Last week, I shared my recipe for homemade mint chocolate chip ice cream. If you haven’t seen that post, you can check it out here. Today, I’m sharing another recipe. This time, we’re making dark chocolate ice cream. Let me tell you, this ice cream is RICH. Chocolate-lovers all over will love it!
This is another recipe that I discovered on Serving Ice Cream’s website. If you haven’t been to their site yet, make sure you check them out. They have so much knowledge about homemade ice cream, and they were a huge help to me when I began making my own.
Ingredient Notes
This is a pretty standard ingredient list. But, I have a few tips on the bittersweet chocolate for you.
When you chop the chocolate, take your time with it. Break up the baking chocolate into the squares and cut small portions at a time. Once you get to smaller pieces, you can chop it as you would chop anything else. Take your time and chop the chocolate well. When it’s added to the mixture, it needs to fully melt. The larger the pieces you have, the longer this will take, and you risk burning the milk.
Based on my experience, this is the largest the chocolate pieces should be. (This is from the first time I made this. The second time I chopped it into smaller pieces and found that the end result was much better.
Use the middle and back of the knife, not the tip of the blade. The original recipe has some tips as well, and it also says not to use a wood cutting board. I personally don’t like wood cutting boards, so I don’t have access to one to test this. But, plastic cutting boards were fine.
I ended up using the entire package/bar of the baking chocolate, because I wanted an intensely rich flavor.
Tools
I use a Cuisinart ice cream maker that I got as a Christmas gift. You can read my full review on it by clicking here. If you don’t have an ice cream maker, you can still make this recipe. Check out Serving Ice cream’s original recipe to learn about that process.
Other than an ice cream maker, most tools you will already have in your. home.
I also highly recommend getting containers for storing your ice cream. I love these. They come in a pack of two, and best of all, they’re dishwasher safe!
Final Tips for Making Dark Chocolate Ice Cream
This recipe requires more patience than my mint chocolate chip one. It is still pretty simple, but it does take more time overall.
Despite cooling the mix in the fridge for 2 hours, it still took about 10 minutes of churning in my ice cream maker for it to solidify. Whenever I made this, I had the same result. (take a look at the photo below) If this texture doesn’t bother you, go ahead and eat it. It doesn’t affect the taste- it is still just as rich as it will be the next day. However, if you prefer it to be less of a liquid, pop it in the freezer for a half hour before eating and you’ll be good to go.
This is what the ice cream looked like after about 20 minutes of churning. You can see it is still a more loose texture. After about a half hour in the freezer, it was the ideal texture.
Homemade Dark Chocolate Ice Cream
Ingredients
- 1 cup milk
- 1/2 cup sugar
- 1/3 cup cocoa powder
- 3/4 cup bittersweet chocolate (finely chopped)
- 2 cups heavy whipping cream
- 1 tsp vanilla
Instructions
- In a medium saucepan, heat milk on the stove until it begins to bubble.
- Stir in sugar and cocoa.
- Stir in chopped bittersweet chocolate and stir until the chocolate is completely melted.
- Cool mixture for 2 hours.
- After chilling, pour the mix into your ice cream maker and churn for 15-30 minutes.
I hope you enjoy this recipe! If you make it, let me know how it went for you! Are there any other ice cream flavors you’d like me to try? Let me know in the comments!
To learn all about my ice cream maker, click here. And, don’t forget to check out my Mint Chocolate Chip Ice Cream Recipe!
Oh, this sounds amazing — I love a good dark chocolate ice cream (to me it has a better taste than milk chocolate) and this sounds like a perfect way to enjoy it. Thanks for sharing!
I hope you like it! I absolutely loved it! Thanks so much for reading!
I know I’m getting older because I prefer the chocolate in my desserts to be dark nine times out of ten. Lovely post!
I agree! Thanks for reading!