918 Plate

finding local flair anywhere

  • Recipe Index
    • Appetizer
    • Baking
    • Breakfast
    • Dairy Free
    • Desserts
    • Drinks
    • Entree
    • Gluten Free
    • Kindred Kitchen
    • Paleo
    • Seafood
    • Sides
    • Snacks
    • Vegetarian
  • Email Newsletter
  • Work with me!
  • Press
  • about hillary

Dark Chocolate Ice Cream [V, GF]

June 14, 2018 by 918 Plate 4 Comments

This rich dark chocolate ice cream will cool you down and satisfy your sweet tooth this summer!

side view of a cup containing chocolate ice cream with flaked salt on top

Chocolate ice cream, you guys. It combines two of my favorite things (chocolate and ice cream…duh). I will eat it any time of year, but particularly around this time it’s refreshing! This custard-based ice cream is super thick and rich, so it can also be a little heavy. I like to eat just one small scoop at a time.

I got this base recipe from the Ice Creamery Cookbook by Shelly Kaldunski (affiliate). I found it in Williams-Sonoma a few years ago, and my love for ice cream compelled me to buy it, even though I had no prior experience in ice cream. Since then, I’ve made a couple of ice creams, some with more success than others. A couple summers ago I even made a dairy-free cantaloupe soft serve-esque that was really good (but freezes really hard, so you have to let it sit out, hence the “soft” part). But I’ve never tried a custard-based ice cream before. So in the past, they kind of all just tasted like frozen cream (which…it was). This was the first time I felt like it was really real ice cream, just like you would get at a shop or the grocery store. I’m a little biased, but due to ingredients, I’d argue that mine is even better tasting! Also…it said I should strain it, and I didn’t, but mine was still smooth and not grainy! (Probably a factor of my chocolate choice)

close up of a cup containing chocolate ice cream with flaked salt on top

We have a really basic ice cream maker (affiliate), so you may not have to do this if you have a fancy one, but the most important parts are to fully chill the canister (the part that holds the ice cream and also touches the ice and salt), and also make sure that the custard itself is very cold. I accomplished this by just refrigerating it overnight, although you could do it for as little as 5 hours, most likely.

top view of a cup containing chocolate ice cream with flaked salt on top

Local Spotlight: For this recipe, I knew I had to use the couverture (chocolate callets or candy melts) from Glacier Confection. It melts easily, and you don’t have to chop it very finely to achieve great results. J came home each week from his last rotation with 18 eggs from one of the docs who has chickens, so we’re trying to move through them as quickly as possible, and I figured ice cream is a good way to use them up!

See how long this will last at your place! It didn’t hang around here long.

xxHillary

5 from 2 votes
Print

Dark Chocolate Ice Cream [V, GF]

This rich chocolate ice cream will cool you down and satisfy your sweet tooth this summer!
Course Dessert
Keyword chocolate, dessert, ice cream
Prep Time 30 minutes
Machine Time 30 minutes

Ingredients

  • 1 pint 2 C. heavy cream
  • 1 ½ C. whole milk
  • 7 egg yolks
  • ¾ C. sugar
  • ¼ C. cocoa powder
  • ¼ t. sea salt
  • 8 oz of dark chocolate callets
  • 2 t. vanilla extract

Instructions

  1. Chop chocolate into ¼ callets or smaller. Set aside.
  2. In a medium saucepan, combine cream and milk over medium-high heat, until it begins to simmer.
  3. In a bowl, combine egg yolks, sugar, cocoa powder and salt. Whisk until fluffy and doubled in size (a couple minutes).
  4. Remove saucepan from the heat and scoop out about 1 cup worth and add it into the egg mixture. Whisk until smooth.
  5. Pour this egg and cream mixture back into the saucepan with the rest of the egg mixture and whisk.
  6. Add saucepan back to the heat (medium), whisking constantly.
  7. Fold in the chocolate gradually into the saucepan. Stir until melted.
  8. Stir in vanilla.
  9. When the custard coats the back of a spoon (about 2 minutes of stirring), turn off the heat.
  10. Transfer custard to a preferred container to store in the refrigerator at least 5 hours (to overnight).
  11. Pour cold custard into an ice cream maker and prepare to the maker's instructions.
  12. Empty the canister into a freezer-safe storage container and place wax paper on the surface of the ice cream. Freeze until hard.
  13. Serve with flake salt for garnish.
  14. #enJOY!

top of a cup containing chocolate ice cream with flaked salt on top

This rich chocolate ice cream will cool you down and satisfy your sweet tooth this summer! | 918 Plate | #glutenfree | #vegetarian

Filed Under: Desserts, Gluten Free, Vegetarian Tagged With: chocolate, dessert, gluten free, ice cream, summer, vegetarian

« Whole Pig Roast [DF, GF]
Avocado Salsa [V, mVegan, mDF, GF] »

Comments

  1. Anna | Yes, Little Hummingbird? says

    June 15, 2018 at 7:33 am

    5 stars
    1. That looks friggin delicious, and 2. They make cookbooks for icecream? HELLO. Yes please.

    Reply
    • 918 Plate says

      June 15, 2018 at 2:32 pm

      Right?! Now I want to try them allllll (the recipes in the book, that is)

      Reply
    • 918 Plate says

      August 19, 2018 at 9:34 am

      RIGHT?! There’s a cookbook for everything.

      Reply
  2. mikaela | wyldflour says

    July 10, 2018 at 12:49 pm

    5 stars
    I haven’t tried custard-based ice cream yet, either. But this dark chocolate ice cream looks so rich and heavenly… Pretty sure I already have waffle cones in the back of my pantry…

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi, I’m Hillary!

Welcome to 918 Plate, where I use locally-sourced ingredients to bring you recipes for eating great food at home. Learn to #enJOY fresh cooking with me! Learn more about me…

Don’t Miss Thursday Brunch!

Recent Posts

  • Creamy Cajun Shrimp Pasta
  • Summer Vegetable Japchae (Korean Noodles) [V, DF]
  • Smoked Gouda Mashed Potatoes [V, GF]
  • Blueberry Lemon Basil Pancakes [DF, V]
  • Quesadilla-Sized Tortillas [Vegan, DF]

Tasty & Trending on 918 Plate

  • overhead of chai latte in large wide mouthed mug Vanilla Chai Latte Protein Tea [V, GF]
  • This is a better-than-Olive Garden version of Zuppa Toscana - complete with local food flair. Better-than-Olive Garden Zuppa Toscana
  • an overhead shot of Curried Chicken Pasta Salad Curried Chicken Pasta Salad
  • This mushroom Swiss burger is unlike anything you've had before - Lion's Mane mushrooms make a great base for whatever you want to put on your sandwich! #vegetarian Lion’s Mane Mushroom Swiss Burger [V]
  • Korean Pot Roast [DF]
  • Bumblebee shaped chocolates on a silicone mat Harry Potter’s Fizzing Whizbees Candy [GF, V]
  • Eating acorn squash gnocchi with brown butter and crispy garlic will warm your heart and bring the autumn season straight into your kitchen. 4-Ingredient Acorn Squash Gnocchi
  • Rowies are a crispy, layered pastry from Aberdeen, Scotland. The secret to them is a combination of lard and butter...and a little bit more butter. Rowies (Aberdeen Butteries)

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Reject Read More
Privacy & Cookies Policy
Necessary Always Enabled