Chocolate ice cream: the ultimate trick for more taste

Chocolate ice cream with caramelized hazelnuts and waffle
Chocolate ice cream with caramelized hazelnuts and waffle

Many chocolate ice cream recipes have melted chocolate as an ingredient. However, there is a very simple trick to make your Chocolate ice cream especially intense to make: used instead of chocolate pure Cocoa powder.

Because chocolate always contains less than 100% cocoa. In addition, there are often some other ingredients that you don't want in your ice cream. So to get the maximum taste, cocoa powder is used, which is crucial for the chocolate taste.

Instead of chocolate you should use pure cocoa powder. This gives the most intense taste for your chocolate ice cream.
Instead of chocolate you should use pure cocoa powder. This gives the most intense taste for your chocolate ice cream.

Chocolate ice cream ingredients

4 portions

Preparation chocolate ice cream

  • Heat milk, cream, sugar, cocoa powder and salt together in a pot while stirring until the sugar has dissolved.
Heat the ingredients, stirring constantly, until the sugar has dissolved.
Heat the ingredients, stirring constantly, until the sugar has dissolved.
  • Let the ice cream mass cool down a little and stir the Ice base or add dextrose and guar gum/carob flour.
  • Chill in the refrigerator for 30 minutes.
  • The ice cream machine prepare and pre-cool for a few minutes depending on the model. Switch on the stirrer and add the ice cream mass (duration approx. 30 minutes).
    Alternatively in Freezer according to instructions Allow to freeze and mix well every 30 minutes with a hand mixer (total duration approx. 4 hours).
  • Shortly before the ice cream mixture is ready, chocolate pieces can be added optionally.
The creamy chocolate ice cream is ready after about 30 minutes with an ice cream maker.
The creamy chocolate ice cream is ready after about 30 minutes with an ice cream maker.

Worth knowing and tips

  • Chocolate ice cream is one of the three most popular types of ice cream among Germans and is an ice cream classic.
  • For cocoa there are weakly and strongly deoiled powder. Heavily de-oiled cocoa powder has fewer fats than weakly de-oiled. The latter is considered to be of higher quality and more intense. If you want to know more about it, I recommend you my post "Which cocoa is the best?".
  • In addition, one should look for a low cadmium content pay attention. This is the case with the Organic cocoa* the case. At the same time would be Fair Trade important, but the combination of both is difficult to find. If you have a recommendation for a cocoa that is also fair trade, I am open to suggestions.
  • Cocoa should be used after cool, dry and as airtight as possible be stored. Otherwise it loses intensity and absorbs odors from other foods.
  • As a topping for chocolate ice cream is suitable delicious homemade Chocolate sauce, Caramel sauce or also Vanilla sauce.

Sundae with homemade chocolate ice cream and chocolate sauce. Served with cocoa chips and wafer rolls.
Sundae with homemade chocolate ice cream and Chocolate sauce. Served with cocoa chips and wafer rolls.

If you have any other Ice cream classic you will find on my page in any case. The Vanilla ice cream without egg also uses the here used Ice base. Or do you fancy a Walnut ice creamthat's better than store-bought?

Other ice cream recipes with cocoa powder that I want to tell you about are my creamy nougat ice cream and the incredibly delicious Bacio ice cream from Ferrero kisses.


*With the affiliate links in this post you support my blog to cover the basic costs without any disadvantage for you. Thank you very much for that!

4 comments

  1. Hello and good day,
    I would like to know to what temperature the milk can or must be heated.
    Can it also boil up briefly?
    And at what temperature the ice base is stirred in.
    Is the ice base sensitive to heat?
    Thanks in advance for your reply
    Greetings from Berlin
    I. Schleicher

    1. Hello and thanks for stopping by 🙂 .

      I heat the milk until just before boiling. If it bubbles a little briefly, that's not bad. Then simply turn down the temperature and always stir well. If you want to use a thermometer, the milk should be heated to at least above 76 °C. Not because of the germs, but because at this temperature the structure of the proteins changes and the consistency of the ice cream improves.

      The ice cream base is not really sensitive to heat. Only the guar gum loses its properties beyond 95 °C. With the approach described here, however, it should not get so hot. For my part, I have also found that it is easier to stir in the ice cream base without lumps when the ice cream mixture is a little cooler. So take the pot off the heat, wait a bit, and then stir it in.

      Many greetings to Berlin and have fun trying it out,

      the ice-maker

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