Dark Chocolate Ice Cream Recipe – Ultra Rich & Creamy
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Ingredients
- 3/4 cup granulated sugar
- 1/3 cup dutch process cocoa powder sifted
- 1/4 teaspoon salt
- 1 cup whole milk
- 2 cups heavy cream
- 8 oz bittersweet chocolate or semi-sweet chocolate, finely chopped
- 1 teaspoon vanilla extract
- 4 egg yolks lightly beaten (I just use a fork)
Instructions
- Combine sugar, salt, and cocoa powder in a saucepan. Whisk until smooth with no lumps. Gradually pour in milk and heavy cream while whisking. Heat over medium-low, stirring continuously until simmering—when bubbles form at the edges. Remove from heat.
- Put the beaten egg yolks in a small bowl. Slowly mix in ½ cup of the hot liquid. Carefully pour the egg yolks back into the saucepan while stirring continuously. Add the chopped chocolate and mix well.
- Set the saucepan over low heat. Stir until thickened, about 5–7 minutes—it should coat a spoon. Avoid boiling. For accuracy, check with an instant-read thermometer; it should reach 170°F.
- Take off the heat. Mix in the vanilla extract.
- Strain the chocolate mixture into a large bowl. Set the bowl over an ice bath. Stir frequently until the mixture cools to room temperature. Cover and refrigerate for 4 hours or up to 24 hours.
- Take the chocolate mixture out of the fridge. Transfer it to an ice cream maker and freeze following the manufacturer's instructions. Once churned, serve right away—the ice cream will be thick, similar to soft serve. For a firmer texture or later serving, store it in an airtight container and freeze until ready to use.
Notes
Nutrition
This dark chocolate ice cream recipe delivers an intensely rich frozen dessert that will satisfy even the most passionate chocolate lovers. Made with premium bittersweet chocolate and Dutch-process cocoa powder, every spoonful bursts with deep, complex chocolate flavor.
Unlike store-bought versions, this homemade dark chocolate ice cream has:
- An ultra-creamy custard base from tempered egg yolks
- No artificial flavors or stabilizers
- Adjustable sweetness to highlight the chocolate
- Endless customization options
Table of Contents
Why This Dark Chocolate Ice Cream Recipe Works
This isn’t just another homemade chocolate ice cream recipe – it’s specifically engineered for maximum chocolate impact. The secret lies in using two forms of premium chocolate:
- Dutch-process cocoa powder provides a smoother, less acidic chocolate base compared to natural cocoa
- Bittersweet chocolate bars (60-70% cacao) melt into the custard for layered chocolate flavor
- The custard base creates a luxuriously creamy texture that commercial ice creams can’t match
Learn more about creating perfect homemade ice cream in our comprehensive guide.
Ingredient Notes for the Best Homemade Dark Chocolate Ice Cream
Quality ingredients make all the difference in this cacao ice cream. Here’s what to look for:
Chocolate Components
- Dutch-process cocoa powder: Look for brands like Guittard or Valrhona
- Bittersweet chocolate: Choose bars labeled 60-70% cacao
Dairy & Eggs
- Whole milk & heavy cream: Don’t substitute lower-fat versions
- Fresh egg yolks: Helps create the rich custard base
For more dessert inspiration, check out our ultimate frozen treats collection featuring unique flavor combinations.
Step-by-Step Instructions
Follow these steps for perfect homemade dark chocolate ice cream every time:
1. Create the Chocolate Base
Whisk together sugar, salt, and Dutch cocoa powder in a heavy saucepan. Gradually add milk and cream while whisking to prevent clumps.
2. Temper the Eggs
Slowly pour about 1/2 cup of the hot chocolate mixture into the beaten egg yolks while whisking constantly. This prevents scrambled eggs in your ice cream base.
3. Combine and Thicken
Pour the tempered egg mixture back into the saucepan. Add chopped chocolate and stir over low heat until thickened to 170°F (77°C).
4. Chill Thoroughly
Strain the mixture through a fine-mesh sieve, then chill for at least 4 hours (overnight is better) for optimal texture.
5. Churn to Perfection
Process in your ice cream maker according to manufacturer’s directions until it reaches soft-serve consistency.
Expert Tips for Dutch Chocolate Ice Cream Success
- Freeze your ice cream maker bowl for at least 24 hours
- Chop chocolate into small pieces for even melting
- Don’t rush the chilling process – patience rewards you with creamier texture
- For intense chocolate flavor, use 70% cacao chocolate
For more chocolate dessert ideas, visit our Pinterest board with hundreds of recipe inspirations.
Delicious Variations on Bittersweet Chocolate Ice Cream
This versatile base recipe adapts beautifully to different flavors:
Mix-In Ideas
- Chopped toasted nuts (hazelnuts or almonds work great)
- Chocolate chunks or chips for extra texture
- Swirls of peanut butter or caramel sauce
Flavor Twists
- Add 1/2 teaspoon instant espresso powder to enhance chocolate notes
- Stir in 1 tablespoon bourbon or rum for adult version
- Fold in crushed cookies during the last minute of churning
Dark Chocolate Ice Cream Recipe FAQs
Can I make this without an ice cream maker?
