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Close up scoop chocolate orange ice cream with orange zest on top, with fresh orange slice and dark chocolate in the background.
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5 from 1 vote

Chocolate orange ice cream

This decadent chocolate orange ice cream combines two fabulous flavors into one delicious ice cream, rich natural cocoa powder and fresh tangy oranges.
Prep Time30 mins
Cook Time5 mins
Course: Dessert, Snack
Cuisine: Australian
Keyword: chocolate ice cream, dark chocolate ice cream, jaffa ice cream, orange ice cream


  • ice cream churner
  • stick/immersion blender


  • 1 cup (250mls) full cream milk
  • 2 flat teaspoons (5gms) tapioca starch
  • 2 cups (500mls) thickened cream
  • ½ cup(110gms) white sugar
  • ¼ cup (25gms) natural cocoa powder
  • zest of 3 - 5 medium oranges
  • 1 teaspoon (7.5gms) glucose syrup
  • A few drops food safe orange oil (NOT orange essence)


  • Measure the milk. Add two tablespoons of the milk to a small bowl with tapioca starch and mix to form a slurry.
  • Zest the oranges, then finely chop the zest so its nice and small.
  • Add the rest of the milk, the cream, sugar and glucose syrup to a small pot on the stove. Sift the cocoa powder into the pot.
  • Heat on low until just warm, stirring to dissolve the cocoa powder. If you having trouble getting the cocoa powder to dissolve you can remove the pot from the heat and carefully and briefly blitz with a stick/immersion blender until the cocoa powder is fully mixed in.
  • Add the orange zest and continue to heat on low until the mix is warm, stirring to dissolve all the sugar and glucose syrup. Test the ice cream mix. If it is not 'orangegy' enough you can zest another two oranges and add it or you could add a few drops of food safe orange oil.
  • Mix the tapioca starch and milk well again to form a slurry, then add to the pot. Stir well, then turn off the heat and allow to cool for about ten to fifteen minutes.
  • Strain the mix into a heat proof jug, cover and chill for at least four hours, preferably overnight.
  • Put your storage container in the freezer to chill. If you are using a self refrigerating ice cream machine turn it on about ten minutes before churning, other wise taking the freezer bowl out of the freezer just before churning.
  • Remove ice cream mix from the fridge. If the mix has settled a bit give it a good stir before pouring it into your ice cream churner.
  • Churn the ice cream. It will be the consistency of soft serve when done. Transfer to the orage container, Sprinkle with orange zest and stir in quickly.
  • Cover and freeze for four hours or until firm.
  • To serve remove from the freezer, scoop and enjoy! Fabulous on its own, or with some orange syrup and chocolate sauce poured over the top. Delicious!


NB: The time given in the recipe card is the hands-on cooking time.  It does not include time for the mix to cool before straining (15 mins), or for the ice cream mix to chill in the fridge (recommended four hours) or firm up in the freezer once churned (recommended four hours).  The total recommended minimum time from start to finish, including cooling, chilling and freezing time is about 8 hours and 45 mins.  You can also make it over a couple of days, making the mix on day one, letting in chill overnight, churning it the following day and then freezing the churned ice cream overnight.   But you can do it quicker than this if you want :)
This recipe was originally published in Dec 2020.  The original version had an orange syrup and dark chocolate, instead of zest and cocoa powder.  
In Dec 2021 I updated the recipe.  If you made the original version and loved it please let me know and I will put the original recipe here for you in the comments (but really try this new and improved version, it's better!)