Description: This recipe delivers an intensely rich and creamy dark chocolate ice cream that rivals the best artisanal flavors. Made with simple ingredients and no ice cream maker required, it’s a decadent treat that’s surprisingly easy to create at home.
Why You Will Love This Recipe:
- Unbelievably Creamy: The combination of double cream and sweetened condensed milk creates a luxurious texture that’s smooth and melts in your mouth.
- Intense Chocolate Flavor: The high percentage of cocoa solids in the dark chocolate ensures a deep, complex chocolate experience that’s both sophisticated and satisfying.
- No Ice Cream Maker Needed: Forget about specialized equipment! This recipe relies on a simple freezing process to achieve the perfect ice cream consistency.
- Customizable: Easily adapt the recipe to your preferences by adding different types of chocolate, nuts, or other mix-ins.
- Perfect for Any Occasion: Whether it’s a special celebration or a simple weeknight treat, this ice cream is sure to impress.
Introduction
There’s something inherently comforting and luxurious about a spoonful of perfectly crafted chocolate ice cream. But the store-bought versions often fall short, lacking the intense flavor and creamy texture that truly satisfies. This recipe is my answer to that craving – a homemade dark chocolate ice cream that’s incredibly rich, delightfully easy to make, and guaranteed to become a new favorite.
The secret to this recipe lies in a few key ingredients and techniques. Using high-quality dark chocolate with a high cocoa percentage (at least 70%) is crucial for achieving that deep, complex chocolate flavor. The combination of double cream and sweetened condensed milk creates a velvety smooth texture without the need for churning in an ice cream maker. The addition of cocoa powder intensifies the chocolate flavor even further, while a touch of vanilla extract enhances the overall richness.
This recipe is not just about following instructions; it’s about understanding how each ingredient contributes to the final result. By paying attention to the details, you can create a truly exceptional homemade ice cream that’s far superior to anything you can buy in a store. So, let’s get started and indulge in the magic of homemade chocolate ice cream!
Ingredients:
- 200g dark chocolate (at least 70% cocoa solids), chopped into small pieces
- 500ml double cream
- 340g can sweetened condensed milk
- 1 tsp vanilla extract
- 3 tbsp organic cocoa powder, sifted
- 50g milk chocolate chips
- Sea salt flakes, to serve (optional)
Preparation:
Step 1: Melt the Dark Chocolate: In a heatproof bowl set over a pan of simmering water (ensure the bowl doesn’t touch the water), or in the microwave in 20-second bursts, melt the chopped dark chocolate. Stir frequently until smooth and glossy. Let it cool slightly before proceeding. This cooling process is important to prevent the hot chocolate from cooking the cream mixture later on. Be patient, as the quality of the chocolate directly impacts the flavor of your ice cream. Consider using a double boiler, as this will prevent any unwanted burning.
Step 2: Whip the Cream Mixture: In a separate bowl, combine the double cream, sweetened condensed milk, and vanilla extract. Using an electric whisk, beat the mixture for about 3 minutes, or until it slightly thickens. You want the beaters to leave a trail in the mixture when lifted across the bowl, but be careful not to overwhip. Overwhipping can result in a stiff texture that is unwanted in your final product. The sweetened condensed milk is what gives our ice cream that soft, delicious texture and this ingredient does not act like sugar, be sure to use the correct one when making your ice cream.
Step 3: Combine Chocolate and Cream: Gently fold the cooled melted chocolate and sifted cocoa powder into the whipped cream mixture. It’s crucial to ensure that the spatula reaches the bottom of the bowl to thoroughly combine all the ingredients. There should be no streaks of chocolate or cocoa powder remaining. The cocoa powder, in particular, can sometimes clump, so sifting it beforehand will help ensure even distribution. This will help create the rich dark chocolate flavor throughout the final product.
Step 4: Add Chocolate Chips and Freeze: Fold in most of the chocolate chips, reserving a small handful for topping. Transfer the mixture into a 1-liter freezerproof container. Scatter the remaining chocolate chips over the top. Cover the container tightly with a lid or plastic wrap to prevent ice crystals from forming. Freeze for at least 6 hours, or preferably overnight, until the ice cream is firm but scoopable. Be sure to not fill the container up to the very top as the ice cream will expand as it freezes.
Step 5: Serve and Enjoy: To serve, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop the ice cream into chilled bowls or ice cream cones. If desired, sprinkle with a pinch of sea salt flakes for a delightful contrast of sweet and salty. Enjoy!
COOKING Rating:
- Ease: Easy
- Flavor: Intense Dark Chocolate
- Texture: Creamy and Smooth
- Overall: A decadent treat that’s perfect for chocolate lovers.
