The Best and Creamiest Chocolate Ice Cream You’ll Ever Have

February 22nd, 2012  | Category: Chocolate, Ice Cream & Sorbet

The Best and Creamiest Chocolate Ice Cream

Long-time readers would know how serious I am about chocolate and ice cream. So believe me when I say: This is “The Best Chocolate Ice Cream You’ll Ever Have”.

And the best part is, you don’t even need an ice cream maker!

Sold? Take a look at my recipe and photos (and read how serious I am about chocolate ice cream) at A Cup of Jo.

The Best and Creamiest Chocolate Ice Cream You'll Ever Have

NOTE: A few readers experienced a problem with the recipe, commenting that the mixture became too thick to scoop. I’ve tried the recipe many times and have always achieved a creamy consistency. The photo above (in addition to the ones you’ll see at Joanna’s blog) were taken right after I’ve taken the ice cream from the freezer. It never freezes solid. In fact, it was quite a challenge to get a shot with a solid scoop. I suspected that it had something to do with the difference in ingredients. Looks like I was right. Claire from “Things We Make” just published a revised version of the recipe. Using less starch and cooking the mixture for a shorter period of time solved the problem. It seems like Turkish cornstarch isn’t as strong.  Please take a look at her post here, especially if you’re living in the UK.

Never miss a recipe. Subscribe via email.

Comments

  1. 1 - Betül (Ballad of Seasons) on February 23rd, 2012

    seems so yummy! and love this part: “You do not need an ice cream maker for this recipe” yay!

  2. 2 - Vicky on February 23rd, 2012

    This looks amazing. Sold!

  3. 3 - Alie on February 23rd, 2012

    I’m so glad I stumbled upon this today. I need to try this recipe now!

  4. 4 - evan on February 23rd, 2012

    I’ve never seen such a creamy texture. Good job. Will have to try this weekend.

  5. 5 - koszyczek on February 23rd, 2012

    Due to technical difficulties, I am posting my question here. In the recipe, you use condensed milk. There are some particularities to my personna and one of them is using processed food as little as possible. Condensed milk is very high on my list of foods I do not trust. You are mentioning that usually egg yolk is used in the recipes. How many would I need to use instead of the condensed milk making this ice cream?

  6. 6 - Cenk on February 23rd, 2012

    koszyczek – It is hard to tell without testing it, but you usually need 6 yolks for 3 cups of liquid.

  7. 7 - Audrey on February 23rd, 2012

    condensed milk is just milk that has been cooked for a long time with some sugar added. No preservatives, colorants or other things added. Dont be scared of it.

  8. 8 - thelittleloaf on February 23rd, 2012

    If you say this is the best ice cream ever then I totally trust you – you know your chocolate! Heading over to the site now :-)

  9. 9 - Kimberly on February 24th, 2012

    I saw this on Cup of Jo yesterday and headed to the kitchen thirty seconds later to work on it! It’s finally ready to eat today and I think I did something wrong. The texture is more like fudge and less like ice cream. I can even pick up chunks of it and not have any of it melt onto my hand. Did I heat it for too long? Should I add more liquid?

  10. 10 - Cenk on February 24th, 2012

    Kimberly – At room temperature, the texture will be like thick pudding. If it’s like fudge, then you might have overcooked it or added too much cornstarch. I’d recommend spooning the cornstarch into the teaspoon and then leveling it. Do not add more liquid at this stage. I’d just put it in the freezer. Please let me know how it turns out after you freeze it.

  11. 11 - sharon on February 24th, 2012

    yum, yum, yum….what can i say other than all the ingredients for this are going on the shopping list this weekend….xx

  12. 12 - herzevekil on February 25th, 2012

    this chocolate seems so good but i wonder dessert spoon in picture. it looks absolutely wonderful. where did you find it?

  13. 13 - Cenk on February 25th, 2012

    herzevekil – I bought it on eBay.

  14. 14 - e on February 26th, 2012

    I just commented on A Cup of Joe and thought I’d ask here. I made this Friday night and had the same problem as Kimberly: I ended up with a frozen fudge or ganache-type thing goes, with nothing “ice cream” at all about it.

    I made precise measurements (by weight). Perhaps it was cooked too long (although I followed the instructions on heat level/duration)?

    Anyway, our guests ended up eating it without complaint, I was just disappointed that it wasn’t an ice cream.

  15. 15 - Cenk on February 26th, 2012

    e – Did it freeze completely? If so, you might have cooked it too long. Was it scoopable as soon as you removed it from the freezer?

  16. 16 - e on February 26th, 2012

    Thank you for the response. No, it was not at all scoopable after being frozen – it was very stiff. Even after I’d chilled it (before freezing it), there was no way of “stirring or whisking” it, as the recipe calls for. It had already taken on the texture of fudge.
    So perhaps it was a matter of over-cooking? Even though I used medium-high heat for 8-10 minutes?

