Prepare to embark on a delightful culinary journey into the world of rich, decadent dark chocolate ice cream. This isn’t just any chocolate ice cream; it’s a meticulously crafted recipe designed to deliver an unparalleled depth of chocolate flavor and a luxuriously smooth, creamy texture that will captivate even the most discerning chocolate connoisseur. Crafted with high-quality bittersweet chocolate bars and the distinctive Dutch process cocoa powder, every spoonful promises an intensely satisfying chocolate experience, achieving that coveted dark hue and profound taste chocolate lovers dream of. Forget store-bought varieties; once you taste this homemade masterpiece, you’ll understand the true potential of artisanal ice cream.
This exquisite dark chocolate ice cream serves as the perfect foundation for a myriad of other delightful frozen treats. Its robust flavor profile makes it an ideal base for creative variations and delicious mix-ins. If you’re looking to explore more delicious homemade ice cream ideas, consider using this recipe as a starting point for concoctions like our indulgent German Chocolate Ice Cream, playful Cosmic Brownie Ice Cream, or a comforting classic Rocky Road Ice Cream. For those eager to expand their ice cream repertoire further, be sure to check out our other beloved recipes such as Chocolate Chip Cookie Dough Ice Cream, our timeless Homemade Vanilla Ice Cream Recipe, or the incredibly simple No Churn Oreo Ice Cream recipe!
Why This Dark Chocolate Ice Cream Recipe Is a Must-Try
Our dark chocolate ice cream recipe isn’t just another dessert; it’s a carefully balanced creation designed to deliver maximum flavor and an incredibly satisfying texture. We’ve refined this recipe to ensure it stands out, consistently yielding a superior result that will impress any palate.
- Unrivaled Rich Dark Chocolate Flavor: This recipe achieves an extraordinary depth of chocolate flavor that is truly in a league of its own. Unlike many recipes that fall short, ours uses a powerful combination of two key chocolate ingredients. We specifically call for Dutch process cocoa powder, which is known for its darker color and milder, less acidic chocolate flavor compared to natural unsweetened cocoa powder. This allows the pure chocolate notes to shine through without any underlying bitterness. Complementing the cocoa, we incorporate a generous 8 ounces of high-quality bittersweet chocolate. This substantial amount of chocolate liqueur and cocoa butter infuses the ice cream with an intense, complex chocolate richness that will make your chocolate-loving heart sing with joy from the very first bite!
- Velvety Smooth and Creamy Texture: The pursuit of perfect ice cream texture is paramount, and this recipe absolutely nails it. Our secret lies in the meticulous process of tempering egg yolks, which creates a classic custard base. This technique is crucial for achieving an impossibly smooth, luxurious, and dense texture that resists the iciness often found in less refined recipes. Furthermore, the precise ratio of whole milk to heavy cream ensures an optimal fat content. Whole milk contributes to the body and subtle sweetness, while heavy cream provides the essential richness and decadent mouthfeel. Together with the tempered eggs, this combination creates a rich and indulgent texture that cannot be achieved by simply mixing ingredients.
- Simple Yet Sophisticated: While the results are gourmet, the process is surprisingly straightforward. We’ve broken down each step to be easily followable, ensuring that even novice ice cream makers can achieve professional-level results. The techniques, such as tempering and slow cooling, are explained clearly, making this a rewarding project for any home chef looking to create something truly special.
- Customizable for Any Palate: The robust dark chocolate base provides an excellent canvas for customization. Whether you prefer adding a hint of coffee, a spicy kick, or your favorite mix-ins, this recipe is incredibly versatile, allowing you to tailor it to your unique taste preferences.
Essential Ingredients for the Perfect Dark Chocolate Ice Cream
Each ingredient in this recipe plays a vital role in creating the exquisite flavor and texture of our dark chocolate ice cream. Understanding their purpose will help you appreciate the careful balance and ensure you select the best quality items for an exceptional outcome.
- Granulated Sugar: Sugar isn’t just for sweetness; it also plays a crucial role in the texture of ice cream, helping to lower its freezing point and keep it from freezing too hard. In this recipe, we’ve carefully balanced the sugar content (just ¾ cup) to ensure that the intense, rich chocolate flavor is the star, not overpowered by excessive sweetness. This allows the complex notes of the bittersweet chocolate and Dutch process cocoa to truly shine through, providing a balanced, indulgent experience.
