If you’ve ever loved Fudgsicles, you’re going to really love this sherbet. Although it’s served in a bowl rather than on a stick, you will no doubt quickly devour the creamy, chocolatey awesomeness of this scoop.
With no eggs and not a whole lot of cream, this doesn’t quite have the richness of chocolate ice cream but it does have more than a ton of flavor. It has a good dose of both chocolate and cocoa, so it’s fudgey without being too heavy and it's smooth without coating your palate. I think it's perfect.
For those who really cherished Fudgsicles as a kid, this is a super delicious trip down memory lane, only much, much better. I promise, a bowl of this sherbet will fire up all your best chocolate neurons. And as today marks the 8th anniversary of my blog, I can't think of a better way to celebrate!
- I used natural undutched cocoa powder.
- 6 oz of chocolate is 1 cup chopped. For the best flavor and texture, please do use a block of chocolate, not chocolate chips.
- The cornstarch helps to inhibit ice crystal formation.
- A pinch of cinnamon is added to give just a bit of depth.
- For another adventure in extreme chocolate bliss, try super deluxe Mexican Chocolate Ice Cream.
Ultra Chocolate Sherbet
Makes about 1 quart
6 oz semisweet (62%) chocolate
3/4 cup (2 1/4 oz) cocoa
1/2 cup + 1 tablespoon (112 grams) granulated sugar
3 tablespoons (39 grams) dark brown sugar, packed
1 tablespoon (9 grams) cornstarch
1/4 teaspoon salt, to taste
3 cups (24 oz) milk
3/4 cup (6 oz) heavy cream
3/4 teaspoon vanilla
1/8 teaspoon cinnamon
Finely chop the chocolate and place in a heatproof bowl set over a pan with about 1" barely simmering water. Melt the chocolate, stirring until smooth. Take off the heat and set aside.
Place the cocoa, both sugars, cornstarch and salt in a saucepan. Add about 3/4 cup milk and whisk until smooth. Whisk in the remaining milk. Bring to a simmer over medium heat, stirring constantly. Cook for about 2 more minutes.
Take off the heat and whisk in melted chocolate, heavy cream, vanilla and cinnamon. Taste and adjust for salt, adding a few grains at a time. Cool. Pour into an airtight container and refrigerate until thoroughly chilled, preferably overnight.
Freeze in your ice cream maker according to the manufacturer’s instructions. Pour into an airtight container, press a piece of plastic wrap into the surface, cover and place in your freezer to firm up.