  17. 17 - Cenk on February 26th, 2012

    e – I’m surprised to hear that it was stiff and not scoopable as mine NEVER gets stiff. So much so that you have to scoop and serve it as soon as you take it from the freezer otherwise it starts melting. That’s what I like about this recipe – you do NOT need to wait for it to get soft. Such a shame… OK, here are a few ideas/questions: 1) How do you measure cornstarch? Dip and sweep or spoon and level? I don’t think it will matter THAT much, but just an idea. Dip and sweep will weigh more than spoon and level. I always measure cornstarch (and cocoa) by spoon & level. If you have a scale, it should read 12 grams (or 0.4 oz). 2) What was the consistency when you took it off the heat? How thick was it? It should resemble a very thick soup but you should still be able to whisk without any effort. Other than these, the only thing I can think of is the difference in ingredients – mainly cornstarch. Maybe the US version is stronger than Turkish cornstarch? If you’d like to try again, I’d recommend using 4 teaspoons (instead of 5) and taking it off the heat as soon as the mixture reaches 172 to 180 degrees F (I didn’t want to be this specific in the actual recipe). Hope this helps.

  18. 18 - Planet EU Travel on February 27th, 2012

    Wow! This looks amazing!
    Absolutely sold – at least for me.

  19. 19 - e on February 27th, 2012

    Very strange! When I took the mixture off the heat, it was already very thick, like a pudding, and difficult to whisk. Perhaps it is the strength of the cornstarch. I had measured it by weight, so used exactly 12 grams. Perhaps I’ll try again with less – it looks so delicious in the photos that I think it’s worth another shot :) Thanks a lot for the hints.

  20. 20 - Cenk on February 29th, 2012

    e – Then the only thing I can think of is the strength of the cornstarch. Please do let me know how the second one turns out. Looking forward to your good news.

  21. 21 - Nicki on February 29th, 2012

    Hello Cenk:

    I tried to find an email address on your site to email directly but can’t seem to locate one so I am sending message via this comments section (speaking of which, the ice cream looks delicious).

    I’m reaching out to see if you might email me directly at the address provided to discuss publishing the US/English edition of your forthcoming cookbook?

    Many thanks and kind regards,
    Nicki

  22. 22 - joey on February 29th, 2012

    It *does* look like the creamiest most intense chocolate ice cream ever! And no ice cream maker?? I’m going over there right now for the recipe!

  23. 23 - Barbara on February 29th, 2012

    Mine turned out the same way – thick and fudgelike. It was like a thick soup when I poured it from the pan to the container to cool. I refrigerated overnight and this morning it was too thick for a spoon. It is in the freezer now and I will see how it looks. I will try your suggestions next time of less cornstarch and shorter cooking time. Sad.
    What brand cocoa and bittersweet chocolate do you use?

  24. 24 - Cenk on February 29th, 2012

    Barbara – Actually, after it’s been refrigerated overnight, it should be a bit thick and fudgelike but should resemble a thick pudding. You should still be able to dissolve the skin on top by mixing it with a wire whisk or wooden spoon. If it’s thicker than that, I’d recommend less starch next time. I use Valrhona’s cocoa and chocolate (Guanaja). Please let me know how it turns out after freezing it. Hope you like it.

  25. 25 - Cenk on February 29th, 2012

    Nicki – Hello! I am sending you an e-mail right now.

  26. 26 - kitchenvoyage on February 29th, 2012

    No needded to wait to summer for have this creamy chocolate ice cream!

  27. 27 - sarah @lamb411.com on March 2nd, 2012

    That recipe looks rediculously decadent. The richness of ice cream in the shot reminds me of my favourite dark chocolate gelato from a company in Toronto called Gelato Fresco.

  28. 28 - james on March 4th, 2012

    I can just taste the creamy chocolate off my computer screen!

  29. 29 - Clairetweet on March 4th, 2012

    Hi Cenk

    Thanks for your comment on my first ice cream post. I made it again with less cornstarch and less cooking and it turned out great. See: http://thingswemake.wordpress.com/2012/03/03/mocha-fudge-ice-cream/

    Thanks for the recipe, it just needed a bit of adapting for UK ingredients :)

    Claire

  30. 30 - Cenk on March 5th, 2012

    Clairetweet – Focha looks amazing! Thanks a lot for adapting the recipe and sharing it on your blog. I’ll make a note of this in the post.

  31. 31 - jen on March 8th, 2012

    i had the same fudge problem. i so want the creamy melty version! not that the frozen fudge isn’t amazing, i just want it to look like the picture!

