Double Chocolate Ice Cream

A combo of cocoa powder and melted chocolate makes for a rich, ultra-­chocolaty 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

Yield: Serves 10 (serving size: about 1/2 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 35 Minutes
Total: 2 Hours, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 226
  • Fat: 8.9g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 4g
  • Carbohydrate: 35.6g
  • Fiber: 1g
  • Cholesterol: 79mg
  • Iron: 0.7mg
  • Sodium: 37mg
  • Calcium: 75mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
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