Chocolate Ice Cream [The Cocoa Chill Remix]

Rich, decadent chocolate ice cream with intense cocoa flavor that delivers serious chocolate satisfaction in every creamy spoonful. This is pure indulgence in perfectly frozen form.

Makes

Serves 6-8

Total Time

6 hr 20 min (20 min prep)

Ingredients

Base Ingredients:
2 cups (480ml) heavy cream (grass-fed preferred)
1 cup (240ml) unsweetened almond milk
3/4 cup (150g) coconut sugar
1/2 cup (50g) unsweetened cocoa powder
6 large egg yolks (pasture-raised preferred)
1 tsp (5ml) vanilla extract
1/4 tsp (1.5g) sea salt
1 tsp (2g) espresso powder (optional, for depth)

Chocolate Elements:
4 oz (112g) dark chocolate (70% cacao), chopped
1 tbsp (15ml) coconut oil (optional, for smoothness)

Equipment Needed:
Ice cream maker
Fine-mesh strainer
Instant-read thermometer

Make it Good For The Gut (Optional)

Replace 1/2 cup almond milk with plain kefir for probiotics and tangy richness that complements chocolate beautifully. Add 1 tablespoon prebiotic fiber powder (like inulin) to support beneficial gut bacteria without affecting taste. Include 1 teaspoon vanilla-flavored collagen peptides for gut-healing properties and protein boost. Use raw cacao powder instead of regular cocoa for additional antioxidants and minerals that support digestive health.

Remix Options

Sweetener Alternatives: Use pure maple syrup (reduce to 1/2 cup), raw honey, or stevia blend for different flavor profiles and lower sugar options. Flavor Variations: Mint chocolate chip with 1 tsp mint extract and chocolate chips, mocha with extra espresso powder, or Mexican chocolate with cinnamon and cayenne. Milk Substitutes: Full-fat coconut milk for ultra-rich texture, cashew milk for neutral flavor, or oat milk for creaminess. Chocolate Intensity: Use 85% dark chocolate for deeper flavor, add 2 tbsp cocoa powder for extra richness, or include melted chocolate chips during churning. No-Churn Method: Whip 2 cups heavy cream to soft peaks, fold in sweetened condensed milk substitute and chocolate mixture, freeze in container. Dairy-Free Version: Replace cream with coconut cream and use coconut oil instead of butter for completely plant-based option.

Good To Know

Cocoa Quality: High-quality unsweetened cocoa powder creates deep, rich chocolate flavor – Dutch-processed cocoa gives darker color and smoother taste than natural cocoa. Chocolate Enhancement: Adding chopped dark chocolate provides texture contrast and intensifies chocolate flavor beyond what cocoa alone can achieve. Custard Base Technique: Cook custard to exactly 170F (77C) for proper thickening without curdling – it should coat the back of a spoon and hold a line when you run your finger through it. Tempering Importance: Slowly add hot cream mixture to egg yolks while whisking constantly to prevent scrambling and ensure smooth, silky texture. Espresso Secret: Small amount of espresso powder enhances chocolate flavor without making ice cream taste like coffee – it’s a classic pastry chef trick. Straining Benefits: Fine-mesh strainer removes any lumps from cocoa powder and creates perfectly smooth, professional texture. Chilling Strategy: Chill custard base completely (4+ hours) before churning for best texture and faster freezing in ice cream maker. Storage Solutions: Store in airtight container with plastic wrap pressed directly on surface to prevent ice crystals; keeps 2 weeks frozen.

steps

Heat:

In heavy saucepan, combine heavy cream, almond milk, and cocoa powder. Whisk vigorously until cocoa is completely dissolved and mixture is smooth, then heat over medium heat until just steaming.

Melt:

Add chopped dark chocolate and espresso powder (if using) to hot cream mixture. Whisk constantly until chocolate is completely melted and mixture is smooth and well combined.

Whisk:

In large bowl, whisk egg yolks and coconut sugar until pale yellow and thick, about 2-3 minutes of vigorous whisking. The mixture should be noticeably lighter in color.

Temper:

Slowly pour hot chocolate mixture into egg yolk mixture in thin, steady stream, whisking constantly to prevent eggs from scrambling. This tempering process is crucial for smooth custard.

Cook:

Return mixture to saucepan and cook over low heat, stirring constantly with wooden spoon, until mixture reaches 170F (77C) and coats back of spoon.

Strain:

Immediately strain custard through fine-mesh strainer into clean bowl to remove any lumps. Stir in vanilla, salt, and coconut oil (if using) until well combined.

Chill:

Cover custard with plastic wrap pressed directly on surface to prevent skin from forming. Refrigerate until completely cold, at least 4 hours or overnight for best results.

Churn:

Churn chilled custard in ice cream maker according to manufacturer’s directions until thick and creamy. Transfer to airtight container and freeze until firm, about 2 hours before serving.