The Dutching process improves the solubility and water-binding properties of a cocoa powder. As a result, a dutched cocoa powder with a high pH (7.5 and above) will attract more water in the ice matrix. This will create a thicker structure with a slower melting time and premium texture. This is true whether you’re making a sorbet using water only or a gelato using milk (as milk contains water).
When making ice cream, choose a cocoa powder with a higher pH for a premium effect.