Dark Chocolate Ice Cream
User Reviews
5
Dark Chocolate Ice Cream
Description
This Dark Chocolate Ice Cream recipe involves making a smooth chocolate sauce by cooking cocoa powder, sugar, and coffee, then melting bittersweet chocolate into the warm mixture. The ice cream base combines milk, heavy cream, sugar, light corn syrup, and a pinch of salt, cooked until sugar dissolves and then thickened with a cornstarch slurry. Softened cream cheese is whisked in to add silkiness and body.
The chocolate sauce is stirred into the base, infusing the mixture with dark chocolate flavor and richness enhanced by coffee. The presence of cream cheese provides a smooth texture and slight tang, balancing the bittersweet notes.
Chilling and freezing follow typical ice cream preparation steps after combining, resulting in a decadent and creamy chocolate ice cream suitable for chocolate lovers seeking a complex flavor profile.
Using pre-chopped bittersweet chocolate or chips helps them melt more quickly and evenly in the sauce. This recipe is adapted from expert ice cream maker Jeni Britton Bauer.
Ingredients
FOR THE ICE CREAM BASE
- 1 3/4 cups milk divided, plus ¼ cup
- 1 cup heavy cream
- 1 sugar ½ cup
- 2 Tablespoons light corn syrup
- 1 kosher salt ⅛ teaspoon
- 1 Tablespoon corn starch 1 teaspoon
- 3 tbsp. cream cheese softened
FOR THE CHOCOLATE SAUCE
- 1 unsweetened cocoa ½ cup
- 1 coffee ½ cup brewed
- 1 sugar ½ cup
- 1 1 bittersweet chocolate chopped (1/4 cup bittersweet chocolate chips--see note, ½ ounce
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
- Pre-chop bittersweet chocolate chips to help them melt evenly and quickly when making the chocolate sauce.
- This recipe is adapted from Jeni Britton Bauer known for smooth, rich ice creams.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 123g | 41% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 44mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 105g | 210% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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