Chocolate Velvet Ice Cream is more than just a dessert; it’s an experience. Imagine a scoop of pure bliss, so rich and unbelievably creamy, with an intense double dose of chocolate that melts exquisitely in your mouth. This isn’t just ice cream; it’s a frozen masterpiece designed for true chocolate aficionados.

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Chocolate Velvet Ice Cream: The Ultimate Dark Chocolate Dream for Chocoholics

For those who consider themselves die-hard chocoholics, this Dark Chocolate Ice Cream Recipe is not just the ultimate dessert, it’s a pilgrimage. Forget store-bought imitations; prepare to embark on a journey to homemade frozen perfection that promises unparalleled flavor and a texture so smooth, it truly earns the “velvet” in its name. Get ready to indulge in an intensely chocolatey, luxurious treat that will leave you craving more with every spoonful.

Chocolate Velvet ice cream in a waffle bowl with a red handled spoon — A tantalizing scoop of homemade Chocolate Velvet Ice Cream, served in a crisp waffle bowl with a red spoon, perfectly ready to be savored.

Why You Absolutely Must Make This Chocolate Velvet Ice Cream

While there are countless ice cream recipes out there, our Chocolate Velvet Ice Cream stands out as a true masterpiece. Here’s why this indulgent treat deserves a special place in your kitchen and will become your new favorite frozen dessert:

Unrivaled Chocolate Intensity: We don’t just add chocolate; we double down. This recipe meticulously combines both premium Dutch-processed cocoa powder and finely chopped high-quality semisweet or bittersweet chocolate. This dual-chocolate approach ensures a profoundly rich, complex, and deep chocolate flavor that satisfies even the most discerning palate. It’s a truly dark chocolate experience, not just a subtle hint of cocoa.
Silky Smooth, Velvety Texture: The “velvet” isn’t just a catchy name; it describes the extraordinary texture of this ice cream. Thanks to a carefully crafted custard base enriched with egg yolks and a perfect balance of heavy cream and milk, this ice cream churns into an incredibly smooth, luxurious consistency. It melts slowly and evenly on your tongue, completely free from any dreaded icy bits, delivering a truly premium mouthfeel.
Decadent and Indulgent: Every single spoonful of this homemade ice cream is an act of pure indulgence. This is not a light dessert; it’s a rich, full-bodied frozen treat designed to delight and satisfy your deepest chocolate cravings. It’s the perfect way to treat yourself after a long week or to impress guests with a dessert that tastes genuinely gourmet.
Perfect for Cooling Off & Celebrating: Whether you’re battling a scorching summer day, hosting a festive gathering, or simply need a mood booster, a scoop of this ice cream hits the spot. Its refreshing chill combined with its intensely rich flavor makes it an ideal pick-me-up and a fantastic celebratory dessert.
Incredibly Versatile for Various Desserts: While magnificent on its own, Chocolate Velvet Ice Cream is also an exceptionally versatile base for a myriad of other desserts. Use it to craft show-stopping, elaborate ice cream sundaes, layer it into an elegant homemade ice cream pie, transform it into rich milkshakes, or simply enjoy it in a classic ice cream cone. Its robust flavor pairs wonderfully with almost any topping or accompaniment.
A Rewarding Homemade Project: There’s immense satisfaction and pride in creating something so delicious and sophisticated from scratch. Making your own ice cream allows you to meticulously control the quality of ingredients, ensuring the freshest, most vibrant flavors that mass-produced, additive-laden ice creams simply cannot match. It’s a culinary adventure that yields truly delicious rewards.

Frequently Asked Questions About Homemade Chocolate Ice Cream

Curious about what goes into making the perfect scoop of chocolate ice cream, or have specific concerns? Here are some common questions and detailed answers to guide you on your homemade ice cream journey.

What ingredients are essential for making a truly rich chocolate ice cream?

