Description
This recipe delivers intensely rich, dark chocolate ice cream that melts perfectly in your mouth. We offer two methods: the traditional custard base (best for churners) and a quick, foolproof no-churn version using sweetened condensed milk.
Ingredients
Scale
- 2 cups Heavy Cream (cold)
- 1 cup Whole Milk
- 3/4 cup Granulated Sugar
- 1/2 cup Unsweetened Cocoa Powder (high quality recommended)
- 1/4 teaspoon Salt
- 4 large Egg Yolks (for custard base only)
- 1 teaspoon Vanilla Extract
- (No-Churn Option: 1 (14-ounce) can Sweetened Condensed Milk, chilled)
Instructions
- Prepare the Base (Custard Method): In a medium saucepan, whisk together the milk, cocoa powder, salt, and sugar until the cocoa is dissolved. Heat over medium heat until steaming, but not boiling.
- In a separate bowl, whisk the egg yolks. Slowly temper the yolks by whisking in about 1 cup of the hot chocolate mixture. Pour the tempered yolk mixture back into the saucepan.
- Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon (about 170°F). Do not boil.
- Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl set over an ice bath to cool quickly. Chill completely in the refrigerator for at least 4 hours, or preferably overnight.
- Churning: Once chilled, whisk the cold heavy cream into the chilled chocolate base. Churn in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency. Freeze for 2-3 hours to firm up.
- No-Churn Method: Skip steps 1-3. In a large bowl, whisk together the chilled heavy cream until stiff peaks form. In a separate bowl, gently whisk the chilled sweetened condensed milk, cocoa powder, milk, salt, and vanilla until smooth. Gently fold the whipped cream into the chocolate mixture in three additions until just combined.
- Transfer the no-churn mixture to a freezer-safe container, cover tightly, and freeze for at least 6 hours until firm.
- Allow ice cream to temper on the counter for 5-10 minutes before scooping and serving.
Notes
- For a richer flavor, use dark or Dutch-processed cocoa powder.
- To enhance the chocolate flavor, add 1/2 teaspoon of instant espresso powder to the milk mixture while heating.
- This ice cream stores best in a shallow, airtight container.
- Prep Time: PT20M
- Cook Time: PT15M
- Category: Ice Cream
- Method: Churn or No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 30g
- Sodium: 110mg
- Fat: 21g
- Saturated Fat: 13g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg