Ingredients

• 1 cup sugar
• 1 ¹⁄₄ cup Unsweetened Baking Cocoa powder
• 2 ¹⁄₄ cups water
• 10 ounces of dark chocolate, or 3 dark chocolate bars (we recommend the Organic 72% Extra Dark Chocolate Bar!)

*The components of this recipe are gluten-free. The cocoa powder and chocolate bars recommended for use are made with gluten-free ingredients. Please note that all products are manufactured in the same factory as products that may contain allergens. Although we employ good manufacturing practices to minimize cross-contact, we do not guarantee any product is entirely free of minute traces of wheat, soy, tree nuts, or peanuts.

Instructions

• At least 1 day ahead of time: put ice cream maker bowl into freezer.
• In medium saucepan, bring water and sugar to boil over high heat.
• Gradually add cocoa powder, whisking until smooth.
• Reduce heat to low and gently simmer about 10 minutes, until syrupy.
• Put chocolate in a large bowl and pour half cocoa syrup mixture over, whisking constantly.
• Add remaining syrup, whisk until smooth, and strain through a fine strainer into a large container, preferably one with a lid.
• Add one more cup of water to mixture and chill in refrigerator at least 4 hours, ideally overnight.
• Stir mixture until it is pourable and freeze according to the directions on your ice cream machine.