• Skip to primary navigation
  • Skip to footer navigation
  • Skip to header navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • My Cookbooks
  • Work With Me
  • Shop
  • Contact

The Flavor Bender

Master the Science of Delicious

  • Recipe Index
    • All Recipes
    • Desserts
      • Cakes & Cupcakes
      • Candy & Bite Sizes
      • Chocolate
      • Cookies, Brownies & Bars
      • Frozen Desserts
      • Fruit Desserts
      • Puddings & Custards
      • Dessert drinks
      • No Bake
      • Pastries & Breads
      • Sweet Syrups & Spreads
      • Tarts & Pies
      • Cheesecakes
      • Healthy sweets
    • Breakfasts
      • Tarts, Quiches, & Pies
      • Waffles, Pancakes & Crepes
      • Quick Breads, Scones & Muffins
      • Breakfast Sandwiches
      • Pastries & Breads
      • Eggs
      • Breakfast & Brunch Drinks
      • Make Ahead Breakfasts
      • Healthy Breakfasts
      • Coffee and Tea drinks
      • Breakfast Smoothies & Juices
      • Breakfast Sides
      • Casseroles
    • Courses
      • Main Meals
        • Bread, Sandwiches & Burgers
        • Curries
        • Salads
        • Roasts & BBQ
        • Soups & Stews
        • Casseroles
      • Lunch
      • Beverages
      • Appetizers & Tapas
      • Sides
      • Dips & Condiments
      • Tea Time & Snacks
      • Desserts
      • Meal Prep
      • Cocktails
    • Cuisines
      • American
      • European
      • Australasian
      • Sri Lankan
      • East Asian
      • Mexican
      • Middle Eastern
      • South Asian
    • Sri Lankan
      • Main Meals
      • Drinks
    • Skill Level
      • Easy
        • Easy Desserts
        • Easy Cooking
        • Easy Breads
        • Easy Breakfasts
        • Easy Dinners
      • Intermediate
        • Intermediate Desserts
        • Intermediate Cooking
        • Intermediate Breads
        • Intermediate Breakfasts
        • Intermediate Dinners
      • Advanced
        • Advanced Desserts
        • Advanced Cooking
  • New? Start Here
  • Measurement Conversions
  • How-To Posts
Home Recipes All Dessert Recipes Frozen Desserts

Delicious Homemade Chocolate Ice Cream

10 hrs 50 mins
Easy
Frozen Desserts
Jump to Recipe Print Recipe
12.0Kshares
  • Facebook
  • Twitter
  • Pinterest

Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. There are links on this site that can be defined as “affiliate links”. As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website.

Author: Dini K.
Posted: 6/17/2019
Updated: 6/15/2020

Made with cocoa powder AND real chocolate, this Homemade Chocolate Ice Cream is deeply rich in flavor, and creamy and fudgy in texture. 

This homemade chocolate ice cream recipe is super simple as there’s no scalding milk or tempering eggs. Just mix everything together and heat.

Homemade Chocolate Ice Cream made with cocoa powder and real chocolate and is deeply rich in flavor, and creamy and fudgy in texture. 

Chocolate is of course the yin to vanilla ice cream’s yang. It’s the second most popular ice cream flavor in the world for a reason. It’s a classic for a reason.

BUT, I haven’t always been the biggest fan of store-bought chocolate ice cream. They always feel like they are lacking in something. Lacking in substance, lacking in that rich, deep chocolate flavor.

Ingredients to make the chocolate ice cream with cuisinart ice cream maker

Chocolate ice cream is not something I want to be “light as air”. I prefer my chocolate ice cream with a deep chocolate flavor, and a rich, creamy texture that doesn’t instantly melt into nothingness in my mouth. Unfortunately though, that’s what most standard chocolate ice cream recipes taste like.

This is where this Classic Homemade Chocolate Ice Cream recipe stakes its claim to distinction. This delicious ice cream recipe ticks all the right boxes.

  • Rich, deep chocolate flavor.
  • Just the right amount of sweetness, without tasting sugary.
  • Creamy, but with a little fudginess.

The prepared chocolate custard base for ice cream

So why is this chocolate ice cream recipe so fudgy?

