Dark chocolate ice cream

Dark chocolate ice cream

Dark as you want it chocolate ice cream. 🍨


  • 3 cups whole milk
  • 0.5 cup sugar
  • 0.25 cup alkali-processed cocoa powder
  • 6 egg yolks
  • 8 oz dark chocolate
  • 1 teaspoon kosher salt, to taste


  1. Whisk sugar and cocoa powder together, then add egg yolks one at a time and whisk until smooth. Stir in milk and salt.
  2. Cook over medium heat, stirring constantly. Custard should pass the “spoon test” or about 170°F. Any hotter and it’ll cook the egg too much.
  3. Stir in chocolate until fully melted and incorporated.
  4. Chill in the fridge overnight.
  5. Churn in the ice cream maker, then let harden in the freezer for a couple hours before eating.


  • Makes about 1 quart.
  • I typically use 55% cocoa chocolate. Adjust the mix of cocoa solids to get darker.
  • Use the best chocolate and cocoa powder you can find.
  • Other extracts, like mint or creme de menthe, work well here (if that’s your thing).