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Rich chocolate ice cream scoops in a white bowl with a white spoon on a striped cloth.

Dark Chocolate Ice Cream

Sharon Best Profile PictureSharon Best
4.50 from 2 votes
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Prep Time 30 minutes
Cook Time 7 minutes
Chilling Time 6 hours
Total Time 6 hours 37 minutes
Course ice cream
Cuisine American
Servings 8
Calories 308 kcal

Ingredients
  

  • 1/4 cup Dutch-processed cocoa powder
  • 3/4 cup sugar divided
  • 1/4 teaspoon salt
  • 1 cup 2% milk divided
  • 1 3/4 cups heavy cream
  • 5 egg yolks
  • 1 teaspoon vanilla

Instructions
 

  • In a medium saucepan, whisk together the cocoa powder, 6 tablespoons of the sugar, and salt until well blended.
    Cocoa powder and milk in a saucepan for Dark Chocolate Ice Cream.
  • Add 1/4 cup of the milk and whisk until a smooth, thick paste forms.
    Whisking cocoa, sugar, salt, and milk into a thick paste for dark chocolate ice cream.
  • Whisk in the remaining milk and heavy cream until the mixture is fully combined.
    Frothy milk mixture in a stainless steel saucepan with a whisk, preparing for baking or dessert.
  • Place the saucepan over medium heat. Warm the mixture, stirring constantly, until you see bubbles forming around the edges. Do not boil.
    Warming the dark chocolate ice cream mixture in a saucepan with a whisk.
  • In a separate bowl, whisk together the egg yolks with the remaining sugar until smooth and slightly lightened.
    Whisking egg yolks and sugar until smooth for dark chocolate ice cream.
  • Remove the saucepan from heat. Gradually whisk about 1/2 cup of the hot cream mixture into the yolks—whisking constantly to avoid scrambling the eggs (this is tempering).
    Whisking hot cream mixture into egg yolks to temper them for Dark Chocolate Ice Cream.
  • Repeat with another 1/2 cup of the hot cream mixture to further temper the yolks.
  • Pour the tempered yolk mixture back into the saucepan with the rest of the cream mixture.
  • Return the pan to medium heat. Stir constantly with a wooden spoon or heatproof spatula, making sure to scrape the bottom and sides. Cook until the custard thickens and coats the back of the spoon—if you draw a line with your finger, it should hold a clear path. This typically takes 1–2 minutes.
    Stirring dark chocolate ice cream custard in a saucepan with a spatula.
  • Remove from heat immediately. Pour the custard through a fine-mesh strainer into a large bowl to catch any bits of cooked egg.
    Pouring the dark chocolate ice cream custard through a fine-mesh strainer to remove cooked egg bits.
  • Stir in the vanilla extract.
  • Place the bowl of custard into an ice bath to cool it quickly, stirring occasionally.
    Cooling the dark chocolate ice cream custard in an ice bath.
  • Once cool, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill for at least 2 hours, preferably overnight.
  • Pour the chilled custard into your ice cream maker and process according to the manufacturer’s instructions.
    Churning dark chocolate ice cream in an ice cream maker, with an empty freezer container nearby.
  • Transfer the churned ice cream to a freezer-safe container and freeze until firm, about 4 hours.
  • Serve cold directly from the freezer.

Nutrition

Calories: 308kcalCarbohydrates: 24gProtein: 5gFat: 23gSaturated Fat: 14gSodium: 107mgFiber: 1g
Keyword chocolate ice cream recipe, creamy chocolate ice cream,, dark chocolate ice cream, decadent ice cream, easy ice cream recipe, homemade chocolate dessert, homemade ice cream, rich chocolate dessert
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