Dark Chocolate Ice Cream
Indulge in the decadence of homemade Dark Chocolate Ice Cream, a rich and velvety dessert crafted with premium ingredients like 70% cacao dark chocolate, creamy whole milk, and heavy cream for an ultra-luxurious texture. This recipe combines the bold, bittersweet flavor of unsweetened cocoa powder and finely chopped dark chocolate, perfectly balanced with a touch of vanilla extract and a hint of salt. Using a classic custard base of egg yolks and sugar ensures a smooth and creamy consistency, while an ice bath and careful chilling preserve the deep chocolate notes. Perfect for dessert lovers and chocolate enthusiasts alike, this Dark Chocolate Ice Cream is guaranteed to be a showstopper at any gathering. Serve it solo or pair with complementary treats like fresh berries, caramel drizzle, or crushed nuts. Creating this frozen masterpiece is simpler than you think—just follow the step-by-step process for an unforgettable gourmet experience.
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Recipe Information
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 5 ounces dark chocolate (at least 70% cacao)
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
In a medium saucepan over medium heat, combine the heavy cream, whole milk, and half of the sugar. Stir occasionally until the mixture begins to steam, but do not let it boil.
While the cream mixture is heating, finely chop the dark chocolate and set aside.
In a medium bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and slightly thickened.
Once the cream mixture is steaming, gradually whisk about 1/2 cup into the egg yolks to temper them, stirring constantly to avoid cooking the eggs.
Pour the tempered egg yolks back into the saucepan with the remaining cream mixture. Stir constantly with a wooden spoon or heatproof spatula until the mixture thickens and coats the back of the spoon, about 3-5 minutes.
Remove the saucepan from the heat and add the chopped dark chocolate. Stir until the chocolate is fully melted and the mixture is smooth.
Sift in the cocoa powder, stirring until completely combined. Add the vanilla extract and salt, mixing well.
Pour the ice cream base into a large bowl and place it in an ice bath to cool it down quickly, stirring occasionally.
Once cooled, cover the bowl with plastic wrap, pressing it directly against the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving for the best texture.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 55% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 32.9 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 354 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
