Nuclear Chocolate Ice Cream

Nuclear Chocolate Ice Cream

Made  times
Jim of Alexandria 2

"This is the most chocolate, most rich, densest, custard-style ice cream ever devised. It's spiked with coffee flavor and with such a powerful taste, it earns the name Nuclear."
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7 h 5 m servings 319 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 152 mg
  • 51%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat milk, sugar, cocoa powder, espresso powder, and salt in a saucepan over medium heat, stirring often, until milk is barely simmering.
  2. Beat egg yolks in a bowl; gradually stir in about 1/2 cup hot milk mixture. Beat until smooth. Transfer egg yolk mixture back to the saucepan and continue cooking and stirring until thickened, about 5 minutes.
  3. Meanwhile, melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
  4. Remove saucepan from heat and stir melted chocolate into milk-egg mixture; transfer mixture to a large bowl, cover, and refrigerate until well-chilled, 4 hours to overnight.
  5. Stir cream and vanilla extract into chilled chocolate mixture and pour into an ice cream maker. Freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be placed in the freezer at least 2 hours or overnight.


  • Cook's Note:
  • I use a Lindt(R) Special Dark Chocolate bar in this recipe. Dark chocolate chips are nearly as good. I have an in-pan mixer, so I mix this custard furiously at every stage (taste it right along; you may want to increase sugar slightly or adjust coffee up or down). I freeze the mixture in my Donvier(R) ice cream freezer, 1-quart size. Try it! It will knock your socks off.



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