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BBQ Sauce Chocolate Ice Cream served with chocolate shavings
Velvety dark chocolate ice cream infused with smoky barbecue notes.

Smoky BBQ Chocolate Ice Cream

Author: Flavelo
Recipes Cakes and Desserts
This ice cream is a test of gastronomic courage, where the sweet and savoury-smoky worlds meet. The bitterness of the cocoa butter and tannins in the chocolate creates a surprising harmony with the smoky, molasses notes of the BBQ sauce. Although it may seem strange at first, the technology is the same as for salted caramel: contrasting flavours (umami and sweet) amplify each other, providing a more complex experience.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine American, Experimental

Ingredients

Equipment Needed

  • Ice cream maker: Essential for achieving creamy texture.
  • Digital thermometer: For precise heat treatment of the custard (82-84°C).
  • Whisk: For lump-free mixing.

Allergen Information

⚠️ Milk
⚠️ Eggs
⚠️ Mustard (may be in BBQ sauce)

Instructions

1 ✓

Break the chocolate into small pieces and place in a heatproof bowl.

Tip: The smaller the pieces, the faster and more evenly they melt in the hot cream.
2 ✓

Heat the milk and cream to boiling point (but do not boil), meanwhile whisk the egg yolks with the sugar and salt until pale.

Tip: The sugar protects the egg yolks from the heat, making them less prone to coagulation.
3 ✓

Temper the mixture: pour a little hot milk onto the eggs, mix, then pour it all back into the saucepan.

Tip: Gradualness is key to a smooth custard.
4 ✓

Cook the custard over low heat until 82-84°C (until it thickens), then immediately pour over the prepared chocolate.

Tip: The heat of the hot custard is sufficient to melt the chocolate.
5 ✓

Let it sit for a minute, then stir until smooth and the chocolate is fully dissolved (ganache consistency).

Tip: If you mix without air bubbles (circularly from the centre), it will be silkier.
6 ✓

Stir in the BBQ sauce, then cool the mixture completely (fridge cold).

Tip: Due to the acidity of the BBQ sauce, it is important that the cream base is already stable.
7 ✓

Place in the ice cream maker and churn until creamy.

Tip: Due to the fat content of the chocolate, this ice cream may harden sooner in the machine; watch the consistency!

Recipe FAQ

Won't it taste too oniony?
Choose a BBQ sauce that is more honey-smoky (e.g., Honey BBQ), rather than one dominated by onion and vinegar.
Why isn't it freezing properly?
The salt and sugar in the BBQ sauce, as well as the fat content of the chocolate, all lower the freezing point. This results in softer ice cream that freezes more slowly.

Ingredients

  • 250 ml Whole milk
  • 250 ml Double cream
  • 100 g Dark chocolate (min. 70%)
  • 4 pcs Egg yolks
  • 80 g Granulated sugar
  • 50 ml Smoky BBQ sauce (preferably honey style)
  • 1 pinch Salt