Recipe: Old-Fashioned Cocoa Ice Cream

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Chocolate ice cream is the summer equivalent of hot cocoa - winter's cozy, old-fashioned home comfort. Our homemade chocolate ice cream is simple, light, and not too rich. It uses cocoa instead of dark chocolate for an old-fashioned cocoa taste. Try making it the old-fashioned way too...

We also threw in a few ounces of shaved dark chocolate for crunchy little chocolate bits.

Old Fashioned Cocoa Ice Cream
about 1 1/2 quarts

1/4 cup powdered unsweetened cocoa (I used Hershey's Special Dark)
1/2 cup sugar
1/4 water
1/4 teaspoon salt
4 cups half and half (or 2 cups cream and 2 cups whole milk)
2 egg yolks, lightly beaten
1 teaspoon vanilla

Whisk the cocoa, sugar, water and salt together in a 2-quart saucepan. Heat over medium heat until boiling then simmer for 2 minutes. Whisk in the half and half and heat just until bubbles appear around the edges. Pour a cup of the cream mixture into the egg yolks and whisk until tempered, then add back into the pan. Cook, stirring constantly, over low-medium heat until it reaches a temperature of 170ºF.

Chill overnight and then process in an ice cream maker.

Per serving, based on 4 servings. (% daily value)
28.6 g (43.9%)
17.7 g (88.7%)
38.6 g (12.9%)
1.8 g (7.1%)
25.6 g
8.2 g (16.4%)
89.5 mg (29.8%)
246 mg (10.3%)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.