Sorvete de Chocolate do @receitaemcasa
Sorvete de Chocolate do @receitaemcasa is a medium Brazilian recipe that serves 4. 558 calories per serving. Recipe by Riltin on YouTube.
Prep: 15 min | Cook: 7 min | Total: 37 min
Cost: $5.00 total, $1.25 per serving
Ingredients
- 500 ml Fresh Cream (full‑fat (35%+), chilled)
- 80 g Semi‑Sweet Chocolate (70% cocoa, broken into small pieces)
- 2 Egg Yolks (large, separated from whites, room temperature)
Instructions
Prepare the Cream
If using boxed cream, whisk it vigorously for a minute to mimic fresh cream texture. Set aside.
Time: PT2M
Separate and Sieve Egg Yolks
Crack two eggs, separate the yolks from the whites, and whisk the yolks lightly. Pass the whisked yolks through a fine mesh sieve into a clean bowl.
Time: PT3M
Heat the Cream
Pour the fresh cream into a saucepan and heat over medium heat, stirring occasionally, until tiny bubbles appear around the edges and the surface is just about to boil.
Time: PT5M
Incorporate Chocolate
Remove the saucepan from the heat. Add the broken semi‑sweet chocolate pieces and stir continuously until the chocolate is completely melted and the mixture comes back to a gentle boil.
Time: PT2M
Cool the Base
Allow the chocolate‑cream mixture to sit at room temperature for about five minutes, then give it a quick stir. This prevents a skin from forming.
Time: PT5M
Freeze the Ice Cream
Transfer the cooled mixture into an ice‑cream‑suitable container, press a piece of plastic wrap directly onto the surface, seal the container, and place it in the freezer for at least seven hours (overnight is best).
Time: PT7H
Serve
Remove the container from the freezer, let it sit for two minutes, then scoop with an ice‑cream scoop. Enjoy immediately or store as described.
Time: PT5M
Nutrition Facts
- Calories
- 558
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 45 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Milk, Egg, Soy
Ingredient Substitutions
- Instead of Fresh Cream: Canned whipping cream, Half‑and‑half (less creamy)
- Instead of Semi‑Sweet Chocolate: Dark chocolate (70%+ cocoa), Milk chocolate (sweeter, less bitter)
- Instead of Egg Yolks: Pasteurized egg yolks, Egg yolk powder (reconstituted)
Equipment Needed
- Saucepan
- Whisk
- Fine Mesh Sieve
- Spatula
- Ice Cream Container
- Plastic Wrap
Critical Steps — Do Not Skip
- Separating egg yolks without breaking them.
- Heating the cream only to the brink of boiling.
- Fully melting the chocolate and achieving a gentle boil.
- Covering the mixture tightly before freezing to avoid ice crystals.
Chef Tips from the Video
- Use high‑quality 70% cocoa chocolate for the deepest flavor.
- For extra richness, replace half of the cream with mascarpone or add a tablespoon of butter before chilling.
Troubleshooting
Ice crystals form in the finished ice cream.
Make sure the surface is tightly covered with plastic wrap before freezing and avoid opening the freezer during the 7‑hour set.
The mixture curdles after adding the egg yolks.
Temper the yolks by slowly whisking a small amount of the hot cream into the yolks before combining them back into the saucepan.
Ice cream is too hard to scoop.
Let the container sit at room temperature for 2‑3 minutes or microwave for 10‑15 seconds to soften.
Storage
Refrigerator: Can be kept in an airtight container for up to 3 days; let soften before serving.
Freezer: Best quality within 1 week; keep sealed with plastic wrap to prevent freezer burn.
Room temperature: Do not store at room temperature; ice cream will melt.
Make-Ahead Tips
- Prepare the custard base a day ahead and store it covered in the refrigerator; freeze when ready.
- If you have an ice‑cream maker, churn the base before freezing for an even smoother texture.
Frequently Asked Questions
What is the cultural significance and history of chocolate ice cream in Brazilian cuisine?
Chocolate ice cream became popular in Brazil during the 20th century as refrigeration spread. It is often enjoyed as a refreshing treat on hot summer days and is a staple in Brazilian sorveterias (ice‑cream shops).
What are the traditional regional variations of chocolate ice cream in Brazil?
In the South, chocolate ice cream is sometimes blended with local nuts like cashews, while in the Northeast it may be flavored with a hint of coconut or a splash of cachaça for a tropical twist.
How is ultra‑creamy chocolate ice cream traditionally served in Brazil?
It is typically served in a chilled bowl or cone, often topped with chocolate shavings, crushed biscuits, or a drizzle of condensed milk for extra sweetness.
What occasions or celebrations is chocolate ice cream traditionally associated with in Brazilian culture?
Chocolate ice cream is a favorite dessert for birthdays, festas de fim de ano (year‑end celebrations), and beach picnics, especially during the hot summer months.
What makes this ultra‑creamy chocolate ice cream special in Brazilian dessert tradition?
The use of fresh cream and egg yolks creates a custard‑based base that is richer than typical churn‑free ice creams, delivering a velvety texture without the need for an ice‑cream maker.
What are the most common mistakes to avoid when making ultra‑creamy chocolate ice cream?
Common errors include overheating the cream (causing a burnt taste), not fully melting the chocolate (leaving lumps), and failing to seal the surface before freezing, which leads to ice crystals.
Why does this recipe use egg yolks instead of a simple sugar‑only base?
Egg yolks act as natural emulsifiers, binding the fat from the cream with the water from the chocolate, which results in a smoother, creamier texture and prevents grainy ice crystals.
Can I make this ultra‑creamy chocolate ice cream ahead of time and how should I store it?
Yes, you can prepare the custard base a day ahead, keep it covered in the refrigerator, and freeze it when ready. Store the finished ice cream in an airtight container in the freezer for up to one week.
What texture and appearance should I look for when the ultra‑creamy chocolate ice cream is done?
The ice cream should be firm yet easily scoopable, with a glossy, deep‑brown surface and no visible ice crystals. When cut, it should melt smoothly on the tongue.
What does the YouTube channel Riltin specialize in?
The YouTube channel Riltin focuses on straightforward, home‑cooked Brazilian recipes, often highlighting quick techniques and budget‑friendly ingredients for everyday cooks.
How does the YouTube channel Riltin's approach to Brazilian desserts differ from other cooking channels?
Riltin emphasizes minimal equipment, uses pantry staples, and often adapts classic Brazilian sweets with modern shortcuts, making them accessible without specialized tools or hard‑to‑find ingredients.
Last updated: September 6, 2026
