Classic Chocolate Ice Cream - 16fl oz
Ben The Baker
$10.00
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Ben The Baker
Classic Chocolate Ice Cream - 16fl oz
I didn't set out to be an ice cream maker — I make pies. But a warm slice needs a cold scoop next to it, so I built this chocolate recipe around the same high-fat (22–24%) cocoa powder I use in my Tigerstripe Chocolate Cream Pie. That extra fat is what pulls a deep, almost fudgy chocolate flavor out of the cocoa instead of the flat, dusty taste you get from standard baking cocoa. Every batch starts as a homemade base and gets mixed by hand, right in my bakery in White Bear Lake, Minnesota.
- Scoop it next to a warm slice of any Take & Bake or Thaw & Serve pie, or eat it straight from the pint — it holds up either way.
- Made with high-fat (22–24%) cocoa powder, the same cocoa I use in my Tigerstripe pie, for a richer, more robust chocolate flavor than standard baking cocoa gives you.
- A short, plain-spoken ingredient list — homemade ice cream base and high-fat cocoa powder — so there's nothing on the label you have to look up.
People ask me why a pie baker makes ice cream. Simple: a warm slice needs a cold scoop next to it, and I wasn't going to hand you something scooped out of a five-gallon tub.
This chocolate ice cream starts with a homemade base I mix by hand in my bakery in White Bear Lake, Minnesota, then gets its color and flavor from high-fat (22-24%) cocoa powder -- the same cocoa I use in my Tigerstripe Chocolate Cream Pie. That fat content is what pulls a rich, almost fudgy chocolate flavor out of the cocoa instead of the flat, dusty taste you get from standard baking cocoa. Each 16 fl oz pint of this small-batch chocolate ice cream is mixed and frozen by hand, not run off a factory line, right here in Minnesota rather than shipped in from some big commercial dairy.
Serve a scoop right alongside a warm slice of pie, or spoon it straight out of the pint -- either way, it's built to be a chocolate ice cream you actually remember, not just a topping. Worth noting: this is a classic, sugar-sweetened ice cream, so it's not formulated to fit keto, paleo, or carnivore diets -- it's made for people who just want great chocolate ice cream.
Keep frozen until you're ready to serve, and let it sit on the counter for a few minutes to soften before scooping.
Ingredients: Homemade Ice Cream Base and High-Fat Cocoa Powder.
Common Questions
How does this compare to a standard supermarket chocolate ice cream?
Most supermarket chocolate ice cream lists 10-15 ingredients, including stabilizers like guar gum, carrageenan, or mono- and diglycerides to keep it scoopable after months in a distribution freezer. This pint has two ingredients: a homemade ice cream base and high-fat cocoa powder. There's also a real difference in the cocoa itself — standard baking cocoa runs 10-12% cocoa butter, while Ben uses a 22-24% fat cocoa powder, which is closer to what you'd find in premium eating chocolate than in a typical ice cream mix.
Why does high-fat cocoa powder taste different from regular cocoa?
Cocoa's flavor compounds — the theobromine and roasted, fruity notes that make chocolate taste like chocolate — are fat-soluble, meaning they dissolve into and carry through fat rather than water. Standard baking cocoa, at 10-12% cocoa butter, doesn't have enough fat to fully carry those compounds, so the flavor reads as flat or dusty. At 22-24% fat, the cocoa Ben uses here (the same one in his Tigerstripe Chocolate Cream Pie) pulls a rounder, almost fudgy chocolate flavor out instead, because there's more fat present to dissolve and deliver those compounds to your palate.
Is this ice cream keto or low-carb friendly?
Ben hasn't published a nutrition panel with exact sugar and carb counts for this pint, so it isn't something we can label as keto or low-carb. What we can say is that the ingredient list is short and doesn't include corn syrup, maltodextrin, or other filler sweeteners common in low-cost ice creams — it's a homemade dairy-and-sugar base flavored with high-fat cocoa. If you're tracking carbs closely, treat it as a traditional ice cream and check in with Ben directly for specific nutrition figures rather than assuming a low-carb profile.
What are some ways to use this beyond a bowl on its own?
The obvious pairing is a scoop next to a warm slice of one of Ben's pies, since the ice cream was built specifically to sit alongside pie rather than get lost as an afterthought. It also works well in a milkshake, as the base for an affogato with a shot of hot espresso poured over a scoop, or sandwiched between two cookies for an ice cream sandwich. Because the base is a true churned ice cream rather than a soft-serve mix, let it sit out for a few minutes before scooping so you don't tear it apart trying to dig into it straight from the freezer.
How can I verify what's actually in this ice cream?
The ingredient list is as short as it gets: homemade ice cream base and high-fat cocoa powder, with nothing else added. There are no third-party certifications attached to this product — no organic, gluten-free, or allergen-free claims are being made, so don't assume those apply. What you can verify is that everything is made by hand in Ben's bakery in White Bear Lake, Minnesota, in small batches, using the same from-scratch approach he applies to his pie fillings, caramel, and lemon curd.
Ben's known for pie crust — why is the ice cream worth paying attention to?
Ben's whole reputation is built on refusing to cut corners, and that shows up here in the cocoa choice rather than a crust. Instead of using inexpensive, low-fat baking cocoa like most ice cream makers do, he sources a 22-24% fat cocoa powder — the same one in his Tigerstripe Chocolate Cream Pie — specifically because it produces a richer, more chocolate-forward flavor. It's mixed and frozen in small batches in his bakery rather than run through a large-scale ice cream line, which is the same small-batch, made-by-hand philosophy he applies to everything else he sells.
