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This luxuriously creamy chocolate dessert is made without eggs so the deep cocoa flavor can shine through. It is my go-to summer treat when I want something rich but simple. After several rounds of tweaking I found the perfect balance between smooth texture and bold chocolate taste.
The first time I made this I ended up eating it straight from the machine. It has been on rotation ever since.
Ingredients
- Heavy cream: provides rich smoothness and helps prevent iciness
- Whole milk: balances richness with scoopable texture avoid low-fat options
- Unsweetened cocoa powder: adds depth use Dutch-process for stronger flavor
- Chopped dark chocolate: enhances texture and chocolate intensity look for 70 to 85 percent cacao
- Cane sugar: sweetens and balances the bitter cocoa
- Vanilla extract: gives warmth and complexity always use pure vanilla
- Sea salt: sharpens and rounds out the chocolate flavor
Step-by-Step Instructions
- Freeze the Bowl:
- Place your ice cream maker bowl in the freezer for at least 12 hours ahead of time. This ensures proper churning and texture.
- Make the Chocolate Base:
- In a medium saucepan whisk together the cream cocoa sugar and salt. Bring to a gentle boil over medium heat then reduce heat and simmer for about 30 seconds while continuing to whisk. This step dissolves everything fully and starts the flavor blend.
- Melt in the Chocolate:
- Remove the pan from heat and add chopped chocolate. Whisk until smooth and melted completely. Stir in the milk and vanilla to finish the base.
- Chill Thoroughly:
- Pour mixture into a heatproof bowl. Let it cool at room temperature uncovered for a few minutes then cover and chill for at least 2 hours or overnight. The colder it is the better the churn.
- Churn the Mixture:
- Whisk the chilled base to reincorporate any skin that may have formed. Churn according to your machine’s instructions typically 20 to 30 minutes until it reaches a soft-serve consistency.
- Freeze for Scoopability:
- Transfer the churned ice cream into an airtight container. Freeze for 2 hours or longer to achieve firm scoopable texture. Use a warm scoop for best results.
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I always keep a batch of this in my freezer especially when friends visit. My niece says it is better than the store stuff and insists on a double scoop.
Storage Tips
Store in an airtight container in the back of the freezer to maintain texture and flavor. Let sit at room temp for 5 minutes before serving or refrigerate briefly to soften gradually.
Ingredient Substitutions
Avoid low-fat milk as it creates an icy texture. You can experiment with different dark chocolate percentages but anything above 60 percent works well.
Serving Suggestions
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Top with whipped cream shaved chocolate berries or crushed cookies. Use it as a base for ice cream sandwiches or a milkshake.
Cultural Context
Philadelphia-style ice cream originated in the US as an easier alternative to custard-based versions. It relies solely on cream and milk for body and taste.
Frequently Asked Questions About Recipes
- → What type of cocoa powder is best for this dessert?
Unsweetened cocoa powder works well, but Dutch-process cocoa gives a deeper chocolate flavor.
- → Can I use milk alternatives instead of whole milk?
Whole milk is recommended for the creamiest texture, but full-fat alternatives may work with varying results.
- → Why does the bowl need to be frozen for 12 hours?
Freezing the bowl ensures the mixture churns and freezes properly for a smooth texture.
- → How long should I chill the base before churning?
Chill the mixture in the refrigerator for at least 2 hours or overnight for best results.
- → How do I store the finished dessert?
Store it in an airtight container in the freezer for up to one month. Let it soften before scooping.
- → Is this made with eggs?
No, this is a Philadelphia-style version that skips eggs for a cleaner chocolate flavor and easier process.