If you are a chocoholic who lives for intense, velvety, and utterly indulgent desserts, then this Death by Chocolate Ice Cream Recipe will become your new obsession. Imagine rich, creamy ice cream infused with deep cocoa, studded with smooth bittersweet chocolate, and swirled through with a luscious fudge ribbon that takes every spoonful to the next level of decadence. This is not just any chocolate ice cream—it is a celebration of chocolate in all its glorious forms, crafted to delight your taste buds and bring pure happiness in every bite.
Ingredients You’ll Need
Gathering the right ingredients is key to achieving that perfect balance of creaminess, richness, and chocolatey goodness. Each element in this recipe works harmoniously to create layers of flavor and texture that will have you swooning.
- Whole milk: Provides a creamy base that balances the richness of the chocolate.
- Heavy cream: Ensures a luxuriously smooth and velvety texture.
- Granulated sugar (divided): Sweetens the ice cream without overpowering the chocolate.
- Unsweetened cocoa powder (preferably Dutch-process, sifted): Adds a deep, intense chocolate flavor and beautiful color.
- Fine sea salt: Enhances and balances the chocolate’s natural bitterness.
- Vanilla extract: Lifts and rounds out the chocolate flavor for complexity.
- Bittersweet or semisweet chocolate (melted): Gives richness and a luscious mouthfeel.
- Large egg yolks: Create a custard base for that creamy, scoopable texture.
- Heavy cream (for fudge swirl): Used again to make the irresistibly smooth fudge ribbon.
- Unsalted butter: Adds silkiness and depth to the fudge swirl.
- Light brown sugar: Provides warmth and a subtle caramel note to the fudge.
- Semisweet chocolate chips: Melt to create chocolatey pockets within the fudge swirl.
How to Make Death by Chocolate Ice Cream Recipe
Step 1: Prepare the Ice Cream Base
Start by setting up an ice bath: fill a large bowl with ice and a bit of water, then place a medium bowl fitted with a fine strainer inside it. This will help you cool your custard quickly and safely. In a medium saucepan, combine milk, heavy cream, half of your granulated sugar, sifted cocoa powder, salt, and vanilla extract. Heat gently over medium heat, stirring occasionally until the mixture is steaming and warm. Then stir in the melted bittersweet chocolate until smooth and glossy—this step builds the foundation for that deep chocolate flavor.
Step 2: Temper the Egg Yolks
Whisk your egg yolks with the remaining sugar until smooth and pale. To avoid scrambling, carefully whisk in a ladle of the warm chocolate milk mixture at a time to gradually raise the temperature of the eggs. Then combine the egg mixture back into the saucepan. Gently cook while stirring until the custard thickens enough to coat the back of a spoon and reaches about 175°F. This slow cooking creates that wonderfully creamy texture that makes this recipe so sensational.
Step 3: Chill the Custard
Strain the custard into your prepared bowl in the ice bath to remove any lumps and cool it down quickly. Stir often to cool evenly, then cover with plastic wrap pressed right on the surface to avoid a skin forming. Refrigerate the custard until it’s cold, around 4 hours or overnight if you want to prep ahead. This step is essential for that perfectly smooth ice cream soul.
Step 4: Make the Fudge Swirl
While your custard chills, prepare the indulgent fudge swirl. In a small saucepan, gently heat the cream, butter, granulated sugar, and light brown sugar over low heat. Bring it just to a boil and cook until the sugar dissolves, producing a silky liquid. Remove from heat, stir in semisweet chocolate chips, and let them melt quietly for a few minutes before stirring until smooth and luscious. Finish with a pinch of salt and vanilla to deepen the flavor. Cool completely before swirling into your ice cream later.
Step 5: Freeze and Swirl
Pour the chilled custard into your ice cream maker and process according to the manufacturer’s instructions. During layering in your storage container, spoon the fudge mixture in between the layers and gently swirl it through to create those dazzling ribbons of chocolate fudge. Press plastic wrap onto the surface to avoid ice crystals and freeze the ice cream for at least 3 hours until firm and scoop-worthy.
How to Serve Death by Chocolate Ice Cream Recipe
Garnishes
Serve your Death by Chocolate Ice Cream Recipe crowned with a sprinkle of grated dark chocolate, chopped toasted nuts, or a few fresh raspberries to offset the richness. Even a light dusting of cocoa powder or a drizzle of homemade chocolate sauce elevates the presentation and adds contrasting textures.
Side Dishes
This ice cream pairs wonderfully with rich desserts like warm chocolate brownies, fudgy chocolate cake, or even a crisp biscotti for a delightful textural contrast. For a lighter pairing, fresh berries or a tart cherry compote brighten the palate and accentuate the chocolate’s deep flavors.
Creative Ways to Present
Think beyond the bowl! Serve scoops inside chocolate-dipped waffle cones for a fun crunch, or use the ice cream to create an indulgent ice cream sandwich with chocolate cookies. Adding scoops atop a warm chocolate lava cake or folding it into milkshakes or floats makes for an exciting twist.
Make Ahead and Storage
Storing Leftovers
Store your remaining ice cream in an airtight container with plastic wrap pressed directly on the surface to prevent ice crystals. Keep it in the coldest part of the freezer, not on the door, to maintain its creamy texture and chocolate richness for up to two weeks.
Freezing
This Death by Chocolate Ice Cream Recipe freezes beautifully. Allow it to harden for at least 3 hours before serving, and if it becomes too firm, simply let it sit at room temperature for 10-15 minutes to soften slightly for easy scooping.
