Nothing says summer like a big scoop of ice cream and what makes it even better is when you can make it right at home. This ice cream is so rich, creamy, and oh so chocolatey. The chocolate is intense, but not bitter. The texture is as smooth as satin. Trust me it is so good you will never buy chocolate ice cream again. Just think the best ice cream you have ever had!
This is the recipe from KitchenAid’s ice cream attachment. If you are interested this is my second attachment. Some how the one that came as a gift with my mixer sprouted legs and walked away four years ago. After searching for years I just bought myself another one for Mother’s Day and could not wait to try out a new ice cream recipe.
The ice cream will have to be made ahead of time unless of course you really like soft serve ice cream, which I do. If you want a firmer ice cream I would opt to make this a day ahead and then it will be one less thing for you to worry about! Remember to take it out of the freezer to soften before serving, maybe 15 minutes. It does not take long especially if it is hot.
So yes this is a winner and I am thoroughly enjoying every spoonful. Thank you very much!
Here what you need- an empty cone
Fill it with a couple of scoops of great ice cream and this is what happens
Triple Chocolate Ice Cream from KitchenAid
- 2 cups whipping cream divided
- 2 squares ( 1 0z. each semisweet baking chocolate, cut into chunks)
- 2 squares (1 oz. each unsweetened baking chocolate, cut into chunks)
- 2 cups half-and-half
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder
- 8 egg yolks
- 4 teaspoons vanilla
- 1/8 teaspoon salt
- 4 bars (1.55 oz each) milk chocolate chopped
- In a small saucepan, place 1/2 cup whipping cream, semisweet chocolate, and unsweetened chocolate. Heat over medium low heat until chocolate melts, stirring frequently. Remove from heat; set aside.
- In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.
- In a small bowl, combine sugar and cocoa powder. Set aside. Place yolks in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and gradually add sugar mixture; mix about 30 seconds, or until well blended and slightly thickened.
- Continuing on Speed 2, very gradually add chocolate mixture and half-and-half; mix until well blended.
- Return the half-and-half mixture which is the eggs, sugar, cocoa powder and half-and-half that was mixed with the wire whip to medium saucepan.
- Cook over medium heat until small bubbles form around the edge and mixture is steamy. DO NOT boil.
- Stir in milk chocolate bars.
- Transfer the mixture to a large mixing bowl.
- Stir in remaining 1 1/2 cups whipping cream, vanilla, and salt.
- Cover and chill thoroughly, at least 8 hours.
- Assemble and engage freeze bowl, dasher , and drive assembly as direct in attachment instructions. Very EASY.
- Turn the mixer to Stir (Speed 1).
- Using a container with a spout, pour the mixture into the freeze bowl.
- Continue on STIR (Speed 1) for 10 to 15 minutes. For me it took about 30 minutes.
- Immediately transfer ice cream into serving dishes. At this point it will be soft serve ice cream.
- Freeze in an airtight container.
The Teacher Cooks 
Wow, that first picture is amazing! I have tried to take a picture like that, and I know how hard it is!!
You so had my attention at triple chocolate and then when I saw the photos I was smitten!
You are such a bad influence, Wanda. I can’t eat this for another month, but I’m saving the recipe anyway. 🙂
yeah, that top picture is desktop-worthy! nice photos, and nice ice cream. 🙂
I am not sure how I missed this last week…must have been under a rock! This looks delicious. Who cares that I am allergic…I would chomp right down on this cone!
i learned that it takes a couple different kinds of chocolate, and it is time consuming but worth it.
Kaley 1st period – I learned that you use whipped cream in making ice cream. I never knew that!
I learned that you should immediatly transfer the ice cream to your seving dish
i learned this ice cream can be made both firm and soft.
I learned you will need to make this ahead of time so it is not soft serve ice cream.
i learned that for firmer ice cream you have to make it the day ahead
i learned that you use whipped cream in icecream.
My family makes ice cream but not anything like this. We just buy some peaches and milk and rock salt and go at it so it’s good to see something I can try different the next time we have a family outing.
I learned that you used whipping cream in ice cream.
I learned that you have to use different kinds of chocolates.
I learned that whipped cream is in icecream. And that this can be served as both soft and hard served.
I never knew you put whip cream in icecream. i guess you learn something everyday. but also i didnt know to make it frimer taht you should make it a day ahead !
I learned you use bars in ice cream.
I learned that by using melted chocolate bars, the ice cream will taste more rich & creamy, & the texture will be softer.
i learned to make the ice cream firmer make it day ahead.
ive learned that you are supposed to store the ice cream in airtight containers
i didnt know that you can put whipping cream in ice cream
This recipe looks absolutely delicious. Although, any kind of ice cream would look good to me! I learned that you should make this a day ahead of serving, if you want the ice cream to be firmer,
I learned that if you made it a day ahead it will be firmer.
I didnt know you put whipping cream in ice cream. This came as a surprise to me.
i didnt know you could use so much chocolate and not get sick ! lol but it looks very good , and i didnt know you use egg yolks in ice cream hmmm interesting
i learned u have to more icecream to serving dish right away
i have learned that it can be made firm and softly.
This ice cream looks great! I would love to make this in class! And what I learned from this blog that you use chocolate bars.
I learned that when adding sugar with cocoa powder and egg yolks, you should add the sugar gradually to prevent clumps and make sure that the mixing is even.