To create truly flavorful and textural chocolate ice cream, the core ingredients are crucial. You absolutely need a source of chocolate – ideally, both cocoa powder (like Dutch-processed for deep color and flavor) and melted chocolate (semisweet or bittersweet for intensity), as this recipe masterfully utilizes. Beyond the chocolate, a traditional churned ice cream requires a custard base. This typically includes egg yolks, which contribute significant richness and act as an emulsifier for a smoother texture; heavy cream and milk, providing the necessary fat content for creaminess; and sugar, for sweetness and to help prevent the formation of large ice crystals, ensuring a softer scoop. A touch of vanilla extract can also enhance the overall chocolate flavor profile.

Why does chocolate ice cream taste so incredibly good and have such a desirable texture?

The exceptional taste and texture of chocolate ice cream can largely be attributed to its fat content and how these fats interact with other ingredients. Fats, generously found in heavy cream, egg yolks, and the chocolate itself, are incredible carriers for flavor molecules. These molecules, responsible for the deep chocolate and often subtle vanilla notes, are magnified and spread evenly through the ice cream base by the fat, creating a rich, lingering taste experience. Furthermore, fat contributes to the smooth, creamy mouthfeel by preventing the formation of large, icy crystals. Sugar also plays a vital role, not just for sweetness, but also for its ability to lower the freezing point of the mixture, resulting in a softer, more scoopable texture that truly defines “velvet.”

Does homemade chocolate ice cream contain caffeine?

Yes, absolutely. Since chocolate, particularly dark chocolate and cocoa powder, is a primary ingredient in this recipe, your homemade chocolate ice cream will naturally contain caffeine. The exact amount of caffeine will depend on the type and quantity of chocolate you use. Generally, the darker the chocolate (e.g., bittersweet chocolate or dark Dutch-processed cocoa powder), the higher its caffeine content. While a single serving of ice cream typically contains less caffeine than a standard cup of coffee, it’s an important consideration for individuals sensitive to caffeine, especially if they plan to enjoy this delicious treat late in the evening.

Can dogs and cats safely consume chocolate ice cream?

Absolutely not, and this is a critical warning for pet owners. Neither cats nor dogs should ever be given chocolate ice cream. Chocolate contains a compound called theobromine, which is highly toxic and potentially deadly for both dogs and cats. Their metabolic systems process theobromine much slower than humans, leading to its accumulation in their bodies, which can cause severe health issues, including vomiting, diarrhea, tremors, seizures, internal bleeding, and even heart attacks. Additionally, many cats are lactose intolerant, and consuming dairy products like cow’s milk (a key ingredient in ice cream) can lead to significant digestive upset, including vomiting and diarrhea. Always ensure chocolate and any chocolate-containing products are kept well out of reach of your beloved pets.

Can I make this rich chocolate ice cream without an ice cream maker?

While an ice cream maker is highly recommended for achieving the silkiest, most professional-quality texture, you can certainly make a delicious version of this chocolate ice cream without one using a “no-churn” method. After preparing the custard base and ensuring it is thoroughly chilled, instead of churning, pour the cold mixture into a shallow, freezer-safe container. Freeze for approximately 30-60 minutes until the edges begin to set. Then, remove it from the freezer and beat it vigorously with an electric mixer (or whisk by hand) to break up any forming ice crystals and incorporate air. Repeat this process every 30-60 minutes for a total of 2-3 hours until the mixture becomes thick, creamy, and evenly frozen. While the texture might not be as perfectly smooth as churned ice cream, it will still be incredibly flavorful and satisfying.

How do I prevent the formation of ice crystals in my homemade ice cream?

Preventing ice crystals is paramount to achieving that desirable “velvet” texture. Several factors contribute to this smooth outcome:

