If you love chocolate, then you will fall heads over heels in love with this death by chocolate ice cream. The custard includes both cocoa powder and melted chocolate, and the ice cream is also infused with fudge ribbon swirls. Yes!
Have I told you lately how much I love chocolate? In the past few weeks, I’ve acquired a few more chocolate bars from friends and family. And my chocolate tasting party is still months away!
While I continue to snack on my daughter’s Halloween candy (shhh!), I still wanted something else. Something chocolatey. Something rich. That’s when this death by chocolate ice cream came to mind.
I’m one of those weird people that likes my ice cream plain (no toppings, thank you). But, this time, I made an exception. I added a rich and silky fudge swirl into the ice cream to make it that much more chocolatey. And you know what? I’m not sorry.
Holy moly, was this ice cream good. While you can’t see the fudge swirl very well, the flavor is definitely there. The ice cream was rich and smooth and intensely chocolatey. The fudge gave the ice cream an extra pop of sweet chocolate flavor. My husband was a huge fan of this death by chocolate ice cream. I’d say it definitely gives Ample Hills Creamery a run for its money!
Death by chocolate ice cream
Chocolate ice cream base
- 1 and ½ cups whole milk
- 1 and ½ cups heavy cream
- ¾ cup granulated sugar divided
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 4 large egg yolks
- 8 ounces semisweet or bittersweet chocolate finely chopped and then melted
Chocolate fudge swirl
- ¼ cup plus 2 Tablespoons heavy cream
- 1 Tablespoon unsalted butter
- ¼ cup granulated sugar
- 2 Tablespoons brown sugar packed
- ½ cup semisweet chocolate chips
- pinch salt
- ½ teaspoon vanilla extract
Make the ice cream custard
- In a medium sized saucepan set over medium heat, mix together the milk, heavy cream, ½ cup of the sugar, cocoa powder, salt and vanilla. Stir constantly until the cocoa powder is completely dissolved. Fold in the melted chocolate.
- In a separate small bowl, mix together the egg yolks and the remaining ¼ cup of cream.
- Gently pour about ½ cup of the cream mixture into the egg yolks and whisk vigorously until well incorporated. Slowly pour this back into the saucepan and keep mixing so the eggs don't scramble. Keep mixing until the mixture thickens and is enough to coat the back of a wooden spoon or a spatula.
- Set aside a large bowl with a fine mesh sieve on top. Pour the custard into the sieve to strain out any bits of cooked egg yolks or clumps of cocoa powder. Allow the custard to cool to room temperature before chilling in the refrigerator to cool completely, about 8 hours or overnight.
Make the fudge swirl
- In a small saucepan set over medium heat, mix together the cream, butter and sugars until it boils and the sugars are completely dissolved. Turn the stove off and take the pan off the heat. Add in the chocolate chips but do not stir for 3 minutes. Then stir vigorously and add the salt and vanilla until smooth. Allow the mixture to cool completely before using. Fudge swirl can be stored in an airtight container in the refrigerator for up to 2 days before adding to the ice cream.
Assemble the ice cream
- Take the fudge swirl out of the refrigerator and allow it to come to room temperature.
- Churn your ice cream in an ice cream machine according to your manufacturer's instructions.
- In a freezer-safe container, add a layer of the ice cream custard, then pour on a ribbon of fudge and repeat.
- Freezer in your freezer for at least 3-4 hours before serving.