Philadelphia Style Chocolate Ice Cream
Behold chocolate lovers! It’s time to satisfy your taste buds with this ultra-rich, smooth, and creamy homemade Philadelphia chocolate ice cream. It gives you the maximum chocolate flavor in every bite and it only takes 30 minutes to make.
Homemade Creamy Chocolate Ice Cream
Everyone needs a good chocolate recipe in their ice cream book. That’s a fact!
I made this recipe the first time when we had some close friends over for a birthday. I wanted to make ice cream, but at the same time, I knew that one of the friends is not the biggest ice cream fan. BUT – she loves chocolate!
So I chose to make this Philadelphia style chocolate ice cream (meaning without egg yolks). It’s rich, creamy, and with a whole lot of chocolate taste.
And it was a homerun! Not only did she love it, she had 3 rounds!
So, are you ready for the best Phili-style Chocolate Ice Cream? Let’s go!
How to Make Chocolate Ice Cream
In a large saucepan add your cream, the coca powder, sugar, and salt.
Now heat the mixture over medium heat, while whisking. Keep heating it until it starts to foam up. Important – we don’t want it to boil. Just foam up!
Then remove it from the heat and add the chopped chocolate. Whisk while the heated mixture melts the chocolate.
Make sure it is completely melted and then add the milk and vanilla extract. Whisk it in!
Now, this is where a lot of people put the mixture in the refrigerator, so it can cool down before it’s added to the ice cream maker. And rightly so. But I like to add just one more step before that.
Blend the mixture for 30-45 seconds. This will give you an extra smooth mix. Trust me!
After this, cool it down in the refrigerator for at least a couple of hours and then freeze it in your ice cream maker.
Enjoy!
Tips
- It’s very tempting to put higher than medium heat, to make everything go faster. But in my experience, you risk ending up boiling the mixture instead. And you’ll get a better mix if you bring the heat up slowly. Use medium heat!
- The reason why we don’t add the milk in the beginning is, we want it to help cool down the mixture.
Philadelphia Style Chocolate Ice Cream
Ingredients
- 2 1/2 cups heavy cream
- 1 cup whole milk
- 6 tbsp Dutch process coca powder
- 1 cup white granulated sugar
- 1/3 tsp salt
- 6 oz chocolate (note #1)
- 1 tsp vanilla extract
Instructions
- In a large saucepan, add the heavy cream, coca powder, sugar and salt.
- While whisking, heat the mixture over medium heat until it starts to foam up.
- Remove from heat and add in the chocolate. Whisk and make sure the chocolate melts completely.
- Add milk and vanilla extract. Whisk again!
- Add mixture to a blender and blend for 30-45 seconds.
- Chill the mixture in the refrigerator for a least 2 hours, then freeze in your ice cream maker according to the manufacturer's instructions.
Notes
- Chocolate – I use a 70% chocolate.
- Use medium heat – that way you don’t risk getting the mixture to a boil.
- Milk – we add the milk in the end as it helps cool down the mixture.
I was poking around the web looking for chocolate ice cream recipes and found yours. It was similar to several other recipes I found from other blogs, from Epicurious, etc, but I thought I’d try your version. Wow! No shortage of chocolate flavor! I don’t think I’ve ever made a base that was so thick and viscous. Was your base thick like that? FYI, all my milk and some of the cream was raw from one friend’s cow, the rest of the cream was from another local dairy.
I’d also like to mention that your ingredient list calls for 6oz unsweetened chocolate, but your notes say you used a 70% chocolate, which does have some sweetener in it. I chose to use 4oz unsweetened and 2oz 60%, it’s what I had, but the math puts my final number at about 87%. Not complaining, it’s delicious, just discussing the variables.
Hi Alan, I am happy you liked it. And thanks for pointing out my mistake about the chocolate. It’s corrected now.
Yes, my base is also very thick. And I love that you got milk and some cream from a friend’s cow. I don’t have that option at the moment, but I am working on it 🙂