Deep, bittersweet chocolate flavor is the whole point here, built from finely chopped chocolate and cocoa powder whisked into a rich cream base until glossy and smooth. A slow simmer on the stovetop dissolves the sugar completely, then a rest with the chopped chocolate melts everything into a silky, pourable custard base—no eggs, no tempering headaches. Once chilled, it churns up thick and scoopable, holding that perfect soft-serve ribbon before it firms up in the freezer. The result is an intensely fudgy, scoopable ice cream with a dense, almost brownie-batter richness in every bite. It's a genuinely solid pick for a gluten free freezer stash, since the entire base is built from cream, cocoa, and chocolate with nothing else to worry about. Make it once and it'll become your go-to when you need serious chocolate in a bowl.
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Learn more →6 servings
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Place the chopped chocolate in a large bowl and set a fine-mesh strainer over it. Set aside.
Whisk together the cocoa powder, sugar, and salt in a medium saucepan. Gradually whisk in the milk until smooth, then add the heavy cream and corn syrup. Heat over medium heat, whisking occasionally, until the mixture is steaming and the sugar is fully dissolved, about 5–7 minutes — do not let it boil.
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