This Chocolate Ice Cream is so smooth and creamy; it tastes like gelato! It’s rich and dark yet still sweet…it’s utter perfection! Best part is, it’s gluten free and egg free! It’s a recipe you’ll be making again and again.
I have to be honest here.
As you all can easily see, I am obsessed with chocolate.
However, because I love it so much, I’m super picky about my chocolate ice cream.
I find that most chocolate ice cream from the grocery stores and even ice cream shops tastes very dry and sometimes has a chemical after taste.
There are only a few that I love and most of the ones I love are gelatos.
I can tell you the places where I have had the best chocolate gelato and this recipe… truly is second best!
It is by far better than everything you can buy at a grocery store or even at the ice cream shop.
It’s so easy to whip up, I make it at home once per week because it is a favorite with my kids and even my extended family.
You’ll Need an Ice Cream Maker
I know that most of my recipes are no churn, but this recipe is not mine. This Chocolate Ice Cream recipe is from Cuisinart, and you will need a machine.
You can get ice cream machines for not a crazy amount of money. This is the exact ice cream maker that I use.
I also bought an extra freezer bowl for it so I will always have one frozen and ready to go.
It’s not crazy expensive and I use it constantly for years and I love how easy it is!
At any rate, this ice cream could not be more simple to make!!!
TIPS FOR MAKING CHOCOLATE ICE CREAM
- In a large bowl sift the dry ingredients- Put the cocoa powders, granulated sugar and light brown sugar through the sifter into the bowl.
- Add the kosher salt- Whisk all the dry ingredients to combine.
- Whisk in the milk- And mix until combined and the sugars and cocoa powders have dissolved.
- Mix in the heavy cream and vanilla- Using the whisk, mix in these until everything is combined. We aren’t going to make whipping cream like we do for the no churn recipes, we just want everything combined.
- Cover with plastic and chill for 2 hours- Place plastic wrap over the top of the bowl and refrigerate for at least two hours. You can leave it overnight as well.
- Take out of the fridge and whisk again- Make sure everything is combined again.
- Turn on your ice cream maker- Follow the manufacturer’s instructions. I use cuisinart.
- Pour ice cream into the frozen freezer bowl or follow the manufacturer’s instructions- Since I use cuisinart, I pour it in and let it mix for 15-20 minutes until the ice cream is thick and creamy.
- Transfer to a freezer safe container and freeze- If you don’t have a freezer safe ice cream container (these are the ones I use and absolutely love in white) you can pour it into a 9 x 5 loaf pan, cover with plastic wrap and aluminum foil. Technically, you could eat this ice cream right away but it’s super super soft. I like to freeze mine for at least two hours prior to serving.
DO I HAVE TO USE TWO DIFFERENT COCOA POWDERS?
Not at all.
People ask how I get my chocolate baked goods and ice creams so dark and the secret is in that bit of dark cocoa powder.
WHY DO YOU COMBINE DARK COCOA POWDER WITH DUTCH OR NATURAL UNSWEETENED COCOA POWDER?
I love the taste of the Dark Cocoa powder combined with the Dutch or Natural Unsweetened. It creates a richer color and flavor which I adore.
But keep in mind, cocoa powder is quite dry. And Dark cocoa powder is even drier than Dutch or Natural Unsweetened.
If you used only dark, the ice cream would be way too dry and bitter.
If you don’t have both cocoa powders on hand, just use the Dutch or Natural Unsweetened.
HOW DO I MAKE THIS RECIPE DAIRY FREE/VEGAN?
I know a lot of you have been asking about if I can write how to make all my ice creams vegan.
Here’s the issue. Most vegan alternatives for making ice cream contain coconut and my son can’t have it. Some contain nuts or legumes and my son can’t have those either.
Therefore, I am unable to have these products in my home to test it for you guys.
Ideally, you should be able to swap out the heavy cream with a vegan one. This is not sponsored but the brand Silk makes a vegan heavy whipping cream.
It says it’s gluten free but I don’t see the certified label, so I would look into that if you have celiac.
As for allergens, it does contain coconut, sunflower and faba bean protein.
The only other thing you need to swap out for this recipe is the whole milk. I’ve read you can use full fat coconut milk instead of whole milk.
A bunch of different brands make full fat coconut milk. Just make sure whatever you choose is gluten free if you’re gf.
HERE’S HOW TO ENSURE THE ICE CREAM IS VEGAN:
- Use a dairy free heavy whipping cream.
- Only use full fat coconut milk.
Again, I cannot promise that this will work because I cannot test it out.
Also, I cannot promise that it will taste right because coconut based products will definitely change the flavor and texture.
And again, I cannot test this at my home due to my son’s allergies. But these are my ideas for those of you who have been asking. Hope it helps!
For me, chocolate is a cure all.
Stressed about work? Chocolate.
Stressed with home life? Chocolate.
It transports me to another place where all I’m thinking about is this smooth and creamy decadence waltzing around on my tongue.
I hope it does the same for you guys! Enjoy!
Chocolate Ice Cream
- ¾ cup sifted cocoa powder I use ½ Dark and ¼ Natural Unsweetened or Dutch
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- Pinch of kosher salt
- 1 cup whole milk
- 2 cups heavy cream
- ½ teaspoon pure vanilla extract
- In a large bowl, whisk together the sifted cocoa powders, the granulated sugar and the light brown sugar. Whisk to combine.
- Add in the kosher salt and whisk again to combine.
- Add in the milk and whisk again to combine until the coca powders and sugars have dissolved.
- Pour in the heavy cream and vanilla. Whisk again until just combined. Cover the bowl with plastic wrap and refrigerate for at least two hours or overnight.
- After 2 hours, turn the ice cream maker on and follow the manufacturer’s instructions. I use cuisinart. If using cuisinart, pour the liquid ice cream into the frozen freezer bowl and let the machine mix it for 15-20 minutes until the ice cream is thick and creamy. Once it starts pushing out of the top of the machine, if using cuisinart, it’s done.
- Transfer to a freezer safe ice cream container or a 9x5 loaf pan and cover with plastic wrap and then aluminum foil. Freeze for at least 2 hours. You can of course eat it right out of the machine but it will be very very soft.