Chocolate lovers rejoice! This Dark Chocolate Ice Cream recipe is packed full of rich chocolaty flavor that will leave you wanting more.
Ice cream is a great way to cool down on hot summer days. I love making it homemade like my Cherry Ice Cream, Chocolate Chip Ice Cream, and my son’s favorite – Chocolate Marshmallow Ice Cream.
Making your own ice cream at home is easier than you think! With just a few simple ingredients, you’ll be churning out homemade dark chocolate ice cream that’s richer and tastier than anything you could buy at the store. The best part is – you can make this recipe with or without an ice cream maker.
Why This Recipe Works
- The rich, deep flavor of semi-sweet chocolate and dark cocoa powder are combined to give this ice cream its signature taste.
- Sweetened condensed milk adds sweetness without additional sugar while providing an ultra-creamy texture.
- A little salt balances out all those delicious flavors to make it the ultimate comfort food treat you can enjoy on these hot summer days.
Create Your Own Flavors
This delicious and versatile dark chocolate ice cream can be enjoyed on its own, or you can make your own flavors by adding different ingredients like chocolate chips, nuts, or peanut butter cups—your choices are endless!
There are many different ways to customize your ice cream to create the perfect flavor for your taste buds. No matter how you enjoy it, this dark chocolate ice cream will satisfy your cravings!
- Chocolate – We use dark chocolate with around 55% cocoa solids because it melts quickly and is not too sweet.
- Condensed Milk – Use sweetened condensed milk. It adds sweetness and gives the ice cream a creamy consistency as it won’t freeze solid.
- Whipping Cream – I use heavy whipping cream, but you can use any whipping cream available in your region as double cream in the UK and Australia (single cream is not suitable).
- Cocoa Powder – Unsweetened dark cocoa powder provides a deep rich color, but any unsweetened cocoa powder will suffice if you don’t have it.
- Salt – We use kosher salt, but you can use any salt you have on hand.
Step By Step Instructions
Melt the chocolate in a microwave or double boiler until it is smooth and fluid. For detailed instructions, see my post on how to melt chocolate.
Add the condensed milk, cream, cocoa powder, and salt to a mixing bowl and set aside to cool.
Add the cooled melted chocolate.
Mix until combined.
Add the mixture to an ice cream maker or food processor.
If your mixture has lumps, strain the mixture through a fine sieve.
To make the ice cream using a food processor, beat the mixture using the chopping blade until thick and smooth.
To make it in an ice cream maker, churn the ice cream until it thickens.
Transfer the mixture to a freezer-safe container.
Freeze for one to four hours before serving.
Erren’s Top Tips & Variations
- Use good quality chocolate for the best possible flavor.
- Be sure to allow the melted chocolate to cool. Warm chocolate will make the mixture harder to thicken and extend the chilling time.
- Sifting the cocoa powder will help to avoid lumps in your mixture. If clumps form, just strain them through a fine sieve.
- When using an ice cream maker, be sure to freeze the bowl before starting.
- For no churn ice cream, mix the chocolate into the condensed first and add the cold cream slowly to avoid seizing the chocolate, causing a grainy consistency.
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Let’s Make Dark Chocolate Ice Cream
- 6 oz good-quality dark chocolate chopped
- 14 oz sweetened condensed milk one 14oz/400g can
- 2 tablespoons unsweetened dark cocoa powder sifted
- ¼ teaspoon salt
- 2 cups whipping cream cold
- Put the chocolate in a medium-sized heatproof bowl and melt it over a double boiler until smooth and fluid. Set aside to cool.
Ice Cream Maker
- Mix all of the ingredients in a medium mixing bowl until combined.
- Add the mixture to the frozen bowl of an ice cream maker (if it has lumps, you can strain it through a fine sieve) and churn until it thickens to soft serve consistency.
- Transfer the mixture to a freezer-safe container and freeze for two to three hours before serving.
No Churn Method
- Mix the cooled chocolate with the condensed milk. Add the cocoa powder and salt and mix to combine. Slowly mix in the cream until combined.
- If the mixture has lumps, you can strain it through a fine sieve. Beat the mixture using a mixer or food processor fitted with the chopping blade until the mixture thickens to a whipped cream consistency.
- Transfer the mixture to a freezer-safe container, cover, and freeze three to four hours before serving.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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