Double Chocolate Ice Cream

Alright, Achraf — here’s your big, rich, and indulgent Double Chocolate Ice Cream recipe, loaded with every detail you asked for: introduction, history, benefits, formation, instructions, lovers’ notes, nutrition, and more.


🍫 Double Chocolate Ice Cream

Introduction

Double Chocolate Ice Cream is the ultimate frozen treat for true chocolate lovers. Unlike regular chocolate ice cream, this version uses both cocoa powder and melted chocolate for a deep, rich flavor and a creamy, velvety texture. It’s perfect for summer refreshment, cozy winter movie nights, or as the base for decadent sundaes.


Ingredients (Makes ~1 liter / 1 quart)

Base:

  • 2 cups (480 ml) heavy cream (cold)
  • 1 cup (240 ml) whole milk (cold)
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (50 g) unsweetened cocoa powder (Dutch-process for richer flavor)
  • 150 g (5 oz) semi-sweet or dark chocolate, finely chopped
  • 4 large egg yolks (for creaminess)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Optional Mix-ins:

  • Chocolate chips
  • Fudge chunks
  • Crushed cookies

Instructions

1️⃣ Prepare the Chocolate Custard Base

  1. In a medium saucepan, whisk milk, sugar, and cocoa powder over medium heat until warm and well combined.
  2. Add the chopped chocolate, stir until melted and smooth.
  3. In a separate bowl, whisk egg yolks. Gradually pour about 1/2 cup of the hot chocolate mixture into the yolks while whisking (to temper them).
  4. Return the yolk mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170–175°F / 77–80°C).

2️⃣ Chill the Mixture

  1. Remove from heat, stir in vanilla extract and salt.
  2. Pour into a bowl, cover with plastic wrap (touching the surface to prevent skin formation).
  3. Refrigerate for at least 4 hours or overnight until completely chilled.

3️⃣ Churn the Ice Cream

  1. Add the cold custard to an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
  2. If desired, fold in chocolate chips or fudge chunks in the last 5 minutes of churning.

4️⃣ Freeze to Set

  1. Transfer to an airtight container and freeze for 2–4 hours for a firmer texture.
  2. Scoop and enjoy!

Methods

  • Custard Method: Creates a rich, creamy base using egg yolks (French-style ice cream).
  • Philadelphia Method: Skips the eggs, resulting in a lighter but slightly less creamy texture.
  • No-Churn Method: Whip cream and fold into a chocolate-condensed milk mix (easy but slightly less silky).

History

Chocolate ice cream dates back to the late 1600s in Italy, where it was made with cocoa and milk. By the 18th century, it spread across Europe and America, often considered a luxurious treat. The “double chocolate” style evolved later when chocolatiers started combining cocoa and melted chocolate to deepen flavor.


Benefits

  • Mood Booster: Cocoa contains compounds that increase serotonin levels.
  • Antioxidants: Dark chocolate is rich in flavonoids, which help fight free radicals.
  • Calcium Source: The dairy base provides calcium for healthy bones.

Formation (Science Behind It)

The creamy texture comes from emulsification — egg yolks’ lecithin binds fat and water. Churning introduces air (overrun) and prevents large ice crystals, making it smooth.


Lovers’ Note 💕

Perfect for date nights, anniversary desserts, or as a surprise for your partner who’s obsessed with chocolate. Pair it with chocolate brownies for a dessert that makes hearts melt faster than ice cream in summer.


Nutrition (per 1/2 cup serving, approx.)

  • Calories: 270 kcal
  • Protein: 4 g
  • Fat: 18 g
  • Carbohydrates: 24 g
  • Sugar: 22 g
  • Calcium: 100 mg

Conclusion

Double Chocolate Ice Cream isn’t just a dessert — it’s a full sensory experience. From the silky-smooth texture to the deep cocoa flavor, every bite feels indulgent. Whether you’re making it for family, friends, or your significant other, it’s guaranteed to turn any day into a celebration.


If you want, I can also give you a no-churn version so you can make it without an ice cream machine.
Do you want me to prepare that for you next?

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