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dark chocolate ice cream

I always say that there is no summer without ice cream and this summer deserves a good homemade dark chocolate ice cream. super easy to do and that it will become a basic throughout the year.

Eye!! If you do not want me to create a new need for you, do not continue reading. But if you want to enjoy the most with one of the most intense and delicious flavors, then get ready because we have the recipe with or without a fridge!!

Also in the section Do you want to know more...? I will leave you various tricks so that it fits you perfectly.

Do you want to know more about this dark chocolate?

The first thing and almost the fundamental thing: good dark chocolate. The best option is to use a professional dark chocolate but these brands will also work for you: Lindt, Valrhona and Valor.

What you have to pay attention to is that the higher the percentage of cocoa, the purer and more bitter it is. So, depending on your tastes, you can use from 70 to 99%. Personally, I prefer those that are around 85%.

If you want to make your ice cream dark chocolate gluten free and lactose free, pay attention that the chocolate and the rest of the ingredients are free of these allergens. With such dark chocolates there are usually no problems but check it out to avoid scares.

The cream is the fatty part that will give creaminess to this recipe That's why I always use whipping cream because it has at least 33% fat content.

could it be done with cooking cream which has less fat? Yes, you could, but since you're going to enjoy it, go big and don't skimp on calories. It's better to have a smaller serving of creamy, delicious ice cream than to stuff yourself with a "malucho" ice cream.

Sugar and invert sugar go to prevent your ice cream from crystallizing and that it fits you like a block of ice. So they are also important.

You can prepare inverted sugar at home, it's super easy and it spreads a lot, so you'll have a lot to do Homemade cakes and ice cream. I leave the recipe here so you don't have to look for it:

Inverted sugar (for ice cream, cakes ...)

Invert sugar is the secret ingredient with which you will get fluffy doughs and creamy ice creams. Easy and simple with Thermomix®.

Salt is essential, it seems silly but it will make the rest of the flavors balance and that your ice cream does not stay so "greasy" on the palate. It's just a pinch but put it on.

In the recipe you will find how to prepare the ice cream both With or without a fridge. The result is not exactly the same, but if you don't have it, you can do it and make it as little crystallized as possible.

If you want to give a crunchy touch You can add chocolate chips to your ice cream. Add them to the ice cream when you already have it buttered.

When serving it, take it out of the freezer for a couple of minutes and use an ice cream scoop dipped in hot water and well drained... you'll see that creaminess.

If you want to give the last professional touch, serve it with wafers, straws and umbrellas.

Discover other recipes of: Celiac, Lactose intolerant, Summer recipes, Cake shop

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