Triple Chocolate Ice Cream
Indulge in pure decadence with this luxurious Triple Chocolate Ice Cream, a treat that combines three layers of chocolatey goodness for the ultimate dessert experience. This homemade ice cream starts with a rich cocoa-infused custard base, thickened to perfection with egg yolks for a creamy texture. Semi-sweet chocolate is melted into the custard for velvety depth, while a final mix-in of mini chocolate chips or chunks adds delightful bursts of crunch in every bite. Whether served on its own, in a cone, or alongside your favorite dessert, this triple chocolate masterpiece is a must-try for chocolate lovers everywhere. Perfectly smooth and irresistibly indulgent, it's the ideal recipe for celebrating special moments—or just treating yourself to a little everyday luxury.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 0.33 cup Unsweetened cocoa powder
- 4 ounces Semi-sweet chocolate
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.5 cup Mini chocolate chips or chunks
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, sugar, and cocoa powder. Whisk together and cook over medium heat, stirring constantly, until the mixture is warm and the sugar is fully dissolved. Do not let it boil.
In a medium bowl, whisk the egg yolks until they become slightly pale and creamy. Slowly, temper the egg yolks by gradually whisking in about 1/2 cup of the warm cream mixture. Once combined, pour the egg mixture back into the saucepan with the remaining cream mixture.
Cook the custard over medium heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Do not let the mixture boil, as this can curdle the eggs.
Remove the saucepan from heat and immediately stir in the chopped semi-sweet chocolate and salt. Continue stirring until the chocolate is fully melted and the custard is smooth.
Pour the custard through a fine mesh sieve into a clean bowl to remove any solids, ensuring a silky texture. Stir in the vanilla extract.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate the mixture for at least 4 hours, or preferably overnight, until completely chilled.
Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the mini chocolate chips or chunks for the final layer of chocolate.
Transfer the churned ice cream into a lidded, freezer-safe container and freeze for at least 2 hours to firm up before serving. Enjoy your creamy and rich triple chocolate ice cream!
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 24.9 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 7.1 g | 26% | |
| Total Sugars | 44.9 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 342 mg | 7% | |
*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.
