I made my Homemade Dark Chocolate Ice Cream using 70% chocolate and black cocoa, and I’m sharing the surprising little trick that gives it such an unusually deep color.
I make Midnight Chocolate Ice Cream when I want something seriously dark and not polite. It’s dense, bittersweet, the kind that stirs the curiosity late at night.
I love how heavy cream makes the texture almost satin while 70% dark chocolate gives that bitter snap that keeps you from going overboard. People call it Homemade Dark Chocolate Ice Cream in my notes and it’s always the one I pin under Ice Cream Maker Recipes because friends demand it back and again.
No fluff here, just intense chocolate that makes you wonder why you waited so long to try it.
Ingredients
- Heavy cream: Very rich in saturated fat, adds silkiness and calorie punch, little protein.
- Whole milk: Adds lactose sweetness, some calcium and protein, thins custard a bit.
- Dark chocolate: Provides antioxidants and magnesium, its bitter chocolate flavor adds depth and fat.
- Dutch process cocoa: Smooth chocolate notes, low acidity, adds deep color and extra chocolate flavor.
- Black cocoa powder: Almost black color, intense roasted flavor, minimal sugar, mostly dry bitter cocoa.
- Egg yolks: Thickeners that gives custard body, rich in fat and vitamin A, some protein.
- Light corn syrup: Adds sweetness and prevents icy texture, mostly simple carbs, little else.
- Vanilla extract: Boosts aroma and perception of sweetness, tiny calories, rounds chocolate notes.
Ingredient Quantities
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 3/4 cup (150 g) granulated sugar
- 1/3 cup (about 35 g) unsweetened Dutch process cocoa powder
- 2 tbsp (about 12 g) black cocoa powder
- 6 oz (170 g) 70% dark chocolate, finely chopped
- 5 large egg yolks
- 2 tbsp (30 g) light corn syrup or invert sugar, kinda helps with scoopability
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1 tsp instant espresso powder optional to boost the chocolate
How to Make this
1. Chop the 70% chocolate finely and set aside. In a medium bowl whisk together the Dutch process cocoa, black cocoa, and granulated sugar so there are no lumps.
2. In a saucepan combine the heavy cream, whole milk, corn syrup (kinda helps with scoopability), salt and the cocoa-sugar mix, plus the instant espresso if using. Heat over medium until the mixture is steaming and just begins to simmer, whisking so the cocoa dissolves.
3. Remove pan from heat and immediately whisk in the chopped dark chocolate until fully melted and glossy. Let the hot chocolate base sit for a minute so it’s uniformly warm.
4. In a separate bowl whisk the 5 egg yolks until smooth and slightly pale. Temper the yolks by slowly whisking in about 1/3 to 1/2 cup of the hot chocolate mixture, a little at a time, then whisking that warmed yolk mix back into the saucepan.
5. Return the saucepan to low heat and cook gently, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and reaches about 170 to 175°F (77 to 80°C) or coats the back of the spoon. Do not let it boil or the yolks will scramble.
6. As soon as it’s thickened remove from heat and stir in the vanilla extract. For extra silkiness, pour the custard through a fine mesh strainer into a clean bowl to catch any bits.
7. Cool the custard quickly by placing the bowl in an ice bath, stirring occasionally, then press plastic wrap directly on the surface to prevent a skin. Chill in the refrigerator until completely cold, at least 4 hours or preferably overnight.
8. Freeze in your ice cream maker according to the manufacturer’s instructions until it’s thick and soft-set. If you pre-froze the bowl and chilled the base well you’ll get a better texture.
9. Transfer to a lidded container and harden in the freezer for 4 hours or overnight. Let sit at room temperature for 5 to 10 minutes before scooping for perfect scoopability.
Equipment Needed
1. Sharp chef’s knife, for finely chopping the 70% chocolate
2. Sturdy cutting board
3. Two medium mixing bowls, one for the cocoa/sugar mix and one for the yolks/custard
4. Medium heavy-bottomed saucepan
5. Whisk, for dissolving the cocoa and tempering the yolks
6. Heatproof spatula or wooden spoon, for gentle stirring
7. Fine mesh strainer, to catch any bits for extra silkiness
8. Instant-read thermometer, to confirm 170 to 175°F (77 to 80°C)
9. Large bowl for an ice bath and plastic wrap to press on the custard surface
10. Ice cream maker and a lidded freezer-safe container for hardening and storing
FAQ
Midnight Chocolate Ice Cream Recipe Substitutions and Variations
- Heavy cream: swap with full-fat coconut cream 1:1 for dairy-free (will taste of coconut), or make a quick stand-in by mixing 1 1/2 cups whole milk with 1/2 cup melted unsalted butter to mimic the fat — it works pretty well.
- Whole milk: use 2% if needed but add 2 tbsp extra cream per cup to keep richness, or use unsweetened almond milk for dairy-free and stir in 1 tbsp neutral oil per cup to help the mouthfeel.
- Light corn syrup: replace with equal parts honey, golden syrup, or glucose syrup; honey will change the flavor a bit and usually makes the ice cream a touch softer, golden syrup is the closest match.
