Description
Modified recipe from Polar Ice Creamery
Dark cocoa powder in base only, no chocolate.
Recommend shave in 100 g 70% quality chocolate per 1000 g ice cream and add while churning
Instructions
Add milk, cream, sugar, dextrose, corn syrup and SMP to a pot.
Heat the base on medium/medium low. At about 45-50C / 113-122 F, add the cocoa powder and whisk continuously. At 60-65 C / 140-149 F cocoa powder will dissolve more uniformly. Cook until 80 C / 176 F and hold for a few minutes to allow excess water to evaporate.
Chill in ice bath. When around 100-120 deg F, you can add in vanilla extract while blending in guar gum. Continue to cool to decrease the workload on the refrigerator and then cool 8-24 hours in the fridge.
Ingredients
- 400 g
- 375 g
- 120 g
- 1.5 g
1/4th tsp or pinch of salt
- 1.4 g
- 40 g
- 40 g
- 50 g
- 2 g
slight less than 1/2 tsp vanilla extract
- 10 g
Calculations
See all-16.1 °C
16.09%
46.72%
15.87%
Nutrition
| per 100 g | Full recipe | |
|---|---|---|
| Calories | 246 kcal | 2,430 kcal |
| Total fat | 15.9 g | 156.8 g |
| Saturated fat | 9.1 g | 90.4 g |
| Trans fat | 0 g | 0 g |
| Carbohydrates | 24.4 g | 241.5 g |
| Sugars | 20.1 g | 198.3 g |
| Fiber | 1.9 g | 18.5 g |
| Protein | 5.3 g | 52.1 g |
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Recipe details
| Visibility | Public |
|---|---|
| Likes | 0 |
| Views | 1 |
| Author | Vincent Tran |
| Created | 9/21/2026 |
| Updated | 9/27/2026 |
| Evaporation | 5% |