Chocolate Orange Truffle Ice Cream

Imperial July 10, 2026July 10, 2026

Quick Recipe Version (TL;DR)

Yield: 1 quart, about 8 servings
Prep Time: 40 minutes
Cook Time: 18 minutes
Total Time: 9 hours 15 minutes, including chilling, churning, and freezing

Quick Ingredients

For the ice cream base: 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1/4 cup Dutch-process cocoa powder, 1/4 teaspoon fine sea salt, 5 teaspoons fresh orange zest, 5 large egg yolks, 6 ounces chopped 70% dark chocolate, 1 teaspoon vanilla extract, and 1 tablespoon orange liqueur.
For the truffle pieces: 4 ounces chopped 70% dark chocolate, 1/3 cup heavy cream, 1 tablespoon light corn syrup or honey, 1 tablespoon unsalted butter, 1 teaspoon fresh orange zest, 1/16 teaspoon fine sea salt, and 1 tablespoon Dutch-process cocoa powder for dusting.

Do This

1. Make the truffle ganache by pouring hot cream, corn syrup, orange zest, and salt over 4 ounces dark chocolate; stir in butter, chill 1 hour, cut into small pieces, and freeze.
2. Whisk milk, 2 cups cream, 1/2 cup sugar, cocoa, salt, and orange zest in a saucepan; heat to 170°F, then steep 10 minutes.
3. Whisk egg yolks with the remaining 1/4 cup sugar, then slowly temper with the warm chocolate-orange dairy.
4. Cook the custard over medium-low heat to 175°F to 180°F, stirring constantly, then strain over 6 ounces chopped dark chocolate.
5. Whisk until silky, add vanilla and orange liqueur, cool in an ice bath, then refrigerate at least 4 hours until below 40°F.
6. Churn 20 to 25 minutes, add frozen truffle pieces in the last 1 to 2 minutes, then freeze at least 4 hours before scooping.

Why You’ll Love This Recipe

Deep chocolate flavor: Dutch-process cocoa and 70% dark chocolate create a rich, luxurious base without being overly sweet.
Fresh citrus brightness: Real orange zest infuses the custard with fragrant, natural orange flavor that pairs beautifully with dark chocolate.
Fudgy truffle bites: Homemade orange-scented ganache pieces stay soft and silky in the frozen ice cream.
Make-ahead friendly: The custard and truffle pieces can be prepared in stages, so the final churn is easy and relaxed.

Grocery List

Produce: 2 large fresh oranges, preferably organic or unwaxed since you will use the zest.
Dairy: 2 1/3 cups heavy cream, 1 cup whole milk, 5 large egg yolks, and 1 tablespoon unsalted butter.
Pantry: 10 ounces 70% dark chocolate, granulated sugar, Dutch-process cocoa powder, fine sea salt, vanilla extract, light corn syrup or honey, and orange liqueur such as Grand Marnier or Cointreau.

Full Ingredients

Orange-Chocolate Custard Base

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar, divided into 1/2 cup and 1/4 cup portions
1/4 cup Dutch-process cocoa powder
1/4 teaspoon fine sea salt
5 teaspoons packed finely grated fresh orange zest, from about 2 large oranges
5 large egg yolks
6 ounces 70% dark chocolate, finely chopped
1 teaspoon vanilla extract
1 tablespoon orange liqueur, such as Grand Marnier or Cointreau

Silky Orange Chocolate Truffle Pieces

4 ounces 70% dark chocolate, finely chopped
1/3 cup heavy cream
1 tablespoon light corn syrup or honey
1 tablespoon unsalted butter, softened and cut into 4 small pieces
1 teaspoon packed finely grated fresh orange zest
1/16 teaspoon fine sea salt
1 tablespoon Dutch-process cocoa powder, for dusting and cutting the chilled ganache

Chocolate Orange Truffle Ice Cream – Closeup

Step-by-Step Instructions

Step 1: Make the orange chocolate truffle ganache

Line a small loaf pan or 6-inch square dish with parchment paper. Place 4 ounces finely chopped dark chocolate in a heatproof bowl. In a small saucepan, combine 1/3 cup heavy cream, 1 tablespoon light corn syrup or honey, 1 teaspoon orange zest, and 1/16 teaspoon fine sea salt. Warm over medium heat until the cream reaches 180°F and you see small bubbles around the edge, about 3 minutes. Do not boil hard.

Pour the hot cream mixture over the chopped chocolate and let it sit undisturbed for 2 minutes. Stir slowly from the center outward until glossy and smooth, then stir in the softened butter pieces until fully melted. Spread the ganache into the prepared pan in a layer about 1/2 inch thick. Refrigerate for 1 hour, or until firm enough to cut cleanly.

Step 2: Cut and freeze the truffle pieces

Lightly dust the top of the chilled ganache with 1 tablespoon Dutch-process cocoa powder. Lift the ganache out using the parchment, then cut it into small 1/4-inch to 1/3-inch pieces. These small pieces are ideal because they distribute evenly and soften quickly when you take a bite. Transfer the truffle pieces to a parchment-lined plate or small tray and freeze for at least 30 minutes while you make and chill the custard base.

