Fudgy Chocolate Ice Cream

Chocolate Ice Cream is one of the most popular ice cream flavors out there. Some variations have a hint of chocolate while others fall into the “death by chocolate” category. This ice cream tastes like a delicious fudgy brownie in frozen dessert form (I’m literally salivating while typing this paragraph lol).

In my opinion, there are two essential characteristics to make a good chocolate ice cream. The first is flavor and the second is richness. This recipe hits it out of the park on both of these attributes. Using a combination of high quality cocoa powder and melted chocolate allows for the perfect Fudgy Chocolate Ice Cream.

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Ingredients for Fudgy Chocolate Ice Cream

• 2½ cups (600g) heavy cream¹
• 1 cup (260g) whole milk
• 6 large (120g) egg yolks
• ¾ cup (140g) granulated sugar
• 1½ tsp (5g) tapioca flour
• ¼ tsp (2g) salt
• 5oz (140g) semi-sweet chocolate, chopped
• ⅓ cup (20g) dutch processed cocoa powder²
• ½ tsp (3g) vanilla extract (optional)
• 1 Tbsp (13.5g) vodka

Equipment

• Instant-read thermometer
• Ice cream machine (e.g., Kitchen Aid)³
• Fine Mesh Strainer

Making the Ice Cream Custard

Place the milk, heavy cream, cocoa powder, salt, and tapioca flour into a medium saucepan over medium heat.  Bring the mixture to a boil while stirring constantly with a whisk.  Once the mixture boils, remove from the heat and let it cool for a minute. 

Drop the chopped chocolate pieces into the mixture and whisk gently until completed combined. 

While the mixture is cooling, whisk the egg yolks with sugar until they lighten in color (i.e., a pale-yellow color) in a large bowl. 

Temper the eggs by pouring a small amount (approximately one third) of the cream mixture into the egg bowl while whisking constantly.  This will allow the eggs to warm up slowly without scrambling them. 

Pour the remainder of the cream mixture into the egg bowl while whisking constantly and then return the entire mixture to the saucepan. 

Cook the mixture on low heat while stirring frequently until the mixture thickens slightly.  Continue cooking until the custard reaches 170-175°F/77-80°C using an instant-read thermometer.  Do not let the custard boil.  It will cause the custard to curdle. 

Strain the custard through a fine mesh strainer into another container.  Straining ensures the removal of any cooked eggs from the final custard. 

Allow the custard to sit at room temperature to cool (approximately 30 minutes), then add the vanilla extract and vodka. Stir to combine. 

Next, cover the chocolate custard with a piece of plastic wrap that touches the surface.  This will keep the custard from developing a skin while cooling.  Leave the custard in the fridge for 4 to 8 hours, or until the ice cream has cooled completely (i.e., 40°F/4°C or below). 

Churning the Fudgy Chocolate Ice Cream

Many ice cream machines made for the home kitchen require the bowl to be frozen at least 24 hours before churning.  Follow your machine’s instructions for the best ice cream.

Approximately 15-20 minutes before churning, place the custard into the freezer.  This process helps the custard to get colder without freezing and creates more volume when the ice cream is churned. 

Stir the chocolate custard with a spatula to loosen the custard before pouring it into the ice cream maker.  

Churn the ice cream according to the manufacturer’s directions.  Using the KitchenAid Ice Cream Machine, this process takes 25-35 minutes.  The consistency of the ice cream will be “soft serve” consistency when the churning process is complete.  Remove the ice cream from the bowl and place into an airtight container.  Again, cover the ice cream with a layer of plastic wrap touching the top of the ice cream to prevent freezer burn. 

Freeze the ice for 3 to 4 hours to allow the ice cream to harden.  My husband and I couldn’t wait (shhh…don’t tell anyone) and we ate a bowl before it went in the freezer.  Definitely still delicious!

This ice cream smells like brownies and it tasted amazing.  It reminded me and my sister of eating fudgesicles from when we were little.  If you love chocolate, this ice cream is for you! 

My Fudgy Chocolate Ice Cream freezes with a smooth and creamy texture that is luxurious.  Eat a scoop on its own or pair it with whipped cream and fresh fruit. 

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Notes

1. This is the ingredient list for a full recipe.  I took pictures when making a half recipe so the quantities in the pictures are different than the written ingredients. (Back to “Ingredients” section)
2. Dutch processed cocoa powder is sometimes referred to as “alkalized” cocoa powder.  This kind of cocoa powder is different than natural cocoa powder (i.e., a cocoa powder that is acidic).  Dutch processed cocoa powder has been treated with a potassium carbonate solution that neutralizes the acidity.  This means that the flavor will be more mellow than natural cocoa powder.  The color will also produce a darker ice cream color.  You can use natural cocoa powder if you don’t have dutch processed, but the ice cream will probably be slightly more bitter and lighter in color. (Back to “Ingredients” section)
3. I use the KitchenAid Ice Cream Machine and I’m very happy with the quality of ice cream that we are able to make.  There are many different ice cream makers for the home kitchen.  Most of them require a detachable bowl to be put in the freezer at least 24 hours before churning the ice cream.  In general, the faster ice cream is able to be frozen, the better the texture of the ice cream will be. (Back to “Equipment” section)
4. This recipe was inspired by the “Chocolate Ice Cream” recipe in The Perfect Scoop, Revised and Updated.