“Just a few more tweaks” should be my mantra.

Rarely able to stick to a recipe as written, either from a trusted resource or even my own pen, it’s near impossible for me to cook the same dish twice without throwing in something new.  It must be that perfectionist streak that pops up from time to time, compelling me to create an even better recipe, no matter how well loved the original is. 

There are many worse compulsions to have, indeed, and I’m not complaining about this quirk of mine, especially when it often leads in such delicious directions.  However, when I finally stumble upon something so good that I feel entirely content with the ingredients, directions, and results, I stop and take notice; this has got to be one serious home run-sort a dish.

And in this case, it certainly is. Basic though it may appear on the surface, this humble chocolate ice cream will forever be my answer to a frozen cacao confection. Ultra rich, but not cloyingly so, this is no demure cocoa powder incarnation, but a full-bodied, decadent iced custard. Tiny shards of chocolate stracciatella flow through the smooth mahogany brown base, adding a quiet crunch to each creamy bite. In other words, it’s perfect. Or as close to perfect as I may ever come, and this recipe is one of the few that I have listed as “untouchable.” As in, “don’t fix it if it ain’t broken.”

My only dismay is how long I’ve kept this gem under wraps, as I sat on this lovely recipe for nearly a whole year before realizing that I never felt the need to change it once, no matter how many repeat performances it made in the kitchen. Dubious about making such big proclamations about plain old chocolate ice cream, I curbed my enthusiasm, but really, it’s so much more when it’s done right. Originally formulated to serve at a catered affair, it originally made a huge batch. Fear not; I’ve reduced it considerably to a more reasonable amount, which will also fit more comfortably in a standard home ice cream machine.

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Yield: Makes About 1 Quart

Chocolate Chocolate Chip Ice Cream

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Ultra rich this a full-bodied, decadent frozen custard. Tiny shards of chocolate stracciatella flow through the smooth mahogany brown base, adding a quiet crunch to each creamy bite.

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 5 hours

Total Time 5 hours 40 minutes

Ingredients

Chocolate Ice Cream:

• 1/4 Cup Dutch-Processed Cocoa Powder
• 2 Tablespoons Arrowroot
• 1/2 Teaspoon Instant Coffee Powder
• 1/4 Teaspoon Salt
• 1/8 Teaspoon Ground Cinnamon
• 3 Cups Full-Fat Coconut Milk
• 1/2 Cup Light Agave Nectar
• 1/2 Cup Semi-Sweet Chocolate Chips
• 1 Tablespoon Vanilla Extract

Stracciatella:

• 1/2 Cup Semi-Sweet Chocolate Chips

Instructions

1. In a large sauce pan, combine the cocoa powder, arrowroot, coffee powder, salt, and cinnamon, distributing the dry ingredients evenly throughout. Pour in just about 1/3 cup of the coconut milk, and whisk vigorously to form a thick paste, making sure to moisten all of the dry goods and get out any lumps. Once smooth and homogeneous, go ahead and add in the remaining coconut milk, along with the agave. Turn on the stove to medium head, and whisk occasionally as it comes up to temperature. When bubbles begin forming around the edges of the liquid, add in the chocolate chips, and just let the mixture sit for 2 minutes, to allow the chocolate to begin melting.
2. Switch over to a wide spatula, and stir gently, scraping the bottom and sides of the pan, to make sure that nothing sticks and that the chocolate fully melts. Once the mixture comes up to a full boil, cook for just a minute or two longer, and as long as there are no more whole chocolate chips remaining, turn off the heat. Stir in the vanilla extract, and let cool completely before moving it into the refrigerator to chill. Be patient; a vat of ice cream base this size can take a long time to sufficiently come down in temperature.
3. Once fully chilled, churn in your ice cream maker according to the manufacturer’s instructions.
4. When the ice cream is about 5 minutes away from finishing in the machine, melt down the chocolate chips, and slowly drizzle the liquid chocolate in a thin stream directly into the ice cream machine. It will freeze instantly on the surface of the ice cream, and the turning paddle will break it up into nice little chips.
5. Transfer the ice cream into an air-tight container, and store in the freezer. Let solidify in the freezer for at least 3 hours before serving.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Pure Vanilla Extract | Rodelle Kitchen
• 
  Enjoy Life Foods, Regular Size Morsels, Dark Chocolate, 9 oz (255 g)
• 
  Gourmet Baking Cocoa - Rodelle Kitchen

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 331Total Fat: 25gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 81mgCarbohydrates: 29gFiber: 2gSugar: 21gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.