How To Make Dark Chocolate Ice Cream

Here’s a detailed recipe for **Dark Chocolate Ice Cream** that’s rich, creamy, and deeply satisfying — ideal for true chocolate lovers. This custard-based ice cream delivers an intense cocoa flavor and a velvety texture.

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# **How To Make Dark Chocolate Ice Cream**

### *A Luxuriously Rich and Creamy Frozen Dessert for Chocolate Purists*

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## **Ingredients**

### *For the ice cream base:*

* 2 cups (480 ml) heavy cream

* 1 cup (240 ml) whole milk

* ¾ cup (150 g) granulated sugar

* ¾ cup (65 g) unsweetened dark cocoa powder

* 5 oz (140 g) dark chocolate (70% cocoa or higher), finely chopped

* 5 large egg yolks

* 1 teaspoon pure vanilla extract

* Pinch of salt

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## **Instructions**

### **Step 1: Prepare the Chocolate Custard Base**

1. **Warm the dairy:**

In a medium saucepan, combine the heavy cream, milk, sugar, cocoa powder, and salt. Whisk thoroughly to blend the cocoa. Heat over medium heat until the mixture is steaming but not boiling, stirring occasionally.

2. **Melt in the chocolate:**

Remove the pan from heat. Add the chopped dark chocolate and stir until completely melted and smooth. Set aside briefly.

3. **Temper the egg yolks:**

In a medium bowl, whisk the egg yolks until smooth. Gradually ladle about 1 cup of the warm chocolate mixture into the yolks while whisking constantly — this tempers the yolks so they don’t scramble.

4. **Return to heat:**

Pour the egg yolk mixture back into the saucepan with the rest of the chocolate mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens slightly and coats the back of the spoon (about 170–175°F or 77–80°C).

5. **Strain and cool:**

Remove from heat and pour the custard through a fine-mesh sieve into a clean bowl to catch any cooked egg bits. Stir in the vanilla extract.

6. **Chill thoroughly:**

Cover the bowl with plastic wrap (press it directly against the surface to prevent a skin from forming) and refrigerate for at least 4 hours, preferably overnight. The colder the base, the better the texture of the final ice cream.

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### **Step 2: Churn the Ice Cream**

1. **Churn in ice cream maker:**

Once your custard is fully chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes 20–25 minutes.

2. **Transfer to a container:**

Scoop the soft, freshly churned ice cream into an airtight container. For best texture, press a piece of parchment paper or plastic wrap directly on the surface before sealing.

3. **Freeze until firm:**

Freeze for at least 4 hours to allow the ice cream to firm up. It will scoop beautifully once fully set.

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## **Serving Suggestions**

* Serve in bowls, cones, or as a base for sundaes.

* Top with chocolate shavings, a sprinkle of sea salt, or fresh berries.

* Sandwich between cookies for rich ice cream sandwiches.

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## **Storage**

Store in an airtight container in the freezer for up to 2 weeks. If it becomes too hard, let it sit at room temperature for 5–10 minutes before scooping.

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## **Tips & Variations**

* **For extra intensity:** Use black cocoa powder or add 1 teaspoon of espresso powder to enhance the chocolate flavor.

* **No ice cream maker?** Pour the custard into a shallow dish, freeze, and stir every 30 minutes until set (about 3 hours).

* **Add-ins:** Stir in chocolate chips, brownie chunks, or chopped almonds during the last 5 minutes of churning for added texture.

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## **Conclusion**

This homemade **Dark Chocolate Ice Cream** is a dessert worth savoring. Its bold flavor and luscious texture are the result of quality ingredients and a patient, custard-based process. Whether enjoyed alone or paired with other desserts, this ice cream is sure to satisfy your chocolate cravings with every spoonful.

Would you like a dairy-free version or a printable recipe card for this?