- Dutch Process Cocoa Powder: This is a game-changer for dark chocolate ice cream. Unlike natural unsweetened cocoa powder, which is acidic and has a reddish hue, Dutch process cocoa has been treated with an alkali to neutralize its acidity. This process results in a significantly darker color and a mellower, richer chocolate flavor that is less bitter and more rounded. A previous version of this recipe used unsweetened cocoa, and the difference is truly monumental – Dutch process delivers a depth of color and flavor that is simply unmatched, making the ice cream intensely chocolatey and visually stunning. For a deeper dive into the nuances of cocoa powders, consult our comprehensive Cocoa Powder Guide.
- Whole Milk: The fat content in your dairy is paramount for creamy ice cream. We strongly recommend using whole milk (typically 3.25% fat) over lower-fat alternatives like 2% or 1%. The higher fat content of whole milk contributes significantly to the smooth mouthfeel and rich body of the custard base, preventing the formation of large, undesirable ice crystals that can make ice cream gritty or watery. It’s a foundational component for that desired creamy consistency.
- Heavy Cream: Also known as heavy whipping cream, this ingredient is indispensable for creating a truly luxurious and rich ice cream. With a fat content typically above 36%, it provides the bulk of the fat needed for that signature creamy texture, deep flavor, and indulgent mouthfeel. Avoid using half-and-half, as its fat content (usually 10-18%) is too low and will result in an icy, less satisfying product. Heavy cream and heavy whipping cream are interchangeable for this recipe due to their similar fat content.
- Bittersweet Chocolate: This is where the profound chocolate intensity comes from. While an earlier iteration of this recipe used only 2 oz of chocolate, we’ve upped the ante to a generous 8 oz of bittersweet chocolate. This significant increase transforms the ice cream, infusing it with an extraordinary deep, dark, and complex chocolate flavor that elevates it to a gourmet level. Choose a good quality chocolate bar (around 60-75% cacao content is ideal) for the best results, finely chopping it to ensure it melts smoothly and integrates perfectly into the hot base. Semi-sweet chocolate can also be used if you prefer a slightly sweeter profile, but bittersweet truly maximizes the “dark” in dark chocolate.
- Egg Yolks: These are the secret to our custard-based ice cream’s unparalleled smoothness and richness. The egg yolks act as both an emulsifier and a thickener when tempered, creating a velvety custard that gives the ice cream its dense, scoopable texture and prevents it from becoming too icy. Tempering is a simple yet crucial technique: slowly pouring a hot liquid (our chocolate mixture) into whisked egg yolks while continuously stirring. This gradually raises the temperature of the yolks, cooking them gently without scrambling, ensuring a perfectly smooth and stable base.
- Vanilla Extract: A touch of pure vanilla extract, added at the end, enhances and rounds out the chocolate flavor, adding a subtle warmth and complexity without overpowering the star ingredient. Opt for high-quality pure vanilla extract for the best aromatic contribution.
Step-by-Step Instructions: Crafting Your Decadent Ice Cream
Creating this gourmet dark chocolate ice cream is a rewarding process that yields incredible results. Follow these detailed steps carefully to ensure a perfect, creamy, and intensely flavored dessert.
- Create the Chocolate Sugar Mixture: In a medium-sized, heavy-bottomed saucepan, combine the granulated sugar, salt, and Dutch process cocoa powder. Ensure the heat is currently *off*. Whisk these dry ingredients thoroughly until they are perfectly smooth and free of any cocoa powder clumps. This crucial step prevents lumps in your finished ice cream. Gradually and slowly pour in the whole milk and heavy cream while continuously whisking to smoothly integrate them. Once combined, turn the heat to medium-low. Bring the mixture to a gentle simmer, stirring *constantly* with a whisk or heat-resistant spatula to prevent scorching the bottom. Watch for tiny bubbles to just begin forming around the edges of the pan, indicating it’s at the perfect temperature. Immediately remove the saucepan from the heat once simmering.
- Temper the Egg Yolks: Place the lightly beaten egg yolks in a separate medium glass bowl. This next step is crucial for creating a smooth, stable custard. While vigorously whisking the egg yolks, gradually and slowly pour about ½ cup of the hot chocolate mixture into the egg yolks. This process slowly raises the temperature of the yolks without scrambling them, gently cooking them. Continue whisking continuously. Once combined, gradually drizzle this warmed egg yolk mixture back into the saucepan containing the remaining hot chocolate mixture, *still stirring constantly*. This ensures a smooth, uniform, and perfectly tempered custard base.
