Love chocolate? Love ice cream? You HAVE to do that do-it-yourself chocolate ice cream recipe! It has a clean, creamy texture and wealthy chocolate taste.
Warning: this chocolate ice cream recipe is insanely scrumptious. If you happen to strive it as soon as, there’s an excellent probability you’ll have it on repeat all summer season lengthy!
I shared this vanilla ice cream recipe just a few years in the past, and it’s grow to be SO fashionable that I knew I needed to share a chocolate model too.
After a number of testing and tweaking (learn: consuming a number of chocolate ice cream), I’m pleased to report that this recipe makes a few of the finest chocolate ice cream I’ve ever tasted, do-it-yourself or in any other case. It’s luxuriously creamy and tremendous chocolatey. I’ve eaten it straight out of my ice cream maker on multiple event…oops. 🙂
This recipe is simple to make with 7 primary elements, however I need to provide you with a heads up that it takes a while. You want to freeze the bowl of your ice cream maker for no less than 12 hours earlier than making it, and also you’ll additionally have to let the chocolate combination chill absolutely earlier than churning. Belief me although—it’s definitely worth the wait!
Chocolate Ice Cream Elements
There are basically two most important methods to make do-it-yourself ice cream:
- With a custard base, utilizing eggs or egg yolks to thicken the ice cream
- With out eggs (additionally known as Philadelphia-style), with a easy cream base
This recipe is for Philadelphia-style chocolate ice cream, that means that you just don’t want eggs to make it. I really like this technique as a result of it’s easier to arrange and doesn’t have any eggy taste. Simply pure chocolate right here!
Right here’s what you’ll have to make it:
- Heavy cream and entire milk – They create the wealthy, creamy base. I don’t suggest substituting decreased fats or skim milk for the entire milk. Complete milk’s larger fats content material ensures that this ice cream comes out creamy, not icy.
- Unsweetened cocoa powder and chopped darkish chocolate – Sure, there are TWO sorts of chocolate on this recipe! Each contribute to its deep chocolate taste. The chopped chocolate additionally provides it a denser, creamier texture, which I really like. Hunt down a high-quality bar with 70% to 85% cacao. Tip: You should utilize any unsweetened cocoa powder on this recipe, however Dutch-process cocoa powder will give it an particularly wealthy chocolate taste.
- Sugar – For sweetness. Pure cane sugar and superb granulated sugar each work properly right here.
- Vanilla extract – For heat depth of taste.
- And sea salt – To make the chocolate taste pop!
Discover the entire recipe with measurements under.
The way to Make Chocolate Ice Cream
IMPORTANT NOTE: You want to freeze the bowl of your ice cream maker for no less than 12 hours earlier than making this recipe. This step is crucial for serving to the ice cream combination freeze because it churns. So in case your ice cream maker’s bowl isn’t already in your freezer, head to your kitchen proper now and freeze it!
As soon as it’s freezing, you may make this chocolate ice cream recipe by finishing these 3 steps:
1. Make the chocolate ice cream base
First, you’ll simmer the cream with the sugar, cocoa powder, and salt. It will absolutely incorporate the sugar and cocoa powder with the cream, giving the ice cream a clean texture.
Then, you’ll take away the cream combination from the warmth and stir within the chopped chocolate. Whisk till it melts into the cream and the combination is clean, then whisk within the milk and vanilla.
- Why add these elements after simmering? If you happen to added them earlier, together with the cream, the chocolate might break up, giving the ice cream a grainy texture.
Subsequent, chill the ice cream combination. Switch it to a heatproof bowl and permit to chill barely. Then, cowl and chill within the fridge for no less than 2 hours or in a single day.
2. Churn the ice cream
While you’re able to churn the ice cream, take away the chilled chocolate combination from the fridge.
- FYI: A pores and skin might need shaped on high. That’s okay! Give the combination an excellent whisk, and the pores and skin ought to incorporate again into it.
Churn the chocolate combination in your ice cream maker in response to the producer’s directions. I take advantage of the KitchenAid stand mixer ice cream maker attachment (it’s the perfect!), and I sometimes churn the ice cream for 20 to half-hour. Usually, the longer you chill the chocolate combination within the fridge, the much less time it’s essential churn it.
3. Freeze
You possibly can eat the ice cream proper after churning, however know that it’s going to have a reasonably smooth texture. For a firmer, scoopable texture, switch it to an hermetic container and freeze for two hours or longer.
The way to Retailer
This do-it-yourself chocolate ice cream retains properly in an hermetic container within the freezer for as much as 1 month.
It may be too agency to scoop instantly from the freezer. Let it sit at room temperature for a couple of minutes to melt, or let it soften extra progressively within the fridge. I additionally discover that dipping my ice cream scoop in heat water helps it scoop extra simply.
Take pleasure in plain or topped with chocolate shavings, sprinkles, whipped cream, strawberries…something you want!
Do-it-yourself Chocolate Ice Cream
Serves 4 to six
This do-it-yourself chocolate ice cream has a scrumptious creamy texture and wealthy chocolate taste. It is easy to make, however word that it’s essential freeze the bowl of your ice cream maker for no less than 12 hours earlier than churning the ice cream. It is pretty smooth proper after churning, however after just a few hours within the freezer, it units up with an ideal scoopable texture.
- 1½ cups heavy cream
- ¼ cup unsweetened cocoa powder
- ⅔ cup cane sugar
- ⅛ teaspoon sea salt
- 3 ounces darkish chocolate, 70% to 85% cacao, chopped (about ½ cup)
- 1½ cups entire milk
- 2 teaspoons vanilla extract
Stop your display from going darkish
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In a medium saucepan, whisk collectively the cream, cocoa powder, sugar, and salt. Convey to a mild boil, whisking sometimes, then scale back the warmth and simmer for 30 seconds.
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Take away from the warmth and add the chopped chocolate. Whisk till clean, then whisk within the milk and vanilla.
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Pour right into a heatproof bowl and let cool to room temperature. Cowl and chill within the fridge for no less than 2 hours or in a single day.
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Take away the chilled chocolate ice cream base from the fridge and whisk properly. Churn in an ice cream maker in response to the producer’s directions, sometimes 20 to half-hour. The ice cream shall be smooth after churning. For firmer ice cream, switch to an hermetic container and freeze for two to 4 hours earlier than serving.
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Retailer in an hermetic container within the freezer for as much as a month. If the ice cream is just too agency to scoop straight from the freezer, let sit at room temperature for a couple of minutes to melt.
