Deep Dark Chocolate Ice Cream
Indulge in the ultimate chocolate lover's dream with this Deep Dark Chocolate Ice Cream recipe, a rich and velvety frozen treat that combines the intensity of dark chocolate with a creamy, custard-style base. Made with premium ingredients like 70% cocoa dark chocolate, unsweetened cocoa powder, and real vanilla extract, this homemade ice cream achieves the perfect balance of bittersweet chocolate flavor and luxurious texture. Gently simmered and tempered for precision, the custard is churned to silky perfection before freezing to create an exceptionally smooth and decadent dessert. Whether enjoyed solo, topped with fresh berries, or drizzled with chocolate sauce, this show-stopping dessert is a must-try for anyone craving deep, indulgent chocolate bliss.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 4 oz Dark chocolate (70% cocoa or more), chopped
- 4 large Egg yolks
- 2 tsp Vanilla extract
- 0.25 tsp Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and cocoa powder. Whisk until the cocoa powder is fully incorporated. Heat over medium heat, stirring occasionally, until the mixture begins to steam (do not boil).
Add the chopped dark chocolate to the steaming mixture. Whisk until the chocolate is fully melted and the mixture is smooth. Remove the saucepan from the heat.
In a separate medium bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and slightly thickened.
Slowly pour about 1/2 cup of the warm chocolate mixture into the egg yolk mixture while constantly whisking to temper the eggs. Gradually add the rest of the chocolate mixture to the eggs, whisking continuously.
Return the combined mixture to the saucepan and place it over low heat. Stir constantly with a wooden spoon or heatproof spatula until the mixture thickens enough to coat the back of the spoon (170-175°F on a candy thermometer). Do not let it boil.
Remove from heat and stir in the vanilla extract and salt. Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
Allow the mixture to cool to room temperature, then cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely chilled.
Once chilled, churn the custard 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 to firm up before serving.
Serve scoops of this deep dark chocolate ice cream on its own, or pair it with fresh berries or a drizzle of chocolate sauce for an extra touch of decadence.
Nutrition Facts
Calories |
3528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.8 g | 322% | |
| Saturated Fat | 144.2 g | 721% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 897 mg | 39% | |
| Total Carbohydrate | 290.7 g | 106% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 192.8 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 619 mg | 48% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 3078 mg | 65% | |
*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.