You’ll find that most chocolate ice cream recipes are made with just cocoa powder, and sweetened with sugar. The end result is an ice cream that tastes like sweetened chocolate whipped cream, that’s been frozen – more like soft-serve. Don’t get me wrong, I do like chocolate soft-serve, but I also want my chocolate ice cream to have more character.

So this homemade chocolate ice cream recipe has cocoa powder, but it also has real chocolate! That real chocolate, along with the egg yolks make for a richer, thicker custard that makes a richer, fudgier, and altogether more delicious chocolate ice cream!

It’s PERFECT on its own, but you’ll find that this chocolate ice cream also makes the best chocolate shakes too! 🙂

Freshly churned chocolate ice cream in the container
A close up of the creamy homemade chocolate ice cream, freshly churned.

How to make this chocolate ice cream recipe

Just like my other ice cream recipes that I’ve shared recently, this recipe is also super easy to make.

  • No heating or scalding the milk.
  • No “tempering” eggs.
  • Just mix together and heat.

The first step is to whisk the egg yolks and sugar together until you have a thick, smooth paste. To make things even easier, you can add the cocoa powder and whisk it with the egg yolks too. This will remove any lumps in the cocoa powder as well.

Chocolate ice cream being scooped from the frozen chocolate ice cream

Next, whisk in the milk and cream in a slow stream, to make sure the egg yolks are mixing in well with the milk. Also whisk in the vanilla and salt. Vanilla and salt further enhances that rich chocolate flavor.

Then finally, you heat the base to make the custard.

Once the custard is cooked, you let it cool down and chill in the fridge (for at least a couple of hours).

Then the chilled chocolate ice cream base is churned in your ice cream maker. I churn my chocolate ice cream in a cuisinart ice cream maker with a compressor, but you can use a freezer bowl ice cream maker too.

Chocolate ice cream in a glass jar served with a spoon

This recipe tastes like a deep, fudgy chocolate soft serve straight out of your ice cream maker. But freeze the ice cream in your freezer a little longer, and you’ll have that best homemade chocolate ice cream you’ve ever had!

I sometimes top it with whipped cream or nuts, or even a shot of espresso for a mocha affogato. Irresistible! 🙂

Chocolate Ice Cream scooped into a waffle cone

Chocolate ice cream variations

Here are some great ideas to upgrade your classic chocolate ice cream into something ever more exciting! Simply swirl in these add-ins during the last few minutes of churning to create even more spectacular flavors!

  • Crushed Oreos – Chocolate cookies and cream ice cream
  • Chocolate chips – Double chocolate chip ice cream
  • Chocolate fudge sauce – Fudge swirled chocolate ice cream
  • Roasted hazelnuts – Hazelnut and chocolate ice cream
  • Raspberry coulis – Chocolate raspberry ice cream 
  • Crushed candy bars – Chocolate candy ice cream
  • Mini marshmallows, peanuts and raspberry jam – Rocky road ice cream
  • Mini marshmallows and crushed graham crackers – S’mores ice cream

Chocolate ice cream in a jar, with whipped cream on top with shaved chocolate on top.

If you liked this homemade chocolate ice cream recipe, don’t forget to subscribe for new (and free) recipes by entering your email address in the subscription box below the recipe card (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER, INSTAGRAM, PINTEREST, and YOUTUBE too.

If you liked this recipe, then you may also like,

Classic vanilla ice cream

Mint chocolate chip ice cream

Vegan Cardamom spiced coconut ice cream

Buttermilk pancake ice cream

Best fudgy chocolate brownies

Amazing chocolate cake with chocolate buttercream

EQUIPMENT NEEDED FOR THIS RECIPE

ICE CREAM MAKER – An inexpensive freezer bowl ice cream machine will be perfect for the average cook/baker. I have used & recommend this Cuisinart model. If you do constantly make ice cream in summer, then I would recommend investing in an ice cream maker with a built in compressor. These machines do not require to be pre-chilled and you can make many batches of ice cream over and over again. I currently own, and recommend this Cuisinart model. 

THERMOMETER – An inexpensive Cooking thermometer or a more expensive instant read thermapen.

Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.

