This chocolate cocoa nib ice cream is for chocolate lovers everywhere! The crunchy cocoa nibs are a unique and irresistible component of this ice cream.

Did you all know that Brandy of Nutmeg Nanny is throwing an ice cream social on her blog? All ice cream for two weeks! (She’s not a crazy lady like me–two weeks was a smart choice compared to my whole month of pancakes.)

When she asked me to participate, I immediately said yes. Partly because I’m pregnant and eat a lot of ice cream. Mostly because I love Brandy and her blog.

My next thought? “Oh, oh, I’ve never made ice cream!”

I put on my best can-do attitude and pulled the ice cream maker out of the closet and got to brainstorming ice cream recipes. I remembered that I had a pantry full of beautiful Scharffen Berger chocolate that would be just perfect in a decadent batch of ice cream.

This led me to Chocolate Cocoa Nib ice cream. It is creamy, rich, and has a nice crunch from the cocoa nibs. It’s also an egg-free recipe! I decided to start easy for my first ice cream experience. It is still a bit labor-intensive but so, so worth it.

Chocolate Cocoa Nib Ice Cream

Chocolate Cocoa Nib Ice Cream

Yield: 4 cups
Prep Time: 55 minutes
Cook Time: 15 minutes
Additional Time: 8 hours
Total Time: 9 hours 10 minutes

This chocolate cocoa nib ice cream is for chocolate lovers everywhere! The crunchy cocoa nibs are a unique and irresistible component of this ice cream.

Ingredients

  • 1 cup whole milk
  • 4 teaspoons cornstarch
  • 1 cup heavy cream
  • 1 cup evaporated milk
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup
  • 1/3 cup unsweetened cocoa powder
  • 3 ounces semi-sweet chocolate, finely chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup cocoa nibs

Instructions

  1. Take 3 tablespoons of the whole milk and mix with the cornstarch in a small bowl. Set aside.
  2. In a medium-large saucepan (4 quart) over medium-high heat, heat the rest of the whole milk, heavy cream, evaporated milk, sugar, and corn syrup. Keep a close eye on this as you do not want it to boil over or burn.
  3. When it comes to a tame boil, whisk in the cocoa powder. Cook at a moderate boil for approximately 4 minutes. After 4 minutes, give your cornstarch slurry a quick stir to make sure it is still blended. Whisk this slurry into the milk mixture and cook for another minute, stirring with a spatula until thickened.
  4. Remove from heat. Stir in chopped chocolate and salt. Keep stirring until smooth and chocolate is melted. Stir in vanilla.
  5. Transfer the mixture to a large shallow bowl. Submerge bowl in a larger bowl full of ice water. (I actually used the sink). Leave in the ice bath for 30 minutes, stirring frequently, until completely cooled. You could also put it in the fridge overnight.
  6. Pour mixture into ice cream maker and churn according to ice cream maker directions. (I churned for 25 minutes total.) Add in cocoa nibs for last five minutes of churning.
  7. Move to freezer and freeze until solid. Mine needed to be frozen overnight to achieve a firm texture.

Notes

Adapted from David Lebovitz

Nutrition Information:
Yield: 8 Serving Size: 1/2 cup
Amount Per Serving: Calories: 333Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 46mgSodium: 125mgCarbohydrates: 39gFiber: 2gSugar: 32gProtein: 6g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Verdict: This is an amazingly creamy, rich ice cream. I could have eaten it before it was completely frozen. It tasted like the best chocolate pudding ever.
Husband’s take: He’s totally a vanilla guy or vanilla with chocolate chips, however, he loved this! I could hardly believe it. He even said, “You know I would tell you if I didn’t like it.”
Changes I would make: None.
Difficulty: Time consuming, but not hard. And it is worth it.

This recipe was originally posted on Nutmeg Nanny.

 

*Sharffen Berger didn’t pay me to name drop. It’s good stuff.

 

Chocolate Cocoa Nib Ice Cream - this one is for the chocolate lover! Get the recipe on RachelCooks.com!