Vanilla Ice Cream with Sweet Cocoa Crystals
Indulge in the heavenly blend of creamy decadence and crunchy sweetness with this Vanilla Ice Cream with Sweet Cocoa Crystals recipe. Featuring a rich, homemade custard base infused with aromatic vanilla bean, this ice cream is churned to silky perfection and topped with a delightful sprinkling of sweet cocoa crystals. The cocoa topping, baked to a crisp with powdered sugar and a hint of melted coconut oil, adds a satisfying crunch and a touch of chocolatey magic to every bite. Perfect for summer gatherings or an elegant dessert, this recipe combines classic flavors with a unique twist that will captivate any dessert lover. Ready in under an hour of active prep time, this treat is sure to become your go-to indulgence for any occasion!
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Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 1 Vanilla bean
- 4 Large egg yolks
- 0.25 cup Unsweetened cocoa powder
- 0.33 cup Powdered sugar
- 1 tablespoon Coconut oil (melted)
Directions
Step 1
1. In a medium saucepan over low heat, combine the heavy cream, whole milk, and half of the granulated sugar. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan. Gently heat the mixture until just steaming, stirring occasionally. Do not let it boil.
Step 2
2. In a medium mixing bowl, whisk together the egg yolks and the remaining granulated sugar until smooth and pale yellow in color.
Step 3
3. Gradually ladle 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly to temper them. Slowly pour the tempered yolk mixture back into the saucepan while stirring continuously.
Step 4
4. Cook the mixture over medium-low heat, stirring frequently, until it thickens slightly and coats the back of a spoon, about 5–7 minutes. Remove from the heat and strain through a fine sieve into a clean bowl to remove any lumps and the vanilla pod.
Step 5
5. Cool the mixture to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill completely.
Step 6
6. Once chilled, process the custard in an ice cream maker according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.
Step 7
7. To prepare the sweet cocoa crystals, combine the unsweetened cocoa powder, powdered sugar, and melted coconut oil in a small bowl. Stir the mixture until crumbly, resembling coarse sand. Spread the mixture in an even layer on a parchment-lined baking sheet.
Step 8
8. Bake the cocoa crystals in a preheated 325°F (160°C) oven for 5–7 minutes, or until fragrant and slightly crunchy. Allow them to cool completely, then break into small clusters.
Step 9
9. To serve, scoop the vanilla ice cream into bowls or cones and sprinkle generously with the sweet cocoa crystals. Enjoy immediately for the perfect creamy-crunchy dessert!
Nutrition Facts
| Serving size | (1059.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2969.7 |
| Total Fat 207.8g | 0% |
| Saturated Fat 123.4g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1245.3mg | 0% |
| Sodium 285.2mg | 0% |
| Total Carbohydrate 240.8g | 0% |
| Dietary Fiber 21.4g | 0% |
| Total Sugars 202.7g | |
| Protein 30.7g | 0% |
| Vitamin D 179.4IU | 0% |
| Calcium 461.2mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 1380.1mg | 0% |
Source of Calories