Sinful Chocolate Ice Cream

chocolate sinful ice cream 2

As I an ice cream fanatic, I frequently talk to people about ice cream.  Discussion often turns to the flavors they enjoy (and trying to get me to make them) and ice cream shops they like to frequent.  Through these conversations it has become apparent that people are either chocolate ice cream lovers or they are not.  I am not sure why this dichotomy exists, as I enjoy almost every ice cream flavor in existence, but to some chocolate ice cream is not exciting.

I love chocolate ice cream.  When I was child, it was the only flavor I requested.  The older I get the more I appreciate other flavors and I am often drawn to those that include fruit, but nothing replaces a creamy and decadent scoop of chocolate ice cream.

You may have noticed that there are a couple chocolate ice cream recipes on this blog, but I have never made a plain chocolate ice cream.   I enjoyed the other two flavors (Dark Chocolate Stout and Spicy Chocolate), but these previous attempts did not have the deep, rich chocolate flavor I was looking for.  I thought that it may be because I was using regular cocoa powder instead of Dutch-processed cocoa powder.  What is the difference? Cacao beans that are Dutch processed are soaked in an alkaline (low-acid) solution prior to pressing.  The pH is then raised and the acids present in the natural cocoa are neutralized.  The resulting powder is often described as less harsh tasting, and because the Dutch processing removes the acidic components of chocolate (sour, bitter, astringent, fruity tastes) the other mellow flavors become more pronounced.  This is why Dutch-processed cocoa powder is often favored over the natural version.  [If you are interested in learning more, check this great article by David Lebovitz.]

Back to the ice cream.  For this attempt at making chocolate ice cream, I had two things working in my favor.  I finally found and purchased some Dutch-processed cocoa powder and I had two bars of Scharffen Berger 82% Extra Dark Chocolate in my possession.  Using these high quality ingredients to make the ice cream resulted in dark and rich chocolate ice cream reminiscent of chocolate pudding (it almost set like pudding in the refrigerator).  I believe this base would also make for some excellent pudding pops!  Enjoy!

chocolate sinful ice cream

Chocolate Ice Cream
Adapted from recipe by David Lebovitz, The Perfect Scoop
Makes 1 quart

Try out this recipe with your own chocolate ingredients to suit your individual taste.  Higher cocoa content will mean a darker tasting chocolate ice cream.  Don’t skip the blending step.  It will better incorporate the dry ingredients and make the ice cream smoother.

2 1/4 cups (560 ml) heavy cream
6 tablespoons (50 g) unsweetened, Dutch-processed cocoa powder
1 cup (200 g) sugar
Pinch of salt
6 ounces (170 g) extra dark chocolate, chopped (I used bars containing 82% cocoa)
1 cup (250 ml) whole milk
1 teaspoon vanilla extract
1/4 teaspoon fine ground coffee or espresso

Combine the cream, cocoa powder, sugar and salt in a large saucepan. Whisk to combine.  Heat the mixture, continuing to whisk frequently, until the mixture comes to a full boil (it will start to foam up). Remove saucepan from heat and whisk in the chocolate until it is completely melted. Whisk in the milk, vanilla, and coffee grounds. Pour the mixture into a blender (or use an immersion blender) and blend for 30 seconds, until very smooth.

Transfer ice cream mixture to a medium bowl.  Place in the refrigerator and chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.


  1. says

    I have never actually made chocolate ice cream – other flavors always trump the chocolate! After reading ur post, (and because I luv David L.), I am thinking it is time to go chocolate! Lovely post and pics!

  2. says

    Oh MY!!! That looks amazingly decadent. Chocolate is the only flavour of ice cream that I love. Can't wait to give your recipe a try.


  3. bella says

    this is gorgeous… and i love the fact that there aren't any eggs in this recipe. it just jumped the queue and will be the next ice cream i make!

  4. says

    I just found your blog through Travel, Eat, Love. What a great concept for a blog – ice cream definitely makes everyone happy :) I have an ice cream maker too and make some frozen treats on occasion but it's hard not to go overboard when I have deliciousness right there in the freezer. Can't wait to get more inspiration here for some special treats. This post is actually right up my alley – I LOVE intense chocolate desserts!
    Btw, it's obviously not ice cream related but I'm hosting a couscous giveaway if you're interested.