Yes! Pour the chilled mixture into a shallow pan, freeze for 2 hours, then beat vigorously with a fork. Repeat every 30 minutes until firm.
How long does homemade ice cream keep?
Store in an airtight container for up to 2 weeks. Place parchment paper directly on the surface to prevent ice crystals.
Can I use milk chocolate instead?
You can, but reduce the sugar by 2 tablespoons since milk chocolate is sweeter than bittersweet.
Ready to Make the Best Dark Chocolate Ice Cream?
This homemade dark chocolate ice cream recipe delivers restaurant-quality results with simple ingredients. The rich, creamy texture and intense chocolate flavor will make it your new favorite frozen dessert.
Pin this recipe to your Pinterest dessert board so you can easily find it later!
Homemade Dark Chocolate Ice Cream: A Rich, Decadent Treat
There’s nothing quite like the deep, velvety flavor of dark chocolate ice cream. Whether you’re a fan of bittersweet intensity or crave a creamy, luxurious dessert, this homemade dark chocolate ice cream recipe delivers perfection in every scoop. With simple ingredients and an easy process, you can create a frozen masterpiece that rivals any gourmet shop.
Why Make Dark Chocolate Ice Cream at Home?
Store-bought versions often lack the depth of real chocolate. By making bittersweet chocolate ice cream yourself, you control the quality of ingredients—opting for premium cocoa and fresh dairy. Plus, homemade means no artificial stabilizers or excessive sugar, just pure indulgence.
Ingredients for the Ultimate Dark Chocolate Ice Cream
- 2 cups heavy cream (for richness)
- 1 cup whole milk (balances texture)
- ¾ cup granulated sugar (adjust to taste)
- ¾ cup unsweetened cocoa powder (high-quality, Dutch-process preferred)
- 4 oz bittersweet chocolate (70% cacao, finely chopped)
- 4 large egg yolks (creates custard base)
- 1 tsp pure vanilla extract
- Pinch of salt (enhances flavor)
Step-by-Step Dark Chocolate Ice Cream Recipe
1. Prepare the Chocolate Base
In a saucepan, whisk together 1 cup milk, sugar, and cocoa powder over medium heat until smooth. Bring to a simmer, then remove from heat. Add chopped bittersweet chocolate, stirring until fully melted and silky.
2. Temper the Egg Yolks
In a bowl, whisk egg yolks. Slowly pour a ladle of the warm chocolate mixture into the yolks while whisking (this prevents scrambling). Combine everything back into the saucepan.
3. Cook the Custard
Cook over low heat, stirring constantly, until the mixture thickens (coats the back of a spoon). Do not boil. Strain through a fine-mesh sieve for ultra-smooth texture.
4. Chill and Churn
Stir in heavy cream and vanilla. Refrigerate for 4+ hours (or overnight). Churn in an ice cream maker according to manufacturer’s instructions.
5. Freeze to Perfection
Transfer to an airtight container. Freeze for 3–4 hours before serving. For softer texture, let sit at room temperature for 5 minutes before scooping.
Pro Tips for the Best Bittersweet Chocolate Ice Cream
- Chocolate Quality Matters: Use high-percentage dark chocolate (70–80%) for intense flavor.
- Chill Thoroughly: Cold base churns faster, yielding creamier results.
- Add-Ins: Fold in chocolate chunks, toasted nuts, or a swirl of raspberry sauce after churning.
- No Ice Cream Maker? Freeze the mixture in a shallow tray, stirring every 30 minutes to break up ice crystals.
Variations to Try
Mint Dark Chocolate Chip
Add 1 tsp peppermint extract with the vanilla. Fold in chopped dark chocolate after churning.
Spiced Mexican Chocolate
Whisk in ½ tsp cinnamon and a pinch of cayenne with the cocoa powder.
Salted Caramel Swirl
Layer homemade salted caramel sauce between scoops of churned ice cream before freezing.
Serving Suggestions
Pair your homemade dark chocolate ice cream with:
- Fresh berries (raspberries or strawberries)
- Warm brownies or chocolate cake
- A drizzle of espresso for affogato
- Crushed hazelnuts or toasted coconut
Storing Your Dark Chocolate Ice Cream
Keep in an airtight container with parchment pressed against the surface to prevent ice crystals. Consume within 2 weeks for best texture (if it lasts that long!).
Final Thoughts
This bittersweet chocolate ice cream recipe is a chocolate lover’s dream—intense, creamy, and infinitely customizable. Once you taste the difference homemade makes, you’ll never settle for store-bought again. Experiment with flavors, share with friends, or savor it straight from the tub. Happy churning!
