Hands down, the best chocolate ice cream I’ve ever made. That’s quite a bold statement, but I’ve been working on this for the past few weeks, and this is seriously where it’s at. It’s rich and creamy, and the Callebaut dark chocolate makes it incredibly luscious. This is one of those ice creams that may disappear before it ever makes it into the freezer!
So I’ve gotten a few requests for chocolate ice cream this summer, and as glanced over what used to be my go-to recipe, I realized it needed an upgrade. It involved cocoa powder, but no chocolate… Um, chocolate ice cream should have chocolate in it-right? After a few rounds of testing and my skinny jeans getting a bit, shall we say snug, I nailed it.
I kind of married my original chocolate ice cream with my chocolate creme brulee recipe. That’s where the luscious comes in, and the key to this ice cream is using a really good quality chocolate. The Callebaut dark worked beautifully, but you can also use a semisweet if that’s your thing. The kicker in this recipe, and what I think truly makes it stand out is the addition of light brown sugar. Paired with the chocolate, it gives the ice cream such an incredible depth of flavor, it was just meant to be.
I pried myself away from the ice cream long enough to make some chocolate dipped sprinkleized cones, because I think we’re all in agreement that sprinkles make everything better. And really, it just looks prettier in a sprinkle cone!
That about wraps it up for the ice cream guys. I hope you try this one, the testing was definitely worth a few extra miles on the treadmill! I’ll be working on a new cake over the next few days for my nephew which I’m praying works out the way I see it in my head. These 3D cakes can be a bit tricky so please send all positive thoughts my way :/ I’ll post photos on facebook and instagram of the progress, and hopefully I’ll get to share it with you guys next week. Have a great weekend!
Ingredients
- 16 ounces whole milk
- 16 ounces heavy cream
- 1/4 teaspoon salt
- 1/4 cup sugar
- 8 egg yolks
- 1/2 cup light brown sugar
- 6 ounces semisweet or dark chocolate
Instructions
- Bring milk, heavy cream, salt, and granulated sugar to a low boil.
- Whisk egg yolks and light brown sugar together in medium sized bowl.
- Slowly add about half of the hot mixture into the eggs & sugar whisking constantly to avoid scrambling the eggs.
- Transfer mixture back to the pot and cook over medium low heat till thickened. This takes about a minute.
- Immediately strain mixture and pour over chopped chocolate. Whisk to combine.
- Once ice cream base comes to room temp, cover and refrigerate overnight.
- Add mixture to ice cream maker and process according to manufacturer's directions. This should take about 15 minutes. Store in a covered container in the freezer.
Notes
I used Callebaut dark chocolate for this recipe. You can also use a semisweet chocolate.
I’m Meghan, a pastry chef, recipe developer and culinary personality, who loves to flirt with dessert. On Buttercream Blondie, I give your favorite sweets makeovers. Join me as I glam them up one recipe at a time!
Delicious ice cream! My kids will love it!
Thank you!
I love dark chocolate and I love ice cream! This has my name written all over it!
Happy to hear it! Hope you enjoy it Jessica!
Oooh this looks perfect! I usually feel like choc ice cream isn’t chocolatey enough but it sounds like you may have fixed that!
Thanks girl! This is definitely chocolatey!
Goodness Meghan!! Beautiful photos and I love sound of chocolate ice cream + chocolate creme brulee!! And yes, I totally agree that sprinkles really do make everything better
Have I told you how much I love sprinkles?
Also, I can’t wait to see your cake! Sending good vibes for cake success!
Oh my deliciousness! The ice cream looks out of this world!!!
What a lovely presentation! This looks perfect! Who doesn’t love ice-cream.
Looks beautiful. I just love the colorful sprinkles. Very inviting and deliciously tasty, I’m sure.
I will take dark chocolate over milk chocolate any day. Love this!
You had me at dark chocolate!!
I must make this for my hubby…he loves a great chocolate ice cream! And your cones are just adorable…perfectly done~
Meghan, Your choice of Callebaut is a delicious one. I’ve not yet used it in an ice cream, but I can imagine the flavor it imparts. Love the dressed up cones…brava!
Love the sprinkled cones with them, too cute! It can be tough to get good chocolate ice cream, and have it taste like actual chocolate. This sounds delicious!
Oh my, these look wonderful, from the rice, dark chocolate ice cream to the gorgeous sprinkle-ized cones. i much prefer dark chocolate over milk chocolate, so this is totally my type of dessert. Lovely!
Its dark, rich and absolutely divine! Love it.
I love chocolate ice cream! I can’t wait to try this recipe.
BEST chocolate ice cream? You did a beautiful job perfecting this lovely treat:-) I will definitely have to make this for my chocolate loving husband:-) Your cones are adorable! Hugs, Terra
yes, i’m pretty sure this ice-cream would not make it in the freezer for long.
Sounds so creamy and so good, and the colorful sprinkles makes it even more irresistible!