Dark Chocolate


Preparation info

    • Difficulty


Appears in

Ample Hills Creamery

Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

  • About

We use Valrhona cocoa powder and E. Guittard 72 percent cacao chocolate for a rich, deep, dark chocolate ice cream. At the shop, we don’t offer a regular mild chocolate ice cream. And surprisingly, this super-dark chocolate has become a favorite with our younger customers, too.


For the Chocolate Paste

  • 1 cup (200 g) organic cane sugar
  • 1 cup (90 g) cocoa powder
  • 4 ounces (115 g) semisweet or bittersweet chocolate, chopped
  • 1 recipe Walt’s Dream
  • 1 teaspoon vanilla extract


    1. Make the chocolate paste: In a medium saucepan, bring 1 cup (240 ml) water to a boil over medium heat. Remove the pan from the heat and add the sugar and cocoa powder, whisking vigorously to combine. Add the chocolate and whisk until melted and combined. Set aside to cool.
    2. Prepare Walt’s Dream according to the recipe directions. Before you cool the base in the ice bath, stir in the chocolate paste and vanilla. Cool the mixture in the ice bath for 15 to 20 minutes. Pour the ice cream base through a wire-mesh strainer into a storage container and place in the refrigerator for 1 to 2 hours, or until completely cool.
    3. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions.
    4. Transfer the ice cream to a storage container. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.