Recipes Desserts Frozen Desserts Ice Cream Chocolate Ice Cream 5.0 (3) 2 Reviews Two types of chocolate give this ice cream the kind of depth chocolate ice cream deserves. By Marianne Williams Marianne Williams Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands. Food & Wine's Editorial Guidelines Published on April 29, 2024 Tested by Catherine Jessee Tested by Catherine Jessee Catherine Jessee is a Test Kitchen Assistant in the Dotdash Meredith Food Studios. She has tested recipes for brands including All Recipes, Eating Well, Food & Wine, Real Simple, People, and Southern Living. Prior to joining the Food Studios, she accumulated 3 years of experience cooking in restaurants. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Food & Wine / Photo by Stacy Allen / Food Styling by Emily Nabors Hall / Prop Styling by Tucker Vines Active Time: 30 mins Chill Time: 10 hrs Total Time: 11 hrs 45 mins Servings: 8 Yield: about 4 cups Jump to recipe This chocolate ice cream hits all of the notes — it’s rich, smooth, creamy, and chocolatey thanks to a custard made with cocoa powder and 70% dark chocolate. Because this is a classic ice cream preparation, patience and attention are required when making the ice cream. And use the best eggs, cream, and milk you can find. You can also swirl in some chocolate fudge syrup or caramel syrup, or add some chopped cookie pieces for a chocolate cookies-and-cream version. Either way, you can’t have just one bite. Frequently Asked Questions What is Dutch-process cocoa powder? Cocoa powder is made from fermented and dried cocoa beans that have 75% of the cocoa butter removed. Dutch-process cocoa powder uses cocoa beans that have received an alkaline bath to neutralize the acidity, resulting in neutral cocoa powder. Natural cocoa hasn’t received the alkaline bath so the cocoa powder is acidic. We use dutch-process cocoa here as it has a richer, more chocolatey flavor than natural cocoa powder. Can I make ice cream without an ice cream maker? Yes, you can make ice cream without an ice cream maker by freezing the custard until firm, then beating it with an electric mixer and refreezing it until firm. This method takes longer and doesn’t have quite as smooth of a texture as using an ice cream machine. You’ll have better success using recipes designed to make no-churn ice creams. When to Use Chocolate Chips, Baking Chocolate, or Cocoa Powder Notes from the Food & Wine Test Kitchen Cooling the ice cream base until cold before churning is necessary to ensure the ice cream churns as quickly as it can, leading to fewer ice crystals and a more creamy result. If you need to cool the ice cream bases quicker than putting it in the fridge, place the bowl with the custard over a larger bowl filled with ice and stir occasionally until it is fulled cooled. Make ahead The ice cream base can be made up to two days in advance. Give it a good whisk before churning. Cook Mode (Keep screen awake) Ingredients 1 1/2 cups heavy whipping cream 1 1/2 cups whole milk 1/4 cup Dutch-process cocoa 2/3 cup granulated sugar, divided 4 large egg yolks 6 ounces 70% cacao dark chocolate bar (such as Lindt), melted 1 tablespoons vanilla extract 1 1/4 teaspoons kosher salt Directions Whisk together cream, milk, cocoa, and 1/3 cup of the sugar in a medium saucepan. Heat over medium until steaming, whisking often. Meanwhile, whisk together egg yolks and remaining 1/3 cup sugar in a large heatproof bowl until smooth. Working with 1/3 cup at a time, gradually ladle warm milk mixture into egg yolk mixture in 3 batches, whisking constantly, until the bottom of the bowl with egg mixture is hot. Whisk egg yolk mixture back into warm milk mixture in saucepan. Whisk melted chocolate into egg mixture in saucepan. Cook over medium, stirring constantly, until mixture thickens and coats the back of a spoon or until custard reaches 175°F, 3 to 5 minutes. Add vanilla and salt, and whisk until combined. Whisk melted chocolate into egg mixture in saucepan. Cook over medium, stirring constantly, until mixture thickens and coats the back of a spoon or until custard reaches 175°F, 3 to 5 minutes. Add vanilla and salt, and whisk until combined. Briefly whisk custard mixture in bowl, and pour into frozen freezer bowl of an ice-cream maker; churn according to manufacturer's instructions. Spoon into an 8 1/2- x 4 1/2-inch loaf pan lined with plastic wrap. Cover and freeze until firm, at least 4 hours. Store in an airtight container in the freezer for up to 3 weeks. Rate It Print