Bittersweet Chocolate and Buttermilk Ice Cream

This bitter chocolate and buttermilk ice cream is smooth and creamy with a pronounced yet not too bitter chocolate intensity.

Two bitter chocolate and buttermilk ice cream cones in glasses.

Two types of dark chocolates lend this bittersweet chocolate and buttermilk ice cream its smooth, creamy, chocolatey lavishness. Not too bitter. Not too sweet. Just perfectly in between. Whoever said moderation is boring was wrong in this instance.–Renee Schettler

Bitter Chocolate Ice Cream

  • Quick Glance
  • (5)
  • 30 M
  • 30 M
  • Makes 4 (1/2-cup) servings
5/5 - 5 reviews
Print RecipeBuy the Green & Black's Organic Ultimate Chocolate Recipes cookbook

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Special Equipment: Ice cream maker



Place a bowl in the freezer. Place the egg yolks and half the sugar in another bowl and whisk until light, fluffy, and pale in color.

In a small saucepan over medium heat, warm the milk, cream, and the remaining sugar until just below the boiling point. Slowly pour a little of the cream mixture into the yolks and whisk until blended.

Slowly, slowly pour in the rest of the cream mixture, whisking constantly, until combined. Immediately return the mixture to the pan and place over medium heat, whisking fairly frequently, until it begins to thicken. Do not let the mixture boil.

Add both the chocolates to the pan and stir until they’re melted and smooth.

Stir in the buttermilk until blended. Strain the mixture into the chilled bowl from the freezer and let it cool to room temperature.

Cover the bowl and refrigerate the ice cream mixture anywhere from 30 minutes to overnight.

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Transfer the mixture to a container and stash it in the freezer to firm the consistency slightly or until you can’t stand the wait anymore. (This is best served within a day of churning but will keep well for at least 1 week in the freezer.) Originally published July 7, 2011.

Print RecipeBuy the Green & Black's Organic Ultimate Chocolate Recipes cookbook

Want it? Click it.

Recipe Testers' Reviews

Chocolate lovers will flip over this ice cream. It’s very rich with a deep, dark chocolate flavor. Clearly it was designed for the Green & Black’s chocolate cookbook, because it’s the only manufacturer I can find in the grocery store that makes 85 percent cocoa solids chocolate!

Some tips: After turning the mixture into the chilled bowl, put the bowl in the refrigerator for at least two hours. It took about 30 minutes in the ice cream maker to reach the correct texture, but you could eat it sooner if you like it soft.

My tasters loved this ice cream. It’s about as perfect as chocolate ice cream can be with a rich, chocolate flavor and a moderate level of sweetness. It’s as easy to prepare as any custard-based ice cream. The mixture took about two hours to cool in the refrigerator. A bit longer or overnight would’ve been better, but we just couldn’t wait to taste it.

The next time I make this, I’ll put the mixture in the freezer to cool so we won’t have to wait quite so long!


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    1. Hi, Ice Cream Magic. Yup, you are so right. Ice cream is the perfect dessert for kids and adults alike.

  1. An ice cream maker in this house would be very dangerous for the resident waistlines, so when I came across this recipe, I merely printed it and dreamed. However, when some friends, who just happen to have an ice cream maker, invited us over for dinner I asked if I could suggest the dessert. The lady of the house confessed that she had never made a custard-based ice cream, but she was certainly willing to give it a try. So, I don’t know if it is fair to offer a comment on a recipe that one has not personally made (is it?), but I feel compelled to get the word out about this FABULOUS ice cream. It’s intense without being bitter, silken in texture, rich, seductive – just downright scrumptious! Try it! I wonder what just a teensy pinch of cayenne powder would add to it?

  2. A day without some type of deep dark chocolate for me is a day almost not worth living. This ice cream gave me two of my favorite things–intensely deep, dark chocolate in an incredibly smooth and delicious ice cream. I absolutely loved, loved, loved it!! It was definitely worth the effort. A true chocholic’s perfect fix!!!

    1. I made this with the aforementioned Christine Chronis, a food writer, at her Mount Desert Island home, and I have to say it was the most intense punch of chocolate I’ve had in a ice cream in years. It’s sinful.

      All that grating does take time. You can dispense with it by putting the chocolate in a mini-chop, but be very, very mindful the heat from the motor doesn’t melt the chocolate.

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