loader image
Skip links

How to Make Dark Chocolate Ice Cream

What is better than a cold dark chocolate ice cream in the hot summer weather? This dark chocolate ice cream is like a dream that brings your chocolate desires to life! It’s super delicious, smooth, and the absolute best chocolate ice cream ever! 

Continue ready below for this homemade ice cream recipe! 

What Chocolate Bars Should I Use?

This is the most important part. As the name suggests, dark chocolate is the key ingredient in this recipe. In the case of “Le Chocolat des Iles,” 70% cocoa dark chocolate bars are essential. There are only two ingredients in these bars: cacao beans and cane sugar. It doesn’t get any better than that! 

By using dark chocolate bars with such purity and intensity, the final product will taste better and richer. In addition, the smooth transition from the dark chocolate to the other components creates harmony.

How to Make It? 

This no-churn homemade ice cream recipe is perfect for anyone who wants a quick and easy treat. In contrast to other ice cream recipes, this recipe maintains a softer freeze. It uses only three ingredients and is incredibly easy to make.


Chocolate Ganache

  • 1/3 cup Le Chocolat des Iles dark chocolate, chopped
  • 1/4 cup heavy whipping cream

Chocolate Ice Cream

  • 1/2 cup dutch processed cocoa powder
  • 1/2 cup espresso or coffee, hot 
  • 1 cup Le Chocolat des Iles dark chocolate, chopped and melted
  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk


Chocolate Ganache

  1. Begin by placing the chopped chocolate into a bowl, ensuring it is ready for use.
  2. Next, in a small pot, heat the heavy whipping cream over medium heat until it reaches a simmer, indicated by bubbling along the edges.
  3. Carefully pour the simmering cream over the chocolate chips, covering the mixture and allowing it to rest undisturbed for approximately 2-3 minutes.
  4. After the designated time, gently stir the combination with a fork or rubber spatula until it harmoniously comes together, resulting in a smooth texture. Once achieved, cover the mixture and set it aside for further use.

Chocolate Ice Cream

  1. To begin, create a cocoa paste by blending cocoa powder with hot coffee. Stir the mixture until it forms a paste-like consistency and allow it to cool.
  2. Take the chopped chocolate and place it in a small to medium glass bowl. Microwave it for 15-seconds. Stir until the chocolate is completely melted and smooth.
  3. Meanwhile, in a large bowl or the bowl of a stand mixer, pour the heavy whipping cream. Utilize an electric mixer with a whisk attachment and gradually increase the speed, starting from a slow setting to prevent splashing, until stiff peaks form.
  4. While the cream is being whipped, combine the sweetened condensed milk with the bloomed cocoa, ensuring a smooth blend.
  5. Incorporate the cocoa/milk mixture into the whipped cream, beating until well combined. Add the melted chocolate and continue to beat, only until fully incorporated.
  6. To ensure thorough mixing, employ a rubber spatula, scraping the sides and bottom of the bowl, and transfer half of the ice cream mixture into a deep pan.
  7. Introduce chocolate ganache into the ice cream, creating swirls, and repeat the layering process.
  8. Utilize a knife to form decorative swirls within the ice cream. For a finishing touch, sprinkle flakey sea salt on top, then proceed to freeze the concoction for a minimum of 8 hours.

This website uses cookies to improve your web experience.