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Dark Chocolate Ice Cream

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“Super rich and creamy with a hint of cinnamon. Can be made with or without an ice cream maker.”
3hrs 30mins
2 litres

Ingredients Nutrition


  1. Place milk, cream, chocolate, cocoa, cinnamon and vanilla in a saucepan over low heat. Stir frequently, until chocolate has melted and mixture begins to simmer. The mixture will separate into a dark milky layer, with a lighter foamy layer on top.
  2. Meanwhile beat egg yolks and sugar together until pale and creamy.
  3. Add quarter to half of the hot chocolate mixture to the eggs, whisking to avoid egg mix setting. If lumps occur, strain through cheesecloth.
  4. Return egg mixture to saucepan, and cook over low heat until mixture coats the back of a metal spoon.
  5. Remove from heat and allow to cool, before chilling a minimum of two hours, preferably overnight. To avoid a skin forming, place cling wrap on top of the custard.
  6. Whip the mixture in a chilled bowl until light and fluffy. It should resemble a runny chocolate mousse.
  7. If using an ice cream maker, churn according to your machine instructions.
  8. To make without an ice cream maker, place in freezer for an hour, until edges are set but the centre is frozen. Remove and whip a high speed in a chilled bowl. Repeat until the desired consistency is achieved, around 2 to 3 times.
  9. This ice cream will freeze harder than commercial preparations. To serve after the first day, remove from freezer 20 minutes early to soften slightly.

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