Despite the name, this isn’t your typical light and airy ice cream. Made with just chocolate, cream, and egg yolks, it freezes into a rich, dense dessert that’s somewhere between chocolate ice cream, frozen mousse, and a chocolate truffle.
If you’re looking for a classic scoop-shop style ice cream, this isn’t it. Every bite is intensely chocolatey, velvety smooth, and wonderfully decadent. Best of all, it comes together with only 3 simple ingredients and requires very little hands-on time.
Why You’ll Love This Recipe
- Only 3 ingredients
- No ice cream maker required
- Ultra-rich chocolate flavor
- Somewhere between ice cream, mousse, and a truffle
- Perfect for special occasions and holidays
- Easy to make ahead
- A must-try for chocolate lovers
Ingredients
You’ll need just three ingredients:
- 500 g whipping cream
- 400 g bittersweet chocolate chips
- 4 large egg yolks
Ingredient Notes
Because this recipe contains only three ingredients, the chocolate is the star of the show.
For the best flavor, use a bittersweet chocolate you enjoy eating on its own. The better the chocolate, the better the final dessert.
The egg yolks help create a silky texture, while the cream adds richness and body.
How to Make Chocolate Truffle Ice Cream
Whisk the cream and egg yolks together and cook until slightly thickened. Stir in the chocolate until smooth, whip until light and fluffy, then freeze until firm.
The result is a rich frozen dessert that’s somewhere between chocolate ice cream, mousse, and a chocolate truffle.
Pro Tip
Use the best chocolate you can find: Since chocolate is the primary flavor in this recipe, choosing a high-quality bittersweet chocolate will give you a smoother texture and a deeper, richer flavor.
Whip before freezing: After the chocolate has fully melted and the mixture has cooled slightly, beat it with a hand mixer or stand mixer for a few minutes before freezing. Incorporating extra air helps create a lighter, smoother texture and makes the finished ice cream easier to scoop.
Serving Suggestions
Because this dessert is incredibly rich, a small scoop goes a long way.
Serve it with:
- Fresh berries
- Whipped cream
- Chocolate shavings
- Toasted hazelnuts
- Caramel sauce
- A cup of coffee or espresso
Storage
Store in an airtight container in the freezer for up to 2 weeks.
For the easiest scooping, let it sit at room temperature for 10 to 15 minutes before serving.
Frequently Asked Questions
Is this traditional ice cream?
Not exactly. The texture is richer and denser than traditional ice cream, making it similar to frozen chocolate mousse or frozen chocolate ganache.
Do I need an ice cream maker?
No. Simply whip the mixture and freeze.
Can I make it ahead?
Absolutely. This is a great make-ahead dessert and can be prepared several days in advance.
Can I use milk chocolate?
Yes, but the finished dessert will be sweeter and softer than the original recipe.
Why is it called Chocolate Truffle Ice Cream?
Because the texture and flavor are reminiscent of a chocolate truffle—rich, smooth, and intensely chocolatey—while still being served frozen like ice cream.
More Chocolate Desserts You’ll Love
- Life-Changing Chocolate Cake
- Fudgy Brownies with a Crackly Top (Easy Recipe)
- Bakery-Style Brigadeiro Cake
- Sunflower Chocolate Cake with Brigadeiro Frosting
- Fluffy Banana Pancakes Stuffed with Chocolate
- Moist Brazilian Chocolate Sheet Cake (One Bowl)
If you make this Chocolate Truffle Ice Cream, I’d love to hear from you! Leave a comment below and let me know how you served it.
Chocolate Truffle Ice Cream
Equipment
- Medium Saucepan
- fine mesh sieve
- whisk
- Immersion blender
- Large heatproof bowl
- Freezer-safe container with lid
Ingredients
- 2 cups heavy whipping cream 500g
- 4 large egg yolks
- 14 ounces bittersweet chocolate chips 400 g
- 1 teaspoon of vanilla extract optional
Instructions
- Pass the egg yolks through a fine-mesh sieve into a medium saucepan.4 large egg yolks
- Add the heavy cream and vanilla (if using). Whisk until combined.2 cups heavy whipping cream, 1 teaspoon of vanilla extract
- Cook over medium heat, stirring frequently, until the mixture begins to bubble and slightly thickens.
- Remove from the heat and add the chocolate chips.14 ounces bittersweet chocolate chips
- Let stand for 1 minute, then blend with an immersion blender until completely smooth and glossy.
- Allow the mixture to cool slightly.
- Blend for another 1 to 2 minutes with the immersion blender to incorporate additional air.
- Transfer to a freezer-safe container. Freeze until firm, about 6–8 hours or overnight.
- Let sit at room temperature for 10–15 minutes before scooping and serving.
Notes
- Use a good-quality bittersweet chocolate for the best flavor.
- Whipping the mixture before freezing creates a lighter texture and makes it easier to scoop.
- Store in an airtight container in the freezer for up to 2 weeks.
- For an extra indulgent treat, serve with whipped cream, fresh berries, or chocolate shavings.
- Nutrition information is automatically calculated and should be considered an estimate.
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