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    Home » Recipes » Desserts

    Published: Sep 15, 2017 · Modified: Aug 12, 2022 by Paula Montenegro · Income from ads and affiliate links 6 Comments

    The Best Chocolate Ice Cream Ever

    Jump to Recipe

    This is everything you ever wanted in a chocolate ice cream. And I mean everything. Really.

    Purple and pink bowls with scoops of chocolate ice cream on a wooden board.

    I'm still amazed by how good this chocolate ice cream is. As in blown away several times good.

    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.

    I stopped because I was eating it all by myself. Breakfast, after lunch, when I got back from work, before bed. See a pattern here? How about the pattern in my hips?. I don't even mind; that's how incredible this ice cream is.

    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 are never too many chocolate ice cream recipes, just like brownies, or leather jackets.

    Wooden tables with purple and pink ramekins stacked with scoops of chocolate ice cream and spoon.

    There are two variations in the book, Jeni's Splendid Ice Creams, 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 coffee and chocolate are a match like no other, but when coffee is used to enhance the chocolate flavor it 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. But it works. I made the limoncello ice cream from this book too, a few years ago. Another winner.

    As always, the better the chocolate, the better the ice cream. I used Valrhona and Green & Black, 70% and up.

    So before you pack your ice cream maker and start on the apples and pumpkins (who can blame you), I urge you to try this recipe. It's genius.

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    Scoops of chocolate ice cream on stack of purple and pink ramekins on a wooden table.

    The Best Chocolate Ice Cream Ever

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    This is the best chocolate ice cream I have ever tasted! Smooth and with such a deep flavor beyond what I expected.

    • Total Time: 4 hours 35 minutes
    • Yield: 4 cups

    Ingredients

    Units

    For the chocolate syrup:

    • ½ cup (50g) unsweetened cocoa powder
    • ½ cup coffee (I use Nespresso)
    • ½ cup (100g) sugar (I use dark brown or white)
    • 1.5 oz (45g) semi-sweet chocolate, chopped (I use 70%)

    For the ice cream base:

    • 2 cups (500ml) whole milk
    • 1 Tbs + 1 teaspoon cornstarch
    • 3 Tbs (45g) cream cheese
    • Pinch of sea salt
    • 1 cup (250ml) cream
    • ½ cup (100g) white sugar
    • 2 tablespoons corn syrup

    Instructions

    For the chocolate syrup:

    1. In a small saucepan mix cocoa powder, sugar, and coffee.
    2. Cook over medium heat and let boil for 30 seconds.
    3. Remove from heat, add the chocolate, let stand a minute, and mix with a hand whisk until smooth. Reserve.

    For the ice cream base:

    1. In a small bowl mix 2 Tbs of the total amount of milk with the cornstarch. Reserve.
    2. In a large bowl beat cream cheese with salt and add the chocolate mixture.
    3. Have ready a wide, rather shallow, freezer-friendly, plastic container with lid (not a deep one so the ice cream cools more quickly).
    4. In a saucepan mix the rest of the milk, cream, and corn syrup (the sides should be double the amount of liquid since it crawls up when boiling).
    5. Boil for 4 minutes over medium heat.
    6. Remove from heat, add the cornstarch mixture, and return to the heat. Let boil an additional minute, stirring, until it thickens a bit.
    7. Add this to the chocolate mixture and mix until smooth.
    8. Transfer to the plastic container and let cool in the freezer, but be sure to check 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 every about quarter-hour in the beginning we make sure ice crystals don’t get a chance to form and ruin the creamy texture.
    9. When very cold, process according to manufacturer’s directions.

    Notes

    • I don't use the ice bath that is in the instructions in the book. I use the freezer (it's detailed in the instructions, above). I find the results are amazing and the process easier.
    • Swap the coffee for red wine for a stunning variation.
    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Freezing time: 4 hours
    • Cook Time: 15 minutes
    • Category: Ice Cream
    • Method: Stovetop + Freezing
    • Cuisine: International

    Keywords: Chocolate Ice Cream

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

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    1. David says

      September 17, 2017 at 3:21 am

      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.

      Reply
      • Paula Montenegro says

        September 17, 2017 at 6:04 pm

        How can he ditch ice cream?! It really IS the best I ever made. You should try it at least once David!

        Reply
    2. The Ninja Baker says

      September 16, 2017 at 3:36 am

      Looks and sounds divine, Paula. The best quality does make a difference!

      Reply
      • Paula Montenegro says

        September 17, 2017 at 6:04 pm

        Yes it does Kim. Have a great week!

        Reply
    3. Angie@Angie's Recipes says

      September 15, 2017 at 8:34 am

      So very creamy and smooth that I can't believe there ain't egg in it. Well done, Paula.

      Reply
      • Paula Montenegro says

        September 15, 2017 at 3:32 pm

        I know! It's amazing

        Reply

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    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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