- 1/3 C semisweet or bittersweet chocolate chips
- 1 C heavy cream
- 2 oz cream cheese, softened
- ¾ C powdered sugar
- 1/3 C coco powder
- 1/8 tsp sea salt
- 2/3 C whole milk
- 3-5 lbs. dry ice
In a small microwave safe container, microwave chocolate chips and 3 TBSP of heavy cream for 30 seconds. Remove from the microwave and whisk till smooth. Place the melted chocolate and cream along with all other remaining ingredients in a blender and blend well.
Place one gallon size zip-top bag inside another gallon size zip-top bag. Using leather gloves, carefully put a couple large pieces of dry ice into the zip-top bags. Mostly close the bags, leaving a 3” section open to allow gas to exit the bag. Place a hand towel atop the bags and use a rolling pin, mallet or heavy can of food, crush the dry ice into the smallest pieces possible. Aim to have no pieces larger than a pea.
Pour the chocolate ice cream base into the bowl of a stand mixer equipped with a paddle attachment. Turn the mixer onto low and use a small plastic container to add roughly ½ C of the crushed dry ice to the ice cream base. The first addition of dry ice causes a lot of bubbling. Once the bubbling subsides, add another ½ C of the crushed dry ice and continue to do so until the ice cream becomes cold and thick to your liking. You will hear your mixer slow down as the motor works harder to stir the thick ice cream. Using a rubber spatula inspect the ice cream for any chunks of dry ice. If you find any dry ice chunks, scoop the ice cream into a freezer safe container and place it in the freezer for 15 minutes, or until the dry ice has sublimated entirely. Serve as desired.
Safety Note: Remember to always wear leather gloves when handling dry ice and ensure you don’t ingest any solid pieces of dry ice.