Belgian Chocolate Ice Cream Recipe by Kanwal's Kitchen

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream provides a dairy-free option with similar richness.

dark chocolate

🥗Healthier: dark chocolate with lower sugar

💰Cheaper: semi-sweet chocolate

Lower sugar options maintain flavor with fewer calories.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

whole milk

🥗Healthier: almond milk

💰Cheaper: skim milk

Almond milk is lower in calories while still creamy.

Heat heavy cream and whole milk in a saucepan over medium heat until steaming.

Whisk together egg yolks and sugar in a bowl until pale and thick.

Gradually add the hot cream mixture to the egg yolks, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over low heat until slightly thickened, about 5-7 minutes.

Remove from heat and stir in cocoa powder and chopped dark chocolate until melted and smooth.

Add vanilla extract and a pinch of salt, mixing well.

Chill the mixture in the refrigerator for at least 2 hours until cold.

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

Transfer the churned ice cream to a container and freeze for at least 4 hours until firm.

Cooking Techniques

Spice Level:

Allergens