Super Dark Chocolate Stracciatella Ice Cream

Super Dark Chocolate Ice CreamMaking ice cream is a labor of love and unlike most recipes, you probably spend more in ingredients than you would even if you bought Haagen Daaz or Ben & Jerry’s.  It also happens to be one of the easiest ways to make a showstopping dessert because the flavor of homemade ice cream is far and away better than anything you will buy in a store.

Growing up there was a pharmacy my parent’s would frequent called Thrifty’s (Now Rite-Aid). There wasn’t anything really special about the store with the exception of the ice cream station in the store where they would serve up scoops of ice cream. Now, I love dessert as much as the next person, but ice cream was never something I would go out of my way for UNTIL we got to Thrifty’s. My dad would always get the chocolate chip ice cream, which was delicious of course, but the best flavor by far was the cherry chocolate chip. Why is this story relevant? Because both those flavors had the chocolate added in like a Stracciatella ice cream would. Basically what that fancy name means is when the ice cream is 75% of the way frozen, you pour in a thin stream of chocolate and it breaks apart in tiny little pieces all through the ice cream as it continues to churn. Trust me when I say, this is the way you want to enjoy an ice cream with chocolate mixed in.

This recipe for super dark chocolate ice cream comes from the maker of my absolute favorite flavor of ice cream, Goat Cheese with Cherries, and is an indulgent treat that will spoil you from all other chocolate ice creams.  Jeni’s Ice Cream, whose recipe this is, is going through a really rough time at the moment. Twice in the last couple of months they have discovered listeria in their ice cream manufacturing facilities and have completely shut down production. They found it because they are very thorough and before it caused anyone to fall sick, but it is a pretty bad situation for them right now since they are not a huge company like the major ice cream manufacturers out there.

This ice cream is special because it is made with both cocoa powder and bittersweet chocolate. I change it up by pouring more melted bittersweet chocolate into the mixture as it is churning in the ice cream maker, which makes the little Stracciatella streaks of chocolate throughout.

It also happens to be another recipe in a series of posts leading up to this beauty. So let’s make some ice cream already!

Combine ¼ cup milk and cornstarch in a small bowl. In a saucepan mix the remaining milk, cream, corn syrup (or make a homemade version like I did… just check out the tip below!), sugar and salt. Bring the mixture to a boil over medium high heat. Cook for 4 minutes, then pour in the milk and cornstarch mixture. Cook for an additional 2 minutes until thickened.Milk Cooking
Put cream cheese in a bowl and pour in a half cup of the hot milk into it. Let sit for 10-15 seconds Whisk it together until completely smooth.Cream Cheese

To make the chocolate sauce:
Put cocoa, coffee, and sugar into a saucepan and bring to a boil over high heat. Ice Cream MixCook for 30 seconds. Stir in the 1 ½ ounces of bittersweet chocolate and stir until completely smooth.Ice Cream BaseCombine the chocolate sauce with the ice cream base. Put the mixture into the refrigerator to cool. Alternately you can put it in the freezer to cool faster, but don’t let the mixture freeze. When the mixture is cold pour it into your ice cream maker and churn as you normally do in your machine. Once the mixture has started freezing a little, after 10 minutes or so, pour in the melted chocolate in a thin pour. This will make chocolate streaks in your ice cream.Chocolate Ice Cream

Super Dark Chocolate Ice Cream

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Super Dark Chocolate Ice Cream

Thick, rich, eggless dark chocolate ice cream that will spoil you from eating any other chocolate ice cream! Uses chocolate three ways!
Yield 8 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 cups whole milk
  • 4 teaspoon cornstarch
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 2 tablespoons light corn syrup (I use a homemade thick simple syrup for this instead by mixing 8 tablespoons of sugar with 2 tablespoons of hot water. This makes a half a cup of homemade corn syrup, which I use two tablespoons of and I normally use the rest to make some lemonade)
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cream cheese , softened
  • 1/2 cup unsweetened cocoa
  • 1/2 cup brewed coffee
  • 1/2 cup sugar
  • 1 1/2 ounces bittersweet chocolate
  • 3 ounces bittersweet chocolate , melted for pouring into base while in the ice cream maker

Instructions

  • Combine ¼ cup milk and cornstarch in a small bowl.
  • In a saucepan mix the remaining milk, cream, homemade corn syrup, sugar and salt.
  • Bring the mixture to a boil over medium high heat.
  • Cook for 4 minutes, then pour in the milk and cornstarch mixture.
  • Cook for an additional 2 minutes until thickened.
  • Put cream cheese in a bowl and pour in a half cup of the hot milk into it. Let sit for 10-15 seconds Whisk it together until completely smooth.
  • To make the chocolate sauce:
  • Put cocoa, coffee, and sugar into a saucepan and bring to a boil over high heat.
  • Cook for 30 seconds.
  • Stir in the 1 ½ ounces of bittersweet chocolate and stir until completely smooth.
  • Combine the chocolate sauce with the ice cream base.
  • Put the mixture into the refrigerator to cool. Alternately you can put it in the freezer to cool faster, but don't let the mixture freeze.
  • When the mixture is cold pour it into your ice cream maker and churn as you normally do in your machine.
  • Once the mixture has started freezing a little, after 10 minutes or so, pour in the melted chocolate in a thin pour. This will make chocolate streaks in your ice cream.

