Chocolate Truffle Ice Cream

This rich frozen dessert is somewhere between chocolate ice cream, frozen mousse, and a chocolate truffle. Made with just 3 ingredients, it's intensely chocolatey, creamy, and surprisingly easy to make.

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Prep Time:5

Cook Time:5

Total Time:6

Course: Dessert

Cuisine: American, Brazilian

Keyword: 3 ingredient ice cream, chocolate ice cream, ice cream, no churn ice cream

Servings: servings

Calories: 501kcal

Author: Claudia Genschow

Video

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.

Nutrition