- Incorporate the Bittersweet Chocolate: Add the finely chopped bittersweet chocolate bar directly into the warm mixture in the saucepan. Stir gently but continuously until the chocolate has completely melted and is fully incorporated, creating a rich, glossy, and uniform dark chocolate base. The residual heat from the custard should be sufficient to melt the chocolate smoothly.
- Thicken the Custard Base: Return the saucepan to low heat. Continue to cook the mixture over low heat, stirring *constantly* to prevent burning and ensure even thickening. The goal here is to gently thicken the custard. This typically takes about 5-7 minutes. The mixture should thicken enough to coat the back of a spoon, leaving a clear path when you draw your finger across it. It’s important *not to bring the mixture to a boil*, as this can curdle the eggs. For precision, use an instant-read thermometer; the mixture should reach approximately 170°F (77°C).
- Remove from Heat and Add Vanilla: Once the custard has thickened to the desired consistency, immediately remove the saucepan from the heat. Stir in the pure vanilla extract until thoroughly combined. The vanilla adds an important aromatic depth that complements the chocolate beautifully.
- Strain and Chill the Base: For an impeccably smooth texture, pour the warm chocolate custard mixture through a fine-mesh sieve into a large, clean glass bowl. This step catches any potential small clumps of egg or undissolved cocoa, guaranteeing a silky finish. To cool the mixture rapidly and prevent bacterial growth, place the bowl over an ice bath (a larger bowl filled with ice and a little water). Stir the mixture frequently while it sits in the ice bath until it reaches room temperature. Once cooled, cover the bowl tightly with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming. Chill the mixture in the refrigerator for a minimum of 4 hours, or ideally, overnight (up to 24 hours). This extended chilling period is crucial for developing the flavors and ensuring the mixture is cold enough for proper churning.
- Churn the Ice Cream: Once the chocolate base is thoroughly chilled (it should be very cold), remove it from the refrigerator. Give it a quick stir, then pour it into your ice cream maker. Follow your manufacturer’s specific directions for churning. The churning process typically takes 20-30 minutes, during which the mixture will thicken and freeze into a soft-serve consistency. Once fully churned, the ice cream will be wonderfully thick and soft, almost like a premium soft-serve. You can serve it immediately for a softer consistency, or for a firmer, more traditional scoop, transfer it to an airtight freezer-safe container, cover it, and freeze for an additional 2-4 hours to allow it to harden.
Expert Tips for Homemade Dark Chocolate Ice Cream Success
Achieving truly exceptional homemade ice cream involves a few key considerations. These expert tips will help you navigate common pitfalls and elevate your dark chocolate ice cream to professional levels, ensuring a perfect batch every time:
- Ensure Your Ice Cream Maker Bowl is Super Cold: This is perhaps the most critical tip for machine-churned ice cream. For models with freezer bowls, it’s imperative that the bowl is frozen solid. Most manufacturers recommend freezing for at least 24 hours. However, for optimal results and to guarantee thorough freezing, we highly recommend freezing it for a day longer than the minimum – 48 hours is ideal. A bowl that isn’t sufficiently cold will prevent the ice cream mixture from freezing correctly, leading to a runny, icy, or poorly textured final product. Always store your freezer bowl in the coldest part of your freezer when not in use.
- Precision in Heating and Cooling: The integrity of your custard base hinges on careful temperature control. Follow the instructions for heating the mixture to a simmer and then thickening it very precisely, ensuring it reaches 170°F (77°C) without boiling. Equally important is the rapid cooling process over an ice bath and subsequent thorough chilling in the refrigerator. Slowly heating and then slowly, thoroughly cooling the mixture is the secret to a silky-smooth texture and a stable custard, preventing any graininess or issues with egg coagulation. Remember, patience in these stages pays dividends in the final product.
- Constant Stirring is Key: While heating the milk/cream mixture and thickening the custard, constant stirring is non-negotiable. This prevents the mixture from sticking to the bottom of the saucepan and scorching, which can impart an unpleasant burnt flavor. It also ensures even heating and uniform thickening of the custard. Use a whisk for thinner mixtures and a heat-resistant spatula for thicker custards.
