Best Homemade Chocolate Ice Cream Recipe

Introduction

Rich, ultra-creamy, and deeply chocolatey, this homemade chocolate ice cream is truly the best you’ll ever taste. Made with both cocoa powder and semisweet chocolate, it’s delightfully smooth and perfectly balanced. This recipe is easy to follow and yields a luscious treat that rivals any ice cream shop.

Ingredients

• 2 cups heavy cream, divided
• ¼ cup unsweetened cocoa powder
• 6 ounces semisweet chocolate, chopped (or chocolate chips)
• 1 ½ cups whole milk
• ¾ cup granulated sugar
• ⅛ tsp sea salt
• 3 large egg yolks, beaten
• ½ tsp pure vanilla extract

Instructions

1. Step 1: Whisk together 1 cup of heavy cream and the cocoa powder in a saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 30 seconds while whisking constantly.
2. Step 2: Remove from heat and stir in the chopped semisweet chocolate until the mixture is smooth. Add the remaining 1 cup of cream and whisk to combine.
3. Step 3: Transfer the chocolate mixture to a large bowl and set a fine mesh strainer over it. Set aside.
4. Step 4: In a small bowl, whisk the egg yolks until smooth.
5. Step 5: In a separate saucepan over medium heat, whisk together the milk, sugar, and sea salt. Warm until the mixture is slightly hot but not boiling.
6. Step 6: Gradually add ½ cup of the warm milk mixture to the beaten egg yolks, whisking constantly to temper the eggs. Then pour this mixture back into the saucepan with the remaining milk, whisking as you add.
7. Step 7: Cook the custard over medium heat, stirring constantly with a spatula until it thickens and lightly coats the spatula. This happens around 170°F (77°C).
8. Step 8: Strain the custard through the fine mesh strainer into the bowl with the chocolate mixture. Stir thoroughly to combine and discard any solids left in the strainer.
9. Step 9: Stir in the vanilla extract.
10. Step 10: Cover the bowl with a lid or plastic wrap and refrigerate the mixture for at least 6 hours or overnight to chill thoroughly. To speed cooling, place the container in an ice bath and stir frequently.
11. Step 11: Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until thick and frozen, about 30-40 minutes.
12. Step 12: Transfer the churned ice cream to an airtight container and freeze for at least 6 hours to fully set.
13. Step 13: Serve and enjoy your homemade chocolate ice cream!

Tips & Variations

• Use dark cocoa powder for a more intense chocolate flavor.
• Substitute half-and-half for whole milk if desired.
• Try vanilla bean paste or seeded vanilla beans instead of vanilla extract for added richness.
• Mix in edible cookie dough, nuts, or chocolate chips at the end of churning for extra texture.
• If you don’t have an ice cream maker, freeze the base in a container and stir vigorously every 30 minutes until firm (about 3-6 hours).

Storage

Store homemade chocolate ice cream in an airtight container in the freezer for up to 3 months. Let it soften slightly at room temperature for a few minutes before scooping. To re-soften after freezing, you can leave it in the refrigerator for 10-15 minutes or stir gently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without an ice cream maker?

Yes. After preparing the ice cream base, pour it into a freezer-safe container. Freeze for one hour, then stir vigorously with a whisk or handheld mixer. Repeat stirring every 30 minutes until the ice cream is firm, which usually takes 3 to 6 hours.

How long does homemade chocolate ice cream keep?

Stored in an airtight container in the freezer, it stays fresh and delicious for up to 3 months. For best texture, consume within this time.

Best Homemade Chocolate Ice Cream Recipe

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4.6 from 139 reviews

This rich, ultra-creamy homemade chocolate ice cream recipe combines the deep flavors of cocoa powder and semisweet chocolate to create a luscious dessert that rivals any ice cream shop. Made with simple ingredients including heavy cream, whole milk, and egg yolks, this ice cream boasts a smooth texture and a perfectly balanced chocolate taste. Perfect served alone or alongside cakes, cookies, or caramel sauce, it’s a classic treat to enjoy year-round.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 12 hours 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Base

• 1 cup heavy cream
• ¼ cup unsweetened cocoa powder
• 6 ounces semisweet chocolate, chopped (or chocolate chips)
• 1 cup heavy cream

Custard

• 1 ½ cups whole milk
• ¾ cup granulated sugar
• ⅛ tsp sea salt
• 3 large egg yolks, beaten
• ½ tsp pure vanilla extract

Instructions

1. Make Chocolate Base: Whisk together 1 cup of heavy cream and cocoa powder in a saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 30 seconds, whisking constantly to prevent lumps.
2. Add Chocolate: Remove from heat and add chopped semisweet chocolate. Whisk until fully melted and smooth. Stir in remaining 1 cup of heavy cream to combine.
3. Set Up Strainer: Transfer the chocolate mixture to a large bowl and place a fine mesh metal strainer over it. Set aside for later use.
4. Whisk Egg Yolks: In a small bowl, whisk together the beaten egg yolks until smooth and slightly lightened.
5. Heat Milk Mixture: In a medium saucepan over medium heat, whisk together whole milk, granulated sugar, and sea salt. Heat until warm but not boiling.
6. Temper Egg Yolks: Slowly add ½ cup of the warm milk mixture into the beaten egg yolks while whisking continuously to warm the yolks gently. Then, pour the yolk and milk mixture back into the saucepan, whisking constantly.
7. Cook Custard: Continue cooking the custard over medium heat, stirring constantly with a spatula, until it thickens and lightly coats the spatula, reaching about 170°F (77°C).
8. Strain Custard: Pour the custard through the fine mesh strainer into the bowl with the chocolate base. Stir to combine and discard any solids left in the strainer.
9. Add Vanilla: Stir in the vanilla extract until fully incorporated.
10. Chill Mixture: Cover the bowl with a lid and refrigerate the mixture for at least 6 hours or overnight to chill thoroughly. To expedite cooling, place the bowl in an ice bath and stir frequently.
11. Churn Ice Cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and frozen, about 30-40 minutes.
12. Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 6 hours to firm up.
13. Serve: Scoop and serve as desired, plain or with toppings like chocolate or caramel sauce.

Notes

• Ingredient Substitutions: Heavy cream is essential for creaminess with no adequate substitute. Use dark cocoa powder for a more intense chocolate flavor. Milk chocolate can be used but will result in a sweeter ice cream. Half and half may substitute whole milk. Use organic cane or regular white sugar. Egg yolks are crucial for creaminess—do not omit. Vanilla bean or paste may replace vanilla extract.
• Churning Without an Ice Cream Maker: After preparing the ice cream base, freeze it in a freezer-safe container. Stir vigorously with a mixer or whisk every 30 minutes once partially frozen to break up ice crystals. Repeat for 3-6 hours until fully frozen.
• Storage: Store homemade ice cream in an airtight container in the freezer for up to 3 months.
• Mix-ins: Add mix-ins like cookie dough or nuts toward the end of the churning process for added texture and flavor.

Keywords: homemade chocolate ice cream, chocolate ice cream recipe, creamy ice cream, easy ice cream, stovetop custard ice cream