5 from 6 votes

Homemade Chocolate Ice Cream

Author: Dini K.
Cuisine: Worldwide
Homemade chocolate ice cream made with cocoa powder and real chocolate. Deeply rich in flavor, and creamy and fudgy in texture. 
EASY - Great for novice cooks who want to make their own ice cream. Does require an ice cream making machine.
US based cup, teaspoon, tablespoon measurement. Common Measurement Conversion
Prep: 35 minutes
Freezing time: 10 hours
Cook: 15 minutes
Total Time: 10 hours 50 minutes
Difficulty: Easy
Servings: 5 1 cup servings
Print Rate

What You Need:

  • Ice Cream machine
  • Cooking thermometer

Ingredients:

  • ¾ cup white sugar
  • 5 egg yolks add up to 2 more to make it extra fudgy
  • ⅓ cup cocoa powder you can use natural cocoa powder or dutch cocoa powder (35 g)
  • ½ tsp salt
  • 1 tbsp vanilla extract
  • 1 ½ cups milk
  • 1 cup cream 35% fat content
  • 4 oz semisweet chocolate chopped or chocolate chips (115 g)
US Customary - Metric

Instructions:

  • Add the 5 egg yolks into the saucepan, along with the ¾ cup (150 g) white sugar, 1 tbsp vanilla extract, ½ tsp salt and ⅓ cup cocoa powder.
  • Whisk until you have a creamy, smooth and thick paste (with no lumps in the cocoa powder).
  • Add about ½ cup of milk first and whisk to mix well. Add the rest of the milk and 1 cup cream and whisk to combine. Add the semisweet chocolate into the saucepan too.
  • Heat over medium heat while whisking frequently. Allow the chocolate to melt in the milk while whisking. Heat the custard until the temperature registers between 165 - 170°F. If you don’t have a thermometer, then heat the custard until it steams. This takes about 10 - 12 minutes. Do NOT let it come to a boil.
  • Remove from the heat and let it cool down to room temperature. Whisk occasionally to prevent a skin from forming on top.
  • Chill the custard base in the fridge for at least a few hours (or overnight) until completely chilled.
  • Strain the custard to remove any lumps, and transfer into your ice cream maker.
  • Churn the ice cream in your ice cream maker according to manufacturer’s directions. Transfer the churned ice cream into a container and freeze for at least 2 - 4 hours until the ice cream is completely frozen.

Nutrition Information:

Serving: 1cupCalories: 535kcal (27%)Carbohydrates: 51g (17%)Protein: 9g (18%)Fat: 34g (52%)Saturated Fat: 20g (125%)Cholesterol: 269mg (90%)Sodium: 295mg (13%)Potassium: 368mg (11%)Fiber: 4g (17%)Sugar: 43g (48%)Vitamin A: 1090IU (22%)Vitamin C: 0.2mgCalcium: 158mg (16%)Iron: 2.7mg (15%)

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Course:Desserts, Frozen Desserts, Ice Cream
Cuisine:Worldwide
Keyword:Chocolate, Dessert, Dessert Recipes, Ice Cream
Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.
12.0Kshares
  • Share
  • Tweet
  • Pin

More Recipes You'll Love...

  • The Best Mint Chocolate Chip Ice Cream  - delicious minty ice cream with melt in your mouth peppermint chocolate pieces! Perfect summer treat!
    The Best Mint Chocolate Chip Ice Cream
  • Creamy lemon ice cream social media
    Ultra Creamy Lemon Ice Cream
  • Classic Homemade Vanilla Ice cream image
    Classic Homemade Vanilla Ice Cream

Reader Interactions

Leave a Review Cancel reply

I love hearing from you! Submit your question or recipe review here.

Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Allie Patt says

    February 25, 2021 at 01:41

    This recipe is sublime! I did not use cream, only milk and oil. It did not sacrifice the texture. I only use smaller amount of yolk and added some gums. It took longer to freeze. I had to chill it almost 24 hours.

    Reply
  2. Jenny Ludemann says

    December 26, 2020 at 21:02

    5 stars
    Thank you so much for this recipe! It was infinitely better than the last recipe I tried which only called for cocoa powder. I noticed that the finished product got a little grainy, especially after a few hours in the freezer. Do you have any idea how I could prevent that in the future?

