Unbelievably smooth, creamy ice cream made with black cocoa. This recipe for black cocoa ice cream is eggless and tastes of rich, dark, dark chocolate.
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Chill Time 1 hourhour
Equipment
ice cream machine
Ingredients
1cupmilk plus ¼ cup240g plus 30g
1 ½tablespoonscornstarch or tapioca starch
½ - ⅔cupblack cocoadepending on how strong you want it, 50g-65g
1cupbrown sugarlight or dark, 200g
2cupsheavy cream480g
Pinchfine sea salt
2teaspoonsvanilla
Instructions
In a small bowl, whisk together the ¼ milk and the cornstarch. Set aside.
Add the cocoa, sugar, heavy cream, salt, and 1 cup milk to a medium-sized pot and cook until the sugar dissolves, over medium low heat.
Add the cornstarch mix and cook on medium low until the mix begins to thicken on the bottom, whisking constantly.
Remove from heat, pour into a heatproof container and add the vanilla, stir to combine. Allow it to come to room temperature then cover and set in the fridge to chill.
Once fully chilled you can add it to your ice cream machine (often the bowl will need to be frozen overnight before churning) and freeze. Store in an airtight container or a loaf pan covered with plastic wrap (make sure the wrap is pressed into the ice cream so you don’t get any freezer burn).
Video
Notes
Recipe makes about 1.5 quarts ice cream (will fit in a loaf pan).