- Quality Ingredients Matter: Since this recipe focuses on deep chocolate flavor, the quality of your bittersweet chocolate and Dutch process cocoa will significantly impact the final taste. Invest in good quality chocolate bars (such as a gourmet baking chocolate with 60-75% cacao) and a reputable brand of Dutch process cocoa for the most exquisite results. Cheap chocolate can often lead to a less vibrant and less complex flavor profile.
- Explore Flavor Enhancements:
- Peanut Butter Swirl: For a delightful nutty twist, drizzle some melted, slightly cooled peanut butter into the ice cream during the last few minutes of churning, or swirl it in gently when transferring to the freezer container. This creates a homemade chocolate peanut butter ice cream that’s utterly irresistible.
- Coffee Boost: To intensify the chocolate flavor without making it taste explicitly like coffee, add 1-2 teaspoons of instant espresso powder or a tablespoon of strong brewed coffee along with the cocoa powder to the dry ingredients. Coffee naturally enhances the bitterness and depth of chocolate.
- Spicy Chili Chocolate: For an adventurous palate, a tiny pinch of cayenne pepper or chili powder can be added to the dry ingredients, creating a subtle, warm, Mexican hot chocolate-inspired kick that adds intriguing complexity.
- Minty Freshness: Stir in a few drops of pure peppermint extract at the same time as the vanilla for a classic chocolate-mint combination.
- Homemade Ice Cream Sandwiches: Elevate your dessert by using this dark chocolate ice cream in your own homemade ice cream sandwiches! Take our Chocolate Cookie Ice Cream Sandwich recipe and simply swap out the vanilla ice cream for this rich dark chocolate creation. The contrast of the chewy cookie and intense chocolate is absolutely divine.
- Mix-In Magic: Once the ice cream is finished churning and before transferring it to the freezer for hardening, you can incorporate various mix-ins. Think crushed chocolate cookies, extra chocolate chunks or mini chocolate chips, mini marshmallows, chopped nuts, or even Ben and Jerry’s style cookie dough bites. Always follow your ice cream maker’s instructions regarding when and how to add mix-ins to ensure they are evenly distributed without damaging the machine.
- Understanding Texture Post-Churning: Straight out of the ice cream machine, this dark chocolate ice cream will be wonderfully thick and creamy, akin to a premium soft-serve. It’s perfectly enjoyable at this stage – a delightful combination of frozen yet soft. If you prefer a more solid, traditional scoop of ice cream that holds its shape and is firmer, ensure you take the time to freeze it (covered in an airtight container) for at least a few additional hours. The longer it freezes, the harder it will become.
A Note on Cocoa Powder: This recipe specifically calls for Dutch process cocoa powder. It’s important to note that a previous version utilized unsweetened natural cocoa powder. The distinction is crucial for the resulting flavor and color. For a comprehensive understanding of the differences and why Dutch process is preferred here, please refer to our detailed Cocoa Guide.
Make Ahead, Storing, and Freezing Tips for Your Ice Cream
One of the great advantages of homemade ice cream is the ability to prepare it in advance and enjoy it at your leisure. Here’s how to properly make ahead, store, and freeze your dark chocolate ice cream to maintain its quality and deliciousness:
- Making Ahead: Absolutely, you can prepare this dark chocolate ice cream recipe well in advance! The essential chilling time for the base (4-24 hours) makes it inherently a make-ahead recipe. For a firmer, more scoopable texture, you will want to freeze the churned ice cream for at least a few hours (typically 2-4 hours) before serving. You can also prepare it a few days or even weeks prior to serving if desired, simply ensure it is properly stored using the methods below. This makes it perfect for entertaining or enjoying a quick dessert anytime.
- Storing: To preserve the quality, texture, and exquisite flavor of your homemade chocolate ice cream, it’s crucial to store it correctly. It will keep beautifully in the freezer for up to 2 months. The key to successful storage is to use an airtight, freezer-safe container. This minimizes exposure to air, which is the primary cause of freezer burn and the formation of undesirable ice crystals. For an extra layer of protection, press a piece of plastic wrap directly onto the surface of the ice cream before securing the lid.
- Preventing Freezer Burn: Freezer burn occurs when air comes into contact with the ice cream, leading to dehydration, a grainy texture, and an off-flavor. Always use an airtight container and press plastic wrap directly onto the surface of the ice cream before putting the lid on. The colder your freezer (ideally 0°F / -18°C or below), the better your ice cream will maintain its creamy texture and fresh flavor. Avoid storing ice cream in the freezer door, as temperature fluctuations there can degrade quality.
