Deep Chocolate Ice Cream

This recipe was first translated from Coppa's kitchen for the afterschool ice cream classes Marc teaches through Juneau middle schools. Unlike most chocolate ice creams, which use only cocoa powder, our recipe uses both cocoa and bittersweet chocolate for extra richness.

In 2019, we held a contest for customers to name the ice cream flavor. The winner was Lily Hope, who was inspired by the ice cream to pen a children's story. Her story was later illustrated by Claire Scott into a coloring book. To download a copy of the book, click here


2 cups heavy cream
⅓ cup unsweetened cocoa powder, preferably Dutch-processed
5 oz high quality 60% bittersweet chocolate (such as Ghirardelli), chopped 
3/4 cup sugar
1/4 teaspoon kosher salt
1 cup milk
3 large egg yolks
1/2 teaspoon vanilla extract
½ teaspoon instant espresso powder (optional)


    1. Warm 1 cup of cream and cocoa powder over medium heat, whisking until the cocoa blends into the cream. 
    2. Bring the mixture to a boil and then reduce the heat to low, simmering for 30 seconds, constantly whisking (be careful or cocoa will burn). 
    3. Remove from heat and add your chopped chocolate and espresso powder (if using), stirring until the mixture is smooth. 
    4. Pour the mixture into a large bowl, being sure to scrape down the sides. 
    5. In a separate bowl, whisk the egg yolks and sugar until creamy. 
    6. Warm up the remaining cream, milk in the same pot you just used, over medium heat, until simmering. 
    7. Slowly pour 1 cup of heated cream and milk into the egg yolks, stirring constantly. Scrape the egg/milk mixture back into the pot. 
    8. Stir the mixture constantly over medium heat, scraping the bottom of the pot as you go. Continue cooking the custard until the mixture has thickened enough to coat the back of your spoon or spatula.
    9. Pour the custard through a mesh strainer, set on top of the chocolate cream mixture. Stir in the vanilla extract, and salt. 
    10. Continue stirring the custard over an ice bath, until the custard cools. Place the custard into your refrigerator until it’s thoroughly chilled.
    11. Freeze the mixture in your ice cream maker, according to the manufacturer’s instructions. Scrape the soft-serve ice cream into a lidded container and allow it to harden in the freezer for 4 hours or overnight. 

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