Double Chocolate Ice Cream
Thick and creamy, this double chocolate ice cream is one of my favorite no churn recipes. For serious chocolate lovers only!
Ultra chocolatey base
Two kinds of cocoa powder and a nice amount of chopped chocolate make this ice cream deep, dark and totally rich. I divided the recipe into more servings than what I normally do, since I could really only handle about 1/2 cup at one sitting. Whew.
I used my favorite baking cocoa powder as well as a little black cocoa for an even more bold chocolate flavor. There’s also a sprinkle of espresso powder to push things even higher. If you can’t get the black cocoa, just use the plain cocoa instead. It’ll still be dangerously chocolatey!
When you add the chopped chocolate, you can use either a baking bar or chocolate chips. They will both melt the same and give you a perfectly smooth mixture.
No churning required!
This double chocolate ice cream base is THICC. I did churn it for the first couple of tests, but the texture of the frozen ice cream wasn’t any different than when I didn’t churn it. Once you’re finished cooking it and it cools completely, it’s a pudding, and it put a lot of stress on my ice cream machine.
It freezes up really firm, so you’ll have to give it about 10-15 minutes before you can really scoop it. When it begins to melt, it doesn’t really drip, it just becomes a creamy pudding again, meaning less mess!
To really make this a ‘death by chocolate’ dessert, use chocolate waffle cones and a drizzle of hot fudge or chocolate syrup. You can also use this recipe to fill a popsicle mold and make fudge pops. No matter what you make with this double chocolate ice cream, it’s another great way to beat the heat!
Looking for more ice cream ideas? You’ll love these cookies and cream sandwiches and vanilla almond bars.
Double Chocolate Ice Cream
- Prep Time: 5 minutes
- Freeze Time: 4 hours (min)
- Cook Time: 30 minutes
- Total Time: 4 hours + 35 minutes
- Yield: 1.5 quarts 1x
- Category: Dessert, Ice Cream & Frozen
- Method: Stovetop
- Cuisine: American
Description
This rich ice cream is for serious chocoholics only!
Ingredients
- 5 large egg yolks
- 2 cups heavy cream
- 1/4 cup cocoa powder
- 2 TB black cocoa powder
- 1/2 tsp espresso powder
- 8 oz semi sweet or dark chocolate, chopped or chips
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Add the egg yolks to a small heatproof bowl and set aside.
- Add the heavy cream to a medium saucepan or saucier, and set over medium heat. Whisk in the cocoa, black cocoa and espresso powder, stirring frequently to dissolve the cocoa as the cream heats up.
- Bring the cream and cocoa to a low boil and remove the saucepan from the heat. Whisk in the chopped chocolate until smooth, and scrape out the chocolate mixture into another larger heatproof bowl. It should be large enough to hold the finished ice cream base, I used a 2 1/2 quart size. Set aside.
- Add the whole milk, sugar, salt and vanilla extract to the saucepan, and set it back over medium heat. Don’t worry if there’s still a little leftover chocolate from before, it’ll dissolve into the milk as it warm up!
- Stir the milk to dissolve the sugar as it heats up. When you start to see wisps of steam rise from the surface, pour the hot milk into a heatproof measuring cup with a pour spout.
- Slowly stream the hot milk into the egg yolks, whisking constantly to temper the eggs. Once all the milk has been added, pour the tempered egg mixture back into the saucepan. Continue to cook over medium low heat, stirring constantly, until the mixture reaches 180 degrees F.
- Strain the custard through a fine mesh sieve, directly into the chocolate mixture from before. Whisk until smooth. Allow the finished ice cream base to cool to room temperature.
- Once cooled, add the chocolate base to a loaf pan or storage container and cover tightly. Freeze for at least 4 hours, preferably overnight. Allow the frozen ice cream to sit out for 10-15 minutes before scooping.
Nutrition
- Serving Size: 1/2 cup
- Calories: 246
- Sugar: 25 g
- Sodium: 114.8 mg
- Fat: 14.8 g
- Saturated Fat: 8.8 g
- Trans Fat: 0.2 g
- Carbohydrates: 27.8 g
- Fiber: 2 g
- Protein: 4.1 g
- Cholesterol: 99.9 mg
