Dark Chocolate Ice Cream (No Egg)
Inspired by techniques from America's Test Kitchen.
A deep, intense chocolate ice cream from 70% chocolate and cocoa, with a little coffee to make the chocolate taste darker rather than of coffee.
Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- medium saucepan
- whisk
- silicone spatula
- large jug
- freezer container with lid
- heatproof bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 395 kcal |
| Protein | 4.6 g |
| Carbohydrate | 32.7 g |
| of which sugars | 27.6 g |
| of which free sugars | 24 g |
| Fat | 28.5 g |
| of which saturates | 17.6 g |
| Fibre | 2.7 g |
| Salt | 0.28 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Base
- 150 g dark chocolate (about 70% cocoa solids), finely chopped
- 15 g cocoa powder
- 300 ml whole milk
- 110 g caster sugar
- 60 g light corn syrup or glucose syrup
- 1.5 g fine sea salt or table salt about ¼ tsp
- ½ tsp instant coffee or espresso powder
- 420 ml double cream
- 1 tsp vanilla
- 1
Cocoa milk. Whisk the cocoa with a splash of the milk in the saucepan to a smooth paste, then whisk in the rest of the milk, the sugar, syrup, salt and coffee. Bring just to a simmer, whisking.
- 2
Melt the chocolate. Pour the hot cocoa milk over the chopped chocolate in the heatproof bowl, wait 1 min, then whisk until glossy and smooth.
- 3
Add the cream. Whisk in the cold cream and vanilla, which also starts the cooling. Chill for at least 4 h; the base thickens noticeably.
- 4
Churn. Churn for 20-30 min. Chocolate bases set quickly, so stop as soon as it holds soft peaks.
- 5
Freeze. Pack into the container, cover and freeze for at least 4 h. Soften for 10-15 min before scooping, as chocolate ice cream freezes harder.
Storage
Keep covered with baking paper pressed on the surface in the freezer for up to 2 weeks. Soften for 10 min in the fridge before scooping.
