For this chocolate ice cream, we use both cocoa powder AND chocolate to give it an amazingly rich chocolate flavour and an insanely rich mouthfeel. Although you can make chocolate ice cream by using only cocoa powder or only chocolate, there is nothing like combining the two.
In this recipe, we use chocolate/couverture with 70-74% cocoa solids, but at the end of this page, you will also find the links for other cocoa solids % chocolates. These recipes use the same method and ingredients, with adjustments to achieve the same chocolate flavour intensity.
This kind of ice cream is custard-based, which means it contains cream with egg yolks thickened to perfection. Egg yolks are the miraculous, natural ingredient that makes perfectly velvety ice creams. They also preserve the ice cream’s perfect texture in the freezer for a long time. The chocolate and the cocoa powder are enough to cover any egg taste so that the ice cream benefits from the presence of egg yolks -a perfect mouthfeel and texture- and is perfectly chocolate-y at the same time. However, if you don’t want to use eggs, you can find eggless options here.
Making custard-based ice cream the usual way may feel intimidating because you need to cook the custard until thickened (80ºC/176ºF). If you do not have a thermometer, you may find yourself stirring over the stovetop, feeling unsure if it is ready.
In this recipe, a unique, simple method is used, which only requires that you:
Why it works: when we pour (X) boiling liquid into (Y) fridge-cold egg yolks while whisking the egg yolks vigorously, the final mixture (X+Y) instantly reaches the desired temperature, approximately 80ºC/176ºF.
This method comes after years of personal observation in ice cream making, and you will likely not find it anywhere else.
You can replace regular sugar with good-quality raw cane sugar, such as Demerara or Turbinado, which are very aromatic, thanks to their natural content in molasses and have an earthy, slightly caramelised aroma.
By replacing regular sugar with raw cane sugar like the above, you boost the chocolate flavour of the ice cream, creating the ultimate chocolate ice cream experience.
Choose good-quality raw cane sugar, one which smells divine when you sniff it. The best Demerara sugar is known to originate from the island of Mauritius, so check the label for the origin.
This is what you will need:
Every ingredient plays a vital role in the recipe. Do not attempt to reduce or replace anything; everything is there for a reason. Look out for these:
Here is a quick overview of the recipe. If you are new to making ice cream, read the recipe before proceeding.
Note that the colour of your ice cream mixture depends on the cocoa powder and the chocolate you will use, so its hue may differ from that of the photos.
For best results, use a digital kitchen scale and measure the ingredients directly into the bowl/saucepan, as you proceed with the recipe.
Measuring the ingredients by weight (grams instead of ml) is highly recommended in ice cream making. If you do not have a scale, follow these guidelines:
1 cup (US) = 236 ml | 1 Tbs. = 15 ml
– for sugar: only use white granulated sugar (regular).
– for cocoa powder: first, sift the cocoa powder into a bowl and then measure by the spoonful by gently taking a spoonful at a time and levelling it with the flat side of a knife. Measure the cocoa powder right after sifting it, as its volume lessens while it sits.
– for chocolate/couverture: measuring chocolate by volume is impossible because measurements vary depending on how finely chopped the chocolate is. What you can do is calculate the number of pieces you need based on the weight of the chocolate bar as written on the packaging.
– for liquid ingredients: make sure that you thoroughly scrape with a rubber spatula the cup every time you measure something and empty it.
This recipe is for chocolate/couverture with 70-74% cocoa solids; for other cocoa solids % click here.
Do not use in this recipe:
Any unsweetened cocoa powder will do.
Use your favourite unsweetened cocoa powder, or choose a cocoa powder judging by its aroma and colour. A dark brown colour and a lovely cocoa aroma are good indicators for the maximum chocolate flavour in the ice cream.
Dutch-processed cocoa is a good choice for it has a rich flavour and colour, but you can also use natural cocoa powder or raw cacao powder.
Use only regular sugar (white granulated sugar) or raw cane sugar such as Turbinado or Demerara.
Do not use:
Only use whole milk (this is around 3.5% fat). Do not substitute with skimmed milk or plant-based milk.
Use heavy cream with 35-40% fat content and pourable consistency. “Ultra-pasteurised cream” and “cream suitable for whipping” with 35-40% fat are ok, too. Avoid any cream which contains sugar or other sweeteners. Do not substitute with low-fat cream or plant-based cream.
You can combine double cream with whole milk to make heavy cream for this recipe. To make 325 gr (11.5 oz.) heavy cream, you need:
To make the heavy cream, put the double cream in a large bowl, then pour in the milk, a little at a time, stirring smoothly with a rubber spatula until smooth. Avoid whisking, as it may turn into whipped cream.
The resulting heavy cream has 36% fat, perfect for this ice cream. Proceed with the recipe, just as if you had the 325 gr (11.5 oz.) heavy cream needed.
