Double Chocolate Ice Cream (and Bars)
Ingredients
- 2 Cups Heavy Cream Divided
- 2 Cups Semisweet chocolate chips
- 2 Cups Half n Half
- 1 Cup Cane sugar
- 1//3 Cup Unsweetened Cocoa Powder
- 8 Egg yolks
- 3 Tsp Vanilla extract
- ⅛ Tsp Sea salt
Instructions
Making the mix
- In a small saucepan, place 1/2 cup whipping cream and chocolate chips and heat over medium heat until melted, stirring continuously.
- Add egg yolks to a medium bowl and beat with sugar (about 30 seconds). Add chocolate mixture and mix till combined and then add half n half and mix until well blended.
- Return mixture to saucepan and heat over med heat until small bubbles form around the edge and mixture is steamy (do not boil)
- Transfer mixture to a large bowl and mix in remaining whipping cream, vanilla, and salt.
- Refrigerate until completely cooled
Making the Ice Cream
- Add the frozen Ice Cream bowl to your mixer, and pour cold mixture slowly into the bowl with mixer running on low. Allow the mix the the mixture until it is the consistency of soft serve ice cream. The amount of time this take depends on factors like ambient temperature and how cold your bowl is. It takes mine 20-30 min.
- Enjoy as soft serve or pour soft serve ice cream into a freezer safe container with a lid and freeze further until firm in the freezer.
Notes
To Make Chocolate-Covered Ice Cream Bars: Pour the churned ice cream into popsicle molds and insert sticks. Freeze until completely firm (preferably overnight). Melt 3 cups semisweet chocolate chips with 2 tablespoons coconut oil (optional for a thinner coating). Let chocolate cool to 90 degrees before dipping. Dip each frozen ice cream bar into the melted chocolate, allowing the excess to drip off. Immediately add toppings like chopped nuts, sprinkles, or mini chocolate chips if desired. Place on a parchment-lined baking sheet and freeze for 10–15 minutes until the chocolate hardens. Store individually wrapped in the freezer for an easy homemade frozen treat.