- Serving Temperature: For the best texture and flavor experience, allow your ice cream to sit at room temperature for 5-10 minutes before scooping, especially if it’s been frozen solid for an extended period. This brief tempering time will make it easier to scoop, enhance its creamy consistency, and allow its full flavor profile to emerge.
- Do Not Store in the Fridge: It might sound obvious, but it’s worth reiterating: ice cream will melt quickly if stored in the refrigerator, compromising its texture and making it unsuitable for freezing again. Always store it in the freezer to maintain its frozen state and quality.
Frequently Asked Questions About Dark Chocolate Ice Cream
Here are some common questions and detailed answers to help you master your homemade dark chocolate ice cream recipe and ensure a perfect batch every time:
Yes, the terms “bitter chocolate” and “dark chocolate” are often used interchangeably, though “bitter chocolate” typically refers to dark chocolate with a very high cacao content (70% or more) and minimal or no sugar. Dark chocolate is broadly defined as chocolate that contains no milk solids (or only trace amounts, unlike milk chocolate). The “bitterness” level primarily depends on the sugar content; a higher cacao percentage with less sugar will result in a more bitter, intense flavor. Our recipe utilizes bittersweet chocolate, which strikes a perfect balance between rich chocolate flavor and a subtle sweetness, making it intensely chocolatey without being overly harsh.
While a custard-based ice cream recipe, like this one, does include egg yolks, rest assured that the eggs are absolutely *not* raw! The crucial process of “tempering” the egg yolks ensures they are gently cooked and safe for consumption. Tempering involves slowly incorporating a hot liquid into the whisked egg yolks while continuously stirring. This gradual increase in temperature cooks the eggs thoroughly without causing them to curdle or scramble. The cooked egg yolks are essential; they contribute significantly to the ice cream’s incredibly creamy, smooth, and rich texture, acting as a natural emulsifier and thickener.
The primary distinguishing factor between custard-based ice cream (also known as French-style ice cream or gelato) and regular ice cream (American-style or Philadelphia-style) is the inclusion of egg yolks. Custard ice creams, like this dark chocolate recipe, rely on tempered egg yolks to create a rich, dense, and incredibly smooth base with a luxurious mouthfeel. The egg yolks also act as an emulsifier, contributing to a more stable structure that resists ice crystal formation. Regular ice creams, on the other hand, are typically made without eggs, relying solely on milk, cream, and sugar. While still delicious, they often have a lighter texture and can be more prone to developing ice crystals if not churned and stored correctly.
The freezing time for your ice cream maker bowl is critical and will depend on the specific type and model of your machine. For example, if you use a Cuisinart ice cream maker with a freezer bowl, the manufacturer typically recommends freezing it for at least 24 hours. However, for best results and to ensure the bowl is completely frozen solid, we often recommend storing it, covered, in the coldest part of your freezer for a minimum of 48 hours, or even a few days. This extra chilling time guarantees the bowl is adequately cold to freeze your ice cream mixture efficiently and effectively, leading to optimal texture. Always consult your specific ice cream maker’s instruction manual or check online for their recommended freezing guidelines.
While an ice cream maker is highly recommended for achieving the creamiest, most authentic results with this custard-based recipe, you can attempt a “no-churn” method with some modifications, though the texture won’t be identical to a machine-churned product. For a no-churn approach, after thoroughly chilling the custard base, you would typically fold it into an equal volume of stiffly whipped heavy cream (sweetened with a bit of powdered sugar) and then freeze. However, this specific custard base is designed for the aeration and continuous freezing action of an ice cream maker, and directly freezing it without whipping or churning will likely result in a very hard, icy texture. For the best, most luxurious experience, investing in an affordable ice cream maker is well worth it for this recipe!
For the best flavor, we recommend using a high-quality bittersweet chocolate bar with a cacao content between 60% and 75%. Brands like Ghirardelli, Callebaut, Valrhona, or even high-quality store brands can make a significant difference. Avoid using chocolate chips, as they often contain stabilizers that prevent them from melting as smoothly as chocolate bars, potentially leading to a less uniform texture in your custard.
More Irresistible Chocolate Recipes to Explore
If you’re a devoted chocolate enthusiast, your culinary adventure doesn’t have to end with this incredible ice cream! We have a collection of other beloved chocolate-centric recipes that are sure to satisfy your cravings. Each offers a unique and delicious way to enjoy the rich, comforting flavor of chocolate.
