Chocolate ice cream recipe

Chocolate ice cream is an evergreen that cannot be missing from any artisanal ice cream shop. It is the flavor that more than any other tests the quality of the product and the skill of the ice cream maker. A good chocolate ice cream recipe, in fact, must enhance the cocoa and maintain a balanced, creamy and intense structure.

In this article, we offer you a professional recipe for 5 kg of chocolate ice cream, ideal for those looking for a full-bodied product that is faithful to the artisanal tradition. Of course, to obtain an impeccable result, it is essential to use professional machinery, such as those by Innova Italia.

Chocolate ice cream recipe (for 5 kg of product)
Ingredients

Fresh whole milk: 2,600 g

Fresh cream (35% fat): 800 g

Granulated sugar: 600 g

Dextrose: 200 g

Skimmed milk powder: 150 g

Bitter cocoa powder 22/24: 150 g

70% dark chocolate: 400 g

Neutral for ice cream: 10 g

Fine salt: 2 g (optional, to enhance the taste of chocolate)

Professional procedure

1. Preparation of the mixture

In a large saucepan, mix the milk, cream, sugar, dextrose and skimmed milk powder. Start heating the mixture to about 40°C.

2. Adding cocoa and neutral

At 40°C add the sifted cocoa powder, neutral and pinch of salt. Mix carefully to avoid lumps and obtain a homogeneous mixture.

3. Melting the chocolate

Bring the mixture to 85°C. At this temperature, add the previously melted or finely chopped dark chocolate, mixing until completely melted. This step is crucial for pasteurization and homogeneity of flavor.

4. Cooling and maturation

Quickly lower the temperature to +4°C and leave the mixture to mature in the refrigerator or pasteurizer for at least 4-6 hours. Maturation improves the structure and stability of the ice cream.

5. Churn

Insert the mixture into the batch freezer. With Innova Italia machines, you can count on a controlled, fast and efficient batch freezing cycle, which guarantees an ice cream with a smooth and creamy consistency.

Chocolate ice cream: a technical flavor that tells the story of quality

It is one of the most chosen and valued flavors by customers

It requires a perfect balance between sugars, fats and solids

The type of cocoa and chocolate used completely changes the aromatic profile

A good chocolate ice cream must have body, meltability and intensity without being heavy

Innova Italia machines for a perfect chocolate ice cream

To obtain a chocolate ice cream that maintains all its qualities in the display case, it is essential to rely on technologies that guarantee precision, reliability and maximum hygiene. Innova Italia batch freezers, pasteurizers and combined machines are designed to facilitate every phase of the work in the laboratory:

Precise and constant thermal control

Automated and customizable cycles

Reduction of production times

Design that simplifies daily cleaning

Chocolate ice cream is a testing ground for every artisanal ice cream shop. Thanks to this professional recipe and the use of high-quality machinery such as those of Innova Italia, you can create a product that expresses intensity, balance and craftsmanship, winning over customers with every taste.