can use either natural cocoa or cocoa processed in the Netherlands for this ice cream. Cocoa powder processed in the Netherlands gives you a darker colored ice cream with deeper, softer chocolate notes.
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How to melt your chocolate
If you don’t have a water bath at home to melt your chocolate, no problem! Here are two alternative methods:
Makeshift double boiler: Place a metal bowl over a small saucepan of simmering water. Melt the chocolate in the bowl over the water until it has a silky smooth texture. Make sure the bottom of the bowl doesn’t touch the water! Stir until the chocolate is completely melted, then turn off the heat and remove the bowl to use your chocolate in the recipe.
Microwave: Place the chopped chocolate in a microwave-safe bowl. Microwave at 50% power for 30 seconds, then stir. Repeat until chocolate is completely melted. NOTE: It’s important to melt the chocolate slowly enough so that it doesn’t overheat (and set) or burn.
Our favorite ice cream machine
In the market for an ice cream machine? Our top pick is the Cuisinart ICE-30BC 2-Quart Automatic Ice Cream Maker. It’s easy to use, inexpensive, compact, makes the creamiest ice cream and the capacity is just the right size for many families.
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Try these other chocolate desserts too!
- Easy chocolate mousse cake
- Triple Chocolate Cheesecake
- soft chocolate cookies
- German Chocolate Snack Cake with Coconut Pecan Frosting
- Chocolate chip cheesecake bars
- Mint chocolate cream cake
From the editors of Simply Recipes
chocolate ice cream
ingredients
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4 ounces 60% cocoa chocolate
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1/4 Cup Boil water
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1/3 Cup unsweetened cocoa powder
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1/2 Cup sugar
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2 cups milkwhole or low in fat
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2 cups heavy cream
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prize kosher salt
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1/4 teaspoon instant coffee (Optional)
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3 big egg yolkbeaten
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1 teaspoon vanilla extract
method
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Melt chocolate:
Melt chocolate in a double boiler (you can use a makeshift double boiler by placing a metal bowl over a small saucepan of simmering water, but don’t let the bottom of the bowl touch the water).
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Add boiling water, cocoa powder and half the sugar:
When the chocolate has melted, place in a medium, heavy-bottomed saucepan, turn the heat to medium-high and add the boiling water, cocoa powder, and half the sugar. Beat vigorously until there are no more lumps. Remove from stove.
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Finish the chocolate mixture:
Add the milk, 1 cup heavy cream, remaining sugar, instant coffee (if using), and salt to the chocolate base and whisk vigorously until fully incorporated, then use a rubber spatula to scrape the bottom and sides of the pan.
When the chocolate base is smooth, place the saucepan over medium-high heat and heat, stirring occasionally, until the base begins to steam.
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Tempering the yolk:
Whisk egg yolks in a medium bowl. Once the chocolate base is heated enough to steam, temper the eggs by slowly pouring some of the hot base into the eggs while whisking vigorously to prevent boiling.
Once you’ve incorporated about half of the base with the eggs, pour the egg mixture back into the pan with the rest of the chocolate base, stirring to combine.
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Heat the base until it starts to thicken, remove from the heat and add the chilled cream:
Reduce the heat to medium and reheat the base until it reaches 170°F. At this point, the base is slightly thickened and just beginning to steam again. Remove from stove.
Stir in the remaining cup of cold cream to prevent further boiling.
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Strain, place the bowl in an ice water bath and stir in the vanilla:
Pour the chocolate base into a bowl through a sieve to strain out any solids or curd and place the bowl in an ice bath to speed up cooling. Stir in the vanilla.
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Completely cool the floor:
Refrigerate the ice cream base for several hours, preferably overnight, until completely chilled. (To speed up this process, you can place the ice cream base, still in its bowl in the ice bath, in the freezer for an hour, stirring every 20 minutes.)
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Processing in the ice cream machine:
Stir in your ice cream maker according to the manufacturer’s instructions. If you like soft serve, eat it right away. Otherwise, transfer to a freezer container and place in the freezer for a few hours to set.
Note that the ice cream can be quite hard when you first take it out of the freezer, so you might want to let it sit for a few minutes to soften before attempting to scoop it out.
| nutritional information (per serving) | |
|---|---|
| 3103 | calories |
| 216g | Fat |
| 222g | carbohydrates |
| 76g | protein |