Does this ice cream contain any allergens I should know about?
The ice cream base is dairy-based, so it contains milk, and no certifications around allergen-free processing have been verified for this product. Beyond the two listed ingredients — homemade ice cream base and high-fat cocoa powder — there's no disclosed information about shared equipment or cross-contact with other allergens like nuts or soy. If you have a specific allergy concern, it's worth reaching out to Ben directly before ordering rather than assuming based on the short ingredient list.
This chocolate ice cream starts with a homemade base I mix by hand in my bakery in White Bear Lake, Minnesota, then gets its color and flavor from high-fat (22-24%) cocoa powder -- the same cocoa I use in my Tigerstripe Chocolate Cream Pie. That fat content is what pulls a rich, almost fudgy chocolate flavor out of the cocoa instead of the flat, dusty taste you get from standard baking cocoa. Each 16 fl oz pint of this small-batch chocolate ice cream is mixed and frozen by hand, not run off a factory line, right here in Minnesota rather than shipped in from some big commercial dairy.
Serve a scoop right alongside a warm slice of pie, or spoon it straight out of the pint -- either way, it's built to be a chocolate ice cream you actually remember, not just a topping. Worth noting: this is a classic, sugar-sweetened ice cream, so it's not formulated to fit keto, paleo, or carnivore diets -- it's made for people who just want great chocolate ice cream.
Keep frozen until you're ready to serve, and let it sit on the counter for a few minutes to soften before scooping.
Ingredients: Homemade Ice Cream Base and High-Fat Cocoa Powder.
Common Questions
How does this compare to a standard supermarket chocolate ice cream?
Most supermarket chocolate ice cream lists 10-15 ingredients, including stabilizers like guar gum, carrageenan, or mono- and diglycerides to keep it scoopable after months in a distribution freezer. This pint has two ingredients: a homemade ice cream base and high-fat cocoa powder. There's also a real difference in the cocoa itself — standard baking cocoa runs 10-12% cocoa butter, while Ben uses a 22-24% fat cocoa powder, which is closer to what you'd find in premium eating chocolate than in a typical ice cream mix.
Why does high-fat cocoa powder taste different from regular cocoa?
Cocoa's flavor compounds — the theobromine and roasted, fruity notes that make chocolate taste like chocolate — are fat-soluble, meaning they dissolve into and carry through fat rather than water. Standard baking cocoa, at 10-12% cocoa butter, doesn't have enough fat to fully carry those compounds, so the flavor reads as flat or dusty. At 22-24% fat, the cocoa Ben uses here (the same one in his Tigerstripe Chocolate Cream Pie) pulls a rounder, almost fudgy chocolate flavor out instead, because there's more fat present to dissolve and deliver those compounds to your palate.
Is this ice cream keto or low-carb friendly?
Ben hasn't published a nutrition panel with exact sugar and carb counts for this pint, so it isn't something we can label as keto or low-carb. What we can say is that the ingredient list is short and doesn't include corn syrup, maltodextrin, or other filler sweeteners common in low-cost ice creams — it's a homemade dairy-and-sugar base flavored with high-fat cocoa. If you're tracking carbs closely, treat it as a traditional ice cream and check in with Ben directly for specific nutrition figures rather than assuming a low-carb profile.
What are some ways to use this beyond a bowl on its own?
The obvious pairing is a scoop next to a warm slice of one of Ben's pies, since the ice cream was built specifically to sit alongside pie rather than get lost as an afterthought. It also works well in a milkshake, as the base for an affogato with a shot of hot espresso poured over a scoop, or sandwiched between two cookies for an ice cream sandwich. Because the base is a true churned ice cream rather than a soft-serve mix, let it sit out for a few minutes before scooping so you don't tear it apart trying to dig into it straight from the freezer.
How can I verify what's actually in this ice cream?
The ingredient list is as short as it gets: homemade ice cream base and high-fat cocoa powder, with nothing else added. There are no third-party certifications attached to this product — no organic, gluten-free, or allergen-free claims are being made, so don't assume those apply. What you can verify is that everything is made by hand in Ben's bakery in White Bear Lake, Minnesota, in small batches, using the same from-scratch approach he applies to his pie fillings, caramel, and lemon curd.
Ben's known for pie crust — why is the ice cream worth paying attention to?
Ben's whole reputation is built on refusing to cut corners, and that shows up here in the cocoa choice rather than a crust. Instead of using inexpensive, low-fat baking cocoa like most ice cream makers do, he sources a 22-24% fat cocoa powder — the same one in his Tigerstripe Chocolate Cream Pie — specifically because it produces a richer, more chocolate-forward flavor. It's mixed and frozen in small batches in his bakery rather than run through a large-scale ice cream line, which is the same small-batch, made-by-hand philosophy he applies to everything else he sells.
Does this ice cream contain any allergens I should know about?
The ice cream base is dairy-based, so it contains milk, and no certifications around allergen-free processing have been verified for this product. Beyond the two listed ingredients — homemade ice cream base and high-fat cocoa powder — there's no disclosed information about shared equipment or cross-contact with other allergens like nuts or soy. If you have a specific allergy concern, it's worth reaching out to Ben directly before ordering rather than assuming based on the short ingredient list.
- __Storage_Location:
- Keep frozen.
- __Volume:
- 400
- __Owner:
- Ben The Baker
- __badge:
- Made From Scratch
