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If you are looking for an easy boozy adult ice cream that takes care of after-dinner drinks and dessert all in one – then this decadent dark chocolate ice cream recipe with rum is the one. Made in the ice cream maker without eggs! Jump to Recipe
Homemade Dark Chocolate Ice Cream with rum – made without eggs!
Chocoholics, unite! We are making dark chocolate ice cream. But not just any dark chocolate ice cream! Let’s make it rich, creamy, decadent, and double chocolate rum ice cream!
Sounds like a party, right? Ice Cream and rum or ice cream and brandy is one of my frozen dessert obsessions! Did you check out my Brandy Cherry Ice Cream? It’s INSANITY! Also, if you are a fan of alcoholic drinks with ice cream and rum then this is your new favorite dessert. In fact, this homemade ice cream is simply amazing if you add it to an affogato! SO GOOD!
Ingredients for dark chocolate ice cream with rum:
- Dark chocolate,
- cocoa powder
- cream and milk
Combine all these ingredients and what you have is a delicious homemade chocolate ice cream spiked with a touch of rum that tastes just like a chocolate truffle.
Yes, this dark chocolate ice cream is boozy so if you are making it for the small ones, perhaps omit the rum! Rest assured that this ice cream can stand on its own without the alcohol.
Being all grown-up I add the rum because it leaves a slight warmth on your tongue just as the dark chocolate cream melts – a feeling which is best described as BLISS!
Choosing the right Chocolate for Dark Chocolate Ice Cream
For the best dark chocolate ice cream use the best chocolate you can find and afford. Skip the chocolate chips and get a dark chocolate bar with the fewest ingredients you can find.
I personally do NOT like Hershey’s! Chocolate bars like that have higher volumes of additives like sugar and cocoa butter. This will change the composition of the ice cream as too much cocoa butter will make for grainy texture.
Which cocoa powder should I use?
The final chocolate punch comes from the earthy richness of cocoa powder. Dutch-process, unsweetened is the best cocoa choice for making dark chocolate ice cream, as it has a darker, richer color and less acid.
Tips for the ultimate dark chocolate ice cream recipe:
- Make sure to transfer your ice cream maker’s bowl is in the freezer 24 hours before you started this recipe.
- Many recipes call for chilling the ice cream base overnight before churning, but with a dark chocolate ice cream base like this you run the risk of the chocolate becoming grainy. Instead, chill the chocolate base over an ice bath before churning and churn the base the same day you make it.
- Add the salt! It’s super important as it brings out the chocolate flavor.
★ Did you make and love this boozy dark chocolate ice cream with rum? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Dark Chocolate Ice Cream Recipe with Rum
If you are looking for an easy boozy adult ice cream that takes care of after-dinner drinks and dessert all in one – then this decadent dark chocolate ice cream with rum is the one. Made in the ice cream maker without eggs!
- 100 g high-quality dark chocolate at least 70% cocoa, chopped
- 100 ml milk full fat
- 4 tbsp unsweetened cocoa powder
- 5 tbsp powdered sugar or more
- 2 drops of rum flavor optionally 1 tbsp of brown Jamaican rum
- 1 tsp vanilla
- 200 g double cream 1 scant cup
Chill the ice cream bowl, if needed. If your ice cream machine has a bowl that needs to be frozen before churning, put it in the freezer the night before you plan to make ice cream.
Put the chocolate in a metal bowl. Gently heat the milk over a hot water bath or in the microwave and pour over the dark chocolate. The milk does not have to boil since the recipe is without egg yolk. Let stand for a minute, stir until smooth. Add the cocoa powder, rum essence or rum and powdered sugar and stir. Stir with a whisk and then transfer bowl cold on ice water. Stir until the chocolate mass has cooled, whip the cream until stiff and fold into the chocolate.
Transfer the chocolate cream into the ice cream maker and let churn until ready.
Transfer the thickened ice cream to a freezer container. Press a piece of wax paper, parchment paper, or plastic wrap against the surface of the ice cream to prevent ice crystals from forming.
Freeze until solid, at least 4 hours.
Storage: Store in an airtight container in the freezer for up to 2 weeks.