    Thank you also for your response about BLM! It was beautifully said.

    Reply
    • Dini says

      December 27, 2020 at 11:28

      Hi Jenny!
      Thank you 🙂 I really appreciate it!

      With the ice cream, the graininess can come from the cocoa powder. I use callebaut cocoa powder that becomes really smooth once “cooked”. Some cocoa powders may not dissolve properly, resulting in a grainy texture. I hope that helps!

      Reply
  3. Timmy Bodner says

    October 18, 2020 at 03:53

    I know you said it’s a recipe without tempering, but if I want to temper, can I? Just to be sure that I don’t get scrambled eggs custard?

    Reply
    • Dini says

      October 18, 2020 at 09:42

      Hi Timmy
      Yes, if you’d like to temper the eggs, that will be fine. The method here is easier, but if you’re more comfortable with tempering, you can do that too!
      Hope that helps

      Reply
  4. Victoria says

    August 25, 2020 at 15:33

    HI! honestly it didn’t work out for me. I followed this recipe to the T and when I put the custard on my ice cream maker it didn’t thickened it stayed mostly runny , no matter how long it churned. I left it on the freezer that way waiting how it will turn out.

    I gave it the benefit of the doubt thinking it was the machine, but yesterday I made a salted caramel ice cream and it was perfect.

    Slightly bummed because the custard flavour was on point

    Reply
    • Dini says

      August 25, 2020 at 18:49

      Hi Victoria
      I’m sorry it didn’t work out for you. I’ve made this recipe many times during summer and have had no trouble with the ice cream churning. In fact this churns much faster than my vanilla ice cream because the custard is thicker than the vanilla to begin with!

      However, I do find that with my freezer bowl ice cream machine, I sometimes can’t churn ice cream because even though it’s “frozen”, it’s not frozen enough, but letting it freeze for another day or two helps my ice cream churn better.

      Reply
  5. Jimmyfox says

    July 28, 2020 at 15:07

    Seriously? I have to see a BLM ad on this? This is for ice cream. Not political! I’m sick of this! How dare you allow this.

    Reply
    • Dini says

      July 28, 2020 at 19:49

      Hi Jimmyfox,

      Thank you so much for your comment. To clarify, I didn’t just allow it, I intentionally enabled the display of BLM ads and PSAs on my blog posts because BLM is a social issue, a human rights issue. Not a political issue. I didn’t need any convincing to run ads and PSAs that support equality for all human beings. Really, that’s less than the bare minimum I could do.

      So many people would love to be sick of just seeing a BLM ad. Instead, they are sick of being the target of centuries of systemic racism, prejudice, discrimination and oppression.

      So the more awareness we can raise, the better it will be for all of us. Even a chocolate ice cream tastes better in a world where less and less people have to deal with systemic racism! 🙂

      Cheers!

      Reply
      • Audrey says

        August 5, 2020 at 19:14

        I can’t wait to try this recipe, but I had to tell you, I love your response here. Great job sticking to your guns but keeping it professional and intelligent at the same time. I will be following your page!

        Reply
        • Dini says

          August 7, 2020 at 11:44

          Thank you so much for your lovely words Audrey, I really appreciate it! I hope you enjoy the recipe! 🙂

          Reply
      • Tinisha R. says

        August 19, 2020 at 17:01

        What a beautiful reply! I’m making this tonight ☺️

        Reply
      • teresa hardy says

        August 29, 2020 at 22:04

        5 stars
        Thank you for the comment on BLM.

        Reply
      • Dylan Wint says

        January 15, 2021 at 13:38

        I was just looking for a recipe to make some chocolate ice cream for my wife and saw this exchange. Outstanding response! I hope Jimmyfox actually read and thought about what you wrote.

        Reply
  6. Local Veg says

    July 4, 2020 at 21:39

    5 stars
    This was my first time making ice cream, and it certainly won’t be my last! The ice cream had a deep fudge flavor with a creamy-ness completely unlike other ice cream. If you are in doubt over whether to make this, beware! You may never be able to go back to store bought!

