Chocolate Ice Cream

A simple recipe for a refreshing, flavourful icecream.

There are essentially two kinds of icecream recipes: ones that use an egg-custard base, and ones that don’t. This one doesn’t, and is therefore extremely simple to make. The result is a deliciously light, refreshing icecream, with heaps of flavour – somewhat remeniscent of gelato.

Note: This recipe uses an electric ice-cream maker.
70g Tava Bar (100% cocoa solids)
1 vanilla pod
1 cup raw sugar*
2 cups thickened cream
1 cup milk

makes 1 litre
  1. Break the Tava Bar (unsweetened cooking chocolate) into pieces.
    Remove the seeds from the vanilla pod by slicing the pod open lengthwise, and scraping the tiny black seeds out with a knife.
  2. Place the chocolate, vanilla seeds, sugar, and one cup of cream in a saucepan over low heat.
  3. Stir the ingredients in the saucepan until the chocolate is melted, and the sugar is dissolved. (Keep in mind that the mixture should be chilled before you put it into your ice-cream machine, so the less heat you put in at this stage, the quicker your ice-cream can be made!)
  4. Remove the saucepan from heat, and stir in the remaining cup of cream, and the milk.
  5. Beat until the mixture is nice and smooth. (Expect the vanilla seeds and chocolate to leave dark flecks in the mixture).
  6. Refrigerate the mixture for at least an hour.
  7. When the mixture is chilled, pour it into your ice-cream machine as per the manufacturer’s instructions.
  8. When the machine stops, transfer your ice-cream to an air-tight container and place in freezer to harden.

* I use raw sugar whenever possible because it is the only type of organically grown sugar that my local shops stock.
I also like the fact that raw sugar is slightly less processed than white sugars. Nevertheless, the amount of vitamins and minerals left behind in raw sugar is negligible, so raw sugar is not a health food!

OTHER RECIPES (adapted especially to use The Tava Bar)

Foolproof Chocolate Brownies recipe
A Refreshing, Flavourful Chocolate Icecream recipe
Fluffy, Rich Chocolate Mousse recipe
Something savoury: Kangaroo with a savoury cocoa sauce

The Cocoa Communiqué

Click here for much more information about The Tava Bar, including Frequently Asked Questions (FAQ)

Extra dark cooking chocolate.
100% cocoa solids; no sugar.

Allergy Aware:
This chocolate is made in a strictly nut-free environment.