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Chocolate Decadence Ice Cream

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Chocolate Decadence Ice Cream Recipe

Chocolate Decadence is an overworked recipe name; it seems every restaurant dessert featuring even a hint of chocolate has been given the over-the-top "decadence" label. But this ultra-smooth, dense ice cream truly is decadent, meeting at least one of the word's definitions: "downfall." If you're dieting — this ice cream will surely be your downfall!

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At a glance

3 3/4 cups, about 8 servings
Nutrition information


Choose your measure:

  • 1/2 cup Dutch-process cocoa
  • 1 cup sugar
  • 3 tablespoons Instant ClearJel or cornstarch
  • 1/4 teaspoon salt
  • 1 cup water
  • 1 tablespoon vanilla; or 1 tablespoon espresso powder; or 1 teaspoon cinnamon, all optional
  • 2 cups (1 pint) whole milk
  • 1 cup chopped semisweet or bittersweet chocolate, or chocolate chips
  • 1/4 cup coffee liqueur (e.g., Kahlua) or the liqueur of your choice, optional


  1. In a medium saucepan, whisk together the cocoa, sugar, ClearJel or cornstarch, and salt.
  2. Slowly whisk in the water, then the flavor of your choice and the milk.
  3. Bring to a boil over medium heat, whisking frequently as the mixture warms, then almost constantly as it becomes hot; you don't want the mixture to stick to the bottom of the pan.
  4. Remove from the heat and stir in the chopped chocolate or chocolate chips, whisking until chocolate melts.
  5. Pour into a bowl, and stir occasionally as it cools, to prevent a skin from forming.
  6. Lay a piece of plastic wrap on the surface of the chocolate, again to prevent a skin from forming, and refrigerate until it's well chilled; overnight is good. Make sure the canister for your ice cream maker is in the freezer, too; it needs to be as cold as it can be.
  7. Next day, pour the chocolate into the ice cream maker, and freeze for 20 to 25 minutes, until it's quite stiff.
  8. Scoop the ice cream into a bowl. For best texture, stir in 1/4 cup coffee liqueur (e.g., Kahlua), or the liqueur of your choice. This will keep the ice cream soft and scoopable indefinitely in the freezer.
  9. Serve the ice cream immediately, if desired; it will be very soft. For harder ice cream, store in the freezer. Ice cream without liqueur will become nicely hard in 3 hours. With the addition of liqueur, it will take 6 hours or more to become quite solid. Ice cream without liqueur will become unpleasantly hard within 5 hours or so; to soften, let sit at room temperature for 30 minutes or so before serving.
  10. Yield: 3 3/4 cups, a scant 1 quart.

Nutrition Information

  • Serving Size about 1/2 cup
  • Servings Per Batch 8 servings
Amount Per Serving:
  • Calories 288
  • Calories from Fat 73
  • Total Fat 8g
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 6mg
  • Sodium 104mg
  • Total Carbohydrate 51g
  • Dietary Fiber 3g
  • Sugars 42g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.