Indulge in this creamy salted chocolate ice cream that perfectly balances rich cocoa with a touch of sea salt.
Made with wholesome ingredients like whole milk, heavy cream, and real chocolate, it delivers healthy fats and protein while keeping additives minimal.
Easy to make and utterly satisfying, this dessert is ideal for everyday enjoyment or a simple yet luxurious treat at home.
Salted Chocolate Ice Cream
Equipment
- 1 medium saucepan
- 1 Whisk
- 1 medium mixing bowl
- 1 sieve
- 1 ice cream maker
- 1 spatula
- 1 9×9 baking pan (or similar shallow pan)
Ingredients
- 1 cup whole milk
- ½ cup granulated sugar
- 2 cups heavy cream divided
- 1 tablespoon sea salt preferably fleur de sel
- 5 large egg yolks
- ½ cup unsweetened cocoa powder
- 6 ounces semi-sweet or bittersweet chocolate chopped
- 1 tablespoon vanilla extract
Instructions
- Warm the Milk Mixture: In a medium saucepan, combine 1 cup of whole milk, ½ cup granulated sugar, 1 tablespoon of sea salt, and 1 cup of heavy cream. Place the pan over medium heat and gently stir until the sugar is completely dissolved. Keep a close eye on the mixture and continue cooking until it reaches a bare simmer—tiny bubbles should form along the edges, but do not let it boil. This careful heating ensures the sugar fully dissolves and the flavors start melding together.
- Incorporate Cocoa and Chocolate: Once the milk mixture is warm, remove the pan from heat. Gradually whisk in ½ cup unsweetened cocoa powder until fully blended and no lumps remain. Then add 6 ounces of chopped semi-sweet or bittersweet chocolate, whisking continuously until the chocolate is completely melted and the mixture is silky smooth. This step creates a rich, velvety chocolate base that is the heart of the ice cream.
- Prepare the Egg Yolks: While the chocolate mixture cools slightly, place 5 large egg yolks in a medium mixing bowl. Use a whisk to lightly beat the yolks until they are smooth and slightly pale. This step helps the yolks incorporate evenly into the hot chocolate mixture, preventing curdling.
- Temper the Eggs: Slowly pour a small amount of the hot chocolate mixture into the egg yolks while whisking vigorously. Continue adding the chocolate mixture gradually, a little at a time, whisking constantly. This process, called tempering, warms the eggs gently and prevents them from scrambling. Once all the chocolate mixture is fully combined with the yolks, you will have a rich, smooth custard base.
- Cook the Custard: Return the combined mixture to the saucepan and place over medium-low heat. Stir continuously with a whisk or heat-resistant spatula, scraping the bottom and sides of the pan as you go. Cook until the custard thickens enough to coat the back of a spoon or spatula. Be careful—do not let it boil, as high heat can curdle the custard. This slow cooking step ensures a silky, creamy texture in the final ice cream.
- Strain for Smoothness: Once thickened, pour the custard through a fine sieve or strainer into a clean bowl. This step removes any lumps or coagulated bits, resulting in an ultra-smooth ice cream base.
- Add Remaining Cream and Flavor: Stir in the remaining 1 cup of heavy cream to lighten the mixture and enhance creaminess. Then add 1 tablespoon of vanilla extract for a subtle, aromatic flavor. Mix until everything is fully incorporated.
- Chill the Custard: Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight. Chilling the mixture allows it to thicken further and ensures your ice cream will churn smoothly with the perfect texture.
- Churn the Ice Cream: Once the custard is thoroughly chilled, pour it into your ice cream maker and follow the manufacturer’s instructions to churn. This process incorporates air into the custard, creating a light, creamy texture while freezing it evenly.
- Freeze in Pan: After churning, transfer the ice cream into a shallow 9×9 baking pan (or similar). Spread it evenly with a spatula, ensuring it’s not too tall, which allows it to freeze properly. Cover with plastic wrap or a lid and place in the freezer for at least 1 hour to set.
- Serve and Enjoy: When ready to enjoy, remove the ice cream from the freezer and scoop into bowls or cones. The salted chocolate flavor is rich, indulgent, and perfectly balanced, with a creamy, smooth texture that melts in your mouth. For added flair, sprinkle a tiny pinch of sea salt on top or drizzle with melted chocolate.
Notes
- Use high-quality chocolate for the best flavor; semi-sweet or bittersweet works perfectly.
- Choose a good sea salt like fleur de sel instead of regular table salt for depth of flavor.
- Temper the eggs slowly by adding the chocolate mixture gradually to prevent scrambling.
- Stir the custard constantly while cooking to achieve a smooth, silky texture.
- Strain the custard before chilling to remove any lumps or coagulated bits.
- Refrigerate the mixture for several hours or overnight for enhanced flavor and better texture.
- Use a shallow pan when freezing to ensure even setting and easier scooping.
- Avoid over-churning in the ice cream maker to prevent a dense texture.
- Allow slightly hardened ice cream to sit a few minutes at room temperature before scooping.
- Customize with toppings like nuts, chocolate shavings, or berries for added texture and flavor.
Chef’s Secrets For Perfect Texture
Creating the perfect ice cream is all about balance.
The secret to silky-smooth texture lies in careful heating and slow cooking of the custard.
Avoid boiling the mixture to prevent curdling, and always strain the custard before chilling.
Using a shallow pan to freeze the ice cream ensures even setting and easy scooping later.
Additionally, adding the final cup of heavy cream after cooking lightens the custard, giving it a luscious, creamy mouthfeel without being overly heavy.
Serving Suggestions To Impress Guests
Salted chocolate ice cream is versatile and can be enjoyed on its own or paired with complementary flavors.
Try serving it with fresh berries, caramel sauce, or a drizzle of espresso for a sophisticated twist.
It also works wonderfully in ice cream sandwiches or as a topping for warm brownies and molten cakes.
For a subtle crunch, sprinkle some toasted nuts or chocolate shavings on top.
Whether you’re entertaining guests or indulging in a quiet night treat, presentation and pairing can elevate the experience.
Storage Tips For Maximum Freshness
To maintain optimal texture and flavor, store the ice cream in an airtight container in the freezer.
Press a piece of plastic wrap directly on the surface before sealing to prevent ice crystals from forming.
Properly stored, the ice cream will stay creamy and delicious for up to two weeks.
If it becomes slightly hard after long-term storage, let it sit at room temperature for a few minutes before scooping—it will soften beautifully without losing its rich flavor.
Frequently Asked Questions
1. Can I use low-fat milk or cream?
Yes, but note that reducing the fat content will affect creaminess and texture. Whole milk and heavy cream produce the richest, most indulgent ice cream.
2. Can I make this dairy-free?
You can substitute plant-based milk and cream alternatives like coconut cream or almond milk. Be aware that the flavor and texture may slightly differ from the traditional version.
3. How do I prevent ice crystals?
Chill the custard thoroughly before churning, and freeze in a shallow pan with plastic wrap directly on the surface. Properly storing in an airtight container also helps maintain smooth texture.
4. Can I add mix-ins like nuts or chocolate chips?
Absolutely! Stir them in during the last few minutes of churning. Avoid adding them too early, or they may sink to the bottom or melt.
5. How long does it take to churn and freeze?
Churning usually takes 20–30 minutes depending on your ice cream maker. After churning, allow at least 1 hour in the freezer to fully set before serving. For best results, chill overnight.