Reheating
Since this is ice cream, reheating doesn’t apply. However, if your fudge swirl hardens in the freezer, let it soften at room temperature to regain its smooth, luscious consistency before serving.
FAQs
Can I use milk chocolate instead of bittersweet chocolate?
You can, but bittersweet or semisweet chocolate provides a balanced, intense chocolate flavor that isn’t overly sweet. Milk chocolate will produce a sweeter, less complex taste, which might shift the experience a bit away from the classic Death by Chocolate Ice Cream Recipe.
What if I don’t have an ice cream maker?
While an ice cream maker gives the best texture, you can still make this recipe by freezing the custard in a shallow dish and stirring vigorously every 30 minutes to break up ice crystals until smooth and frozen. It requires a bit more hands-on time but still results in delicious ice cream.
Is it safe to eat the custard before freezing?
Because the recipe involves cooking the custard to 175°F, it’s safe from a food safety standpoint. However, the best texture and flavor come after chilling and freezing, so it’s recommended to enjoy it as ice cream rather than custard.
Can I add mix-ins like nuts or chocolate chunks?
Absolutely! Adding chopped toasted nuts or extra chocolate chunks can add wonderful texture and flavor. Just fold them in during the last few minutes of churning, or layer them along with the fudge swirl when transferring to your container.
How long can I store the fudge swirl separately?
The fudge swirl can be kept in an airtight container in the refrigerator for up to two days. Make sure to bring it to room temperature before swirling it into your ice cream to maintain that perfect ribbon consistency.
Final Thoughts
This Death by Chocolate Ice Cream Recipe is a must-try for anyone who cherishes the richness and complexity of true chocolate indulgence. With every creamy scoop and luscious fudge swirl, it’s a dessert experience that feels like a warm hug for your soul. Give yourself the gift of making this decadent treat—you won’t regret it, and your chocolate-loving friends will be forever grateful!
Print
Death by Chocolate Ice Cream Recipe
- Total Time: 45 minutes plus 4 hours chilling and 3 hours freezing
- Yield: 1 large serving (about 1 quart of ice cream)
Description
Death by Chocolate Ice Cream is a rich, indulgent dessert featuring a silky chocolate custard base swirled with a decadent fudge sauce. This homemade ice cream recipe combines the deep flavor of bittersweet chocolate with the creamy texture of a classic custard, finished with luscious fudge ribbons for an unforgettable chocolate experience.
Ingredients
Ice Cream Base
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cup (150 grams) granulated sugar, divided
- 1/4 cup (25 grams) unsweetened cocoa powder, preferably Dutch-process, sifted
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- 8 ounces (227 grams) bittersweet or semisweet chocolate, melted
- 4 large egg yolks
- 1/4 cup plus 2 tablespoons heavy cream
Fudge Swirl
- 1 tablespoon unsalted butter
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons packed light brown sugar
- 1/2 cup (85 grams) semisweet chocolate chips
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the ice bath: Fill a large bowl with ice cubes and 1 to 2 cups of water. Place a medium bowl fitted with a fine strainer inside the ice bath to chill the ice cream custard later.
- Heat the milk mixture: In a medium saucepan, combine the milk, heavy cream, 1/2 cup of the sugar, cocoa powder, sea salt, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes. Stir in the melted bittersweet chocolate until fully incorporated.
- Temper the egg yolks: In a separate bowl, whisk together the egg yolks and remaining 1/4 cup granulated sugar. Slowly whisk in half of the warm chocolate milk mixture to the eggs, one ladleful at a time, to gently warm and prevent curdling.
- Cook the custard: Pour the egg and milk mixture back into the saucepan with the remaining chocolate milk. Cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon and reaches about 175°F (79°C), approximately 5 to 7 minutes. Be careful not to let it boil.
- Strain and chill the custard: Immediately strain the custard through the fine strainer positioned over the ice bath. Stir frequently in the ice bath until the custard cools to room temperature. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until fully chilled, about 4 hours or up to 1 day.
- Make the fudge swirl: In a small saucepan over low heat, combine the 1/4 cup plus 2 tablespoons heavy cream, butter, granulated sugar, and brown sugar. Bring to a boil and cook for about 2 minutes until the sugar dissolves. Remove from heat and stir in the semisweet chocolate chips. Let stand for 3 minutes, then stir until smooth. Add salt and vanilla extract. Allow the fudge sauce to cool to room temperature before using.
- Churn the ice cream: Pour the chilled custard base into an ice cream maker and churn following the manufacturer’s instructions until it reaches a soft-serve consistency.
- Assemble with fudge swirl: Transfer the churned ice cream to an airtight container in batches, spooning the fudge swirl in between layers, making swirled patterns as you go. Press plastic wrap directly onto the ice cream surface and freeze until firm, about 3 hours or overnight.
- Serve: Scoop the Death by Chocolate Ice Cream into bowls or cones and enjoy a lush, deeply chocolatey treat.
Notes
- For best texture, use Dutch-process cocoa powder as it provides a smoother, richer chocolate flavor.
- Make sure not to let the custard boil to avoid curdling the eggs.
- The fudge swirl can be refrigerated in an airtight container for up to 2 days; warm it to room temperature and stir before using.
- If you don’t have an ice cream maker, you can freeze the custard and stir every 30 minutes until firm to create a similar texture.
- Pressing plastic wrap directly on the surface of the custard and ice cream prevents ice crystals from forming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