*this 100 gr (3.5.oz.) milk is extra to the 470 gr milk (16.6 oz) asked in the recipe. If using double cream, you need in total 570gr milk (20.1 oz.), from which:
Egg yolks must be fridge-cold, or else they will cook from the boiling cream when you pour it over them.
Use a scale to weigh the egg yolks. If you do not have a scale, use egg yolks from 4 eggs in the range of 65 – 75 gr; 2.3 – 2.65 oz, approximately (this is the weight of a whole egg, in its shell). These eggs are labelled as:
TIP: to separate the egg yolk from the white, do it when the eggs are cold from the fridge, as the egg yolks are firmer and are easy to handle.
A flexible rubber spatula is good for:
-wiping the bottom of the saucepan when cooking dairy on the stovetop.
-scraping residues from bowls, saucepans etc.
If you do not have one, I strongly encourage you to buy one, preferably a flexible one.
Use a saucepan with a long handle to make the custard in step 2. The long handle makes it easy to hold the saucepan with one hand and pour the boiling cream while you whisk the egg yolks with the other.
Bonus tip: put a towel under the bowl with the egg yolks to keep it in place while whisking.
Make the ice cream mixture (steps 1-3) one day before churning it.
If your ice cream maker has a removable freezer bowl, put it in the freezer for the whole time indicated by the manufacturer before churning, usually 24 hours.
Place a rubber spatula and a whisk on a plate next to the stovetop to have them close and ready to use interchangeably.
Sift the cocoa powder (20 gr; 0.7 oz; 4 Tbs.) through a fine-mesh sieve and into a small bowl if you haven’t already done so. Do not skip sifting, even if it seems unnecessary.
Put the chopped chocolate (125 gr; 4.4 oz.) in a large heatproof bowl; set aside.
Blend with an immersion blender for 30 seconds to fully dissolve any tiny brown lumps left. Pause to scrape with the rubber spatula the bottom and sides of the saucepan, then blend again briefly.
No, you’d better not. The reason is that when we use a regular blender to blend a mixture, part of the mixture stays in the bottom of the blender when we pour it off.
Although this quantity seems unimportant, this loss may affect this ice cream’s balance.
An immersion blender is the most effective tool for blending small quantities of liquid and dissolving all cocoa lumps. If you do not have an immersion blender, read below how to skip blending.
Whisk well and thoroughly until no lumps are visible and pass through a very fine mesh sieve while still hot.
Prepare the egg yolks: put the cold egg yolks (80 gr; 2.8 oz.) in a large heatproof bowl, and whisk them lightly to break them down. Put them in the fridge to keep them cold, keeping the whisk in the bowl. Aim to proceed with the recipe as soon as possible, as the egg yolks dry out quickly.
Boil the cream and the rest of the sugar: place the heavy cream (325 gr/ml; 11.5 oz; 1 & 1/4 cups) and the rest of the sugar (150 gr; 5 oz.) in a medium saucepan; you can use the same saucepan as in the previous step, no need to rinse. Warm over medium heat, often stirring with the rubber spatula until the sugar dissolves.
Increase the heat to medium-high and remove the egg yolks from the fridge. If the bowl with the egg yolks is lightweight, put a damp towel below to keep it in place while you pour inside the boiling cream.
Pour the boiling cream into the egg yolks: when the cream comes to a full boil (large bubbles begin to cover the surface), remove it from the heat, and immediately start pouring it in a slow, steady stream into the cold egg yolks with one hand, while whisking them vigorously with the other.
Stir: with the rubber spatula, stir well and thoroughly, scraping the bottom and sides of the bowl.
You have to stir the custard with a rubber spatula while it is still hot, thoroughly scraping the sides and bottom of the bowl, where residues of egg yolk lie. Those residues, which you cannot see, should be incorporated into the mixture while it is still hot. Stirring also makes the custard thicken slightly.
Mix the chocolate milk with the custard: pour the chocolate milk into the custard scraping all residues from the bowl. Stir until it is a uniform brown colour with no streaks.
Strain the ice cream mixture through a fine-mesh sieve and back into a bowl (you can use the same bowl the chocolate-milk was in), gently pressing through the sieve leftover cocoa clumps. This is your ice cream mixture.
Cool it down: prepare an ice bath by putting ice cubes and cold water in a large bowl and carefully nest the bowl with the ice cream mixture in it, taking care that no water slips into it. Let it cool down for 30 minutes, stirring occasionally.
Chill thoroughly: the ice cream mixture should come to fridge-cold temperature before you churn it with the ice cream maker; to chill it, use one of the two methods below (click on methods to read more):
When you have time, prefer the slow method to mature the ice cream mixture and improve its flavours. If you are in a hurry, you will be happy to know that most people do not notice this flavour improvement, so feel free to shortcut.