Proper Churning: An ice cream maker’s continuous churning and freezing action is designed to incorporate air and break up ice crystals as they form, resulting in a smooth product. Ensure your ice cream maker bowl is thoroughly frozen (typically 12-24 hours) before you begin.
High Fat Content: Ingredients like heavy cream and egg yolks increase the fat content, which interferes with water molecules linking together to form large, crunchy ice crystals, thus promoting a creamier texture.
Adequate Sugar Content: Sugar acts as a natural antifreeze, lowering the freezing point of the mixture and keeping it softer and less prone to crystallization. Avoid significantly reducing the sugar in a recipe unless it’s specifically designed for that modification.
Thorough Chilling of Base: It is absolutely vital that your custard base is completely chilled (for at least 3 hours, but preferably overnight) before churning. A colder base freezes faster in the churner and produces much smaller, almost imperceptible, ice crystals.
Airtight Storage: After churning, transfer the soft ice cream immediately into an airtight, freezer-safe container. Minimizing exposure to air is crucial to prevent freezer burn and the formation of larger ice crystals on the surface. Press plastic wrap directly onto the surface of the ice cream before sealing the container with its lid.
Stabilizers (Optional): For advanced ice cream makers, a tiny pinch of a natural stabilizer like guar gum or xanthan gum (used sparingly) can further enhance texture and prevent crystal growth, though it’s usually not necessary for a rich custard-based recipe like this.

Chocolate Velvet Ice cream in a white ceramic terrine with an ice cream scoop — A generous serving of creamy Chocolate Velvet Ice Cream, showcased in a white ceramic terrine with a classic ice cream scoop.

Crafting Your Own Chocolate Velvet Ice Cream: A Detailed Step-by-Step Guide

“Terrific,” “amazing,” and “unbelievable” are just some of the reactions you can expect when serving this glossy, intensely chocolaty goodness. This Chocolate Velvet Ice Cream is a recipe you’ll find yourself returning to again and again. Its rich texture and deep flavor also make it an excellent filling for leftover cookies or a decadent base for an ice cream cake. Let’s dive into the precise steps to create this velvety perfection!

Ingredients You’ll Need:

6 ounces semisweet or bittersweet chocolate, chopped: The star of the show! High-quality chocolate is absolutely key here. Choose a brand you genuinely love for eating; its superior flavor will intensely shine through in your ice cream. Chopping it finely ensures it melts quickly and smoothly into the hot custard, preventing any lumps.
1 cup granulated sugar: Beyond just sweetness, sugar is a critical component for texture. It contributes to the smooth, soft consistency of the ice cream by inhibiting the formation of large, unappealing ice crystals, ensuring a delightful scoop every time.
1/2 cup Dutch-processed cocoa powder: This type of cocoa is darker, richer, and less acidic than natural cocoa. It gives the ice cream its characteristic deep, dark color and a smoother, more mellow, yet profoundly intense chocolate flavor profile.
1 1/2 cups heavy cream: The primary source of the ice cream’s luxurious richness and a major contributor to its incredibly creamy texture. Opt for heavy cream with at least 36% milk fat for the best results.
1 cup whole milk: This ingredient balances the intense richness of the heavy cream and provides additional liquid necessary for the custard base. Whole milk offers the best flavor and contributes to a superior overall texture.
3 large egg yolks: These are absolutely crucial for creating the signature rich, silky, and thick custard base. Egg yolks act as natural emulsifiers, binding the fat and water together, which greatly enhances the ice cream’s smoothness and helps prevent dreaded ice crystals.
A pinch of fine sea salt (optional, but highly recommended): A tiny amount of salt doesn’t make the ice cream taste salty; instead, it subtly enhances and intensifies the chocolate flavor, making it pop, and perfectly balances the sweetness.
1 teaspoon pure vanilla extract (optional): While chocolate is the star, vanilla adds another layer of complex flavor, beautifully complementing and rounding out the chocolate notes. Add this after removing the custard from heat, along with the chopped chocolate.

Detailed Instructions for Velvety Perfection:

Prepare Your Equipment and Ingredients: Begin by finely chopping your semisweet or bittersweet chocolate; set it aside in a heat-proof bowl. Importantly, ensure your ice cream maker’s churning bowl has been frozen solid for at least 12-24 hours in advance, as proper chilling is vital for optimal results and a smooth texture.
Combine Dry Ingredients: In a medium-sized, heavy-bottomed saucepan, vigorously whisk together the granulated sugar and the Dutch-processed cocoa powder. This initial dry whisking step is essential to thoroughly combine them and prevent any lumps from forming when the liquids are introduced.
Incorporate Dairy: Gradually and smoothly whisk in the heavy cream and the whole milk into the sugar and cocoa mixture until everything is well combined and the mixture appears homogenous.
Heat the Mixture to a Boil: Place the saucepan over medium heat. Bring the chocolate-dairy mixture to a gentle boil, making sure to stir occasionally with a whisk or heat-proof spatula to prevent the bottom from scorching. Once it reaches a boil, immediately remove the saucepan from the heat and set it aside momentarily.
Prepare the Egg Yolks (Tempering Setup): In a separate medium bowl (a Pyrex measuring cup with a spout is highly recommended for controlled pouring), place your three large egg yolks. Whisk the egg yolks thoroughly until they are smooth, uniform in color, and slightly pale.
Temper the Egg Yolks: This is a crucial step to prevent the egg yolks from scrambling. Slowly, in a very thin, steady stream, pour about one cup of the hot chocolate-dairy mixture into the whisked egg yolks, whisking constantly and vigorously with your free hand. Continue whisking as you add the hot liquid. This process gradually raises the temperature of the egg yolks without cooking them, preparing them to be fully incorporated into the main custard.
Return Tempered Mixture to Pan: Once approximately one cup (or slightly more) of the hot mixture has been slowly incorporated into the egg yolks, pour the warmed egg yolk mixture back into the saucepan containing the remaining hot chocolate-dairy mixture.
Cook the Custard Base: Return the saucepan to medium-low heat. Cook the custard, stirring constantly with a heat-proof spatula or wooden spoon, ensuring you scrape the bottom and sides of the pan. Continue cooking until the mixture thickens enough to lightly coat the back of your spoon. This typically occurs when the custard reaches a temperature of 170ºF (77ºC). Do NOT allow the custard to boil vigorously once the eggs have been added, as this can cause the eggs to curdle. An instant-read thermometer is invaluable here for accuracy.
Melt in the Chocolate and Flavorings: Immediately remove the pan from the heat. Add the finely chopped semisweet or bittersweet chocolate, along with the optional vanilla extract and pinch of salt. Whisk constantly until the chopped chocolate is completely melted and fully incorporated, and the mixture becomes smooth, glossy, and beautifully integrated.
Strain and Chill Thoroughly: Pour the hot chocolate custard through a fine-mesh sieve into a clean bowl. This step is essential to remove any potential tiny cooked egg bits or un-melted chocolate particles, guaranteeing a perfectly smooth, silky texture. Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 3 hours, or preferably overnight (up to 24 hours), until it is thoroughly and completely cold. This extended chilling time is vital for achieving a smooth, crystal-free ice cream.
Churn the Ice Cream: Once the custard is completely chilled, transfer it into your prepared (and pre-frozen) ice cream maker bowl. Churn the mixture according to your specific manufacturer’s instructions. The mixture will typically reach the consistency of soft-serve ice cream after churning.
Freeze for Firmness (Ripening): Carefully transfer the soft ice cream from the churner into an airtight, freezer-safe container. To prevent freezer burn and ice crystal formation, press a piece of plastic wrap directly onto the surface of the ice cream before securing the container with its lid. Freeze for at least 3-4 hours, or until it reaches your desired firm consistency for scooping. Allowing it to ripen in the freezer enhances its texture and flavor.

Expert Tips for Achieving the Perfect Chocolate Velvet Ice Cream Every Time

To ensure your homemade ice cream is truly “velvet” and not just “chocolate,” consider these expert tips that will elevate your dessert from good to absolutely extraordinary:

Quality Ingredients are Paramount: With so few ingredients, the quality of each component truly shines through. Always use good quality heavy cream (at least 36% milk fat), the freshest large eggs, and your absolute favorite brand of semisweet or bittersweet chocolate for the most robust and delicious flavor profile.
Do Not Rush the Chilling Process: Chilling the custard base thoroughly before churning is one of the most critical steps in homemade ice cream making. A well-chilled base (at least 3 hours, but ideally overnight) freezes faster in the churner, which results in the formation of smaller, more desirable ice crystals, directly leading to a smoother, creamier texture.
Temper Eggs with Precision: The tempering process (gradually adding hot liquid to egg yolks) is essential to prevent the eggs from scrambling and creating an unappealing texture. Always add the hot liquid to the eggs slowly and in a thin stream while whisking vigorously and continuously. Never add cold eggs directly to the hot pot.
Utilize an Instant-Read Thermometer: For cooking the custard, an accurate instant-read thermometer is your best friend. It takes the guesswork out of the process and ensures your custard reaches the precise temperature (170ºF/77ºC) required for proper thickening and pasteurization without the risk of overcooking or curdling.
Strain the Custard for Silky Smoothness: Passing the cooked custard through a fine-mesh sieve is a simple yet incredibly effective trick. It catches any tiny bits of cooked egg, undissolved cocoa powder, or un-melted chocolate, ensuring your final ice cream base is perfectly smooth and free of any textural imperfections.
Proper Storage Techniques are Key: After churning, immediately transfer the soft ice cream into an airtight, freezer-safe container. To prevent freezer burn and the formation of large, crunchy ice crystals, press a layer of plastic wrap directly onto the surface of the ice cream before securely sealing the lid. This creates an extra barrier against air.
Allow for “Ripening” Time: While tempting, resist eating the ice cream immediately after churning (unless you prefer soft-serve consistency). The “ripening” process in the freezer (at least 3-4 hours) allows the ice cream to firm up and its flavors to fully meld and develop, resulting in a richer, more satisfying product.
Let it Soften Slightly Before Serving: For the absolute best texture and easiest scooping experience, take the ice cream out of the freezer approximately 5-10 minutes before you plan to serve it. This brief softening period allows the ice cream to reach its peak creamy consistency and enhances its luxurious mouthfeel.

Delicious Variations and Customization Ideas for Your Chocolate Velvet Ice Cream

Once you’ve mastered the basic Chocolate Velvet Ice Cream recipe, the possibilities for customization and flavor enhancements are truly endless. Here are a few exciting ideas to inspire your next batch and tailor it to your unique taste:

Mint Chocolate Velvet: For a refreshing twist, add 1 to 2 teaspoons of pure peppermint extract (start with 1 teaspoon and taste) along with the vanilla extract in step 9. During the last few minutes of churning, fold in 1/2 cup of finely chopped dark chocolate mints or crushed peppermint candies.
Espresso Infusion: To deepen and intensify the chocolate flavor, stir in 1 to 2 tablespoons of instant espresso powder or finely ground coffee to the dry ingredients (sugar and cocoa) in step 2. Espresso enhances chocolate without making the ice cream taste overtly like coffee.
Spicy Mexican Chocolate: For a warming, exotic kick, add 1/2 teaspoon of ground cinnamon and a pinch (or more, to taste) of cayenne pepper along with the cocoa powder in step 2. The subtle heat beautifully complements the rich chocolate.
Nutty Chocolate Dream: Introduce a delightful crunch and nutty flavor by folding in 1/2 to 1 cup of chopped toasted nuts (such as pecans, walnuts, almonds, or hazelnuts) during the last few minutes of churning.
Chocolate Chunk Overload: For the ultimate chocolate texture experience, fold in an extra 1/2 cup of high-quality chocolate chunks or mini chocolate chips into the soft ice cream after it has finished churning but before it goes into the freezer.
Boozy Bliss: To add an adult twist and further enhance the ice cream’s softness, stir in 1 to 2 tablespoons of a complementary liqueur, such as Kahlua, Bailey’s Irish Cream, or a raspberry liqueur, just before churning.
Sea Salt Caramel Swirl: After churning, gently ripple in homemade or a high-quality store-bought salted caramel sauce into the soft ice cream before transferring it to the freezer. Use a spoon or knife to create beautiful swirls.
Raspberry Ripple: For a fruity contrast, swirl in a thickened raspberry sauce, a good quality seedless raspberry preserves, or even a raspberry liqueur into the soft ice cream post-churning.
Coconut Delight: Substitute half of the heavy cream with full-fat coconut milk (canned) for a subtle tropical twist. You can also fold in toasted coconut flakes after churning.

Serving Suggestions for Your Velvety Creation

This exquisite homemade Chocolate Velvet Ice Cream deserves to be served in style. While it’s utterly divine on its own, here are some ideas to elevate your chocolate velvet experience and impress your guests:

The Classic Cone or Bowl: Sometimes, simplicity is indeed best. A few generous scoops served in a crisp waffle cone, a sturdy sugar cone, or an elegant dessert bowl allows the rich, complex flavors of the ice cream to truly shine without distraction.
Decadent Sundae Masterpiece: Construct the ultimate classic sundae. Top your Chocolate Velvet Ice Cream with warm homemade hot fudge sauce, a generous dollop of freshly whipped cream, a sprinkle of chopped toasted nuts, colorful sprinkles, and, of course, a bright red maraschino cherry.
Alongside Warm Desserts: The contrasting temperatures and textures are pure magic. A scoop (or two!) of Chocolate Velvet Ice Cream is the perfect accompaniment to warm brownies, gooey chocolate lava cakes, a slice of apple pie, a moist bread pudding, or even a warm fruit crisp.
Affogato Style: For a sophisticated and quick dessert, place a scoop of ice cream in a small mug or a heat-proof glass, and pour a shot of hot, freshly brewed espresso directly over it. The delightful contrast of hot and cold, bitter and sweet, is truly divine.
Luxurious Milkshakes and Smoothies: Blend your Chocolate Velvet Ice Cream with a splash of milk for an incredibly luxurious chocolate milkshake. For a healthier yet still indulgent treat, blend it with a ripe banana and a little extra milk.
Homemade Ice Cream Sandwiches: Create personalized ice cream sandwiches by scooping the ice cream between two homemade cookies (classic chocolate chip, chewy oatmeal, or rich double chocolate cookies work wonderfully) for a delightful handheld dessert.
With Fresh Berries: The slight tartness of fresh raspberries, strawberries, or cherries can cut through the richness of the chocolate ice cream beautifully, offering a refreshing contrast.

Storing Your Homemade Chocolate Velvet Ice Cream for Optimal Freshness

Proper storage is crucial to ensure your homemade ice cream remains fresh, creamy, and free of ice crystals for as long as possible. Follow these tips to maintain its velvety perfection:

Utilize an Airtight Container: Always store homemade ice cream in a high-quality, freezer-safe, airtight container. This is the most important step to minimize exposure to air, which is the primary cause of freezer burn and the formation of large, undesirable ice crystals.
Create a Plastic Wrap Barrier: Before sealing the container with its lid, press a layer of plastic wrap (or parchment paper) directly onto the surface of the ice cream. This creates an additional, essential barrier against air, further protecting the ice cream’s texture and preventing crystallization.
Deep Freeze Location: Store the ice cream in the coldest part of your freezer, typically at the very back, rather than in the freezer door. Temperatures in the door fluctuate more frequently due to opening and closing, which can negatively impact the ice cream’s texture.
Optimal Longevity: Homemade ice cream, which typically lacks the artificial stabilizers found in commercial brands, is best enjoyed within 1 to 2 weeks for optimal flavor and texture. While it can last longer, its quality might gradually decline after this period.
Softening Before Scooping: For the creamiest texture and easiest scooping experience, remove the container from the freezer and let it sit at room temperature for approximately 5-10 minutes before you plan to serve it. This brief softening period allows the ice cream to reach its ideal consistency.

Chocolate ice cream scoops in a waffle cone bowl

Chocolate Velvet Ice Cream Recipe Card

The Recipe:

Chocolate Velvet Ice Cream

A truly rich, luscious, and intensely chocolaty homemade ice cream featuring a double dose of chocolate for an unforgettable frozen dessert experience.

Ingredients

6 ounces semisweet or bittersweet chocolate, chopped
1 cup sugar
1/2 cup Dutch-processed cocoa
1 1/2 cups heavy cream
1 cup milk
3 large egg yolks
Optional: Pinch of fine sea salt
Optional: 1 teaspoon pure vanilla extract