Step 3: Warm and infuse the chocolate-orange dairy

In a medium heavy-bottomed saucepan, whisk together 1/2 cup of the granulated sugar, 1/4 cup Dutch-process cocoa powder, and 1/4 teaspoon fine sea salt. Whisking the dry ingredients first helps prevent cocoa lumps. Slowly whisk in 1 cup whole milk until smooth, then whisk in 2 cups heavy cream and 5 teaspoons fresh orange zest.

Set the pan over medium heat and cook, whisking often, until the mixture is steaming and reaches 170°F, about 8 to 10 minutes. Remove the pan from the heat, cover it, and let the orange zest steep in the warm dairy for 10 minutes. This gives the ice cream a true fresh-orange aroma without adding juice, which can make ice cream icy.

Step 4: Temper the egg yolks

In a medium bowl, whisk 5 large egg yolks with the remaining 1/4 cup granulated sugar for 1 minute, until the mixture looks slightly lighter and thicker. Reheat the orange-chocolate dairy over medium heat until it reaches 160°F to 165°F. While whisking the yolks constantly, slowly drizzle in about 1 cup of the hot dairy mixture. Take your time here; adding the hot liquid gradually warms the yolks without scrambling them.

Pour the tempered yolk mixture back into the saucepan with the remaining dairy, scraping the bowl well with a spatula.

Step 5: Cook the custard to the right temperature

Cook the custard over medium-low heat, stirring constantly with a heatproof spatula and scraping the bottom and corners of the pan, until it thickens slightly and reaches 175°F to 180°F, about 5 to 6 minutes. The custard should coat the back of a spoon, and when you run a finger through it, the line should hold for a moment. Do not let the custard boil; boiling can make the texture grainy.

Step 6: Melt in the dark chocolate and chill thoroughly

Place 6 ounces finely chopped dark chocolate in a large heatproof bowl. Set a fine-mesh sieve over the bowl, then pour the hot custard through the sieve onto the chocolate. The sieve removes the orange zest and any tiny bits of cooked egg, leaving a smoother ice cream. Let the mixture sit for 2 minutes, then whisk until the chocolate is fully melted and the custard is glossy.

Whisk in 1 teaspoon vanilla extract and 1 tablespoon orange liqueur. Set the bowl into a larger bowl filled with ice water and stir for about 10 minutes, until the custard cools below 70°F. Cover the surface directly with parchment paper or plastic wrap, then refrigerate for at least 4 hours, or until the custard is 40°F or colder. For the best flavor and texture, chill it overnight for 8 to 12 hours.

Step 7: Churn the ice cream

Set up your ice cream maker according to the manufacturer’s instructions. Pour the cold custard into the frozen bowl and churn until it reaches a thick soft-serve texture, about 20 to 25 minutes. During the last 1 to 2 minutes of churning, add the frozen truffle pieces a handful at a time so they mix evenly without clumping.

Step 8: Freeze until scoopable

Transfer the churned ice cream to a chilled 1-quart freezer-safe container or loaf pan. Press a piece of parchment paper directly onto the surface to prevent ice crystals, then cover tightly. Freeze at 0°F for at least 4 hours, or until firm enough to scoop. Before serving, let the ice cream sit at room temperature for 5 to 10 minutes so the dark chocolate base and truffle pieces soften into a creamy, fudgy texture.

Pro Tips

Use a microplane for the orange zest: Grate only the bright orange outer layer and avoid the white pith, which tastes bitter.
Choose good dark chocolate: A 70% bar gives the best balance of deep cocoa flavor and sweetness. Chocolate chips can work, but bars usually melt more smoothly.
Use a thermometer: Custard texture is easiest to control when you cook it to 175°F to 180°F. Below that, it may be thin; above that, the eggs can curdle.
Freeze the truffle pieces first: Cold ganache pieces are much easier to fold into the churned ice cream and will not smear into the base.
Keep everything cold before churning: The custard should be 40°F or colder, and the ice cream maker bowl should be fully frozen for the creamiest result.

Variations

Chocolate Orange Almond Truffle Ice Cream: Add 1/2 cup toasted sliced almonds during the final 1 minute of churning along with the frozen truffle pieces.
Mocha Orange Truffle Ice Cream: Whisk 1 1/2 teaspoons instant espresso powder into the warm dairy mixture in Step 3 for a subtle coffee note that deepens the chocolate flavor.
Extra Orange Ribbon: During Step 8, layer the churned ice cream with 1/3 cup chilled orange marmalade, adding it in thin ribbons rather than stirring it in completely.

Storage & Make-Ahead

Store the finished ice cream in an airtight freezer-safe container with parchment paper pressed directly against the surface. It is best within 2 weeks, though it will keep for up to 1 month at 0°F. The truffle ganache pieces can be made up to 1 week ahead and kept frozen in a sealed container. The custard base can be made up to 24 hours before churning and kept refrigerated at or below 40°F. If the ice cream becomes very firm, let it sit at room temperature for 10 minutes before scooping.

Nutrition (per serving)