When choosing the fast method, consider that it needs more ice than an average household usually holds.
When churning with a domestic ice cream maker, your ice cream mixture should always be thoroughly chilled. Otherwise, if the ice cream mixture is not cold enough, the ice cream maker may not churn it to its fullest potential, resulting in a sloppy liquid vs fluffy ice cream.
Check the ice cream mixture if it is thoroughly cold before churning: it should feel fridge-cold to the touch (or if you have an instant-read thermometer, it should read 4ºC–10ºC / 39ºF-50ºF).
Stir: this chocolate ice cream mixture may become very thick after chilling, so give it a thorough and vigorous stirring with a rubber spatula to loosen it; this will allow it to churn for longer and to acquire a better texture.
The ice cream mixture will slightly thicken after chilling it, but it should still be pourable and fluid. If the ice cream mixture is too thick (like yoghurt), stir it vigorously to loosen it or blend it briefly for 5 seconds with an immersion/regular blender. Why do we do that? If the ice cream mixture is thick, it will quickly become too stiff to churn; and the ice cream maker will stop before it incorporates enough air into the ice cream mixture, resulting in sloppy ice cream.
So if you are after fluffy ice cream, take the time to bring the ice cream mixture to a pourable consistency before churning it.
Leave to churn until fluffed up and creamy; depending on your ice cream maker this can take anywhere from 30-60 minutes (see below).
This chocolate ice cream will expand and fluff up during churning. It is ready when it looks smooth and fluffy, with a mousse-like consistency. That could take anywhere from 30-60 minutes, depending on your ice cream maker.
To evaluate if it is ready, lift a spoonful; it should be thick enough to stand on the spoon, but it will be still soft like soft-serve ice cream. If you lift ice cream with the spoon and a pool immediately starts forming on its edges, you will have to churn it for longer.
In any case, if you feel doubts about the consistency, leave it to churn for ten minutes more. But beware: at this stage, do not expect it to be like store-bought carton ice cream; for now, it should be more like soft-serve ice cream. It will firm up and become like store-bought ice cream only after it sets in the freezer.
So, stop the ice cream maker when thick and creamy, as described above. If you leave to churn it for much longer, it will start turning grainy.
Warning: some ice cream makers are programmed to automatically stop after a specific length of time, which doesn’t make sense because the ice cream may need to churn for more to reach its fullest potential. So, if you notice that your ice cream maker stops on its own and upon checking the ice cream, you find that it is sloppy instead of fluffy, try to turn the machine on again and leave it to churn until it reaches the desired texture.
Put in the freezer to set: before serving the ice cream or removing it to a container for storage, you have to put it in the freezer to set. Remove the removable freezer bowl (still filled with the ice cream) from the ice cream machine, cover it and put it in the freezer to set. Setting time depends highly on the type of ice cream maker you use; see notes below for indicative times
If you intend to transfer the ice cream to a container to store the ice cream, place this container in the freezer well ahead of time, too; this will prevent the ice cream from melting upon contact with it.
Serve or store: when it sets, you can serve it directly from the removable freezer bowl or transfer it to an airtight container for storage.
The setting time for the ice cream largely depends on the type of ice cream maker you use.
It can take :
Note: the times given are indicative. Setting time depends on many factors.
Check it occasionally (approx. every 2 hours; or as needed) while it is in the freezer. The ice cream is ready when it has an internal temperature of -11ºC / 12ºF. If you do not have a thermometer, to evaluate if the ice cream has set, insert a round tip knife into it, all the way to the bottom:
If the ice cream stays in the removable freezer bowl for too long, it will harden and be difficult to remove or serve.
To make it scoopable again, leave it in the refrigerator to soften. That can take:
(Note: the time given is indicative, time may vary depending on many factors, so do check it occasionally as it sits in the refrigerator.)
When the ice cream is easy to scoop (or it has an internal temperature of approx. -11°C / 12°F if you have a thermometer), you can transfer it to another container and store it in the freezer or serve it directly from the removable freezer bowl.
Straight after churning, the ice cream has a soft-serve consistency and melts immediately upon contact with anything. This makes it impossible to serve or transfer to another container.
Putting it in the freezer after churning sets it and brings it to the right consistency, similar to that of an ice cream parlour’s.
If you have an instant-read thermometer, the perfect serving temperature of this chocolate ice cream is when the thermometer inserted midway through the ice cream reads around -11ºC / 12ºF. At this temperature, the ice cream is perfectly scoopable.
Click on the cocoa solids % chocolate of your choice for the recipe. Note that the ingredients and the instructions are the same among the recipes; only the ingredients’ quantities are adjusted so that the final ice cream has the same chocolate intensity and luxurious mouthfeel.