Homemade Chocolate Ice Cream Recipe: Creamy Dream Come True
This homemade chocolate ice cream recipe delivers rich, velvety texture with intense cocoa flavor. Whether you crave classic chocolate or chocolate chip chocolate ice cream, this guide covers everything from essential ingredients to pro tips for perfect consistency.
Key highlights:
- Double chocolate intensity with cocoa powder and melted chocolate
- Customizable as chocolate chocolate chip ice cream recipe
- No special equipment needed – works with standard ice cream makers
- Learn the science behind creamy homemade ice cream chocolate chip textures
What’s Inside This Guide
Homemade Double Chocolate Chip Ice Cream Recipe
Ingredients
- ⅔ cup sugar divided
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- 1 big pinch salt
- 4 large egg yolks
- 2 ounces semisweet chocolate in small pieces
- ½-1 cup mix-ins like mini chocolate chips (optional)
Instructions
Making the Custard Base
- Combine half the sugar (⅓ cup or 83g), whole milk, heavy cream, cocoa powder, vanilla extract, and salt in a medium pot over medium heat. Stir occasionally, pressing the cocoa powder against the pot’s side with a spatula to dissolve clumps. Heat for 8–10 minutes until the mixture is warm, steamy, and nearly simmering. Avoid boiling.
- Whisk four yolks and the remaining half of the sugar in a large heatproof bowl until pale yellow and thick. Continue whisking until the mixture reaches the ribbon stage, falling off the whisk in visible ribbons that dissolve back into the batter.
Tempering the Egg Yolks
- Take the warm cream mixture off the heat. Slowly add 1-2 tablespoons (15-30 ml) to the yolk mixture at a time, whisking constantly until smooth. Continue adding small amounts until half the cream mixture is used.
- Return the egg yolk mixture to the pot with the cream and heat over medium. Stir occasionally until the custard thickens to coat a spoon or reaches 170°F/75°C, about 5-10 minutes. Avoid boiling.
Adding the Chocolate
- Put the chocolate in a large heatproof bowl.
- Pour ¼ cup (60 ml) of warm custard into the chocolate bowl and whisk until melted. Add the rest of the custard and stir to combine. The mixture will thicken.
- Cover and refrigerate for at least four hours or overnight, until cold to the touch.
Churning the Chocolate Custard
- Chill the mixture, then transfer it to an ice cream maker and churn following the manufacturer's directions until the ice cream forms soft peaks. This typically takes 10-15 minutes for a thick custard base. For mix-ins like mini chocolate chips, add ½ to 1 cup during the final five minutes of churning if desired.
- For chocolate soft serve, serve immediately. For traditional chocolate ice cream, pour into an airtight container and freeze for four hours or until firm before serving.
Notes
Nutrition
Essential Home Made Ice Cream Ingredients
The foundation of any great choco chips ice cream recipe starts with quality components. For about 1.5 quarts of ice cream:
- Cocoa powder – 3/4 cup Dutch-processed for deeper flavor
- Bittersweet chocolate – 8 oz chopped (60-70% cacao)
- Heavy cream – 2 cups (38-40% butterfat)
- Whole milk – 1 cup (don’t substitute low-fat)
- Egg yolks – 5 large for custard base
- Sugar – 3/4 cup granulated
- Salt – 1/4 teaspoon to enhance flavors
- Vanilla extract – 1 teaspoon
- Chocolate chips – 1 cup (optional for chocolate chip chocolate ice cream)
For those exploring ice cream recipes chocolate chip variations, consider high-quality chocolate chunks instead of standard chips. Learn more about selecting premium ingredients in our comprehensive guide.
Step-by-Step Chocolate Chocolate Chip Ice Cream Recipe
Creating the Chocolate Base
Begin your homemade chocolate ice cream recipe by combining 1/2 cup of the sugar with cocoa powder in a medium saucepan. Gradually whisk in the milk until smooth. This prevents cocoa lumps – a common issue in choco choco ice cream preparations.
Cook over medium heat until steaming (about 175°F), stirring constantly. Remove from heat and add chopped chocolate, stirring until completely melted and glossy.
Preparing the Custard
In a separate bowl, whisk egg yolks with remaining sugar until pale yellow. Temper the yolks by slowly adding the hot chocolate mixture while whisking vigorously. Return everything to the saucepan.
Cook on low heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon (180-185°F). Strain through a fine-mesh sieve into a clean bowl to ensure your homemade ice cream chocolate chip base is perfectly smooth.
Discover more creative ice cream techniques on our Pinterest board.
Chilling and Churning
Stir in heavy cream and vanilla. Chill the mixture for at least 4 hours (preferably overnight) to develop flavors. Pour into your ice cream maker and churn according to manufacturer’s instructions.
For chocolate chocolate chip ice cream recipe variations, fold in chips during the last 5 minutes of churning. Transfer to an airtight container and freeze until firm (about 4 hours).
Choco Chips Ice Cream Recipe Variations
Transform your basic homemade chocolate ice cream recipe with these delicious twists:
- Mint Chocolate Chip – Add 1 teaspoon peppermint extract with vanilla
- Rocky Road – Fold in mini marshmallows and chopped nuts
- Mexican Chocolate – