This is the perfect frozen treat for even the most dedicated chocolate lover. It’s simple to make, decadent, super rich, and packed with chocolaty flavor. If you’re a true chocoholic, this is definitely the double chocolate ice cream recipe for you.
This ice cream was a mistake. I know, I know, how could ice cream ever be a mistake you’re asking. Simple answer. I have no clue. Something went way wrong though. After churning, the ice cream was still very soft and liquidy, despite the fact that I added no additional wet ingredients to make it that way. Do you know what that means? It means that this recipe is perfect for those of you without ice cream machines. Simply throw all of the ingredients into a blender, except for the chopped chocolate, and blend until the sugars have dissolved into the liquid. That should take anywhere between 2 and 5 minutes, depending on your blender. Next, pour the ice cream into a freezer-safe container and allow it to freeze overnight. Sprinkle the chopped chocolate over the top of the ice cream before serving. If you don’t have a blender, you can always use a hand mixer, and mix all of the same ingredients on medium speed until well combined. Although I have to say, if you don’t have a blender there is something extremely wrong with you. How do you make margaritas and daiquiris without one?
Warning. This ice cream is for true chocoholics. I love me some chocolate, but a little goes a long way here folks. One little scoop of this dark chocolaty frozen yumminess was more than enough to send me into a glorious sugar coma that would last for several hours. You’ll probably find that there is nothing wrong with eating just a little though. First of all, it will last much longer that way, and secondly, you won’t feel nearly as guilty for overindulging. While we’re on the topic of marvelous sugar comas and overindulging, I simply must mention how B.O.B. Bob and I recently hosted our first ice cream social and invited over a few friends and neighbors to test out a few homemade batches of frozen awesomeness. This super chocolaty dessert was just one of the frosty treats we sampled, along with Root Beer Ice Cream and Toasted Mounds Ice Cream. Everyone seemed to have a favorite, and the whole delightful evening really does make me look forward to hosting another social in the near future. Next time around though, certain guests will be asked to make their favorite flavor of ice cream to bring with them, and we will invite lots of extra taste testers to help out deciding which ones are our faves. I’m crossing my fingers that we won’t have to wait until next year to make this event happen.
Ingredients:
- 1/2 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar
- 1 Cup Cocoa Powder
- 1/2 Teaspoon Kosher Salt
- 1/8 Teaspoon Espresso Coffee
- 2 Cups Heavy Whipping Cream
- 1 Cup Whole Milk
- 1 Tablespoon Vanilla Extract
- 1 (3.5-oz.) Bar Extra Dark Chocolate, Finely Chopped
Directions:
- In a large bowl, whisk together all of the ingredients except for the chopped chocolate.
- Churn in an ice cream machine for 30 minutes.
- Add the chopped chocolate with the machine still running, and churn until well incorporated.
- Refrigerate for at least 4 hours before serving.
Suggestions:
- Honesty time. This ice cream came out of my ice cream machine a bit on the runny side. This means that you will want to allow at least 4 hours for it to set up in the freezer before even attempting to consume it.
- This ice cream is very dense and rich; a little will go a long way.
- Don’t have an ice cream machine? Place all of the ingredients, except for the chopped chocolate, into a large blender and mix until well combined and all of the sugars have dissolved. Pour the ice cream into a large freezer container. Top with chopped chocolate before serving.
Improvements:
- Add a 1/4 cup of finely chopped almonds during the last 5 minutes of churning.
- CLICK HERE to check out all of our other delicious ice cream recipes.
Ingredients:
- 1/2 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar
- 1 Cup Cocoa Powder
- 1/2 Teaspoon Kosher Salt
- 1/8 Teaspoon Espresso Coffee
- 2 Cups Heavy Whipping Cream
- 1 Cup Whole Milk
- 1 Tablespoon Vanilla Extract
- 1 (3.5-oz.) Bar Extra Dark Chocolate, Finely Chopped
Directions:
- In a large bowl, whisk together all of the ingredients except for the chopped chocolate.
- Churn in an ice cream machine for 30 minutes.
- Add the chopped chocolate with the machine still running, and churn until well incorporated.
- Refrigerate for at least 4 hours before serving.
PIN THIS RECIPE
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To make the dreamiest homemade ice cream this summer, we’re sharing our list of must-have supplies to get you started on your ice cream-making adventure. With these simple supplies, you can make delicious homemade ice cream that will delight both your friends and family. CLICK HERE to read more.
There’s no better time of year to enjoy a bowl of ice cream than during the hot summer months of June, July, and August. And when that ice cream’s homemade, it’s even more enjoyable. So, break out the ice cream machine and get ready to churn an unforgettably rich and creamy frozen dessert treat to help you survive the scorching summer heat. CLICK HERE for the recipes.