  32. 32 - Murat on March 12th, 2012

    Cenk bey merhaba;

    Tariflerinizi büyük bir keyifle okuyor ve zevkle uyguluyorum. Yemek kitabınızla ilgili okura mektup başlığıyla yazdığınız yazınızda bir çok insan için minik bir detay ama benim çalışma alanım olan bir konu dikkatimi çekti. Kitap ya da herhangi başka bir sunum için fon olarak kullandığınız doğal taşlar (mermer, granit, traverten vb.) benim hem akademik hem de alan bilgisi olarak uzmanlık alanım.. Uygun renk, doku, desen, tedarik dahil her konuda istediğiniz zaman seve seve yardımcı ollurum..İyi çalışmalar dileklerimle.

  33. 33 - Lily on March 14th, 2012

    Here’s another take on this recipe without the sweetened condensed milk… : )

    http://cheffingit.wordpress.com/2012/03/14/penarious-challenge-best-ever-chocolate-ice-cream/

  34. 34 - Cenk on March 15th, 2012

    Lily – It looks great. I think it would have a completely different texture without the sweetened condensed milk and cornstarch.

  35. 35 - selma on March 18th, 2012

    sitedeki her tarifi denemek istiyorum ama şu ölçüler teknikler gibi detayları pratikte öğrensek benim gibi yeni başlayanlar için harika olurdu. bi yemek atölyesi yapsanız mesela süper olmaz mı :)

  36. 36 - AML on March 23rd, 2012

    This looks really good, and we don’t need an ice cream maker? much better, thanks for the recipe!

  37. 37 - Saima on April 3rd, 2012

    Hi cenk
    This is my first time wrting on any blog i love ur blogn recipes n the photos r amazing.i reside in dubai n just last weekend happened to eat at a turkish grill n enjoyed turkish icecream too
    I m visiting istanbul after a week with family.. is there any food, shop or place i shouldnt miss
    Any places near istanbul i should see..who else to ask for authentic guidance than u
    Thanksn plz write more :)

  38. 38 - Cenk on April 5th, 2012

    Saima – The list is too long. I’ll send it in an e-mail.

  39. 39 - emelll on April 6th, 2012

    Cenk, what was your response to Nicki’s question about publishing US version of your cookbook?

  40. 40 - Cenk on April 9th, 2012

    emelll – I need to first finish writing the Turkish version. Publishers require a proposal, which takes a lot of time to put together. I’ll start working on one when I find the time and we’ll see what happens.

  41. 41 - Jamie Marie on April 29th, 2012

    First of all, exquisite photos!

    I guess I had the same problem as everyone else here–mine came out too thick. It certainly could have been because of my messy and not-so-precise measuring. :) But, it was delicious anyway. I decided to refrigerate it instead of freeze it, and just call it custard. Here are some pictures of my attempt:
    http://simplicitysglory.wordpress.com/2012/04/29/decadent-chocolate-custard-with-raspberries/.

  42. 42 - Cenk on April 29th, 2012

    Jamie Marie – Your photos are amazing! Glad you liked it.

  43. 43 - Greg Esres on May 22nd, 2012

    I made this according to Claire’s recipe and it’s still rock hard after freezing. It melts nicely on the tongue though. Perhaps I just keep my freezer very cold?

    What aspect of this recipe keeps it from freezing solid? Both water and butterfat are very hard at freezer temperatures, so it’s not clear to me what produces scoopability.

    (I should have used your recipe…Claire’s called for double cream, which I had to buy at a specialty store for $7.)

  44. 44 - Cenk on May 29th, 2012

    Greg Esres – I’m not sure why mine never gets solid, but there have been people who got rock-hard results just like you. At this point I’m almost sure that this is because of the difference in ingredients as my Turkish readers are achieving the same consistency – never gets solid, fudgy, melt-in-your-mouth.

  45. 45 - Nathalie on June 3rd, 2012

    Hello Cenk, I tried claire’s revised version of your delicious recipe and the result is wonderful, this chocolate ice cream has got a really consistance of fudge ! :) Thanks for sharing.

    http://www.lacuisinedenathalie.com/article-creme-glacee-chocolat-moka-recette-facile-106053701.html

  46. 46 - Cenk on June 6th, 2012

    Nathalie – Perfect texture! Glad to hear you enjoyed it.

  47. 47 - Meryem Torun on August 27th, 2012

    Hi Cenk, I just made this and it turned out perfectly :) I just wanted to ask you – how long will this keep in the freezer?
    Thank you!

  48. 48 - Pamela Heiligenthal @ Enobytes on September 2nd, 2012

    This looks detectible! I am looking forward to trying the recipe.

  49. 49 - Cenk on September 2nd, 2012

    Meryem Torun – It will keep for a week.

  50. 50 - Jason Thalman on September 10th, 2012

    Great idea. My girls and I often bake and cook together with a focus on deserts but have never tried ice cream. Thanks!!

Leave a Comment