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You are here: Home » Desserts » Chocolate » Dark Chocolate Orange Ice Cream

Dark Chocolate Orange Ice Cream

September 12, 2014 · 30 Comments

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Dark Chocolate Orange Ice Cream recipe by Barefeet In The Kitchen

Rich, dark, ultra-smooth, and creamy chocolate meets a hint of orange in a sweet ice cream like no other you’ve ever tasted. If you’re skeptical of the chocolate and citrus combination, one taste will be all it takes to convince you.

What is it about being on vacation that allows us to indulge a little more? We forget about the calories, and dive into each meal, not caring about how many extra minutes it might cost on the treadmill or whether or not we really should be eating ice cream after both lunch and dinner. There’s something ultra-relaxing and peaceful in the vacation mindset.

While we were vacationing this summer, we ate a lot of ice cream, a heck of a lot of ice cream. There is so much evidence of that in my Instagram photos, it’s kind of laughable. I wanted to remember each flavor and each wonderful place we visited; and as a result many pictures were taken.

We tried a Chocolate Orange flavored ice cream while we were in Montreal and Sean declared it the best one he tried throughout our vacation. It really was fantastic. So, naturally, I couldn’t resist trying my hand at recreating it. Four (maybe it was five ?) batches later, this ice cream has been declared one of Sean’s all time favorites.

Rich, Dark Chocolate Orange Ice Cream recipe by Barefeet In The Kitchen
5 from 2 votes
Print
Dark Chocolate Orange Ice Cream
Ingredients
  • 3/4 cup sugar
  • 1 1/2 cups heavy cream
  • 1 cup milk
  • 1/2 cup special dark unsweetened cocoa
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon fine sea salt
  • 1/2 teaspoon finely grated orange zest
  • 1/2 cup dark chocolate chips
  • 1/2 cup orange juice
  • 2 teaspoons vanilla extract
Instructions
  1. Whisk together the sugar, cream, milk, cocoa, cinnamon, salt, and orange zest in a medium size saucepan. Bring to a boil and then reduce to a simmer while stirring occasionally for 2 minutes. Add the chocolate chips and continue stirring while the chocolate melts. Remove from the heat and stir in the orange juice and vanilla extract. Let cool and then chill in the refrigerator for at least 4 hours. Pour the chilled mixture into your ice cream machine and process according to the manufacturer's directions. Enjoy!
Notes

Special dark cocoa is my preference for this recipe. However, you can use a standard dutch cocoa or plain cocoa powder as well. (The color will not be as dark without the special dark cocoa.) I've made this both with and without orange zest, as well as with store-bought juice. The zest makes a big difference in the results. Fresh and store bought orange juices both work well. The fresh is a milder flavor with a little more sweetness to it. The store-bought orange juice was just enough stronger than fresh that I preferred it in the end.

ONE YEAR AGO TODAY: Italian Corn Soup with Sausage
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THREE YEARS AGO TODAY: Easy Homemade Mayonnaise with Olive Oil

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Filed Under: Chocolate, Desserts, Ice Cream Tagged With: Citrus

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Comments

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  1. Aarti says

    September 9, 2017 at 5:12 am

    Hi, The pictures are amazing. I am thinking of giving it a try this weekend. Did you use whole milk in this recipe?
    Reply
    • Mary says

      September 9, 2017 at 9:37 pm

      Yes, I use whole milk.
      Reply
      • aarti says

        September 23, 2017 at 8:16 pm

        Thank you. I just made the ice cream with 2% milk. It was really dark and intense which is how i prefer my ice cream. I actually just saw your comment, so next time I am going to try it with whole milk and store bought orange juice.
        Reply
  2. Wendy says

    May 6, 2018 at 8:18 pm

    It seems to be a phenomenon that ice cream recipes NEVER reveal how much they make. I make enough for about 75 people every Fourth of July, so I really need to know how much I need to add to this recipe. How many servings does your recipe make? My citrus trees have given me bushels and bushels and bushels of tangelos this year, so I'll be substituting tangelos for the oranges. (I hope freezing the juice and some zest will work..!)
    Reply
    • Mary says

      May 7, 2018 at 12:17 pm

      Most of my recipes make about 1 1/2 quarts of ice cream. So, approximately 4-6 servings, depending on size. I've never made enough ice cream to serve a crowd that size! That would require a massive ice cream maker, and likely more than a few of them. Have fun!(and this will work great with frozen juice and zest - enjoy!)
      Reply
  3. Nimisha Thuluvath says

    October 6, 2018 at 7:30 pm

    I have an ice cream maker where the bowl actually has to be frozen, so do you think the mixture would still need to be chilled?
    Reply
    • Mary says

      October 7, 2018 at 5:09 am

      Yes, definitely. A warm ice cream base will cause your ice cream bowl to thaw quickly.
      Reply
  4. Nimisha Thuluvath says

    October 6, 2018 at 7:34 pm

    Hi
    Reply
  5. Kyle L says

    November 2, 2018 at 6:28 am

    This recipe is incredible! The texture of the ice cream is perfection; as good as anything ice cream parlour serves up. I used slightly less orange juice and more orange zest. I also used Lindt dark chocolate that has little crunchy bits of hazelnut. One of the best ice creams I've ever eaten.
    Reply
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Trackbacks

  1. Fresh Raspberry Ripple Ice Cream ~ regular and no churn | The View from Great Island says:
    April 28, 2017 at 9:07 am
    […] endless homemade ice cream recipes out there… here are a few from my fellow bloggers ~ I like Dark Chocolate Orange Ice Cream, No Churn Cinnamon Ice Cream,  Peanut Butter Fudge, or Low Carb Mint Chocolate […]
    Reply
  2. Delicious Chocolate Ice Cream Recipe says:
    May 17, 2018 at 10:07 am
    […] Mary over at Barefeet In The Kitchen takes your chocolate ice cream to a whole other level with her Dark Chocolate Orange Ice Cream recipe. Looking to keep it easy peasy? My friend Rebecca from Foodie With Family has you covered with a […]
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