video password: ice
Rich Chocolate Ice Cream
If you’re a serious chocolate lover please don’t dismiss this ice cream recipe just because it uses cocoa powder. I actually developed a recipe using real chocolate at the same time and this version beat it hands down in the flavour and texture department.
I’ve used dutch process or alkalized cocoa powder because it has a darker colour and more intense flavour but any good quality cocoa powder will work.
enough for: 4
takes: about 6 hours
3 heaped tablespoons cocoa powder
150g (5oz) icing (confectioners) sugar
300mL (1 1/4 cups) whipping cream
1. Combine cocoa powder and sugar in a bowl and crush any large lumps with a fork.
2. Stir in the cream with the cocoa mixture and whip until soft peaks form.
3. Transfer to a freezer proof container and freeze for at least 6 hours or until lovely and ice-creamy.
Quantities for Different Serving Sizes:
You could easily halve or double this recipe. The freezing time might be slightly longer for a large batch, depending on the surface area of your container.
You’ll need to start the day before or at least 6 hours before you want to serve this one. If longer than 24hours, it may turn icy so be prepared to allow it to ‘soften’ in the fridge for a while before you eat.
dairy free / vegan – If you’re desperate for a chocolate fix, add a 3 tablespoons cocoa powder and enough icing sugar to taste (probably 6 tablespoons) to 3 frozen bananas and puree until smooth.
short on time – serve a square of your favourite chocolate instead.
Waste Avoidance Strategy
cocoa powder, sugar – pantry.
cream – freeze it.
Problem Solving Guide
cream too icy – this cocoa powder should protect from this. Allow to soften in the fridge for 15 minutes or so.
too sweet– a little salt can help enhance the flavour of the cocoa powder.
too bitter or chocolatey – sounds like too much cocoa powder. Next time cut back but for now serve with another ice cream such as vanilla.
colour not dark enough – cocoa powders vary enormously in their colour. Next time try using a little more or seek out a good quality dutch-process (alkaslied) cocoa powder which tend to be darker.
This is pretty intense. I prefer it by itself but a die-hard chocaholic may like some chocolate on chocolate action and serve it with my little magical 4 ingredient chocolate cakes.
Best eaten withing 24 hours of making. But it will keep in the freezer for a month or so. Just remember to allow it to soften at room temperature for 15 minutes or so before serving.
on stonesoup: magical 4 ingredient chocolate cakes.
on stonesoup: cocoa brownies and an explanation as to why cooking with cocoa powder isn’t necessarily a bad thing.
video password: ice
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