Dark Chocolate Ice Cream Recipe

Bitter chocolate ice cream

  • serves 12
  • Easy

A grown-up version of classic chocolate, this recipe uses 70% dark chocolate for an intense and indulgent summer treat



  • eggs 8 yolks
  • golden caster sugar 175g
  • milk 1 litre
  • 70% dark chocolate 200g, broken into pieces
  • cocoa powder 250g (good quality, such as Green & Black’s)


  • Step 1

    Whisk the egg yolks and sugar with electric beaters until very thick and pale.

  • Step 2

    Pour the milk into a saucepan, add the chocolate and cocoa and bring to a simmer, stirring constantly until blended. Pour over the yolk mixture when still hot, beating all the time.

  • Step 3

    Pour the chocolate mix into an ice-cream maker and churn until frozen, or pour into a container and freeze for 2-3 hours until beginning to firm up then whisk thoroughly to break up any crystals. Freeze until solid. Leave to soften in the fridge for 20-30 minutes before serving.

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Three blue bowls filled with scoops of sea salted caramel ice cream

Nutritional Information

  • Kcals 368
  • Fat 21.7g
  • Saturates 9.4g
  • Carbs 38.6g
  • Fibre 3.5g
  • Protein 6.9g
  • Salt 0.22g