Nutrition

Calories: 379kcal | Carbohydrates: 45g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 134mg | Potassium: 289mg | Fiber: 3g | Sugar: 38g | Vitamin A: 610IU | Vitamin C: 0.2mg | Calcium: 110mg | Iron: 1.7mg
Keyword: chocolate ice cream, Super Dark Chocolate Stracciatella Ice Cream

Dinner then Dessert TIPSCorn syrup is not an ingredient I use/keep in my pantry but I do make a fair share of recipes that originally call for it. In place of corn syrup I use a homemade thick simple syrup made by mixing 8 tablespoons of sugar with 2 tablespoons of hot water. This makes a half a cup of homemade corn syrup and since I only need 2 tablespoons for this recipe I used the rest to make lemonade! You can also store it in a jar, it is just sugar water after all!eatenYum.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I am a chocolate fanatic this sounds like an amazing dessert! I never would have thought to prepare ice cream like this.

  2. As always, this is looks amazing, you are so talented! Thanks so much for joining the Link-It To Me Link Party, I hope you will party with us again next week!

  3. I love dark chocolate and ice cream – so I’m sure this super dark chocolate ice cream is absolutely delicious! I can’t wait to make it myself!

  4. Oh Sabrina, you did it again! I loooooooooove Jeni’s Ice cream too! So good, and this just sounds amazing. I’d love some right now! Thanks for sharing again at Try a Bite Tuesday link party! Hope to see you next week!

    1. Hahaha thanks! I am a huge fan/supporter of Jeni’s. I wish I could do something to help them out of their tough time!

  5. What a delicious recipe! I love making ice cream at home but have similar memories to yours as well. I don’t think there is a bad ice cream experience, especially in summer.

  6. Sabrina you are killing my diet! This looks great. I made a chocolate mocha ice cream which is delicious and I’m sure yours is too. #WednesdaysWisdom

    1. Haha. I am also losing weight as I go. This blog has not made it so easy, but I am still down every week!

  7. SUPER DARK CHOCOLATE STRACCIATELLA ICE CREAM <- This looks DELICIOUS! I have never tried making my own ice cream but I always assumed at one point or another you had to freeze it. If you put in the freezer how long should it go in so it gets cold faster but doesn't 'freeze through'?

  8. I seriously miss Ice Cream!!! I make something in my blender to fill the void, but it’s just not the same!

  9. Oh my gosh that looks AMAZING!!! I have craved ice cream like crazy in both of my pregnancies! I’ve never made my own this, this will be my first! I can’t wait!

  10. I asked my children to make a summer bucket list, and making ice cream showed up on everyone’s. We love to make it ourselves. I can’t wait to share this recipe with them.

  11. I’ll take 4 scoops, please! I can tell how amazingly rich and creamy this ice cream is just from the drool worthy pics!

  12. I love ice cream and I especially love homemade ice cream. My mom used to make heavy cream based blends when I was younger. These days I find myself using bananas and/or avocados for the base in order to have an all natural sugar free variety.

    1. What a great way to make a healthier ice cream! This one is decidedly not masquerading as light. haha.

  13. The words “dark chocolate” caught my attention so quickly. Ice cream is delicious when it’s homemade, and your instructions for the chocolate are priceless. Thanks and happy summer!

  14. I have never heard of stracciatella Ice cream before. This looks so delicious. I love a good chocolate ice cream recipe.

  15. I love all things chocolate and this sounds so good. I will have to try it very soon because it sounds super simple to make too! Thanks so much for the recipe.

  16. That sounds and looks amazing! My husband it pretty good at making homemade ice cream. I’ll have to share this one with him and have him make it for me!

  17. Ah! I wish I had an ice cream maker. I think that’s what I’ll get next. Because this looks so good. I’d rather make my own than buy it! @

  18. I just got an ice cream maker for my birthday – waiting to try it out this week – can’t wait to use this as inspiration!!

  19. I LOVE homemade ice cream. This dark chocolate looks really creamy and goood. I love dark chocolate ice cream and the flavor is so much deeper when it’s homemade.

  20. This recipe looks absolutely delicious. I’m definitely going to make this. I really like Jeni’s Splendid Ice Cream too, I’ll continue to support them when they reopen.

  21. Looks delicious! I absolutely love chocolate and this recipe might just be enough motivation to get me to actually try making my ice cream!

  22. That sounds so good! I love chocolate ice cream, and this sounds like it’s the most chocolaty ice cream ever!

  23. This ice cream certainly does sound like a treat! I’d love to give this a try to have a premium homemade dessert.

  24. I can’t believe you made this! I would never be daring enough to make my own ice cream but this sure does look unbelievably good!

    1. Ice Cream sounds so daunting but as long as you can manage to keep milk under a boil on the stove top you’re in the clear! I love making ice cream 🙂