Dreamy Double Chocolate Ice Cream Recipe for Sweet Bliss

Chocolate lovers find pure bliss in this double chocolate ice cream that melts hearts instantly.

Creamy richness combines perfectly with intense cocoa flavors for an indulgent treat.

Sweet dreams become reality when rich ingredients merge into a decadent dessert.

Smooth textures whisper delightful promises of cool comfort on warm afternoons.

Delicate chocolate swirls create magical moments between each delectable spoonful.

Passionate bakers know this recipe delivers pure happiness in every single bite.

Reasons to Enjoy Double Chocolate Ice Cream

• Indulge in Double Chocolate Bliss: Satisfy your deepest chocolate cravings with this rich, decadent ice cream that delivers an intense chocolate experience in every spoonful.
• Master a Gourmet Dessert: Learn professional pastry techniques like tempering eggs and creating a custard base, transforming you into a home dessert chef with impressive skills.
• Perfect for Chocolate Lovers: Combines two types of chocolate (cocoa powder and chopped chocolate) for a multilayered, complex flavor profile that goes beyond standard chocolate treats.
• Customize Your Dessert: Easily adaptable with potential mix-ins like nuts, chocolate chips, or a swirl of caramel, making it a versatile recipe for personal creativity and entertainment.

What You Need for Double Chocolate Ice Cream

• Whole Milk: Creates a rich and creamy foundation for the ice cream.
• Heavy Cream: Adds luxurious texture and smoothness to the dessert.

• Granulated Sugar: Provides sweetness and helps create a smooth ice cream texture.
• Cocoa Powder: Delivers deep chocolate flavor and rich color to the base.
• Vanilla Extract: Enhances and rounds out the chocolate flavor profile.

• Egg Yolks: Act as a custard base, creating a smooth and silky ice cream texture.
• Chopped Chocolate: Adds extra chocolate chunks and intensifies the chocolate experience.

• Salt: Balances and intensifies the overall flavor of the ice cream.

Step-by-Step Double Chocolate Ice Cream Guide

Step 1: Warm the Chocolate Base

Combine milk, cream, sugar, cocoa powder, and salt in a saucepan over medium heat.

Whisk gently until the mixture becomes warm and ingredients are fully incorporated.

Be careful not to let it boil, as you want a smooth, gentle heat.

Step 2: Prepare the Egg Mixture

In a separate bowl, whisk egg yolks until they become light and slightly fluffy.

Slowly stream in a small amount of the warm chocolate mixture while continuously whisking.

This technique, called tempering, prevents the eggs from scrambling and ensures a silky smooth texture.

Step 3: Cook the Custard

Pour the tempered egg mixture back into the saucepan.

Reduce heat to low and stir constantly.

Cook for approximately 5 minutes until the mixture thickens and coats the back of a spoon.

The consistency should be similar to a light pudding.

Step 4: Incorporate Chocolate and Flavor

Remove the saucepan from heat.

• Chopped chocolate
• Vanilla extract

Stir until the chocolate melts completely and the mixture becomes glossy and smooth.

Step 5: Strain and Chill

Pour the mixture through a fine mesh sieve to remove any potential lumps.

This ensures an ultra-smooth ice cream texture.

Transfer to a container and refrigerate for at least 4 hours or overnight.

Step 6: Churn the Ice Cream

Use an ice cream maker and follow the manufacturer’s instructions for churning.

This typically takes 20-25 minutes, creating a soft-serve like consistency.

Step 7: Freeze and Enjoy

Transfer the churned ice cream to an airtight container.

Freeze for several hours until firm.

Scoop and serve your decadent homemade double chocolate ice cream.

Tricks for Creamier Chocolate Ice Cream

• Slowly add hot milk mixture to egg yolks while continuously whisking to avoid creating chocolate scrambled eggs.
• Use high-quality dark or semisweet chocolate for richer, more intense chocolate flavor in the final dessert.
• Strain the custard through a fine mesh sieve to remove any potential egg lumps, ensuring a silky-smooth ice cream.
• Allow the base to cool completely in the refrigerator for at least 4 hours to develop deeper flavors and improve churning results.
• Cover the ice cream surface with plastic wrap directly touching it to prevent ice crystals from forming during freezing.

Flavorful Twists for Chocolate Ice Cream

• Dairy-Free Chocolate Dream: Replace milk and cream with coconut milk, use dairy-free chocolate chips, and swap egg yolks with cornstarch for a vegan-friendly version.
• Low-Sugar Chocolate Indulgence: Substitute sugar with stevia or monk fruit sweetener, use dark cocoa powder, and add a touch of almond extract for depth.
• Nutty Chocolate Crunch: Mix in chopped roasted almonds or hazelnuts during the last few minutes of churning, and drizzle melted dark chocolate over the finished ice cream for extra texture.
• Spiced Chocolate Sensation: Infuse the base with a pinch of cinnamon, cayenne pepper, or cardamom for a warm, complex flavor profile that complements the rich chocolate.

