Chocolate cocoa nib ice cream is for chocolate lovers everywhere! The crunchy cocoa nibs are a unique and irresistible component of this ice cream.
Chocolate Cocoa Nib ice cream 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.
Recipe
Chocolate Cocoa Nib Ice Cream
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
- Take 3 tablespoons of the whole milk and mix with the cornstarch in a small bowl. Set aside.
- 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.
- 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.
- Remove from heat. Stir in chopped chocolate and salt. Keep stirring until smooth and chocolate is melted. Stir in vanilla.
- 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.
- 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.
- Move to freezer and freeze until solid. Mine needed to be frozen overnight to achieve a firm texture.
Notes
- Adapted from David Lebovitz.
Nutrition
Serving: 1/2 cup, Calories: 333kcal, Carbohydrates: 39g, Protein: 6g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 5g, Cholesterol: 46mg, Sodium: 125mg, Fiber: 2g, Sugar: 32g
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Direct copy of Jenny’s Milkiest Chocolate Ice Cream in the World.
I’m sorry, what? I can’t even find that recipe online. I adapted this recipe from a David Lebovitz recipe, which I included in the notes of the recipe.
That looks like chocolate heaven. :)
Wow! It looks amazing. And your scoops are perfect looking! It looks so perfect it looks fake. But that’s a good thing. :)