Chocolate

Creamarie’s Chocolate Ice Cream—a perfectly balanced, creamy blend of premium chocolate and real milk, delivering rich flavor without being overly sweet!

Download Digital Recipe Book

Recipe Background

Chocolate ice cream has a rich history that dates back centuries, evolving from a luxurious treat for the elite to a beloved artisan dessert enjoyed worldwide today.

Early Origins (1600s-1700s): The Birth of Chocolate Ice Cream

The origins of chocolate ice cream trace back to 17th-century Europe, where frozen desserts were a delicacy among royalty and aristocrats.
The first known chocolate ice cream recipe was inspired by Italian and Spanish hot chocolate, which was introduced to Europe after cacao was brought from the Americas.
Italy and France became early pioneers of frozen chocolate drinks and gelato, blending chocolate with cream, sugar, and ice.

1700s-1800s: Chocolate Ice Cream Spreads

In America, chocolate ice cream gained popularity in the late 18th century.
The first recorded chocolate ice cream recipe in the U.S. appeared in 1790 in Philadelphia, where it was served in elite social circles.
Thomas Jefferson, a known food enthusiast, brought back ice cream recipes from France, contributing to the treat’s rise in popularity in America.

1900s: The Rise of Commercial Ice Cream

With the invention of ice cream production machines in the early 20th century, chocolate ice cream became widely available to the general public.
However, most commercial ice creams used basic cocoa powder, lacking the depth of flavor found in artisan varieties.

Modern Artisan Chocolate Ice Cream (2000s-Present)

The artisan ice cream movement emerged in the 2000s, focusing on high-quality ingredients, small-batch production, and unique flavors.
Artisan chocolatiers and ice cream makers began using single-origin chocolates, bean-to-bar cacao, and natural sweeteners, creating richer, more complex flavors.
Today, artisan chocolate ice cream comes in a variety of styles, from dark chocolate sorbets to handcrafted truffle-infused scoops, elevating the traditional chocolate ice cream experience.

Artisan chocolate ice cream continues to evolve, with makers experimenting with exotic cacao sources, dairy-free alternatives, and gourmet add-ins like sea salt, chili, and nuts. Whether in a scoop, pint, or gelato form, it remains one of the most beloved ice cream flavors worldwide.

Ingredients

3 ½ cups cream base
1 Tbsp Cocoa Powder
2 Tbsp water
2 oz Baker's semi-sweet chocolate
1 tsp vanilla extract

Instructions

Chocolate Mix:

Chop 2 oz of Baker’s semi-sweet chocolate in the chunks and place in a saucepan and set aside.
In a small bowl combine 1 Tbsp cocoa powder and 2 Tbsp water to make a slurry. Mix until no lumps remain.
Add slurry to saucepan and turn heat to low. Whisk the mixture until it is all combined and smooth. Be careful not to burn the chocolate.
As soon as it is smooth, take it off the heat and pour into a medium sized clean bowl.

Ice Cream:

In the medium bowl with chocolate in it, add the vanilla extract and whisk to combine.
Add the cream base to the chocolate mix and whisk to fully combine.
Pour into the ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
Turn off the machine and remove the dasher.
Fill the ice cream container.
Cover and freeze for 8 hours or overnight.