This is everything we ever wanted in a dark and intense chocolate ice cream. And I mean everything. Really. The recipe uses a different custard technique with no egg yolks, but it requires an ice cream machine. In my humble opinion, it's worth every minute spent preparing it.
Best chocolate ice cream?
I thought so the first time I made it. And still do.
It's so rich and creamy I might've made it more than a few times in the first weeks. I had to stop at some point as I was having ice cream for breakfast; that's how great I thought it was.
This homemade ice cream is superbly intense. I'm still amazed by how good this chocolate ice cream is. It is astonishingly good.
And I did have a favorite recipe already, a really great one aptly called chocolate velvet ice cream. I'm putting that one to rest for a while, though you should definitely check it out since it's more like chocolate mousse before dark chocolate became all the rage. And there can never be too many chocolate ice cream recipes, just like brownies or white shirts.
I make ice cream a lot, even during the winter too. Not normal, I know. But then, who can argue with the easiest strawberry ice cream or the caramel brown sugar ice cream?
The recipe is from Jeni's Splendid Ice Cream book, and it took the internet by storm several years ago.
After reading repeatedly about it - most notably on David's blog, the maximum praise considering he makes some outstanding ice creams himself - I finally made it. And then made it again. And again. No kidding. Three times in 2 weeks, or something like that.
Steps to make chocolate ice cream
There are two variations in the book, one with coffee and the other with red wine. The latter is for people like me, who like to add wine and liquor to everything, give or take.
But the original recipe, with coffee, is simply perfect. We all know by now that they're a match like no other, and the resulting chocolate flavor is unbeatable. That's the thing with this ice cream. The chocolate flavor is so deeply chocolate, you won't believe it.
The process is different from traditional ice creams. As always, the better the chocolate, the better the ice cream.
Chocolate mixture
It's the chocolate flavor base and will be stirred into the rest of the ingredients later.
Sift the cocoa powder so it's easier to incorporate.
Cornstarch slurry
It's a small amount but an important ingredient to thicken the ice cream base.
Make sure the cornstarch is completely dissolved in the milk before adding it.
Custard
Since this recipe doesn't have egg yolks, the custard is easier to make.
It will be transferred to a plastic container and placed in the freezer to speed up the cooling process.
Vintage Kitchen Tip
Always remember that ice cream custards taste sweeter before they are frozen, so consider that when you make it.
Churning
The cold chocolate mixture is churned in the ice cream machine according to the manufacturer's instructions.
If using a basic machine, the ice cream will still be soft in places, but it will firm up nicely after a few hours in the freezer.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- As always, the better the chocolate, the better the ice cream. I used Valrhona cocoa powder and Callebaut chocolate. Any premium brands work well.
- Ice cream machine: many brands do the job, most of them for home bakers. If using a basic machine, the ice cream will still be soft in places, but it will firm up nicely after a few hours in the freezer. I have a very old Cuisinart ice cream maker that's still going strong.
- Storage: use a freezer-safe plastic or metal container (loaf cake pans are great for this) and store it for a month or maybe more.
Related recipes you might like:
If you made this recipe and loved it, you can comment below and leave a 5-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Dark Chocolate Ice Cream (eggless)
Ingredients
For the chocolate mixture:
- ½ cup unsweetened cocoa powder
- ½ cup prepared coffee, I use Nespresso
- ½ cup sugar , I use dark brown or white
- 2 ounces semisweet chocolate, chopped
For the ice cream base:
- 2 cups whole milk
- 1 tablespoon cornstarch
- 3 tablespoons cream cheese
- pinch sea salt
- 1 cup heavy cream
- ½ cup sugar
- 2 tablespoons corn syrup
Instructions
For the chocolate mixture:
- In a small saucepan mix ½ cup unsweetened cocoa powder, ½ cup sugar , and ½ cup prepared coffee.
- Cook over medium heat and let boil for 30 seconds.
- Remove from heat, add 2 ounces semisweet chocolate, let stand a minute, and mix with a hand whisk until smooth. Reserve.
For the ice cream base:
- In a small bowl mix 2 tablespoons of the total amount of milk with 1 tablespoon cornstarch. Reserve.
- In a large bowl beat 3 tablespoons cream cheese with pinch sea salt and add the chocolate mixture.
- Have ready a wide, rather shallow, freezer-friendly, plastic container with lid (not a deep one so the ice cream cools more quickly).
- In a saucepan mix the rest of the milk, 1 cup heavy cream, ½ cup sugar and 2 tablespoons corn syrup (the sides should be double the amount of liquid since it crawls up when boiling).
- Boil for 4 minutes over medium heat.
- Remove from the heat, add the cornstarch mixture, and return to the stove. Let boil an additional minute, stirring, until it thickens a bit.
- Add this to the chocolate mixture and mix until smooth.
- Transfer to the plastic container and let cool in the freezer. Be sure to stir it every 15 minutes in the beginning until it’s very cold and thick but not starting to crystalize. Don’t let it start to freeze. We need to have the coldest possible mixture. By stirring it frequently in the beginning, we make sure ice crystals don’t get a chance to form and ruin the creamy texture.
- When very cold, churn in the ice cream machine according to the manufacturer’s directions. Transfer to a freezer-safe container and freeze for at least 4 hours.
Notes
Recipe from Jeni's Splendid Ice Creams.
David says
I have the book and have never tried a single recipe! Abut the same time as the book arrived, Mark declared he didn't like ice cream any longer. Harrumph. I should make this (the wine version) for myself.
Paula Montenegro says
How can he ditch ice cream?! It really IS the best I ever made. You should try it at least once David!
The Ninja Baker says
Looks and sounds divine, Paula. The best quality does make a difference!
Paula Montenegro says
Yes it does Kim. Have a great week!
Angie@Angie's Recipes says
So very creamy and smooth that I can't believe there ain't egg in it. Well done, Paula.
Paula Montenegro says
I know! It's amazing