Black Velvet Ice Cream

"Adapted from Godiva's website, this is more of a rich frozen custard than an ice cream. A little amount goes a long way - and it's worth every calorie! Makes about 1 1/2 qts, 12 half-cup servings"
photo by YummySmellsca photo by YummySmellsca
photo by YummySmellsca
Ready In:
12hrs 20mins
6 cups


  • 34 cup black beans, very well cooked, drained and rinsed
  • 4 egg yolks
  • 14 cup sugar
  • 1 tablespoon honey
  • 14 cup dark brown sugar
  • 1 pinch sea salt
  • 2 14 cups evaporated milk (not sweetened condensed, don't use reduced fat or skim)
  • 14 cup dark cocoa (I like King Arthur's "Black Cocoa")
  • 6 ounces bittersweet chocolate, finely chopped
  • 2 tablespoons plain Greek yogurt, full fat
  • 1 tablespoon Godiva original chocolate liqueur
  • 1 tablespoon vanilla


  • In a food processor, puree the beans, egg yolks, white sugar and honey until smooth.
  • Heat brown sugar, salt, evaporated milk and cocoa powder to a brisk simmer in a heavy medium saucepan.
  • Remove from heat and slowly add 1 cup of this hot mixture into the food processor with the yolks, running the machine constantly, until blended.
  • Scrape the processor mixture back into the saucepan and place over medium heat.
  • Continue cooking, stirring constantly with a silicone spatula or wooden spoon, for 3 minutes - until mixture is thick.
  • The mixture is ready when you can run your finger down back of a coated spoon and the line remains visible, and the mixture reads 175ºF on an “instant read” thermometer.
  • Remove from the heat, add the chocolate and let stand 1 minute.
  • Whisk until melted and smooth.
  • Strain through a mesh strainer into a large metal bowl and set into a basin containing ice water.
  • Stir custard frequently until it has cooled to room temperature.
  • Remove from the ice bath and stir in the yogurt, liqueur and vanilla.
  • Cover the surface of the mixture with plastic wrap and refrigerate for 2 hours.
  • Using a metal whisk, beat the custard until a little air is incorporated into the mixture, then scrape into an ice cream maker and freeze according to manufacturer’s instructions.
  • Pack into a 1 1/2 quart container, cover and freeze for 2-4 hours.

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<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"
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