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Chocolate ice cream w/ cocoa

Udgivet: 17-02-2014
Udgivet: 2014-03-10 13:37


Cocoa ice cream is intense, rich and super creamy. It differs from regular chocolate ice cream, by having a stronger cocoa flavor. It have a slight bitterness that regular chocolate ice cream does not have and the Cocoa ice cream is slightly less sweet than regular chocolate ice cream. Because it is so intense, I usually make myself a small bowl of other kinds of ice too, so in that way you can switch around a bit without getting overwhelmed. (and it’s a great excuse for me to take triple scoops ;-) )

If you also want to make more than one kind of ice cream and make a small ice cream stock in your freezer, you can check out the recipe on cheesecake ice cream or pistachio ice cream. I think the chocolate ice cream is really good on a piece of blondie, as it balances the sweet blondie slightly. And yes! Ice cream and brownies/blondies are always a hit.
The original recipe is from ® Marion Fløysvik, but I found it on www.ferdakost.com. However, I have made ​​some small changes, because I thought the ice was too strong and bitter in taste, I therefore made additions before I froze it.

hjemmelavet chokoladeis opskrift

Yields: 2,5 cups.


  • 3/4 cup cocoa powder
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 2 tsp. vanilla extract
  • 5 – 100 g – 3,5 oz egg yolks
  • A pinch of salt

Mix cocoa powder, salt, heavy cream and whole milk in a large saucepan and bring to a boil on medium heat.
Meanwhile, beat egg yolks and sugar together until white and fluffy.
Slowly pour the chocolate mixture into the eggs while mixing with an electric mixer.
Pour the mixture into a new pot and heat the mixture on very low heat until it thickens (about 70°C/158°F)
Put the mixture in the refrigerator until completely cooled.
6. Attention!
If you have an ice cream maker, follow the instructions. If you don’t have an ice cream maker, follow section 7-10.

Put the ice into a plastic box (which your electric beater may also be in)
Set it in the freezer.
Every half hour take the ice out of the freezer and whisk vigorously.
Repeat the vigorous whisking every 30 minutes until the ice has completely set.

TIP: Before serving, put the ice in the refrigerator for 15 minutes. then you can easily scoop beautiful balls with a warm ice spooner.


Shelf-life of homemade ice cream?

If you liked this recipe, I also think you’ll like: Cheesecake ice cream, pistachio ice cream or banana brownie with walnuts and caramel.

Hugs from Katrine

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