Powdered chocolate ice cream

A revolutionary technique that produces an extraordinarily unusual texture. This powdered ice cream is as fine as powdery snow but has a really strong flavour. Can be prepared with liquid nitrogen or with a Pacojet or Frix-Air.

Makes 440g.

Powdered chocolate ice cream

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whipping cream









dark couverture chocolate



cocoa powder

Preparation method

  • To create the basis powdered ice cream ingredient, bring the cream, water and sugar to the boil.
  • Mix the couverture with the cocoa powder and pour the hot liquid over it.
  • Allow to stand for 1 minute before stirring it thoroughly with a whisk.
  • If using a Pacojet or Frix-Air: pour the mixture into a Pacojet or Frix-Air container and freeze to -18°C. Grind into powder just before serving by scraping off the top layer of the ice cream in the machine.
  • If using liquid nitrogen: pour the required amount of mixture into liquid nitrogen and freeze completely. Grind into a powder in a food processor or blender. Shake the powder into an air-tight container which has been placed in the freezer beforehand. Never serve the powder immediately after it has been prepared as it is extremely cold. Leave the powder in the freezer for at least 2 hours to allow it to reach a suitable temperature for eating.

Serving suggestions

  • As part of a composition, e.g. with pear, apple, peach, banana or citrus fruit.
  • As a basic ingredient for a dessert espuma e.g. with raspberry, blackberries and sumac. 
  • As part of a friandise,e.g. with chocolate panna cotta.

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