Dark Chocolate Ice Cream with Cocoa Nibs

2 cups whole milk
1 cup heavy cream
1/2 cup sugar, divided use
1/2 cup cocoa nibs
1/3 cup cocoa
3 oz 75% dark chocolate, chopped
4 egg yolks
1/4 teaspoon salt

In a large pot over medium heat, whisk together 1/4 cup sugar, milk and cream until the sugar dissolves and the mixture almost boils, about 2-3 minutes. Meanwhile, whisk together 1/4 cup sugar, salt and the egg yolks until it forms a ribbon and is yellow and creamy, about 2 minutes. Add about a 1/2 cup of the cream mixture into the eggs and whisk to combine. Pour the egg/cream mixture it into the cream mixture on the stove. Whisk in cocoa and cook, stirring occasionally, for about 8 minutes or until the mixture coats the back of a spoon. Remove from heat and whisk in the chopped chocolate. Strain mixture into a bowl. Stir in the nibs. Allow to cool on the counter then cover and place in the refrigerator to cool completely then pour into a ice cream maker and churn until cold and set. Place in a freeze-safe container and freeze until solid.

Note: I used Askinosie single origin organic bars, cocoa and nibs for this recipe. I highly recommend them.

My thoughts:

I’ve become nibs obsessed. Who wouldn’t like tiny bits of crunchy chocolate? I’ve been hard at work trying to come up with new recipes that showcase them. I was thinking about making coffee-nib ice cream after I got some yummy coffee from Swing’s Coffee but I also had some cocoa powder and bars that I wanted to try so I went the chocolate-chocolate-chocolate route. I did a little experimenting and ended up with what I think is one of the best ice creams I’ve ever had. It is intensely chocolate with bits of nibs that aren’t jarringly crunchy (thanks to the chilling process) and a rich, creamy texture. Perfection!


  1. Rachel- The ice cream looks just fabulous. I hope you give the coffee version a try as that would be my favorite. Love to see how you make this. Yes, you are on a nib kick! Good for us.

  2. Oh my god, yum. I see cocoa nibs in my health food store all the time, and I always want to experiment with them, but I haven’t yet! This is definitely inspiring!

  3. That chocolate ice cream looks really good! So many recipes calling for cocoa nibs, I am really going to have to find some!

  4. Um, yum! I must make this! It sounds utterly perfect.

  5. looks amazing! i’ve never had cocoa nibs before but i’ll totally keep my eye out for them.

  6. You’re killing me with the cocoa nibs! I love them so much. You’ve got me wanting to make some truffles.

    Have you ever had a Jocalat bar? They’re “energy bars” that are so simple and delicious and busting with cocoa nibs. Their ingredient list is wonderfully brief: dates, almonds, cocoa, cocoa nibs and natural flavoring. I love the orange chocolate flavor. Really worth seeking out (they sell them at Whole Foods.)

  7. I love all kinds of ice cream and the fact that you used cocoa nibs makes it better than ever!

  8. Sorry but what’s a nib? Is that like a chocolate chip?

  9. This looks great – sinfully delicious, with a ton of rich chocolate. I’ve never tried cocoa nibs. This is probably a great opportunity to do so!

  10. One Word : WOW!

  11. Sweet and Savory Eats

    Good lawd, woman! This looks divine. I have seen nibs in the store for months now and hadn’t figured out what to do with them. Now I have an excuse to buy them. I am bookmarking this one to make very soon.

  12. Sherry: a cocoa nibs are roasted cocoa beans separated from their husks and broken into bits. They are crunchy.

  13. Kickpleat – Ghirardelli chocolate Co. ( ghirardelli.com) makes a delectable chocolate bar with roasted/carmelized cocoa nibs in the bar..so damn good!!! Get your hands on one – you won’t be disappointed.

  14. Correction: Oops ! My mistake. Actually, it’s Cote d’Or that sells chocolate nibs inside a dark chocolate bar. Ghirardelli is equally good in other ways – try Toffee Interlude!