- Egg yolks: for eggless custard use a 3 tbsp cornstarch slurry (mix with 1/4 cup cold milk then whisk into the hot base till thick) or puree about 1/2 cup silken tofu per 5 yolks plus 1 tbsp oil; you’ll lose a little of the yolk richness but it’s creamy and safe.
Pro Tips
– After you strain the custard, give it a quick blast with an immersion blender for 10 to 20 seconds. It collapses any tiny bubbles and makes the texture freakishly silky. Just dont over-blend or you’ll whip in too much air.
– If you want scoopable ice cream straight from the freezer, bump the corn syrup by 1 tablespoon or stir in 1 tablespoon of a 40% spirit like dark rum or coffee liqueur. The extra sugar or a little booze keeps it from turning into a hockey puck. Dont add more than 1 to 2 tablespoons of alcohol or it’ll never firm up properly.
– Let the base age in the fridge 12 to 24 hours before churning, it actually deepens the chocolate flavor and calms down air bubbles so the churned texture is smoother. When you transfer to the freezer use a shallow, wide container and press plastic wrap right on the surface to cut down ice crystals.
– If the custard slightly curdles or you see tiny cooked bits, dont toss it. Remove from heat, strain, then blend while still warm and strain again, it usually comes back together silky. And for perfect scoops, dunk your scoop in hot water between servings so each ball comes out clean.
Midnight Chocolate Ice Cream Recipe
I made my Homemade Dark Chocolate Ice Cream using 70% chocolate and black cocoa, and I'm sharing the surprising little trick that gives it such an unusually deep color.
8
servings
483
kcal
Equipment: 1. Sharp chef’s knife, for finely chopping the 70% chocolate
2. Sturdy cutting board
3. Two medium mixing bowls, one for the cocoa/sugar mix and one for the yolks/custard
4. Medium heavy-bottomed saucepan
5. Whisk, for dissolving the cocoa and tempering the yolks
6. Heatproof spatula or wooden spoon, for gentle stirring
7. Fine mesh strainer, to catch any bits for extra silkiness
8. Instant-read thermometer, to confirm 170 to 175°F (77 to 80°C)
9. Large bowl for an ice bath and plastic wrap to press on the custard surface
10. Ice cream maker and a lidded freezer-safe container for hardening and storing
Ingredients
2 cups (480 ml) heavy cream
1 cup (240 ml) whole milk
3/4 cup (150 g) granulated sugar
1/3 cup (about 35 g) unsweetened Dutch process cocoa powder
2 tbsp (about 12 g) black cocoa powder
6 oz (170 g) 70% dark chocolate, finely chopped
5 large egg yolks
2 tbsp (30 g) light corn syrup or invert sugar, kinda helps with scoopability
1 tsp vanilla extract
1/2 tsp fine sea salt
1 tsp instant espresso powder optional to boost the chocolate
Directions
- Chop the 70% chocolate finely and set aside. In a medium bowl whisk together the Dutch process cocoa, black cocoa, and granulated sugar so there are no lumps.
- In a saucepan combine the heavy cream, whole milk, corn syrup (kinda helps with scoopability), salt and the cocoa-sugar mix, plus the instant espresso if using. Heat over medium until the mixture is steaming and just begins to simmer, whisking so the cocoa dissolves.
- Remove pan from heat and immediately whisk in the chopped dark chocolate until fully melted and glossy. Let the hot chocolate base sit for a minute so it’s uniformly warm.
- In a separate bowl whisk the 5 egg yolks until smooth and slightly pale. Temper the yolks by slowly whisking in about 1/3 to 1/2 cup of the hot chocolate mixture, a little at a time, then whisking that warmed yolk mix back into the saucepan.
- Return the saucepan to low heat and cook gently, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and reaches about 170 to 175°F (77 to 80°C) or coats the back of the spoon. Do not let it boil or the yolks will scramble.
- As soon as it’s thickened remove from heat and stir in the vanilla extract. For extra silkiness, pour the custard through a fine mesh strainer into a clean bowl to catch any bits.
- Cool the custard quickly by placing the bowl in an ice bath, stirring occasionally, then press plastic wrap directly on the surface to prevent a skin. Chill in the refrigerator until completely cold, at least 4 hours or preferably overnight.
- Freeze in your ice cream maker according to the manufacturer’s instructions until it’s thick and soft-set. If you pre-froze the bowl and chilled the base well you’ll get a better texture.
- Transfer to a lidded container and harden in the freezer for 4 hours or overnight. Let sit at room temperature for 5 to 10 minutes before scooping for perfect scoopability.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 151g
- Total number of serves: 8
- Calories: 483kcal
- Fat: 35.4g
- Saturated Fat: 21.1g
- Trans Fat: 0.5g
- Polyunsaturated: 1.5g
- Monounsaturated: 5g
- Cholesterol: 199mg
- Sodium: 172mg
- Potassium: 382mg
- Carbohydrates: 39.3g
- Fiber: 4.1g
- Sugar: 29.4g
- Protein: 7.1g
- Vitamin A: 771IU
- Vitamin C: 0.1mg
- Calcium: 115mg
- Iron: 3.7mg
