At my house, chocolate ice cream is never missing, especially in summer!
It’s one of those recipes I make often and gladly because it’s simple, delicious, and with the intense flavor I love… like coffee ice cream!
I have always been a fan of dark chocolate, and until some time ago, I was the only one in the family who preferred it. My son, in fact, only loved milk chocolate. But now, to my great satisfaction, he has also started to appreciate the dark… and guess what? He loved this ice cream! 😍
To make it even creamier, I added a pinch of guar gum, a natural thickener often found in store-bought ice creams. It helps maintain the right consistency even after hours in the freezer and really makes a difference.
Homemade ice cream is a must in my freezer during the hottest months. It’s a fresh treat, ready whenever we want a simple yet lovingly made dessert.
And this dark chocolate version… is absolutely a must-try!
See you soon, Susy!
Also try:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 494.48 (Kcal)
- Carbohydrates 35.87 (g) of which sugars 25.66 (g)
- Proteins 9.31 (g)
- Fat 36.62 (g) of which saturated 10.92 (g)of which unsaturated 6.07 (g)
- Fibers 6.27 (g)
- Sodium 62.38 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chocolate Ice Cream
- 7 oz fresh liquid cream
- 3/4 cup sweetened condensed milk
- 3.5 oz dark chocolate
- 1 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp guar gum (or guar flour)
To Prepare the Chocolate Ice Cream, You Will Need:
- 2 Bowls
- Hand Whisks
- Electric Whisk
- Spatula
- Container
Tips and Storage
Use well-chilled ingredients: cream, bowls, and whisks. I put them in the freezer 30 minutes before.
Melt the chocolate slowly and let it cool: it should be fluid but not hot.
Guar flour is optional, but it helps achieve a softer and more stable consistency even after hours in the freezer.
Store the chocolate ice cream in a container with an airtight lid, in the freezer.
It stays perfect for about 7-10 days.
Before serving, I let it sit at room temperature for 5-10 minutes: it quickly becomes soft and creamy, ready to enjoy.
Frequently Asked Questions
Is guar flour necessary?
Yes! It’s an extra trick for creaminess, you can skip it, but the ice cream will be less creamy.
Can I use milk chocolate?
Sure, the flavor will be less intense and the ice cream a bit sweeter.
