Black Cocoa Ice Cream Recipe

Amazingly creamy black cocoa ice cream. Black cocoa ice cream made eggless tastes rich and dark chocolatey. 

– 1 cup milk plus ¼ cup 240g plus 30g – 1 ½ tablespoons cornstarch or tapioca starch – ½ - ⅔ cup black cocoa depending on how strong you want it, 50g-65g – 1 cup brown sugar light or dark, 200g – 2 cups heavy cream 480g – Pinch fine sea salt – 2 teaspoons vanilla




Mix the cornstarch and ¼ cup of milk in a small bowl using a whisk. Put away. In a medium-sized pot, mix the cocoa, sugar, heavy cream, salt, and 1 cup of milk.  

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STEP  1 .

Cook over medium-low heat until the sugar melts. Add the cornstarch mix and keep whisking while cooking on medium-low heat until the bottom of the mixture starts to get thicker.  

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Immediately remove it from the heat, transfer it to a container that is able to withstand heat, and then add the vanilla. In order to combine, stir.  

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After allowing it to warm up, cover it and place it in the refrigerator so that it can cool down. What a relief! Putting it in your ice cream maker and freezing it is an option; however, 

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the bowl of the machine typically needs to be frozen for a full 24 hours before it can be used. Place the ice cream in a container that does not allow air to enter, 

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Alternatively, you could use a loaf pan that has been lined with plastic wrap or another container that is airtight.  

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Pressing the plastic wrap into the ice cream will prevent it from becoming freezer burnt. This will prevent the ice cream from becoming spoiled.  

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See Also

Basic Swiss Meringue Recipe