Dark Chocolate Ice Cream

Jump to Recipe Print Recipe

This dark chocolate ice cream is a super rich, fudge-y dark chocolate no-churn ice cream with dark chocolate ganache swirled throughout and topped with flakey sea salt.

It’s summer and I’ve been on a major homemade ice cream streak so I have some new recipes for ya. I love this easy no-churn recipe that can be adapted into basically any flavor! My good friend, Heather Templeton wrote a WHOLE COOKBOOK on no-churn ice cream.

dark chocolate ice cream with chocolate ganache swirls

Why is this the best dark chocolate ice cream?!

This no-churn homemade ice cream recipe is SO QUICK & EASY to make! I love it because the texture is extra creamy and it doesn’t freeze as solid as some other ice cream recipes. It also only uses like 3 ingredients for the ice cream base!!

Most homemade ice creams are made with a custard base using egg yolks and an ice cream maker. If I’m being honest I just think it’s too much prep work and I ALWAYS FORGET TO FREEZE MY ICE CREAM MAKER IN ADVANCE!

I incorporated chocolate in three different ways to make sure it comes through as VERY rich and dark chocolate.

I also made a chocolate marshmallow version, a caramel cheesecake ice cream, s’mores brownie ice cream and a cookie monster ice cream!

Ingredients

Coffee: I used hot espresso to “bloom” my cocoa powder. If you don’t have espresso you can use regular hot coffee. If you don’t want to use coffee, you can use hot water.
Cocoa powder: I used dutch-process cocoa powder for a dark and more intense chocolate flavor and color. I also “bloomed it” which means to mix the cocoa powder with hot liquid to bring out a more intense cocoa flavor.
Chocolate: I used Trader Joe’s pound dark chocolate. Chocolate bars have less stabilizers so I like using them for ice cream, I feel like it keeps it more creamy. I also recommend using dark or bittersweet
Sweetened Condensed Milk: this is what sweetens the ice cream and makes it super creamy.
Heavy Whipping Cream: this gets whipped into fresh whipped cream and makes the ice cream super light and fluffy.
Salt: I am a die hard salted chocolate fan (salted anything actually lol) so I topped my ice cream with a generous amount of flakey sea salt (linked in the recipe card).

Step-by-Step Instructions

STEP 1 – Make the ganache: pour simmering heavy cream over another bowl of chocolate chips, let it rest and then stir gently until it’s smooth.

STEP 2 – Bloom the cocoa: Combine the cocoa powder with the hot coffee and let it cool.

bloomed cocoa powder in hot coffee — bloomed cocoa powder

STEP 3 – Melt the chocolate: Melt the chopped chocolate in the microwave (or a double boiler) on 15 second intervals, stirring between each one until it’s smooth. Let it cool a little.

STEP 4 – Whip the cream: Whip the cream until it forms stiff peaks.

STEP 5 – Combine Sweetened condensed milk with cocoa/coffee: mix the sweetened condensed milk with the blooming cocoa powder and add it into the heavy whipping cream.

STEP 6 – Mix in the Melted Chocolate: Add the cooled melted chocolate into the whipped cream and mix until it’s fully combined.

STEP 7 – Layer the ice cream: Spread half of the ice cream into a deep pan (I used a three inch deep 8 inch round pan). Swirl some chocolate ganache on top. Repeat with the second half and top with a generous pinch of sea salt.

STEP 8 – Freeze: Cover with a lid or plastic wrap and freeze for at least 8 hours or overnight.

Frequently Asked Questions

Can I skip the coffee?

Yup, I used a double shot of espresso but you can also use regular brewed coffee or hot water.

Can I use natural cocoa powder?

I like dutch-process cocoa powder but it doesn’t make a huge difference and natural cocoa powder works here too. Just make sure it’s unsweetened.

Can I add in more things?

Yessss I have a marshmallow version (coming soon) but you can absolutely fold in some chocolate chip cookies, oreos, nuts, fruit, peanut butter swirls, etc. whatever your heart desires.

How to store dark chocolate ice cream

Make sure the ice cream is fully covered with plastic wrap or a container with a lid and freeze for at least 8 hours.

Thanks so much for reading today’s post, if you have any questions just comment down below. Make sure to leave it in the comment section because I can’t answer in the rating section :).

If you make this dark chocolate ice cream I would love to see it so make sure to tag me @baranbakery on instagram and check out my cookbook, Frosted.

As always, have a blessed day and happy baking!

Love, B