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Chocolate Velvet Ice Cream is rich, creamy with a double dose of chocolate for an ultra chocolaty frozen treat!

This Dark Chocolate Ice Cream Recipe is the ultimate dessert for diehard chocoholics.

Chocolate Velvet ice cream in a waffle bowl with a red handled spoon
Table of Contents hide
1 Why Make Chocolate Velvet Ice Cream
2 Frequently Asked Questions
3 What ingredients are in chocolate ice cream?
4 Why does chocolate ice cream taste good?
5 Does chocolate ice cream have caffeine?
6 Can dogs and cats have chocolate ice cream?
7 How to Make Chocolate Ice Cream
8 More Chocolate Desserts You’ll Love:
9 Chocolate Velvet Ice Cream

Why Make Chocolate Velvet Ice Cream

  • It’s ultra chocolaty, silky, and decadent.
  • Perfect for cooling off on a hot day!
  • Use to make an ice cream sundae, ice cream pie, or a simple ice cream cone.

Frequently Asked Questions

What ingredients are in chocolate ice cream?

To make chocolate ice cream, there must be cocoa powder or melted chocolate to provide chocolate flavor. This recipe has both! To make a churned ice cream, there also needs to be eggs or egg yolks, heavy cream, plus sugar.

Why does chocolate ice cream taste good?

The simple answer is the fat content. Fat, which is found in cream, egg yolks, and chocolate, carries the flavor molecules. These molecules magnify the chocolate and vanilla flavoring in the ice cream.

Does chocolate ice cream have caffeine?

Yes. Chocolate contains caffeine, so this ice cream contains caffeine. The darker the chocolate, the higher the caffeine content.

Can dogs and cats have chocolate ice cream?

No, neither cats nor dogs should have chocolate ice cream. Chocolate contains theobromine which can be deadly for both dogs and cats. A cat’s digestive system does not process cow’s milk well, and that’s another reason cats should not be given ice cream. Cats can be considered lactose intolerant.

Chocolate Velvet Ice cream in a white ceramic terrine with an ice cream scoop

How to Make Chocolate Ice Cream

“Terrific” was mumbled more than once, but there was mostly silence as the bowls of glossy, chocolaty goodness were emptied.  This chocolate velvet ice cream is one recipe that will be made again and again…and I’m thinking it would be a good filling for a few leftover cookies.

  1. Make the custard in a saucepan.
  2. Take care to temper the eggs before adding them to the custard mixture.
  3. Make sure the mixture reaches a temperature of 170º.
  4. Remove pan from heat and add chopped chocolate, whisking until melted. 
  5. Pour liquid through a sieve into a clean bowl, cover with plastic, and chill for at least 3 hours.
  6. Beat the chilled mixture until thick and fluffy
  7.    ice cream in the ice cream maker.
  8. Place in an airtight container and freeze until firm.

More Chocolate Desserts You’ll Love:

Chocolate ice cream scoops in a waffle cone bowl
The Recipe:

Chocolate Velvet Ice Cream

A rich, luscious homemade ice cream with a double dose of chocolate.

Ingredients

  • 6 ounces semisweet or bittersweet chocolate, chopped
  • 1 cup sugar
  • 1/2 cup Dutch-processed cocoa
  • 1 1/2 cups heavy cream
  • 1 cup milk
  • 3 egg yolks

Instructions

    1. In a saucepan, combine sugar and cocoa. Whisk in cream and milk.
    2. Bring to a boil, stirring occasionally. Take off heat while preparing the yolks.
    3. In a bowl (or Pyrex measuring cup with a spout), whisk egg yolks till smooth. Slowly add a thin stream of the hot chocolate mixture to the eggs, whisking constantly so as not to cook the eggs.
    4. After a cup or so has been incorporated, add the egg liquid back to the pan and cook, stirring constantly till the liquid reaches a temperature of 170º (mine was there almost immediately).
    5. Remove pan from heat and add chopped chocolate, whisking until melted. 
    6. Pour liquid through a sieve into a clean bowl, cover with plastic, and chill for at least 3 hours.
    7. After the custard has chilled, transfer it into an electric mixer and beat it till thick and fluffy.
    8. Freeze ice cream in the ice cream maker. The mixture will still be soft. Place in an airtight container and freeze until firm.

Notes

Recipe adapted from Gourmet magazine.

May substitute regular cocoa powder though the chocolate taste will be less intense.

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Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 353Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 98mgSodium: 29mgCarbohydrates: 30gFiber: 4gSugar: 21gProtein: 6g

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© LIz Berg
Cuisine: American / Category: Desserts