Creamy Chocolate IceCream for Sweet Cold Cravings
Cool, creamy, and 100% halal—this rich chocolate icecream is perfect for summer treats, family desserts, and guilt-free indulgence. No alcohol or gelatin!
Equipment
- Medium saucepan (2-3 quarts)
- whisk
- Wooden spoon or heat-proof spatula
- Fine mesh strainer
- Large mixing bowl
- Ice cream maker (or shallow metal pan for manual method)
- Airtight storage container
- Plastic wrap
- Kitchen thermometer (optional but helpful)
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar divided
- ½ cup unsweetened cocoa powder
- 4 large egg yolks
- 6 oz dark chocolate chopped
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Whisk cocoa powder with 1/3 cup sugar in saucepan until combined
- Add cream and milk, whisk until completely smooth with no lumps
- Heat on medium until mixture steams and small bubbles form at edges (5-7 minutes)
- In separate bowl whisk egg yolks with remaining sugar until pale and thick
- Slowly drizzle 1 cup hot cream mixture into eggs while whisking constantly (tempering)
- Pour tempered egg mixture back into saucepan with remaining cream
- Cook on medium-low heat stirring constantly until mixture reaches 170-175°F or coats back of spoon (5-8 minutes)
- Remove from heat and add chopped chocolate, vanilla and salt
- Stir until chocolate completely melts and mixture is smooth
- Pour through fine mesh strainer into clean bowl
- Press plastic wrap directly onto surface and refrigerate minimum 4 hours until completely cold
- Pour cold mixture into ice cream maker and churn 20-30 minutes until soft-serve consistency
- Transfer to airtight container and freeze 4-6 hours until firm
- Before serving let sit at room temperature 5-10 minutes for easier scooping
Storage Tips
- Keep in airtight container up to 2 weeks frozen
- Press plastic wrap on surface before sealing to prevent ice crystals
- Always let soften slightly before scooping