Serving Ideas for Double Chocolate Ice Cream

• Sweet Chocolate Drizzle: Warm melted chocolate cascading over each scoop creates a luxurious extra layer of decadence.
• Nutty Crunch Topping: Sprinkle chopped almonds, pecans, or hazelnuts for a delightful textural contrast and rich flavor enhancement.
• Dessert Pairing Magic: Serve alongside warm brownies, chocolate cake, or fresh raspberries to elevate the entire chocolate experience.
• Elegant Presentation Twist: Garnish with chocolate shavings, mint leaves, or a light dusting of cocoa powder for a sophisticated touch.

How to Keep Double Chocolate Ice Cream

• Store leftovers in an airtight container with a tight-fitting lid, pressing plastic wrap directly onto the ice cream surface to prevent ice crystals from forming.
• Keep homemade double chocolate ice cream in the freezer for up to 2 weeks, maintaining best quality and flavor during this period.
• Remove the ice cream from the freezer 5-10 minutes before serving to allow it to soften slightly, making scooping easier and improving texture.
• Wrap the container in an additional layer of plastic wrap or place it inside a freezer bag to protect against moisture and unwanted freezer odors.

FAQs

• Why do I need to temper the egg yolks?

Tempering prevents the eggs from scrambling by gradually raising their temperature, creating a smooth and creamy custard base for the ice cream.

• Can I use different types of chocolate?

Yes, you can experiment with milk, dark, or semi-sweet chocolate to customize the flavor profile of your double chocolate ice cream.

• Do I need an ice cream maker to make this recipe?

While an ice cream maker produces the best texture, you can still make this recipe by manually churning the mixture every 30 minutes during freezing to break up ice crystals.

• How long will the ice cream stay fresh?

When stored in an airtight container in the freezer, homemade double chocolate ice cream typically stays fresh for about 2 weeks.

Double Chocolate Ice Cream Recipe

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4.6 from 24 reviews

• Total Time: 26 minutes
• Yield: 4 1x

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Description

Indulgent double chocolate ice cream promises a luxurious journey through rich cocoa depths and creamy textures. Chocolate enthusiasts will savor each spoonful of this heavenly dessert that brings pure bliss to your palate.

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Ingredients

Scale 1x2x3x

Chocolate Base:

• 4 ounces (113 grams) dark chocolate, finely chopped
• 0.25 cups (60 milliliters) unsweetened cocoa powder
• 0.75 cups (150 grams) granulated sugar

Dairy Components:

• 2 cups (480 milliliters) heavy cream
• 1 cup (240 milliliters) whole milk

Binding and Flavoring:

• 4 large egg yolks
• 1 teaspoon vanilla extract

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Instructions

1. Combine milk, cream, sugar, cocoa powder, and salt in a saucepan. Gently warm over medium heat, whisking until ingredients are fully incorporated, around 3-4 minutes.
2. Separate egg yolks into a clean bowl. Gradually stream a small portion of the warm liquid into the yolks while continuously whisking to prevent curdling.
3. Pour the tempered egg mixture back into the saucepan. Reduce heat to low, stirring consistently until the custard thickens and coats the back of a spoon, approximately 5-6 minutes.
4. Remove from heat and fold in chopped chocolate and vanilla extract. Stir until chocolate melts completely and mixture becomes silky smooth.
5. Position a fine-mesh strainer over a clean bowl. Carefully pour the chocolate custard through the sieve to eliminate any potential egg solids, creating a velvety texture.
6. Refrigerate the strained mixture for a minimum of 4 hours, or preferably overnight, to ensure thorough chilling and flavor development.
7. Transfer the chilled custard to an ice cream maker. Churn according to manufacturer’s instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
8. Scoop the churned ice cream into an airtight container, smoothing the surface. Freeze for 2-3 hours until firm and scoopable.

Notes

• Prevent egg scrambling by carefully tempering eggs with a small amount of warm mixture, whisking constantly to gradually raise their temperature.
• Choose high-quality dark chocolate with at least 70% cocoa content for deeper, richer chocolate flavor and smoother texture.
• Enhance dairy-free version by substituting coconut milk and cream for traditional dairy, maintaining creamy consistency while adding subtle tropical undertones.
• Cool mixture completely before churning to ensure optimal ice cream texture and prevent potential ice crystal formation during freezing process.

• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Category: Desserts
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 455 kcal
• Sugar: 22 g
• Sodium: 45 mg
• Fat: 39 g
• Saturated Fat: 23 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.5 g
• Carbohydrates: 21 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 210 mg