Chocolate Ice Cream
Creamarie’s Chocolate Ice Cream is a game-changer for chocolate lovers and skeptics alike. Made with premium chocolate and real milk, this artisanal recipe achieves the perfect balance of rich, deep cocoa flavor without being overly sweet or intense. Unlike many chocolate ice creams that can feel too heavy or sugary, ours hits the sweet spot—creamy, smooth, and just the right level of chocolaty indulgence.
With a silky texture and a flavor that lingers just enough, this is the ultimate chocolate ice cream for those who want richness without overwhelming sweetness. Whether enjoyed on its own, paired with a warm brownie, or topped with whipped cream, Creamarie’s Chocolate Ice Cream is a must-try for anyone looking for the perfect chocolate scoop!
Ice Cream Recipe
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Ingredients
- 3 ½ cups cream base
- 1 Tbsp Cocoa Powder
- 2 Tbsp water
- 2 oz Baker's semi-sweet chocolate
- 1 tsp vanilla extract
Instructions
Chocolate Mix:
- Chop 2 oz of Baker’s semi-sweet chocolate in the chunks and place in a saucepan and set aside.
- In a small bowl combine 1 Tbsp cocoa powder and 2 Tbsp water to make a slurry. Mix until no lumps remain.
- Add slurry to saucepan and turn heat to low. Whisk the mixture until it is all combined and smooth. Be careful not to burn the chocolate.
- As soon as it is smooth, take it off the heat and pour into a medium sized clean bowl.
Ice Cream:
- In the medium bowl with chocolate in it, add the vanilla extract and whisk to combine.
- Add the cream base to the chocolate mix and whisk to fully combine.
- Pour into the ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
- Turn off the machine and remove the dasher.
- Fill the ice cream container.
- Cover and freeze for 8 hours or overnight.