    Reply
    • Dini says

      July 5, 2020 at 07:58

      I’m so glad you enjoyed the recipe, thank you! 😀

      Reply
  7. Peggy Pfau says

    June 29, 2020 at 18:36

    Your recipes look awesome do you have anything for sugar-free?

    Reply
    • Dini says

      July 6, 2020 at 10:18

      Hi Peggy
      Thank you for your lovely words! Unfortunately I don’t have any desserts that are sugar free though.

      Reply
  8. Ashwini says

    June 20, 2020 at 08:51

    5 stars
    Yummyy!!

    Reply
  9. Clara says

    June 15, 2020 at 08:29

    Can I make this dairy free

    Reply
    • Dini says

      June 15, 2020 at 09:19

      Hi Clara
      Yes you can
      You can use a plant based milk instead of the milk, and you will need to use coconut cream instead of the cream.
      If you can find dairy free chocolate, you can use that instead of the semi sweet chocolate as well.
      I hope that helps!

      Reply
  10. Jade Kennedy says

    June 1, 2020 at 19:45

    How long would this last in the freezer….not that I expect it to sit in the freezer for very long anyway! 🙂

    Reply
    • Dini says

      June 2, 2020 at 08:07

      Hi Jade!
      I think this would last months in the freezer! 🙂 Ours finishes very quickly, so I haven’t tested how many months, but because it’s frozen, it should last a while!

      Reply
  11. Aparna says

    May 28, 2020 at 06:54

    Hi Dini, how i can adapt this recipe to one without an ice cream machine?
    Thanks

    Reply
    • Dini says

      June 4, 2020 at 14:12

      Hi Aparna
      It’s possible, but you won’t have the same results. The ice crystals will be larger, and therefore the ice cream wouldn’t be as smooth as when it’s made with an ice cream maker.

      To make this without an ice cream maker, you will have to place the cooled down custard in a wider, shallower dish (with plenty of room to expand). Cover it and place it in the freezer. Every 30 – 60 minutes (depending on your freezer), take it out and scrape the now-frozen edges into the custard using a hand mixer or whisk. Repeat this until the ice cream is thick and creamy. As it becomes creamier, you will need to use a hand mixer.
      Once it’s very thick and has a consistency similar to soft serve, you can place it in the freezer and let it freeze for a few hours until it’s hardened. Then it is ready to be eaten.
      Hope that helps!

      Reply
  12. Dimuthu says

    April 26, 2020 at 12:16

    Hi, does “cream” here refer to whipping cream? And is it possible to make the ice cream using a beater other than an ice cream maker?

    Reply
    • Dini says

      April 26, 2020 at 15:06

      Hi Dimuthu
      Cream for ice cream should be whipping cream that has at least a 35% fat content.
      Using a whisk or hand beater is possible, but you won’t have the same results as it is fundamentally different from how it works compared to an ice cream maker. Once you make the custard, you will need to let it cool to room temperature. Then place it in a large, flat dish and freeze it. Every 1.5 – 2 hours, take out the ice cream and mix it with a whisk, to break up the ice crystals. You don’t want to whip too much air into the mixture. Once the base has frozen most of the way, you can switch to an electric beater or a spatula to break up the ice crystals and make the mixture smooth. This needs to be done a few times until the ice cream has the texture you like.
      I hope that helps!

      Reply
  13. Em says

    April 15, 2020 at 15:22

    5 stars
    Amazing. Tastes like a Fudgesicle. Very easy recipe and will definitely make again.

    Reply
  14. Ryanne says

    February 23, 2020 at 15:23

    This looks amazing! I use a food processor for my ice cream (freeze your base in a 9×13, then scoop into a food processor and mix). Is there any reason I couldn’t use this recipe that way?

    Reply
    • Dini says

      February 23, 2020 at 15:37

      Hi Ryanne
      I haven’t made this recipe in a food processor before. I have made some ice creams in blenders by freezing the base in ice trays and processing the frozen ice cubes in the blender. It tastes good, but the texture isn’t the same as with an ice cream maker.
      You can try to make this the same way, but I can’t guarantee the same results. I hope that helps.

      Reply
  15. Deepshikha says

    February 9, 2020 at 22:49

    I love your website so much, but can’t cook because of egg intolerance. Can you please suggest egg replacement tips?

