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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/best-homemade-chocolate-ice-cream-recipe/