Dark chocolate ice cream

Dark chocolate ice cream 1

Chocolate eggs and bunnies and hot cross buns and jelly eggs and more chocolate bunnies. Oh, is this not just a fantastic time of the year? My contribution for the weekend’s Easter get-together is this decadent dark chocolate ice cream. It’s super chocolatey (if you can stand more chocolate after the bunnies) and super creamy. As I’m typing this I want to sandwich it between two hot cross buns. My oh my… that would be amazing!

Hope you have a fantastic Easter Weekend! And be safe on the roads if you are traveling.

Dark chocolate ice cream 2


250 ml full cream milk

400 ml cream

100 g sugar

1 teaspoon vanilla essence

4 egg yolks

Pinch of salt

2 tablespoons cocoa

240 g dark chocolate, melted


  1. Warm milk, sugar, half the cream, cocoa and salt in a saucepan.
  2. Let it cool for 30 minutes to room temperature.
  3. In a separate bowl, whisk the egg yolks. Slowly pour the milk mixture into the eggs while whisking continuously.
  4. Pour back into the saucepan, add the chocolate and heat. Stir with a spatula and scrape the bottom of the pan to form a custard. When the spatula is covered when removing it from the mix, the sauce is ready.
  5. Pour the mixture through a strainer and add the rest of the cream.
  6. Chill for 12 hours.
  7. Churn your ice cream according to your machine’s specifications.  Serve with fresh mint.



2 thoughts on “Dark chocolate ice cream

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