Go Back
+ servings
Chocolate Ice Cream

Chocolate Ice Cream Recipe

This chocolate ice cream will send the world's chocolate enthusiasts into a spin. One bite of this ice cream is simply not good enough. 
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Freeze Time 4 hrs
Total Time 4 hrs 35 mins
Course Dessert
Servings 8
Calories 191 kcal

Equipment

  • Ice cream machine
  • Measuring spoon 
  • Heavy-bottom saucepan
  • Airtight freezer-safe container

Ingredients
  

  • 1 cup half and half
  • 1 cup heavy cream
  • 2 mint leaves
  • 4 egg yolks
  • ½ cup granulated sugar
  • cup cocoa unsweetened powder
  • 6 oz bittersweet chocolate, chopped 
  • 1 tsp vanilla bean paste

Instructions
 

  • Place the half, and half heavy cream and mint leaves into a saucepan and heat the cream mixture for 4-5 minutes until bubbles appear on the surface of the cream.
  • Remove the mint-infused cream from the stove and allow it to steep for 30 minutes to an hour.
  • Whisk the eggs and granulated sugar in a large bowl until they are pale yellow in color. 
  • Remove the mint leaves from the cream and return it to the stove for 2-3 minutes just before it starts to boil. 
  • Add the unsweetened cocoa powder to the egg yolks and whisk to combine. 
  • Add a ladle full of the mint-infused cream to the egg cocoa mixture and whisk to combine. 
  • Gradually whisk in the remaining mint-infused cream, then place it back into the saucepot and heat it for 5-8 minutes over medium-low heat until it thickens. 
  • Add the bittersweet chocolate and stir until it melts. 
  • Remove the chocolate mint ice cream base from the stove, pour it into a fine-mesh strainer set over a bowl, and allow the chocolate custard to cool completely. 
  • Stir in the vanilla bean paste, then cover the chocolate mint ice cream base press a sheet of cling wrap directly onto the chocolate mint custard and refrigerate it for at least 6 hours overnight.  
  • Churn the chocolate mint ice cream in an ice cream machine, according to the manufacturer's instructions.    
  • Transfer the chocolate mint ice cream to a freezer-safe container and freeze it for 4-6 hours before scooping. 

Notes

  • Add 3/4-1 cup of chocolate chips during the last 15 minutes to make this ice cream a triple chocolate mint ice cream. 
  • Do not skip pouring this chocolate mint ice cream through a fine-mesh strainer it will catch any pieces of cooked egg. If you do not have a fine-mesh sieve, use a cheesecloth or coffee filter paper.

Nutrition

Serving: 85gCalories: 191kcalCarbohydrates: 25.97gProtein: 3.55gFat: 8.92gSaturated Fat: 4.897gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.93gCholesterol: 114mgSodium: 56mgPotassium: 220mgFiber: 1.7gSugar: 19gVitamin A: 356IUVitamin C: 0.3mgCalcium: 56mgIron: 1.26mg
Tried this recipe?Let us know how it was!