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Double Chocolate Ice Cream
(Rich, velvety, and a dream for chocolate lovers)
Introduction
Chocolate ice cream is already a timeless classic, but double chocolate ice cream? That’s where decadence truly begins. This recipe blends smooth cocoa with chunks or swirls of real chocolate for a creamy, indulgent dessert that feels like a treat from a gourmet ice cream shop. Perfect for hot summer days, cozy nights, or any moment you want to spoil yourself and your loved ones. The deep flavor comes from using both cocoa powder and melted chocolate, creating a rich taste and creamy texture that’s impossible to resist.
Ingredients (Makes about 1.5 quarts)
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder (Dutch-process preferred)
- 4 large egg yolks
- 1 tsp pure vanilla extract
- Pinch of salt
Chocolate Addition
- 4 oz semisweet or dark chocolate, finely chopped
- ½ cup mini chocolate chips or chunks (optional, for mix-in)
Instructions
- Heat the Base
In a medium saucepan over medium heat, whisk together milk, sugar, cocoa powder, and salt until warm but not boiling. - Temper the Egg Yolks
In a small bowl, lightly beat the egg yolks. Slowly drizzle about ½ cup of the warm cocoa mixture into the yolks while whisking constantly (this prevents scrambling). - Thicken the Custard
Pour the tempered yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (170–175°F). - Add the Chocolate
Remove from heat. Stir in the chopped chocolate until completely melted and smooth. - Chill the Mixture
Pour into a heatproof bowl. Stir in the heavy cream and vanilla extract. Cover and refrigerate until completely cold, at least 4 hours or overnight. - Churn the Ice Cream
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes. - Add the Mix-Ins
In the last 2 minutes of churning, add mini chocolate chips or chunks, if desired. - Freeze to Set
Transfer to a lidded container and freeze for at least 2–4 hours for a firmer texture.
Method
This recipe uses the custard method (also called French-style ice cream), which creates a rich, velvety texture by combining cream, milk, and egg yolks into a thickened base before churning. The double chocolate effect comes from cocoa powder (for depth) and melted chocolate (for richness). Adding chips or chunks provides bursts of solid chocolate for extra indulgence.
History
Chocolate ice cream traces back to 17th-century Italy, where early gelato makers infused frozen cream with cocoa. Over the centuries, it became one of the world’s most popular ice cream flavors. Double chocolate is a modern twist, designed for those who believe there’s no such thing as “too much chocolate.”
Formation (Assembly)
- Prepare the custard base with cocoa and sugar.
- Add melted chocolate for richness.
- Chill the mixture thoroughly.
- Churn in an ice cream maker.
- Fold in additional chocolate pieces.
- Freeze until ready to serve.
Conclusion
This double chocolate ice cream isn’t just dessert — it’s a celebration of chocolate in its purest, creamiest form. Whether enjoyed in a cone, a bowl, or sandwiched between cookies, it’s guaranteed to make any chocolate lover swoon.
For the Lovers ❤️
- Extra Chocolate Lovers: Swirl in a ribbon of chocolate fudge sauce before freezing.
- Nut Lovers: Add toasted hazelnuts, almonds, or pecans for crunch.
- Spice Lovers: Add a pinch of cinnamon or chili powder for a Mexican chocolate twist.
- Coffee Lovers: Stir in 1–2 teaspoons of instant espresso powder for mocha flavor.
If you’d like, I can also make a Triple Chocolate Ice Cream version that adds white chocolate swirls — perfect for when “double” still isn’t enough. Would you like me to write that one too?