This chocolate cocoa nib ice cream is for chocolate lovers everywhere! The crunchy cocoa nibs are an unique and irresistible competent 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 preggers and eat a lot of ice cream. Mostly because I love Brandy and her blog.

My next thought? “Oh crap, 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 about recipes. I remembered that I had a pantry full of beautiful Scharffen Berger chocolate that was just screaming to be included 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

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


  • 1 cup of whole milk
  • 4 teaspoons corn starch
  • 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


  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 corn starch 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.

Adapted from David Lebovitz

All images and text ©Rachel Cooks.

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!