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The best chocolate ice cream in a bread pan with an ice cream scooper scooping out a ball of the brown ice cream.
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Dark Chocolate Ice Cream

A creamy custard-based dark chocolate ice cream made with bittersweet chocolate bars and Dutch process cocoa powder for a delicious rich and indulgent treat!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 20 minutes
Servings 4 servings
Calories 998kcal

Ingredients

  • 3/4 cup granulated sugar
  • 1/3 cup dutch process cocoa powder sifted
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 2 cups heavy cream
  • 8 oz bittersweet chocolate or semi-sweet chocolate, finely chopped
  • 1 teaspoon vanilla extract
  • 4 egg yolks lightly beaten (I just use a fork)

Instructions

  • In a saucepan combine the sugar, salt, cocoa powder. Whisk thoroughly so that there are no clumps of cocoa powder. While whisking, slowly add the milk and heavy cream. Turn the heat to medium-low. Stir constantly and bring to a simmer. (Just when bubbles form on the sides of the pan.) Remove from heat.
  • Place the beaten egg yolks in a small bowl. Gradually stir in ½ cup of the hot liquid to the egg yolks. Slowly drizzle the egg yolks back into the saucepan, stirring constantly. Add the chopped chocolate and stir to combine.
  • Place saucepan over low heat. Heat until thickened (it should coat the back of a spoon), about 5-7 minutes but DO NOT BOIL. If you have an instant read thermometer it should read 170°F. 
  • Remove from heat. Stir in the vanilla extract.
  • Pour the chocolate mixture through a sieve into a large bowl. Place the large bowl full of the chocolate mixture on top of an ice bath. Stir often, until the chocolate mixture reaches room temperature. Once it is room temperature cover, and chill in the refrigerator for 4 hours or up to 1 day.
  • Remove chocolate mixture from fridge. Pour into an ice cream maker and freeze according to manufacturer’s directions. Once finished churning, serve immediately (the ice cream will be very thick! (Think thicker than soft serve ice cream). You can easily enjoy this right after churning. However, if you want the ice cream to be hard, or if you don't plan on serving it right away, place the ice cream in an airtight container, cover, and freeze until ready to serve.

Notes

Properly freeze the bowl of your ice cream maker for the correct amount of time (see your ice cream maker’s manufacturing instructions). 
Be sure to follow the directly precisely when it comes to heating and cooling the dark chocolate ice cream mixture. The key to getting a smooth texture and a proper custard ice cream is to slowly heat and slowly cool the mixture. 

Nutrition

Calories: 998kcal | Carbohydrates: 78g | Protein: 12g | Fat: 73g | Saturated Fat: 43g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 368mg | Sodium: 233mg | Potassium: 622mg | Fiber: 7g | Sugar: 62g | Vitamin A: 2136IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 5mg