You have to cover and chill thoroughly, at least 8 hours. It will later become soft serve ice cream! Still looks delecious though!
i learned to immediately transfer ice cream to serving dishes, so it will be soft serve ice cream.
I learned that for firmer ice cream you have to make it the day ahead.
I learned that you use whip cream in ice cream and if you want it firmer make it a day before. This looks really delicious!
I learned that it takes a lot of different chocolates , and it looks very good !
i learned that it takes alot of egg yolks to make ice cream.
I learned that the ice cream will have to be made ahead of time unless of course you really like soft serve ice cream. I never really liked chocolate much but this looks like it would be good.
I learned that you need to cover and chill the ice-cream for about 8 hours and it will become soft-serve ice cream! It looks so good and I am going to try to make it at home with my mom.
I learned it could be served soft or hard and that you can put whipped cream in ice cream
i learned that if you want a firmer ice cream to make it a day ahead.
I learned that if you do happen to boil the water and then put the Chocolate
in you will end up with a chocolate mess.
I learned that you should cook it ahead of time so that the ice cream isn’t too soft.
Chocolate icecream is my favorite, and after reading this article I learned you should begin to make this dish by placing a 1/2 a cup of whipping cream in a small saucepan with semisweet chocolate, and unsweetened chocolate, and heat it over medium low heat until the chocolate melts stirring frequently, then remove it from heat and set it aside.
I learned that when you make ice cream you acctually heat it first i never really ever considered that.
I learned that if you like softer ice cream, its better to make it a day ahead of time, instead of the day of.
i learned that you acctually heat up the ice cream
i learned that you DO NOT boil the mixture
I learned that if you like hard serve icecream, make this ahead of time. However if you enjoy soft serve, make it whenever. (:
I learned that theres such a thing as unsweetened baking chocolate.
i learned that you need to wait a day after making to serve
I learned that you must freeze the icecream in an airtight container.
i learned that you do not need to boil the mixture and and it needs to be Frozen in an airtight container
I learned that the ice cream can be made either soft or hard and that eggs are used to make it
One thing I learned is to freeze in an airtight container.
i learned this ice cream can be made both firm and soft
I learned that you can use salt on ice cream and that for firmer ice cream you have to make it the day ahead……..;)
I learned that you have to blend sugar and cocoa powder. I also learned that you have to use chocolate bars. I also learned that you have to use whipping cream, vanilla, and salt to make chocolate ice cream.
I learned that if you froze the ice cream then you need to let it sit our for about 15 minutes to get softer, but it doesnt take long especially if it’s really hot outside!
you have to cook this slowly.. if you cook this to fast it will not come out right..
i learned that you have to immediatly transfer the ice cream in a server bowl and at that point it will be soft ice cream.
I learned that using both semi-sweet chocolate chips and unsweetened chocolate chips can enhance the flavor of the ice cream without making it bitter or too sweet.
I learned you have to cook over medium heat until small bubbles form around the edge and mixture is steamy.
i learned that for stonger ice cream you have to make it one day ahead!
I LEARNED YOU CAN SERVE ICE CREAM BOTH HARD AND SOFT!!:)
i learned you can use actual choclet bars to make icecream.
First of all this ice cream looks amazing! But I also learned from reading this article about the triple chocolate ice cream, is that ice cream is actually made over a stove in the beginning of the process! I had no idea! But more importantly I now know that you need to use a medium sized saucepan over a medium heat. The chocolate is not supposed to be boiling, but you do have to stir it often! This recipe looks great; I can’t wait to try it!
I’m not a big fan of chocolate unless it’s white chocolate but this recipe was very interesting the way they made it because they didn’t use milk to make it! That was so odd to me. I thought they always made ice cream with milk. I guess I learned something new.
I learned how to make everybody’s favorite ice cream, chocolate ice cream. 🙂
I learned how to melt chocolate right and that it takes 8 hours for the mixture to chill or freeze.
I learned that you DO NOT boil the half-and-half mixture when you are heating it on medium heat. you want to have only small bubbles around the edge of the mixture
I learned that there are two ways to serve ice cream you have soft and firm. 3rd.
I learned that to make the ice cream firmer, make it a day ahead. And that you use whipped cream in the ice cream.
Looks delicious!!! :] What ive learned from reading this article and staring at the picture, that you should freeze the ice cream in a airtight container.
I learned that you use whip cream in ice cream,also that if you want firmer icecream you should make it a day before.
I learned that you have to use a couple different types of chocolate to make this.
This made me have a craving!!! I learned that to make ice cream more firm, you should make it a day ahead. Ice cream should be served soft and firm. It takes hours for the mixture you make to freeze.
I learned you should freeze in an air tight container, and you also use chocolate bars.
I am not a huge chocolate fan but this looks great but what i learned is to freeze in a airtight container.
i learned that if you make it the day before it will be firmer.
I learned that you use whipped cream in making ice cream
I learned that you should immediatly transfer the ice cream to your seving dish
I didn’t know ther was such a thing as baking chocolate…i wonder if it taste like regular chocolate??
I learned that you use whipped cream when making the icecream.
I learned that whipped cream is in icecream and that this can be served as both soft and hard served.
Your recipe sounds great! However I can’t begin to make as I have no idea what half and half is. Best wishes from Australia.