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Hint: It might already be in your freezer.
Key Takeaways
- The best chocolate ice creams usually have a short, simple ingredient list with dairy, sugar, cocoa, and egg yolks, while long lists of gums, oils, and artificial add-ins can signal lower quality.
- A good quick test in the freezer aisle is to choose a pint that feels heavier for its size, since denser ice cream tends to have less air, a creamier texture, and fuller chocolate flavor.
- All three chefs picked Häagen-Dazs Chocolate Ice Cream for its straightforward recipe, rich and balanced taste, custardy texture, and dependable availability at most grocery stores.
Nearly every brand of ice cream offers a chocolate version, and for good reason. Chocolate is a classic flavor, making it a popular option among dessert fans. But not all chocolate ice creams are worth buying, as they can vary in taste, texture, and overall quality. So, how do you know a frozen treat is worth buying? To find out, we asked chefs to share the features of a quality chocolate ice cream, along with their top pick in the freezer aisle.
Meet Our Expert
- Isaac Bernal Carbajo, executive chef of the Representation of Spain to the United Nations
- Erin Clarke, chef, creator of Well Plated, and author of Well Plated Every Day: Recipes for Easier, Healthier, More Exciting Daily Meals
- Stephen Ingber, executive chef and owner of MileHighCook, a luxury private chef and catering company
What to Look for When Buying Chocolate Ice Cream
Every expert we spoke to called out a short ingredients list, noting that simple is best when it comes to chocolate ice cream. “You want to see cream and milk at the top, real cane sugar, cocoa, and egg yolks, which are what give a good ice cream its rich, custard-like body,” says chef and cookbook author Erin Clarke. “If you see a lot of stabilizers like guar gum or carrageenan, those are signs the texture is being engineered, and the ice cream won’t have that craveable mouthfeel,” she adds. Executive chef Isaac Bernal Carbajo thinks similarly, sharing that a long list of vegetable oils, artificial flavors, stabilizers, and colorings means he won’t find a particularly clean chocolate flavor.
On that note, the type of cocoa used matters, too. “A good chocolate ice cream should be made with quality cocoa or real chocolate, not simply defatted cocoa powder or flavorings trying to imitate chocolate. That difference is evident from the very first spoonful,” explains Carbajo.
Another feature to consider? The weight of the carton. “Cheap ice cream is pumped full of air, so a pint that feels dense in your hand usually has better quality [ice cream] inside,” explains executive chef Stephen Ingber. Likewise, Carbajo shares that denser, creamier ice creams tend to deliver a richer texture and a more intense chocolate flavor.
The Best Grocery Store Chocolate Ice Cream, According to Chefs
When asked to share the best chocolate ice cream you can buy at the grocery store, every single chef we interviewed mentioned Häagen-Dazs Chocolate Ice Cream.
For starters, the simple ingredient list gets two thumbs up from the pros. As Ingber points out, it’s made of cream, skim milk, sugar, egg yolks, and cocoa—that’s it. The product also contains no gums, stabilizers, or fillers. “That simplicity is why it tastes like real chocolate instead of sweetened flavoring,” says Ingber. Carbajo agrees, sharing that he likes the simple recipe and beautifully balanced cocoa flavor.
The texture is a winning feature as well. “The texture is fantastic. Because the formula relies on egg yolks rather than stabilizers, you get a dense, custardy scoop that melts on your tongue,” explains Clarke. Häagen-Dazs also whips very little air into its ice cream, so a pint feels heavy in your hand, serving as the biggest tell of quality, according to Ingber. As for the flavor? “The chocolate is deep and slightly bitter in a good way, not just sweet,” Ingber says.
Tips
If you’re looking for a vegan chocolate ice cream, opt for one with a coconut milk base. Coconut milk gives the ice cream a creamy, rich texture without overwhelming the chocolate flavor.
Plus, Häagen-Dazs Chocolate Ice Cream is widely available and accessible, meaning you don’t have to visit a special supermarket to get your fix. “You can find it in nearly any grocery store, and it tastes the same every time,” Ingber explains, adding that a lot of premium ice creams are regional or inconsistent. “Häagen-Dazs delivers restaurant-level quality you can grab on a random Tuesday, which makes it my reliable default,” Ingber adds.
Ways to Use Chocolate Ice Cream
While you can’t beat a basic bowl of chocolate ice cream, there are many ways to use the treat. Here are some unique ideas, as provided by culinary experts:
- Use it as a sauce. Did you know that melted ice cream works well as a creamy dessert sauce? In fact, it’s the same base as creme-anglaise, according to Clarke. “Let a scoop soften for about ten minutes, then spoon it over warm brownies or a toasted slice of pound cake. It melts into a glossy, rich sauce that you didn’t have to make separately,” she shares. You can also use melted chocolate ice cream on cakes, waffles, or fruit, notes Ingber.
- Try it as a filling. Layer softened chocolate ice cream between two cookies, or use it to fill a crepe, then refreeze, suggests Ingber.
- Add it to coffee. “A scoop stirred into iced coffee is a real summer treat,” Clarke says.
- Make a chocolate affogato. “Put a scoop in a glass or espresso cup and pour a hot shot of espresso over it. The heat melts the edges into a sauce while the center stays cold,” Ingber says.
- Bake sweet bread. Mix softened chocolate ice cream with self-rising flour, then bake, per Ingber. Together, the fat, sugar, and dairy in the ice cream are basically like a cake batter, and the resulting product comes out like a rich chocolate quick bread, Ingber notes.
- Serve a grown-up float. “Drop a scoop into cold stout or a good root beer. The chocolate plays beautifully against a dark beer’s roasted notes,” Ingber explains.
Read the original article on Real Simple
