Dark Chocolate Ice Cream
This dark chocolate ice cream recipe is a decadent, creamy treat that will satisfy even the most dedicated chocolate lovers. Made with real dark chocolate, heavy cream, and a custard base, it delivers rich cocoa flavor with a silky smooth texture. You’ll love how easy it is to make and how customizable it is to suit your preferences. Whether served in a cone, as part of a sundae, or alongside warm desserts, this ice cream is the perfect indulgence!
Equipment
- Ice Cream Maker – 1 (optional but recommended)
- Medium Saucepan – 1
- Mixing bowls (2)
- Whisk (1)
- Spatula (1)
- Fine Mesh Strainer (1)
- Airtight Container – 1
- Measuring Cups & Spoons (1 set)
Ingredients
- 4 oz 115g Dark Chocolate (70% cocoa or higher)
- ¼ cup 25g Unsweetened Cocoa Powder
- 2 cups 480ml Heavy Cream
- 1 cup 240ml Whole Milk
- 5 large Egg Yolks
- ¾ cup 150g Granulated Sugar
- 1 teaspoon Vanilla Extract
- Pinch of Salt
Instructions
Prepare the Chocolate Mixture:
- Chop the dark chocolate into small pieces and place in a heatproof bowl.
- In a medium saucepan, combine the unsweetened cocoa powder and 1 cup heavy cream. Whisk over low heat until smooth.
- Pour the hot cream mixture over the chopped chocolate and stir until the chocolate melts completely. Set aside to cool.
Make the Custard:
- In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
- In the same saucepan, combine the whole milk and remaining heavy cream. Heat over medium heat until the mixture is warm but not boiling.
- Slowly pour the warm milk mixture into the egg yolks while whisking constantly (this is to temper the eggs).
- Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly until the custard thickens and reaches 170–175°F (77–80°C).
Combine & Chill:
- Pour the cooked custard through a fine mesh strainer into the chocolate mixture to remove any lumps.
- Add vanilla extract and a pinch of salt. Stir to combine.
- Let the mixture cool at room temperature for 10 minutes, then cover and refrigerate for at least 4 hours or overnight.
Churn the Ice Cream:
- Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
- Churn until the ice cream reaches a soft-serve consistency.
Freeze:
- Transfer the ice cream to an airtight container and smooth the top. Press a piece of parchment paper directly on the surface to prevent ice crystals.
- Freeze for 4 hours or until firm.
Serve:
- Scoop and serve with your favorite toppings or as a standalone dessert. Enjoy!
Notes
- Storage: Store leftover ice cream in an airtight container in the freezer for up to 2 weeks for the best texture.
- No Ice Cream Maker?: Pour the mixture into a shallow dish and freeze, stirring every 30 minutes until firm.
- Customize: Add mix-ins like toasted almonds, chocolate chips, or a caramel swirl to elevate your ice cream.
- Chilling the Mixture: The longer you chill the custard base, the more intense the chocolate flavor will become. Overnight chilling is recommended.