- Chocolate Buttermilk Bundt Cake: A wonderfully moist and intensely chocolatey cake with a tender crumb, perfect for any celebration or a simple indulgence.
- Chocolate Buttercream Frosting: The ultimate velvety, rich frosting, ideal for topping cakes, cupcakes, or simply enjoying by the spoonful.
- Crumbl Chocolate Cake ft. Heath Cookies: A fantastic copycat recipe that brings the popular cookie-inspired cake right to your kitchen, featuring crunchy Heath bits.
- Chocolate Doughnuts: Start your day or enjoy an afternoon treat with these rich, fluffy chocolate doughnuts, a delightful indulgence.
- Homemade Chocolate Pudding: A classic comfort food, made from scratch for a truly creamy, deeply flavored, and satisfying dessert that beats any boxed mix.
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Dark Chocolate Ice Cream
Whitney Wright
A creamy, intensely flavored custard-based dark chocolate ice cream made with bittersweet chocolate bars and Dutch process cocoa powder for a truly rich and indulgent treat that will delight any chocolate lover!
5 mins
15 mins
3 hrs (minimum, up to 24 hrs recommended)
3 hrs 20 mins (plus additional freezing for firmness)
4 servings
Average rating: 4.36 out of 5 stars from 14 votes.
Ingredients
- ¾ cup granulated sugar
- ⅓ cup Dutch process cocoa powder – sifted
- ¼ teaspoon salt
- 1 cup whole milk
- 2 cups heavy cream
- 8 oz bittersweet chocolate – or semi-sweet chocolate, finely chopped
- 1 teaspoon vanilla extract
- 4 egg yolks – lightly beaten (I just use a fork)
Equipment
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Ice Cream Maker
Instructions
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In a saucepan combine the sugar, salt, and cocoa powder. Whisk thoroughly so that there are no clumps of cocoa powder. While whisking, slowly add the milk and heavy cream. Turn the heat to medium-low. Stir constantly and bring to a simmer. (Just when bubbles form on the sides of the pan.) Remove from heat.
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Place the beaten egg yolks in a small bowl. Gradually stir in ½ cup of the hot liquid to the egg yolks. Slowly drizzle the egg yolks back into the saucepan with the remaining chocolate mixture, stirring constantly. Add the chopped chocolate and stir to combine.
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Place the saucepan over low heat. Heat until thickened (it should coat the back of a spoon), about 5-7 minutes but DO NOT BOIL. If you have an instant-read thermometer, it should read 170°F (77°C).
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Remove from heat. Stir in the vanilla extract.
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Pour the chocolate mixture through a sieve into a large bowl. Place the large bowl full of the chocolate mixture on top of an ice bath. Stir often, until the chocolate mixture reaches room temperature. Once it is room temperature, cover, and chill in the refrigerator for 4 hours or up to 1 day.
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Remove the chocolate mixture from the fridge. Pour into an ice cream maker and freeze according to the manufacturer’s directions. Once finished churning, serve immediately (the ice cream will be very thick, thicker than soft-serve ice cream). You can easily enjoy this right after churning. However, if you want the ice cream to be hard, or if you don’t plan on serving it right away, place the ice cream in an airtight container, cover, and freeze until ready to serve.
Notes
Properly freeze the bowl of your ice cream maker for the correct amount of time (see your ice cream maker’s manufacturing instructions; 24-48 hours is often ideal).
Be sure to follow the instructions precisely when it comes to heating and cooling the dark chocolate ice cream mixture. The key to getting a smooth texture and a proper custard ice cream is to slowly heat and slowly cool the mixture.
Nutrition Information (Approximate Per Serving)
Calories: 998 kcal (50% Daily Value)
Carbohydrates: 78g (26% Daily Value)
Protein: 12g (24% Daily Value)
Fat: 73g (112% Daily Value)
Saturated Fat: 43g (215% Daily Value)
Polyunsaturated Fat: 3g
Monounsaturated Fat: 22g
Trans Fat: 1g
Cholesterol: 368mg (123% Daily Value)
Sodium: 233mg (10% Daily Value)
Potassium: 622mg (18% Daily Value)
Fiber: 7g (28% Daily Value)
Sugar: 62g (69% Daily Value)
Vitamin A: 2136 IU (43% Daily Value)
Vitamin C: 1mg (1% Daily Value)
Calcium: 214mg (21% Daily Value)
Iron: 5mg (28% Daily Value)
Dessert
American
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