  5. says

    LOVE your blog – what a great resource to feed my ice cream addictions (making, not necessarily eating)! Just got my machine this summer and my freezer is filled – it's so fun finding more/diverse recipes – love all of your "tests" and creations (have both of D. Lebovitz's books on your list – GREAT books)! Just made a chocolate ganache last week out of Dorie Greenspan's Baking book and David's as well. Two different versions – both excellent! I like this one using DP cocoa better I think – your scoop looks fantastic – perfect styling!

  6. Lindsay says

    Thank you, everyone, for the lovely comments! I would love hear about how your versions of this ice cream turn out. Hope you come back and check out more recipes soon.

    • says

      Jen – So glad you loved the chocolate ice cream! You could add PB swirl by layering it in a container with ice cream or add PB to the recipe when you whisk in milk (I would also reduce fat in recipe by using even amounts of cream and milk).

  7. Fantin says

    Just made this, but with a twist… I actually adapted this recipe with the spicy chocolate ice cream one (also by Lindsay), and made the best spicy dark chocoloate ice cream I ever had!! Just added star anis to the mik mixture before boiing, and then additionally to the ingredients added on this recipe (milk, chocolate, vanilla and coffee), I also added Cayenne pepper, Cinnamon and Bourbon (so it remained creamy after frozen). Just amazing!! And yes, Dutch processed cocoa makes all the difference on this recipe.

  8. says

    I am very happy to say that I just got an ice cream maker for my birthday. Hooray! And that this is the first recipe I tried. Yay!

    I am sad, however, to report that I did it all wrong. I accidentally got 2% milk instead of whole and went with it anyway. I didn't realize that a pint of heavy cream equals 2 cups, not 2.5 so I didn't have enough of that. I used El Rey milk chocolate disks instead of dark chocolate and it was really too sweet and rich in the end AND I ice bathed the heated mixture for an hour instead of chilling it in the fridge for 4+, so my resulting ice cream never hardened. Even after refrigerating it overnight, I still got ganache instead of ice cream. I suppose it could have been the bowl not frozen enough, but I had kept it in the freezer for 48 hours beforehand, so it seems it should have been fine. *sigh*

    Oh well. It was a delicious disaster.

    I now have my own copy of The Perfect Scoop, so I intend to keep practicing until I too can make a perfect scoop. I'm just excited that now I can put all your gorgeous ice cream recipes to work in my own kitchen! :)

    • says

      NoJuju – so glad to hear that you finally have an ice cream machine!! Sorry to hear that your first recipe didn’t turn out that well. Dark chocolate is definitely the key to this recipe and it will be very rich, almost like pudding. Definitely make sure that the base is fully chilled before churning or it will not freeze. I usually leave the base in the fridge overnight. Good luck!

  9. Kyo says

    I have been on this site for like an hour! I LOVE LOVE LOVE the fact that so many of your recipes are egg-free. I'm not good at egg yokes, etc. I'm so excited to try so many of these recipes!

  10. says

    Just wanted to stop in-I made this last nigt… AMAZING!! after it was mixed in the ice cream machine I added some almonds and marshmallows! Hello Rocky Road! This will deffinetly be my go to Chocolate base!!
    Thank you!

  11. Connie Razmus says

    Ugh, don’t know what I did wrong. The ice cream had kind of a fat/butter churned mouth taste to it, and although I used Great dutch processed cocoa it had a bit of grainy/cocoa-y taste to it. It appeared to churn just fine in our Lello, and I haven’t had that fat texture come through in any other recipe. Churning time was average. Any suggestions? I like rich chocolate ice cream.

    • says

      Hmmm. I have not experienced what you described. It seems that perhaps the cream “split” while you were cooking it, thus the fat separated and caused a change in texture. In terms of the cocoa, sometimes when the cocoa is not completely incorporated the ice cream can have a bit of a grainy texture. Both problems can be remedied by blending the ice cream base before churning. I would blend before chilling (either with an immersion blender or high-powered blender); you could also blend before churning for good measure. Good luck!

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