Skip to main content
Dessert

Ice Cream, Chocolate

A chocolate ice cream made by mixing cream, milk, sugar, cocoa, and vanilla, then churning and freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Ice Cream, Chocolate

Ingredients

Directions

Make the base

  1. In a bowl, whisk together the cream, milk, sugar, and cocoa powder until well combined.

  2. Stir in the vanilla extract.

Churn and freeze

  1. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

  2. Transfer the ice cream to a container and freeze until firm.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Vanilla + cocoa powdertop 10% of all pairs
    Smell alikemoderate
    Cooked together2,189 recipes

    Shared aroma: sotolon (curry, maple).

  5. Cream + cocoa powdertop 11% of all pairs
    Smell alikemoderate
    Cooked together826 recipes

    Shared aroma: acetic acid (sour, vinegar).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Heavy cream
Adds fat, which makes the ice cream rich and smooth in texture.
Whole milk
Adds moisture and milk solids that help the base freeze into a creamy texture.
Granulated sugar
Sweetens the base and lowers its freezing point, keeping the ice cream softer and scoopable.
Unsweetened cocoa powder
Provides the chocolate flavor and color.

The step that matters

Churn according to the manufacturer's instructions. Churning incorporates air and chills the base quickly, creating small ice crystals for a smooth texture. Pouring in an unchilled or poorly whisked base can yield a grainy, icy result.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More chocolate ice cream recipes

Cake 5Candy 3 See all 177 →

You might also like

Vanilla Ice CreamVanilla Ice Cream108 recipesCoconut PuddingCoconut Pudding26 recipesCoconut CakeCoconut Cake17 recipesCocoa Nut CandyCocoa Nut Candy11 recipes