Homemade Dark Chocolate Ice Cream with Glazed Pecan Crunch

Written by Deepali Verma | October 6, 2025

Is it merely the heat of summer, or does that cold hunger hit even when the rain's pouring down your window? For most of us, ice cream isn't seasonal, it's emotional. Some days require a relaxed scoop of something chocolatey that you can savour between tasks or on a lazy night. Though it works great with store-bought tubs, there's something special about making it yourself, particularly since you know what you're putting in it.

Homemade ice cream isn't about machines or mastery, it’s about the comfort of knowing you’ve whisked and stirred it to your own rhythm. That nutty layer, almost like a frosting but chilled and nutty, makes it all the more inviting. Dark chocolate ice cream with candied pecans is one such creation. Smooth, deep, and cooling, yet layered with a warm, nutty sweetness from the pecans. Each bite feels like you’ve added just the right kind of care. And isn’t that what every sweet treat should be?

Ingredients:

For the Ice Cream Base:

• 2 cups full-fat milk
• 1 cup heavy cream
• ½ cup unsweetened cocoa powder
• ¾ cup powdered jaggery or brown sugar
• 150g dark chocolate (60-70% cocoa), cut into pieces
• 4 egg yolks (or 2 tbsp cornflour for eggless version)
• 1 tsp instant coffee (optional, but it intensifies the flavor)
• 1 tsp vanilla extract
• A pinch of salt

For the Glazed Pecans:

• 1 cup pecan halves
• 2 tbsp jaggery powder or light brown sugar
• 1 tbsp butter
• A pinch of cinnamon

Method:

1. Heat the cream and milk together in a heavy-bottomed vessel over low heat. Once it is about to steam, add the instant coffee, powdered jaggery, and cocoa powder, and whisk well. Mix until it becomes smooth. Add the chopped dark chocolate and mix until it dissolves completely into the mixture.
2. In another bowl, beat the egg yolks until they are light and a little frothy. Pour a little ladleful of the warm chocolate mixture slowly into the yolks to temper them. Then return the yolk mixture to the pan and mix constantly.
3. Keep stirring over low heat until the mixture is slightly thickened,do not boil. Remove from the heat as soon as it coats the back of a spoon. Add the vanilla extract and a pinch of salt. Allow it to cool completely. Then cover and refrigerate the base in the fridge for at least 4 hours or overnight.
4. For the glazed pecans, melt butter in a pan. Mix in the jaggery powder and a pinch of cinnamon. When it melts, add the pecans. Mix over medium heat for 3-4 minutes until the glaze is shiny and sticky. Place them on a sheet to harden and crisp up.
5. When the ice cream base has chilled, churn it in an ice cream maker according to instructions. If you lack one, place the mixture in a freezer-safe container, freeze 2 hours, then whisk and repeat 2-3 times to smash the ice crystals. Fold chopped glazed pecans into it in the last whisk before freezing it solid for 6-8 hours.
6. Scoop, serve, and crack into those sugar bites of pecan between spoonfuls of decadent, homemade heaven.

7 Tips to Follow

1. Don't Rush the Chill

It might be tempting to whip the base immediately, but refrigerating it first is a game-changer. Chilled custard holds air more effectively and freezes more smoothly. Allowing it to sit overnight in the fridge allows the chocolate flavour to develop further and also gives the eventual texture a better balance.

2. Constant Stirring When Heating

The base needs gentle, slow cooking. A minute of distraction can scramble the yolks or burn the chocolate. Stay close, stir gently but regularly, and use a flat spatula to scrape the bottom. You’ll notice a subtle thickening, that’s your cue it’s done.

3. Choose the Right Chocolate

Not all dark chocolate is created equal. Go for one that has 60-70% cocoa. Lower than that and it might be too sweet, while higher might introduce too much bitterness. Make sure it melts well, this ensures that it will cream perfectly into the base.

4. Candied Pecans Are Worth the Attention

Pecans are naturally soft. When glazing them, use medium heat and stir continuously. Allowing them to cool on a flat plate or piece of parchment prevents them from clumping together. You desire a light coat of sweetness, not a mess of sticky pecans. A sprinkle of cinnamon is optional, but complementing the dark chocolate is lovely.

5. No Ice Cream Maker? Use the Freeze-Whisk-Freeze Method

You don't require special equipment. After your base has cooled, put it in the freezer for 2 hours. Then remove it and beat vigorously to separate the ice. Repeat this 2-3 times with time in between. It's a teeny tiny extra step, but it gives the ice cream a smoothness without the iciness.

6. Add Pecans at the Right Time

Don't mix in the pecans too soon, or they will lose their crunch. Fold them in best at the very last freeze. If churning with an ice cream maker, add them in the last minute of churning. If using the whisk-freeze method, fold them in the last whisk.

7. Store It Properly

Homemade ice cream will become more solid than store-bought ice cream. Keep it in a flat, shallow container and cover the surface with parchment paper before closing. This slows down ice crystal development. When it is time to serve, place it at room temperature for 8-10 minutes before scooping.