Devil’s Food Cake Chocolate Ice Cream

Devil’s food cake chocolate ice cream is almost better than sex. It has the rich, deep flavors of a dark-chocolate frosted cake. Words do not suffice. Eat, instead.

A frosty metal pan full of dark chocolate ice cream on a counter covered with sprinkles.

Sultry as a summer night. That’s what we thought when we experienced this seductively smooth, devilishly dark chocolate cake-like ice cream that’s almost naughtily intense. One taste and you’ll understand.–Stella Parks

WHY DO YOU ADD ALCOHOL TO ICE CREAM?

Adding a nip of alcohol slows the freezing, which allows the ice cream to slow down while churning and incorporate more air, giving you a lighter end result. Omitting the alcohol will make the ice cream more dense, harder to scoop, and less velvety smooth. If you don’t have crème de cacao, use vodka, bourbon or rum. You can even add a complimentary flavor like crème de menthe or triple sec. Don’t worry about the kids not wanting any, as we’re guessing the intensely dark chocolate taste is going to send most kids back to their tub of cookies n cream. Let them have it. Means more of this for you.

Devil’s Food Cake Chocolate Ice Cream

A frosty metal pan full of dark chocolate ice cream on a counter covered with sprinkles.
Devil’s food cake chocolate ice cream is almost better than sex. It has the rich, deep flavors of a dark-chocolate frosted cake. Words do not suffice. Eat, instead.
Stella Parks

Prep 30 mins
Cook 15 mins
Total 5 hrs
Dessert
American
8 servings | 1 quart
411 kcal
5 / 2 votes
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Ingredients 

For the ice cream base

  • 5 large egg yolks
  • 1/4 cup granulated sugar
  • 1/4 teaspoon Diamond Crystal kosher salt (use 1/8 teaspoon if substituting iodized salt)
  • 1 cup whole milk

For the chocolate paste

  • 3/4 cup granulated sugar
  • 1 cup Dutch-process cocoa powder such as Cacao Barry Extra Brute
  • 1/2 cup roughly chopped 72% dark chocolate
  • 1 1/2 cups heavy cream
  • 1 tablespoon vanilla extract
  • 2 tablespoons crème de cacao* (see note above)

Directions
 

Make the ice cream base

  • Whisk the egg yolks, sugar, salt, and milk in a 3-quart stainless steel saucepan over low heat and gently stir until warm, about 5 minutes. Increase the heat to medium-low and stir until the custard is slightly thickened and steaming hot, about 5 minutes more. Strain through a fine-mesh sieve into a large bowl, scraping the pot.

Make the chocolate paste

  • In the same pot, whisk together the sugar and cocoa and then add the chopped chocolate and cream. Bring to a boil over medium heat, whisking constantly until the sugar has fully dissolved and the mixture is bubbling hot, 5 to 7 minutes.

Make the ice cream

  • Strain the cocoa mixture into the custard and then stir in the vanilla extract and crème de cacao. Let cool to room temperature (if you like, to hasten the process you can place the bowl of custard in a larger bowl filled halfway with ice water) and refrigerate until the mixture is cold and thick and pudding-like, about 4 hours. (You can cover and refrigerate the custard for up to 1 week.)
  • Dump the custard into an ice cream maker and churn according to the manufacturer’s directions until your ice cream is creamy and thick. If your machine has an open top, cover it with an inverted baking pan or pie dish or something like that to keep it cold as it churns. Meanwhile, place a flexible spatula and quart container (an empty yogurt tub works great) in the freezer.
  • When the ice cream is done, if you like a “soft serve” consistency, you can serve it straight from the ice cream maker or, if you prefer a firmer consistency, you can scrape the ice cream into the chilled container with the chilled spatula, press some plastic wrap against the ice cream to minimize the risk of freezer burn, and seal the container. Freeze until it’s firm enough to scoop, about 12 hours.
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Show Nutrition

Serving: 1portionCalories: 411kcal (21%)Carbohydrates: 41g (14%)Protein: 7g (14%)Fat: 26g (40%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 180mg (60%)Sodium: 113mg (5%)Potassium: 330mg (9%)Fiber: 5g (21%)Sugar: 31g (34%)Vitamin A: 863IU (17%)Vitamin C: 1mg (1%)Calcium: 99mg (10%)Iron: 3mg (17%)

Recipe Testers' Reviews

Sultry as a summer night, this devil’s food cake chocolate ice cream is for grown-ups. Bittersweet, dark, rich, and creamy, devil's food chocolate ice cream will haunt you at midnight until you dip a spoon in and let the ganache-like frozen treat melt in your mouth and satiate your cravings.

The chocolate is intense but this recipe has the perfect balance of sugar to round it out along with a hint of salt and the slight warming sensation of the alcohol which meets your palette on the back end. Another lovely bonus, the ice cream stays scoopable after being frozen for a few days and never loses the fresh churned flavor. If you’re looking for a sophisticated chocolate ice cream, this is it.

This devil’s food cake chocolate ice cream is one of the best ice creams that I've made–and I've made quite a few over the years. It came out exactly as promised: jet black, intense chocolate flavor, creamy, and soft. I used Black Onyx dutch processed cocoa powder.

The ice cream kept well in our freezer, though I have to say it wasn't something we were able to ignore for long so I wasn't able to see how well it keeps its texture over the course of a week or longer.We just don't have that kind of willpower when it comes to great ice cream.

We ate it with intensely chocolate brownies that had been warmed slightly, which might have been a little much, even for someone like me who loves chocolate. My husband and our friend really enjoyed the two together, though, with the contrast of textures and temperatures.


Originally published August 11, 2018

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Comments

  1. 5 stars
    I make a lot of ice cream, and have for quite some time. This by far is the best chocolate one I’ve made. Of course, I should have known Stella Parks would involved in something so deliciously good. I could use a dozen superlatives, but until you make this, you’ll never understand how good this really is. I made the base one day and put in the fridge to cool overnight. It was so thick and pudding like the next morning before freezing that I almost stopped then and there and ate the whole bowl. Wow!

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