Easy Sous Vide Chocolate Ice-Cream


Rich Chocolate Ice-Cream - Sous Vide

This incredibly rich, luxurious chocolate ice-cream is simple to make with the precision of sous vide cooking and will seriously impress every time!

It’s got an immense intensity of flavour from the dark chocolate and a perfect rich, smooth texture which is always spot on and consistently repeatable with the accuracy of sous vide cooking.


For the ice-cream base the sous vide method aids consistency, accuracy and makes the ice-cream making process easier and neater. This means you get fantastic results every time and have more free time, so its an ice-cream technique that suits home cooking when you are busy or can allow you to focus on more technical culinary exploits knowing your ice-cream is taken care off.

The cooked ice-cream base will keep in its vacuum bag in the fridge for up to a week before being frozen. So it can actually be made well ahead of time but frozen as close to serving as possible to prevent the formation of large ice crystals and so keep a beautiful smooth texture.



500g Double cream
250g Dark chocolate (70% cocoa solids)
150g Caster sugar
150g Whole milk
50g Butter
110g Egg yolks (approx 6 free-range medium egg yolks)
Pinch salt

First melt the chocolate and butter either in the microwave or in a bowl placed over a pan of simmering water.

Now bit by bit stir the cream into the melted chocolate.

Combine this chocolate and cream mixture along with all the other ingredients in a blender and puree until the mixture is completely smooth.

Now split this ice-cream base between two vacuum bags and seal in a chamber vacuum at approximately 40% vacuum (the vacuum strength is relatively low to prevent the ice-cream mix bubbling up out of the bag) or seal the mix in ziplock bags excluding as much air from the bags as possible.

Place these bags of ice-cream base into a waterbath at 82°C, the water temperature will briefly drop, as soon as the temperature climbs back to 82°C start a timer for 20 minutes.

Cook the ice-cream base for 20 minutes at 82°C then remove the bags from the water bath and immediately chill in cold water while squeezing the bag to ensure the contents are moved around well.

You can store this ice-cream base in its in the fridge for up to a week before freezing, or freeze immediately by your preferred method, I use a simple ice-cream machine at home.

Let the ice-cream soften at room temperature before serving.

For more on Sous Vide cooking check out my books and the Sous Vide Category of the blog

Sous Vide equipment is available from