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Homemade Dark Chocolate Ice Cream
Easy homemade chocolate ice cream made with cocoa powder and real chocolate for a double dose of chocolate flavor! Deeply rich in flavor, and creamy and fudgy in texture. EASY - Great for beginner cooks who want to make homemade ice cream. Does require an ice cream machine (or a high powered blender to make it without an ice cream maker).US based cup, teaspoon, tablespoon measurement. Common Measurement Conversion
Prep Time
35 mins
Cook Time
35 mins
Additional Time
10 hrs
Total Time
10 hrs 50 mins
Servings: 10 ½
Calories: 269 kcal
Course:
Dessert
Cuisine:
European , North American , American , International
Ingredients
- 150 g white sugar ¾ cup
- 5 egg yolks from large eggs
- 35 g dutch processed cocoa powder ⅓ cup
- ½ tsp sea salt
- 15 mL vanilla extract 1 tbsp (optional)
- 360 mL milk 1 ½ cups
- 240 mL heavy cream 1 cup (35% fat content)
- 115 g semisweet chocolate 4 oz (chopped or chocolate chips)
Instructions
- Make sure the ice cream maker freezer bowl is frozen well, and the ice cream storage container is chilled well as well.
- Add the egg yolks into the saucepan, along with the white sugar, vanilla extract, salt, and cocoa powder.
- Whisk until you have a creamy, smooth, and thick paste (with no lumps in the cocoa powder).
- Add about ½ cup of milk first and whisk to mix well and make sure there are no lumps. Add the rest of the milk and heavy cream, and whisk to combine. Add the semisweet chocolate into the saucepan too.
- Heat over medium heat while frequently whisking. Allow the chocolate to melt in the milk and mix well while whisking. Heat the custard until the temperature registers between 165 - 170°F. If you don’t have a thermometer, then heat the custard until it steams. This takes about 10 - 12 minutes. Do NOT let it come to a boil.
- Remove from the heat and let it cool down enough to put it in the fridge or freezer to chill.
- Chill the custard base in the fridge for at least a few hours (or overnight) until completely chilled.
- Strain the custard to remove any lumps and transfer into your ice cream maker.
- Churn the ice cream in your ice cream maker according to the manufacturer’s directions and make sure not to overfill. Transfer the churned ice cream into a container and freeze for at least 2 - 4 hours until the ice cream is completely frozen.
Cup of Yum
Notes
- Click here for instructions on how to make this ice cream without an ice cream maker
- To make this chocolate ice cream less sweet, you can substitute the semisweet chocolate with bittersweet chocolate (over 60% cocoa content).
- Ideas for flavor variations for this chocolate ice cream
- Commonly asked questions
Nutrition Information
Serving
0.5cup
Calories
269kcal
(13%)
Carbohydrates
26g
(9%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
130mg
(43%)
Sodium
143mg
(6%)
Potassium
209mg
(6%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Vitamin A
551IU
(11%)
Vitamin C
0.1mg
(0%)
Calcium
85mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10½
Amount Per Serving
Calories 269
% Daily Value*
| Serving | 0.5cup | |
| Calories | 269kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 130mg | 43% |
| Sodium | 143mg | 6% |
| Potassium | 209mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 551IU | 11% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.