Sous-Vide Chocolate Ice Cream

Get ready for the best chocolate ice cream you've ever had
55 Ratings
100% would make again
Sous-Vide Chocolate Ice Cream Recipe
Photo: Michelle Sun/Tasting Table

We've already shown you how to master the art of cooking sous vide at home, whether it be steak, eggs or cocktails. Now it's time to put this incredible machine to use for our favorite summer treat: ice cream.
The controlled temperature of the water bath perfectly cooks the ice cream base into a silky and thick custard ready to be chilled and churned. For the ultimate scoop of chocolate, we go with dark chocolate, cocoa powder and cacao nibs—extremely rich in flavor and perfect for chocolate lovers.

You can use this technique for almost any ice cream base or custard. Try adding various ingredients to the chocolate base, like cayenne pepper, cinnamon or lavender. Or go the mix-ins route and add things like crushed graham crackers or a swirl of raspberry preserves. You do you.

Check out our favorite ice cream recipes.

Sous-Vide Chocolate Ice Cream

Recipe from the Tasting Table Test Kitchen

Yield: About 5 cups

Prep Time: 15 minutes, plus overnight chilling, churning and freezing time

Cook Time: 45 minutes

Total Time: 1 hour, plus overnight chilling, churning and freezing time


8 ounces dark chocolate (70 percent cocoa), roughly chopped (1½ cups)

3 cups whole milk

½ cup granulated sugar

¼ cup unsweetened cocoa powder

1 tablespoon honey (preferably wildflower)

2 teaspoons flaky salt, plus more for garnish

6 egg yolks

¼ cup cacao nibs


1. In a blender, combine all the ingredients, except for the cacao nibs, and purée until the cocoa powder is dissolved and the chocolate is finely chopped. Transfer to a vacuum-seal bag with the cacao nibs and seal shut. Alternatively, place the ingredients in a sealable plastic bag and dip into a large bowl of water to displace the air before sealing shut.

2. Preheat a pot of water fitted with a sous-vide immersion circulator to 185° according to the manufacturer's directions. Cook the ice cream for 45 minutes, making sure the bag remains completely submerged and shaking the bag occasionally to ensure it cooks evenly.

3. Pour the cooked base into a bowl and whisk to fully incorporate the melted chocolate. Cover with plastic wrap and refrigerate overnight. Make sure you freeze the drum of your ice cream maker while the base chills.

4. The next day, freeze the base in an ice cream machine according to the manufacturer's instructions. Transfer to a shallow sealable container and return to the freezer until set, 3 to 4 hours, then scoop, garnish with flaky salt and serve.

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