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9 hours hrs 10 minutes mins
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By: Rachel GurkPosted: 08/24/2012
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Chocolate cocoa nib ice cream is for chocolate lovers everywhere! The crunchy cocoa nibs are a unique and irresistible component of this ice cream.
Chocolate Cocoa Nib ice cream is creamy, rich, and has a nice crunch from the cocoa nibs. It’s also an egg-free recipe! I decided to start easy for my first ice cream experience. It is still a bit labor-intensive but so, so worth it.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Recipe
Get the Recipe: Chocolate Cocoa Nib Ice Cream
5 from 2 votesPrep Time: 55 minutes mins
Cook Time: 15 minutes mins
Additional Time: 8 hours hrs
Total Time: 9 hours hrs 10 minutes mins
4 cups
Print Rate Recipe
Chocolate cocoa nib ice cream is for chocolate lovers everywhere! The crunchy cocoa nibs are a unique and irresistible component of this ice cream.
Ingredients
- 1 cup whole milk
- 4 teaspoons cornstarch
- 1 cup heavy cream
- 1 cup evaporated milk
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 1/3 cup unsweetened cocoa powder
- 3 ounces semi-sweet chocolate, finely chopped
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup cocoa nibs
Instructions
Take 3 tablespoons of the whole milk and mix with the cornstarch in a small bowl. Set aside.
In a medium-large saucepan (4 quart) over medium-high heat, heat the rest of the whole milk, heavy cream, evaporated milk, sugar, and corn syrup. Keep a close eye on this as you do not want it to boil over or burn.
When it comes to a tame boil, whisk in the cocoa powder. Cook at a moderate boil for approximately 4 minutes. After 4 minutes, give your cornstarch slurry a quick stir to make sure it is still blended. Whisk this slurry into the milk mixture and cook for another minute, stirring with a spatula until thickened.
Remove from heat. Stir in chopped chocolate and salt. Keep stirring until smooth and chocolate is melted. Stir in vanilla.
Transfer the mixture to a large shallow bowl. Submerge bowl in a larger bowl full of ice water. (I actually used the sink). Leave in the ice bath for 30 minutes, stirring frequently, until completely cooled. You could also put it in the fridge overnight.
Pour mixture into ice cream maker and churn according to ice cream maker directions. (I churned for 25 minutes total.) Add in cocoa nibs for last five minutes of churning.
Move to freezer and freeze until solid. Mine needed to be frozen overnight to achieve a firm texture.
Notes
- Adapted fromDavid Lebovitz.
Nutrition Information
Serving: 1/2 cup, Calories: 333kcal, Carbohydrates: 39g, Protein: 6g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 5g, Cholesterol: 46mg, Sodium: 125mg, Fiber: 2g, Sugar: 32g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Author: Rachel Gurk
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Reader Interactions
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Lili says
Direct copy of Jenny’s Milkiest Chocolate Ice Cream in the World.
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Rachel Gurk says
I’m sorry, what? I can’t even find that recipe online. I adapted this recipe from a David Lebovitz recipe, which I included in the notes of the recipe.
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Debra says
That looks like chocolate heaven. :)
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Wow! It looks amazing. And your scoops are perfect looking! It looks so perfect it looks fake. But that’s a good thing. :)
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LalaMoosh says
My husband works on various commercial ice cream makers, which led to his infatuation with all things ice cream & frozen treats (we have just about everything you can think of from a soft serve machine, to a 1 gallon batch freezer -which makes both ice cream & water ice- , a granita machine & what most know as the “slurpee” or FCB -frozen carbonated beverage- machines, as well as a waffle cone maker & too avoid writing a small novel, let’s just say that I could easily open up my own ice cream parlor) & I am baffled by this whole “egg free” thing as we have learned that TRUE ice cream doesn’t use eggs & recipes that do are actually known as “frozen custard.” From what we’ve learned, custard is more popular in the heartland or Mid-West of the USA & we basically never use any egg products in our ice cream recipes. Your chocolate nib ice cream looks yummy but lately I’ve been happy with fruit flavors (cantaloupe is freakin’ awesome, but make sure it’s the consistency of baby food for blending) & vanilla (made extra vanilla-y with a good bourbon vanilla extract & vanilla bean scrapings), but I’ll have to make some just to try it. The only ice cream flavor I can’t enjoy is coffee.
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Lauren at Keep It Sweet says
So impressed that this was your first ice cream, it looks incredible!
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Kathryn says
This ice cream sounds amazing Rachel! Love the addition of cocoa nibs.
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Emily @ Life on Food says
I don’t need to be pregnant to want some of this…immediately. Looks fantastically chocolatey!
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michelle says
I’ve never made ice cream before either…. I need to get an ice cream maker STAT.
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Maureen | org*smic Chef says
I’m an ice cream freak AND I have some good chocolate AND a brand new bag of organic cocoa nibs. Now all I need is to head over to NN and pick up this recipe. Definitely a win for me.
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Rachel says
Hope you love it!
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Laurie {Simply Scratch} says
Cocoa nib perfection right hurrr! LOVE!
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Averie @ Averie Cooks says
you really really shouldn’t have outdone yourself like this – but so glad you did :)
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Jamie @ Thrifty Veggie Mama says
This looks so delicious!!! I have cocoa nibs in my pantry and need to find some more ways to use them.
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Kayle (The Cooking Actress) says
Oh…em…gee!! Heading over NOW! I love cocoa nibs!
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