Bittersweet or White Chocolate Ice Cream

Recipe by Annacia
READY IN: 1hr 25mins




  • Heat milk (stove or microwave) until it just begins to bubble.
  • Meanwhile, process chocolate in a food processor or blender until the chocolate is finely chopped.
  • Mix chocolate and sugar.
  • Combine hot milk and chocolate mixture and blend until chocolate is melted and the mixture is smooth.
  • Cool.
  • Once cool, stir in heavy cream and vanilla.
  • Chill for at least 50 minutes.
  • Pour mixture into your ice cream maker.
  • Mix in ice cream machine for 25-30 minutes or according to manufacturer's instructions.
  • WITHOUT ICE CREAM MAKER (general instructions for all recipes):
  • Mix up the ice cream recipe as directed.
  • Pour the ice cream mixture into a wide, airtight container, metal bowls work best. Make sure the bowl you choose is wide rather than tall. A wide bowl aids freezing and allows you to mix your ice cream easily.
  • Place ice cream in refrigerator for at least 1 hour. Ice cream will need to be in fridge longer if the mixture has been heated and cooked. Ice cream must be well chilled before proceeding.
  • Place the chilled ice cream mixture in the freezer for 30 minutes.
  • Beat ice cream mixture with an electric mixer until smooth. The edges of your ice cream should have started to thicken. Scrape the edges with a fork or spatula and beat with an electric mixer to add air to the mixture and break up ice crystals. You can use a fork instead of an electric mixer, but the ice cream will be less smooth and creamy.
  • Place ice cream in the freezer for 40 minutes - then beat with an electric mixer.
  • Repeat "40 minute freeze-then-beat cycle" 3 times.
  • This should total 2 1/2 hours of freezing.
  • You can choose to either beat your ice cream mixture every 40 minutes until frozen or let your ice cream mixture freeze on its own.
  • Either method works fine. The more you beat it, the softer it will be.
  • Total freezing time can take anywhere between 3-5 hours.
  • If you want to add mix-ins to your homemade ice cream, wait until the ice cream is thick enough to "hold" the mix-ins so they don't fall to the bottom of the container.
  • Generally, add mix-ins after 2-3 hours of freezing.