It’s perhaps impossible to imagine anything more indulgent, satisfying and dreamy than deep, rich chocolate ice cream. As kids, we often crave the milk chocolate version: it’s light and sweet, and easy to love for many reasons. But for many, the discovery of darker chocolate is a game-changer. After that, the chocolate ice cream may fall a little flat. It is inherently made milky by the addition of cream and sugar in the ice cream formula, meaning it is difficult to achieve the depth one is looking for when craving chocolate. But it turns out there’s a secret that makes this possible. Enter the small but mighty cocoa nibs.
Cacao nibs, also known as cocoa nibs, come in pebble-like pieces and may appear too small to be significant. But they tout the complexity of chocolate in all the best ways. They provide the bitterness that dark chocolate lovers appreciate, as well as nuanced flavors that can range from fruity notes to notes of roasted coffee. And on your next chocolate ice cream experience, they’ll definitely give you the boost you’ve been missing.
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Prepare your cocoa nibs infused ice cream
Cacao nibs are a powerful ingredient. Not only are they rich in antioxidants and anti-inflammatory compounds, but they also add texture to a dish and tons of flavor. When combined with dark chocolate and cocoa powder in your ice cream recipe, these little pieces provide the depth that is so often missing from the final product. To make chocolate ice cream, they are also extremely easy to work with. You don’t need to crush them, cut them, or handle them in any way: just open the bag and you’re ready to go.
Because fat is the ultimate flavor carrier, the milk in ice cream is ripe for infusions. You can do this with herbs like mint, grains like oats or rice, and even popcorn. For this process, you will need to take the milk you plan to use for your recipe and combine it with cocoa nibs in a saucepan (a few tablespoons for a quart ice cream recipe should do the trick) .
Bring everything to a boil over medium-high heat, then remove from the heat and put a lid on your pot. Set this aside for a few hours so the feathers can continue imparting their flavor. When you’re ready, simply drain the grains from the cream (press them well through your fine mesh strainer to ensure you get all the milk possible), continue with your standard ice cream method – and prepare for a breathtaking recipe. results.
Serve your supremely chocolatey spoons
Once you have that perfect dark chocolate ice cream, you can experiment with how you serve it. For even more chocolate punch and a little crunch for texture, an easy option is to simply mix fresh chocolate chips into your ice cream. Alternatively, you can turn the shards into brittle to crush and blend as well – or even just place them on top as an impressive garnish. In either case, add these items to the ice cream maker near the end of the churning process to ensure they are evenly distributed.
To top your balls, you can also use a similar infusion method, using additional cocoa nibs to create a chocolate-tinted vanilla whipped cream (in this case, simmer and dip the nibs into your heavy cream with instead of milk). If you’re a peanut butter fan, you can even make a homemade version of your favorite creamy substance incorporating cocoa nibs, then swirl it into your chocolate ice cream. Unleashing the dark chocolate flavor of the cocoa nibs will definitely open up a world of ice cream possibilities.