The 5 most unapologetically rich chocolate ice cream recipes
If you’re looking for the most chocolatey, most self-indulgent, most decadent ice cream recipe, look no further than this post! Enjoy these extreme chocolate ice cream recipes while relaxing in comfy clothes, watching your favorite show, and perhaps sipping some wine. Absolutely no counting calories allowed! (But if you really insist, there’s a vegan recipe at the bottom.)
Chocolate Ganache Ice Cream
- 2 ¼ cups of heavy cream
- 10 ounces of 60% cacao bittersweet chocolate baking chips
- ¾ cup of sugar
- 3 large egg yolks
- ⅓ cup of cocoa
- 1 ½ cups of milk
- 1 ½ teaspoons of vanilla
- Bring the cream to a simmer in a small sauce pan.
- Place the baking chocolate in a metal bowl.
- Pour the cream over the chocolate and let it sit for five minutes, then stir it smooth. Set ganache aside.
- In another bowl beat the sugar, eggs and cocoa. It will start crumbly and get smoother as you go.
- Bring the milk to a simmer in a medium saucepan.
- Slowly pour the milk into the chocolate mixture while beating the mixture.
- Pour the whole thing back into the saucepan and cook over low heat.
- It will start out very foamy, but as you stir the foam will go away and it will thicken slightly.
- Pour through a strainer into the ganache and stir together.
- Cool in the refrigerator overnight.
- Run through your ice cream maker according to the directions (about 25 minutes).
- Pour into a container and freeze two hours before serving.
Chocolate Ice Cream
- 1 can (14-ounce) of sweetened condensed milk
- ¾ cup of whole milk
- ¾ cup of heavy cream
- 6 ounces of bittersweet chocolate, chopped finely
- ¼ cup of cocoa powder
- ½ teaspoon of instant espresso powder (or two tablespoons freshly-brewed espresso)
- 1 teaspoon of vanilla extract
- A pinch of fine sea salt
- 5 teaspoons of cornstarch
- 2 Tablespoons of cold water
- In a heavy-bottomed large pan, whisk sweetened condensed milk, whole milk and heavy cream until combined. Set the pan over medium-high heat and bring to a boil.
- Take off heat and add the finely-chopped chocolate, cocoa powder, instant espresso powder, vanilla extract and salt. Whisk until the chocolate melts and the cocoa powder is completely dissolved.
- Mix cornstarch and cold water in a bowl with a fork until completely dissolved, and add to the ice cream base. Whisk until combined.
- Place the pan over medium-high heat and cook, whisking constantly, scraping the sides and the bottom of the pan to prevent burning, until thickened, for 8-10 minutes.
- Transfer to a heatproof bowl and set aside, uncovered, to cool for half an hour. Don’t worry if a skin forms on top. When the bowl is cool enough to handle, cover with plastic wrap and chill thoroughly–preferably overnight–in the refrigerator.
- Before transferring the chilled ice cream to the freezer, stir or whisk to dissolve the skin on top and scrape into a container. Cover with plastic, this time pressing the wrap against the ice cream to create an airtight seal; put the lid on (or cover with an additional layer of plastic wrap) and freeze until firm enough to scoop.
Extreme Chocolate Ice Cream
- 1 pint of heavy whipping cream
- 14 ounces of sweetened condensed milk
- 3-4 Tablespoons baking cocoa (to taste)
- 2 cups of brownie chunks
- ½ cup of semisweet chocolate chunks
- Using hand mixer, beat heavy whipping cream to stiff peaks.
- Mix in sweetened condensed milk and cocoa.
- Fold in the brownies and chocolate chunks.
- Transfer mixture to a large container.
- Cover with plastic wrap and freeze overnight.
Brownie Fudge Swirl Ice Cream
- 1 cup of heavy cream
- 2 cups of whole milk, divided
- 3 Tablespoons of unsweetened or Dutch-process cocoa powder
- 5 ounces of semisweet chocolate, chopped
- ¾ teaspoon of vanilla extract
- ¾ cup of granulated sugar
- 5 egg yolks
- ¼ teaspoon of salt
- 1 cup of chopped brownie chunks
- ¼ cup of hot fudge sauce
- In a medium saucepan, warm the heavy cream with the cocoa powder, whisking to blend cocoa.
- Bring mixture to a boil, remove from heat and add in the semisweet chocolate. Stir until smooth. Then add one cup of whole milk, stirring until smooth. Pour mixture into a large bowl along with the vanilla extract. Set a mesh sieve over the bowl.
- Warm the remaining milk along with the sugar and salt in the same saucepan.
- In a separate bowl, whisk the yolks lightly. Slowly pour the warm milk, sugar and salt mixture into the egg yolks, whisking constantly, then pour the mixture back into the saucepan to cook. Constantly stir the mixture over medium heat with a heat resistant spatula, scraping the sides and bottom. The mixture will begin to thicken and coat the spatula (it should also reach 170 degrees on a thermometer). Remove immediately and pour through the mesh sieve into the chocolate mixture.
- Place the bowl over an ice bath to cool and then place in the refrigerator to chill thoroughly (approximately 30 min – 1 hour).
- Pour mixture into ice cream maker according to the manufacturer’s instructions. Churn for 20-25 minutes. Meanwhile (towards the end of the churning process), chop the brownie into chunks and stir the fudge sauce till smooth.
- Remove bowl from mixer, fold in the brownie chunks, then pour into an air-tight freezer safe container. Swirl the fudge throughout. Cover and freeze for 4-6 hours before serving.
Healthy Double Chocolate Ice Cream
- 4 bananas – sliced and then frozen
- 6 Tablespoons of cocoa powder
- 5 Tablespoons of maple syrup
- 4 Tablespoons of dairy free chocolate chips
- Optional: 2 Tablespoons peanut butter or sunbutter, coconut flakes, cacao nibs, sprinkles
- Place the banana coins, cocoa powder, and maple syrup in a food processor. If you are using peanut butter or sunbutter, add that at this time as well.
- Process until the mixture is smooth and creamy – this may take a few minutes. You may need to stop the processor and scrape down the sides.
- Stir in the chocolate chips, and any other mix ins.
- Serve immediately.