Homemade Dark Chocolate Ice Cream Recipe – Rich & Creamy
Indulging in homemade dark chocolate ice cream is an experience like no other. This luxurious treat combines the deep, intense flavors of dark chocolate with a creamy, smooth texture that melts in your mouth. Unlike store-bought versions, making dark chocolate ice cream at home allows you to control the quality of ingredients, ensuring a richer and more satisfying dessert. Whether you’re a chocolate lover or looking to impress guests with a gourmet frozen treat, this recipe is your go-to guide for making the perfect dark chocolate ice cream.
Nutrition Information (Per Serving)
- Calories: 320 kcal
- Carbohydrates: 34g
- Protein: 5g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 95mg
- Sodium: 50mg
- Fiber: 3g
- Sugar: 26g
Recipe Details
- Prep Time: 15 minutes
- Active Time: 15 minutes
- Resting Time: 4 hours (chilling) + 4 hours (freezing)
- Total Time: 8 hours 30 minutes
- Cuisine: Dessert, American
- Course: Dessert
- Servings: 6
Equipment Needed
- Medium saucepan
- Whisk
- Mixing bowls
- Fine mesh strainer
- Ice cream maker
- Airtight container
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 oz high-quality dark chocolate (70% cocoa or higher), finely chopped
- 1/4 cup unsweetened cocoa powder
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
Instructions
1. Prepare the Chocolate Base
In a medium saucepan over medium heat, combine the heavy cream, whole milk, and half of the sugar. Stir occasionally and heat the mixture until it starts to steam but does not boil.
2. Melt the Chocolate
Add the chopped dark chocolate and cocoa powder to the warm milk mixture. Whisk until the chocolate is fully melted and smooth. Remove from heat and set aside.
3. Whisk the Egg Yolks
In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture turns pale and thick.
4. Temper the Eggs
Slowly pour about 1/2 cup of the warm chocolate mixture into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling. Gradually add the remaining chocolate mixture, whisking constantly.
5. Cook the Custard
Pour the combined mixture back into the saucepan and heat over low-medium heat. Stir continuously with a wooden spoon until the mixture thickens and coats the back of the spoon (around 170-175°F or 77-80°C). Do not let it boil.
6. Strain and Chill
Strain the custard through a fine mesh strainer into a clean bowl to remove any lumps. Stir in the vanilla extract and salt. Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until fully chilled.
7. Churn the Ice Cream
Once the custard is completely chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes.
8. Freeze Until Firm
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
9. Serve and Enjoy!
Scoop and enjoy this rich and creamy dark chocolate ice cream on its own, or pair it with fresh berries, nuts, or a drizzle of warm chocolate sauce.
Final Thoughts
This Dark Chocolate Ice Cream Recipe is the perfect way to satisfy your chocolate cravings while enjoying a homemade dessert free from preservatives and artificial flavors. Whether you enjoy it in a cone, a bowl, or as part of a sundae, the velvety texture and deep chocolate flavor make it an unbeatable treat!
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.