Dark Chocolate Ice Cream

Name: Dark Chocolate Ice Cream
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Yield: 8 serving
Ingredients: 1 3/4 cups milk + ¼ cup milk; 1 cup heavy cream; 1 ⁄2 cup sugar; 2 Tablespoons light corn syrup; 1 ⁄8 tsp. kosher salt; 1 Tablespoon + 1 teaspoon cornstarch; 3 tbsp. cream cheese; 1 ⁄2 cup unsweetened cocoa; 1 ⁄2 cup brewed coffee; 1 ⁄2 cup sugar; 1 1 ⁄2 oz. bittersweet chocolate

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings
8
Calories
406 kcal
Course
Dessert
Cuisine
American

Dark Chocolate Ice Cream

Holly Espinosa

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What's deep, dark, creamy, chocolatey, cold--and perfect for summer? This dark chocolate ice cream based on Jeni's. Get your cool on!

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Ingredients

Servings

FOR THE ICE CREAM BASE

1 3/4 cups milk + ¼ cup milk divided
1 cup heavy cream
1 ⁄2 cup sugar
2 Tablespoons light corn syrup
1 ⁄8 tsp. kosher salt
1 Tablespoon + 1 teaspoon cornstarch
3 tbsp. cream cheese softened

FOR THE CHOCOLATE SAUCE

1 ⁄2 cup unsweetened cocoa
1 ⁄2 cup brewed coffee
1 ⁄2 cup sugar
1 1 ⁄2 oz. bittersweet chocolate chopped (1/4 cup bittersweet chocolate chips--see note)

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Instructions

Make the chocolate sauce: Mix cocoa powder and sugar in a small saucepan and stir until most of the cocoa lumps are gone. Add coffee then bring mixture to a boil. Cook for about a minute, making sure any cocoa lumps are dissolved. Remove from heat, add in chopped chocolate and stir occasionally until dissolved.
Make the ice cream base: In a large saucepan, whisk together 1¾ cup milk (reserving the other ¼ cup), cream, sugar, syrup, and salt; bring to a boil over medium-high heat, stirring until sugar dissolves. Cook for 4 minutes, watching carefully so it doesn’t boil over, then remove from heat.
Combine ¼ cup milk and cornstarch in a small bowl and stir until cornstarch is dissolved. Add this to the milk mixture and return to a boil. Cook, stirring, until thickened enough to coat the back of a spoon, about 2 minutes. Whisk the softened cream cheese with some of the milk mixture, until smooth. Whisk the smooth cream cheese mixture back into the milk mixture.
Stir chocolate sauce into ice cream base. Cool in refrigerator or freezer or in ice water until chilled but not frozen. This takes about 2 hours, stirring once or twice, in the freezer.
Pour mixture into an ice cream maker; process according to manufacturer's instructions. Transfer ice cream to a storage container and freeze until set.

Notes

If you use (bittersweet) chocolate chips, I still recommend that you pre-chop them to help them melt more quickly.
Adapted from Jeni Britton Bauer

Nutrition Information

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Calories 406kcal (20%) Carbohydrates 123g (41%) Protein 8g (16%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 5g Cholesterol 44mg (15%) Fiber 5g (20%) Sugar 105g (210%)