    Reply
    • Dini says

      February 10, 2020 at 09:03

      Hi Deepshikha
      Thank you! 🙂
      Unfortunately I’m not very knowledgeable when it comes to egg replacements.
      It would change depending on the application. For some baking recipes, apple puree can work well as a replacement, while some will do well with extra milk or almond milk. Recipes like ice cream, won’t work with apple as a replacement because egg is used to thicken the base. So, an ingredient like xanthan gum would work better for these applications.
      I’m sorry I couldn’t be more helpful!

      Reply
  16. Laura Bridge says

    October 27, 2019 at 20:00

    Amazing! Lovely and rich and not too sweet. Perfect.

    Reply
  17. Gala says

    October 18, 2019 at 12:55

    It’s a really yummy ice cream!!

    Reply

Primary Sidebar

Hey there!

Hi! I’m Dini, a third culture kid by upbringing and a food-geek by nature. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! My food is a reflection of those amazing experiences!

Read More
Secret Layer Cakes Cookbook
The flavor bender
cookbook
Buy now on Amazon!

Recipe Basics

Learn how to make Perfect Choux Pastry (Or Pate a Choux!) - The only recipe guide you will ever need to make choux pastry, with perfect results every time. Plus a troubleshooting guide for your choux pastry recipe.  Fool proof choux pastry to make profiteroles, eclairs, cream puffs and more.  #ChouxPastry #Profiteroles #Eclairs #Pastry #CreamPuffs

How to make Perfect Choux Pastry

Classic Chocolate Eclairs - A foolproof recipe for making perfect eclairs that are crisp and puffy and filled with chocolate or vanilla pastry cream. 

Perfect Classic Chocolate Eclairs (Foolproof Recipe)

How to make Marshmallows - Learn the art of making fluffy, soft homemade marshmallows with or without corn syrup! With tips and information to make the perfect Marshmallows in many flavors. 

How to make Marshmallows (tips and tricks for homemade marshmallows)

How to make the best Homemade White Bread that is soft and delicious. An easy to follow recipe for perfect homemade bread with step by step instructions.

The Best Homemade Bread (White Bread Recipe)

Homemade French Croissants (step by step recipe)

Classic Pound Cake - A complete guide on how to make perfect, delicious and moist Pound Cake even if you're a baking novice! Tips + Tricks and Troubleshooting guide. 

Classic Pound Cake (Tips for a Perfect, Moist Pound Cake)

Chocolate
Cakes
Bread
Sri Lankan
Breakfast
Drinks
Candy
Pastries
All Recipes
Featured On
taste of the World
Free recipe ebook

Get my curated collection of the Top 10 Flavor Bender recipes!

  • 10 delicious chocolate recipes
  • Creative ways to use chocolate
  • Desserts and savory recipes
Download now!

Reader Faves

How to make Instant Pot Short Ribs - This easy recipe makes delicious, tender and succulent short ribs with classic flavors!

How to make the Best Instant Pot Short Ribs

Buttery Lemon Slow Roasted Salmon with Lemon Butter Sauce - Perfectly cooked, juicy slow roasted Salmon with a buttery tangy sauce! Delicious and versatile for any meal and occasion. 

Slow Roasted Salmon with Lemon Butter Sauce

Unbelievably easy Rough Puff pastry - Quick and easy to make and tasted infinitely better than store bought (30 -45 minutes only)! No long waiting times, to make this amazing pastry and NOONE will know you took a shortcut!

Perfect Quick and Easy Rough Puff Pastry

Spicy Sweet Chilli Sauce Easy to make, absolutely delicious, with an extra kick of spice this is the BEST Sweet chilli sauce you will EVER have!

The Best Spicy Sweet Chili Sauce!

The flavor bender

I love baking, and I love cooking. I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you!

Read More
  • About
    • Meet Dini
    • My Book
    • Work With Me
    • Contact
  • Browse
    • Recipes
    • Measurement Guide
    • Baking How-To’s
    • Shop My Faves
© The Flavor Bender
  • Privacy
  • Disclosure
  • Terms
Site Credits Designed by Melissa Rose Design Developed by Once Coupled

Join the flavor bender tribe!

Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox!