At Cook For Your Life, we believe the only thing better than having a pint of chocolate ice cream stashed in your freezer is having a pint of homemade chocolate ice cream in your freezer. Grocery store ice creams often contain additives, chemicals, and preservatives that you can avoid by making your own. Plus, doing it yourself leaves you in control of things like sweetness and chocolate intensity. Our ice cream is light and fluffy because it’s made by folding chocolate into whipped cream. A dash of instant coffee works to bring out the chocolate flavor and add depth. The only real downside is having to wait four hours to let it freeze!

4 servings

7 ingredients

60 min prep

  • 1/2 cup dark chocolate chips
  • 1/2 cup water
  • ½ teaspoon salt
  • ½ teaspoon instant coffee (optional)
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

  1. In a double boiler over medium heat, combine chocolate chips, water, salt, and instant coffee. Heat, stirring constantly, until chips melted. Cool.
  2. In the bowl of a stand mixer, whip heavy cream, powdered sugar, and vanilla to stiff peaks.
  3. Slowly fold chocolate mixture into whipped cream, until combined.
  4. Transfer to a metal container and place in freezer. Freeze for at least four hours or overnight.

Chef Tips

This recipe can also keep in the fridge as a mousse rather than freezing it!

Nutrition Facts (per serving)

Calories: 403; Fat: 32g; Saturated Fat: 19g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 9g; Carbohydrates: 27g; Sugar: 22g; Fiber: 3g; Protein: 3g; Sodium: 298mg

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

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