Instructions

Prepare Chocolate & Equipment: Finely chop chocolate and set aside. Ensure your ice cream maker bowl is frozen solid (12-24 hours prior).
Combine Dry Ingredients: In a medium, heavy-bottomed saucepan, whisk together sugar and cocoa powder until well combined.
Incorporate Dairy: Gradually whisk in heavy cream and milk into the dry mixture until smooth.
Heat Mixture: Place saucepan over medium heat. Bring mixture to a gentle boil, stirring occasionally. Once boiling, remove from heat.
Prepare Egg Yolks: In a separate bowl (or Pyrex measuring cup), whisk egg yolks until smooth and slightly pale.
Temper Egg Yolks: Slowly pour about one cup of the hot chocolate-dairy mixture into the whisked egg yolks in a thin stream, whisking constantly and vigorously to temper them.
Return Custard to Pan: Pour the tempered egg yolk mixture back into the saucepan with the remaining hot mixture.
Cook Custard: Return saucepan to medium-low heat. Cook, stirring constantly (scraping bottom and sides), until mixture thickens enough to coat the back of a spoon and reaches 170ºF (77ºC). Do not boil vigorously.
Melt in Chocolate & Flavorings: Immediately remove from heat. Add chopped chocolate, and if using, vanilla extract and sea salt. Whisk constantly until chocolate is completely melted and the mixture is smooth and glossy.
Strain & Chill: Pour the hot custard through a fine-mesh sieve into a clean bowl. Cover tightly with plastic wrap, pressing it directly onto the surface. Chill in the refrigerator for at least 3 hours, preferably overnight, until thoroughly cold.
Churn Ice Cream: Transfer the completely chilled custard to your ice cream maker. Churn according to manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze for Firmness: Transfer the soft ice cream to an airtight, freezer-safe container. Press plastic wrap directly onto the surface, then seal. Freeze for at least 3-4 hours, or until firm enough to scoop.

Notes

Recipe adapted from Gourmet magazine.

You may substitute regular cocoa powder, although the chocolate taste will be less intense and the color might be lighter. For the true “velvet” experience, Dutch-processed cocoa is highly recommended.

For an extra layer of flavor, consider adding 1 teaspoon of pure vanilla extract along with the chopped chocolate in step 9, or a pinch of sea salt to enhance the chocolate’s depth.

Recommended Products

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Pyrex Measuring Cups
OXO Good Grips 11-Inch Better Balloon Whisk
4 Quart All Clad Sauce Pan
KitchenAid 9-Speed Digital Hand Mixer
Ice Cream Scoop
Ice Cream Maker

Nutrition Information:

Yield:

10 servings

Serving Size:

1 scoop (approx. 1/2 cup)

Approximate Amount Per Serving:
Calories: 353
Total Fat: 24g
Saturated Fat: 14g
Trans Fat: 0g
Unsaturated Fat: 8g
Cholesterol: 98mg
Sodium: 29mg
Carbohydrates: 30g
Fiber: 4g
Sugar: 21g
Protein: 6g

This nutritional information is an estimate only and may vary based on specific brands and ingredients used. It is provided as a courtesy and should not be considered a substitute for professional nutritional advice. To obtain the most accurate figures, it is recommended to calculate the nutritional information with the actual ingredients used in your recipe. Factors such as “to taste” measurements and optional toppings are not included in this calculation.

More Irresistible Chocolate Desserts You’ll Love:

If you’re a true chocolate connoisseur, your culinary journey doesn’t have to end with this incredible ice cream. Explore these other fantastic chocolate-infused recipes to continually satisfy your sweet cravings and expand your dessert repertoire:

Copycat Dairy Queen Ice Cream Cake from Life, Love and Sugar – Recreate a beloved frozen classic right in your own kitchen for birthdays or special occasions.
Fudge-Topped Chocolate Ice Cream Pie – An incredibly simple yet elegant frozen pie, featuring a rich chocolate crust and a luscious fudge topping, perfect for any gathering.
Chocolate Sour Cream Bundt Cake – A wonderfully moist, rich, and tender chocolate cake with a beautiful bundt shape that’s always a true crowd-pleaser and easy to decorate.
Double Chocolate Pudding – The ultimate comfort in a bowl, intensified with a double dose of rich chocolate flavor, perfect for a cozy night in.
Discover even more decadent Homemade Chocolate Desserts on our site – a veritable treasure trove for all chocolate enthusiasts and baking aficionados!