Serving Suggestions:
- Serve as a standalone dessert in chilled bowls or cones.
- Pair with fresh berries, such as raspberries or strawberries, for a delightful contrast of flavors.
- Use as a topping for warm brownies or chocolate cake.
- Create an ice cream sundae with whipped cream, chocolate sauce, and your favorite toppings.
- Enjoy alongside a cup of hot coffee or espresso.
Tips:
- Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor.
- Sifting the cocoa powder helps to prevent clumping and ensures even distribution.
- Be careful not to overwhip the cream mixture, as this can result in a stiff texture.
- Let the melted chocolate cool slightly before adding it to the cream mixture to prevent it from curdling.
- If the ice cream becomes too hard to scoop, let it sit at room temperature for a few minutes to soften.
- For an extra layer of flavor, consider adding a tablespoon of your favorite liqueur, such as coffee liqueur or raspberry liqueur, to the cream mixture.
- Consider lining the container with plastic wrap that overhangs to make it easier to remove from the container.
Prep Time:
- 15 minutes
Cook Time:
- 5 minutes (for melting chocolate)
Total Time:
- 6 hours 20 minutes (including freezing time)
Nutritional Information: (per serving, approximate)
- Calories: 450
- Protein: 5g
- Sodium: 50mg
Conclusion
This homemade dark chocolate ice cream is a testament to the fact that you don’t need fancy equipment or complicated techniques to create a truly exceptional dessert. With just a few simple ingredients and a little patience, you can indulge in a rich, creamy, and intensely flavorful ice cream that’s far superior to anything you can buy in a store. So, gather your ingredients, follow the steps, and prepare to be amazed by the magic of homemade chocolate ice cream! This ice cream can also be made with dairy-free products.
Questions and Answers:
Q1: Can I use a different type of chocolate?
A: Absolutely! While this recipe calls for dark chocolate with at least 70% cocoa solids for the most intense flavor, you can certainly experiment with other types of chocolate. Milk chocolate will result in a sweeter and milder flavor, while semi-sweet chocolate offers a balance between sweetness and bitterness. White chocolate can also be used for a completely different flavor profile, but keep in mind that it’s much sweeter and may require adjusting the amount of sweetened condensed milk. Adjusting your base chocolate can also change the texture of your ice cream, so be sure to check it often!
Q2: What if I don’t have sweetened condensed milk? Can I substitute it with something else?
A: Sweetened condensed milk is crucial to the texture and sweetness of this recipe, and it’s difficult to substitute effectively. It provides a unique combination of sweetness and creaminess that’s essential for achieving the desired ice cream consistency without churning. While you could try using a combination of regular milk and sugar, the results will likely be different, and the ice cream may become icy or less creamy.
Q3: How long will this ice cream last in the freezer?
A: Properly stored in a freezer-safe container, this homemade dark chocolate ice cream can last for up to a month in the freezer. However, for the best flavor and texture, it’s best to consume it within 2 weeks. After that, the ice cream may start to develop ice crystals and lose some of its creamy texture. Be sure to keep the container tightly sealed to prevent freezer burn.
Q4: Can I add other mix-ins to this ice cream?
A: Absolutely! This recipe is a great base for experimentation. Feel free to add your favorite mix-ins, such as chopped nuts (walnuts, pecans, almonds), chocolate chunks, peanut butter cups, cookie pieces, or even swirl in some caramel sauce or fruit jam. Just be sure to add the mix-ins towards the end of the preparation process, after you’ve combined the chocolate and cream mixtures. Be careful not to add too many mix-ins, as this can affect the ice cream’s texture.
Q5: How can I prevent ice crystals from forming in my homemade ice cream?
A: Preventing ice crystals is key to achieving a smooth and creamy homemade ice cream. Here are a few tips:
- Use high-quality ingredients: Good quality ingredients will always affect your results, be sure to start here.
- Cool the mixture completely: Make sure the melted chocolate is cooled before adding it to the cream mixture. Adding hot chocolate can melt the mixture and result in a product that is more watery than you’d hope for.
- Freeze quickly: Freeze the ice cream mixture as quickly as possible. The faster it freezes, the smaller the ice crystals will be.
- Use a freezer-safe container: A container that has good insulation, even an insulated lunchbox will help slow down the freezing process and affect your final product.
- Press plastic wrap against the surface: Before covering the container, press a layer of plastic wrap directly onto the surface of the ice cream. This will help prevent air from coming into contact with the ice cream and forming ice crystals.
- Avoid temperature fluctuations: Try to avoid opening the freezer frequently, as this can cause temperature fluctuations that lead to ice crystal formation.
