The Darkest Chocolate Ice Cream In The World

The Darkest Chocolate Ice Cream In The World // take a megabite

It takes me 1 1/2 blocks (driving) to finish a toasted sesame seed bagel with cream cheese. It takes me the opening song of The Wire to finish my cornbread pizza. It takes me the 30 minutes before leaving for dinner to make this ice cream, leaving me just enough time to switch my shoes and put on lipstick.

The Darkest Chocolate Ice Cream In The World // take a megabite

Do you ever buy the ingredients to make something discovering that you can’t make it until you’re ready. I don’t know what makes one ready, but sometimes it takes me a minute. And I find that I have to read ice cream recipes over and over to feel good about diving in. There are so many small bowls of things, things to heat, remove from heat, and add back to heat. But honestly, this ice cream was a breeze to make! And if the time that it just felt right to make this was in the 30 minutes before leaving for burger dinner, then I have total confidence that you can also make this all willy-nilly like.

Oh! And most importantly, this ice cream is SO GOOD. It tastes like brownie batter, like the center of a truffle, like a chocolate dream. Did you know that when I get frozen yogurt I get a combo of german chocolate, chocolate, and dark chocolate? One spoonful of this wins for chocolate-ness than that fro-yo f’sho could ever muster!

The Darkest Chocolate Ice Cream In The World For You! // take a megabite

The Darkest Chocolate Ice Cream In The World (makes 1 quart)
Recipe from Jeni’s Splendid Ice Creams at Home


chocolate syrup –

  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup strong brewed coffee
  • 1/2 cup sugar
  • 1 1/2 oz. bittersweet chocolate (55-70% cacao), finely chopped

ice cream base –

  • 2 cups whole milk
  • 1 T + 1 t cornstarch
  • 1 1/2 oz. (3 T) cream cheese, softened
  • 1/8 t fine sea salt
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 2 T light corn syrup

equipment –

  • one 1-gallon Ziploc bag
  • ice cream maker


  1. Make chocolate syrup. Combine the cocoa, coffee, and sugar in a small saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil for 30 seconds. Place chopped chocolate in a large bowl. Remove from heat and pour over chopped chocolate. Let stand for 5 minutes. Whisk until smooth. Set aside.
  2. Make ice cream base. Place 2 tablespoons of the whole milk in a small bowl. Slowly add the cornstarch and whisk until combined to make a smooth slurry. Add cream cheese and salt to chocolate syrup and whisk until smooth. Meanwhile fill a large bowl with ice and water.
  3. Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan. Bring to a rolling boil over medium-high heat. Boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat, stirring with a heatproof spatula, until slightly thickened (about 1 minute). Remove from heat.
  4. Gradually whisk hot milk mixture into the chocolate mixture until smooth. Transfer mixture to a 1-gallon Ziploc bag and submerge sealed bag in the ice bath. Let stand, adding more ice as necessary until cold (about 30 minutes).
  5. Pour into your ice cream maker and freeze according to the manufacturer’s instructions. Once churned, pack ice cream into a storage container, pressing a piece of parchment directly onto the surface. Seal with an airtight lid. Freeze for at least 4 hours.

Yay! Click HERE for a printable pdf right HERE.

The Darkest Chocolate Ice Cream In The World // take a megabite

This ice cream tastes like brownie batter and the center of a truffle.

36 thoughts on “The Darkest Chocolate Ice Cream In The World”

  1. This is perfect! We just pulled out our ice cream maker for the first time the other day and made some chocolate ice cream, but we both thought “This isn’t chocolately enough.” You’ve solved our problems! This looks amazing!!!

  2. Wow. This looks Ah-mazing! I am always ready for ice cream that tastes like brownie batter *swoon*!

    And I totally know what you mean about being “ready”. Sometimes it feels like the planets have to align.

    !Those heart sprinkles are adorable!)

    1. Yes! The brownie-est. Yeah man, the planets aligned when I had just 30 minutes, but the universe knew it would only take that long! And thanks! Sprinkles always remind me of you!

  3. I cannot believe this, but I am out of cornstarch…so annoying! I want this in my mouth immediately. Heading to the store after naptime…damn kids! Looks unbelievable.

    1. Yes! No eggs?! But it makes super creamy almost chewy ice cream. Totally stays soft when super frozen. No scoops will be bullied here.

  4. I adore Jeni’s ice cream base recipe for the home machine. She’s brilliant, isn’t she? And so are you. This looks so decadent- I wanna sit on the couch with a big bowl full of this and an episode of Game of Thrones. And I wouldn’t feel bad about that at all. Nope, I sure wouldn’t. Gorgeous!

  5. Is there a strong coffee taste in the ice cream? Can you leave the coffee out or sub it for something else? Thanks

    1. Hey! There isn’t a coffee taste really. It’s just there to enhance the chocolate. To avoid it completely just use water instead of coffee. Hope you love it!

  6. Made the base for this three days ago. Made the chocolate syrup two days ago. Mixed the two together one day ago. Churned it last night. Have been in heaven all day. Thank you!!

    The texture of this ice cream is the best of any I have made. Even when I store it in the deep freezer, which tends to make ice cream a little too solid. I was worried when I poured the ice cream into my storage vessel bc it was thinner than usual even after 30 minutes of churning, but I worried for naught.

    This is perfection. Can’t wait to try other variations.

    1. Yes! I’m so glad you love it. I found the texture perfect too! And I know what you mean, I totes thought mine seemed thin and was nervous also. Hell to the yeah.

    1. The texture of mine was super smooth and almost chewy (not in a weird way), but like you said it doesn’t ever get TOO firm in the freezer. And I have a little Cuisinart ice cream maker!

  7. Pingback: Ice Cream Forever

Leave a Reply

Your email address will not be published. Required fields are marked *