Double Chocolate Ice Cream

Double Chocolate Ice Cream Recipe
Oxmoor House

A combination of cocoa powder and melted chocolate makes for a rich, ultra-­chocolatey dessert. We updated the recipe to use heavy cream in place of the half-and-half in the original. Note: If you're using a 1 1/2-quart tabletop ice-cream maker, it'll be pretty full.


--Recipe by Julianna Grimes, July 2006


Serves 10 (serving size: about 1/2 cup)

Total time: 2 Hours, 5 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 35 Minutes
Total: 2 Hours, 5 Minutes

Nutritional Information

Calories 226
Fat 8.9 g
Satfat 4.6 g
Monofat 1.5 g
Polyfat 0.3 g
Protein 4 g
Carbohydrate 35.6 g
Fiber 1 g
Cholesterol 79 mg
Iron 0.7 mg
Sodium 37 mg
Calcium 75 mg


1 1/3 cups sugar
1/3 cup unsweetened cocoa
2 1/2 cups 2% reduced-fat milk, divided
3 large egg yolks
1/3 cup heavy whipping cream
2 1/2 ounces bittersweet chocolate, chopped


1. Combine sugar and cocoa in a medium, heavy saucepan over medium-low heat. Add 1/2 cup milk and egg yolks, stirring well. Stir in remaining 2 cups milk. Cook 12 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat.

2. Place cream in a medium microwave-safe bowl; microwave at HIGH 1 1/2 minutes or until cream boils. Add chocolate to cream; stir until smooth. Add cream mixture to pan; stir until smooth. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally.

3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Julianna Grimes,

Cooking Light

January 2012
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