Dark Chocolate Ice Cream (And Variations)

The only flavor better than chocolate is dark chocolate, and my family agrees. (Too bad. It means my dark chocolate stash disappears because everyone loves it!) This ice cream is a dark chocolate lover’s dream, both rich and silky smooth.

In a large pot, bring to a simmer:

2 1/4 c. whole milk

2 1/4 c. heavy cream

In a mixer, combine:

1 1/8 c. sugar

1 1/8 c. Dutch process cocoa (Important! Natural cocoa doesn’t give as good of a flavor here. Hershey’s Special Dark is now 100% Dutch process and you can find it at the regular grocery store.)

2 eggs

2 egg yolks

To temper the egg mixture, mix slowly while slowly adding several ladles of the hot dairy. Add back to the pot:

the tempered egg mixture

12 oz. bittersweet chocolate (I think I used a bag of semisweet chocolate chips. It worked great and was dark enough.)

Cook over medium until the mixture is slightly thickened. Strain (optional) and pour the mixture in a bowl. Stir in

2 t. vanilla (Omit for the mint Oreo variation.)

Once it’s reached room temperature, chill the mixture in the fridge for at least 4 hours. Churn until you reach soft-serve consistency. You can eat dark chocolate ice cream immediately or freeze it to a harder consistency for a few hours.

Fudge Brownie

5 minutes before churning is done, add

1 c. chopped brownies (Gooey ones work especially well here.)

Mint Oreo

Instead of vanilla, use

1 t. peppermint extract

5 minutes before churning is done, add and mix thoroughly:

12 mint Oreos, crushed

Freeze until hard so the cookies can soften. The dark chocolate ice cream will stay luxuriously smooth, even when frozen solid.

Find more delicious ice cream recipes here.

dark chocolate ice cream
dark chocolate mint Oreo, my favorite!
dark chocolate ice cream

Dark Chocolate Ice Cream (And Variations)

This ice cream is a dark chocolate lover’s dream, both rich and silky smooth.
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Prep Time 10 minutes
Cook Time 35 minutes
Chilling Time 4 hours
Total Time 4 hours 45 minutes
Course Dessert
Cuisine American
Servings 2 quarts

Equipment

  • ice cream churn

Ingredients
  

  • 2 1/4 cups milk whole
  • 2 1/4 cups heavy cream
  • 1 1/8 cups sugar
  • 1 1/8 cups Dutch process cocoa Hershey's Special Dark
  • 2 eggs
  • 2 egg yolks
  • 12 ounces semi or bittersweet chocolate
  • 2 teaspoons vanilla Omit for mint Oreo variation.

Fudge Brownie

  • 1 cup brownies chopped, gooey if possible

Mint Oreo

  • 1 teaspoon peppermint extract
  • 12 mint Oreos

Instructions
 

  • In a large pot, bring the milk and cream to a simmer.
    2 1/4 cups milk, 2 1/4 cups heavy cream
  • In a mixer, combine the sugar, cocoa, eggs, and yolks. To temper the egg mixture, mix slowly while slowly adding several ladles of the hot dairy.
    1 1/8 cups sugar, 1 1/8 cups Dutch process cocoa, 2 eggs, 2 egg yolks
  • Add the tempered egg mixture back to the pot. Add the chocolate and stir over medium heat until the mixture is slightly thickened.
    12 ounces semi or bittersweet chocolate
  • Pour the mixture in a bowl and add the vanilla (omit for mint version). Once it’s reached room temperature, chill the mixture in the fridge for at least 4 hours. Churn until you reach soft-serve consistency. Add mix-ins as directed.
    2 teaspoons vanilla

Fudge Brownie

  • 5 minutes before churning is done, add the chopped brownies. Eat as soft-serve or freeze for 4 hours for harder ice cream.
    1 cup brownies

Mint Oreo

  • Instead of vanilla, use peppermint extract. 5 minutes before churning is done, add the Oreos. Freeze until hard so the cookies can soften.
    1 teaspoon peppermint extract, 12 mint Oreos
Keyword ice cream
Tried this recipe?Let me know how it was!

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