Chocolate Ice Cream

Sometimes there's nothing better than a tempting chocolate ice cream! Let's learn how to make it at home in the true Italian style.


Unsweetened cocoa powder 50 Gram
Heavy cream 150 Milliliter
Glucose 15 Gram
White sugar 160 Gram
Whole milk 500 Milliliter
Egg yolks 1/2 Cup (8 tbs)
Carob powder 5 Gram



1. In a saucepan, combine the milk, heavy cream the glucose syrup and bring to a boil.

2. In a separate bowl sift the carob powder in a bowl along with sugar and egg yolks, blend the ingredients.

3. Combine the sugar and egg mixture into the milk and bring to 185° degrees Fahrenheit (85°C).

4. Once you achieve the right temperature, remove the mixture from the heat and add the sifted unsweetened cocoa powder. Beat with a whisk, after that place in a bowl of water and ice to reduce the temperature, once done put it in the fridge for at least 2 hours.

5. Pour the ice cream into the ice cream maker and let it churn until thick and creamy.

6. Store the ice creams in a food container with lid and freeze it for at least 3 hours.


7. Serve it with wafers or your choice of sprinklers.

Recipe Summary

Difficulty Level: Medium
Servings: 6

Nutrition Facts

Serving size

Calories 335Calories from Fat 163

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 54 mg2.25%

Total Carbohydrates 40 g13.3%

Dietary Fiber 2 g8%

Sugars 34 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet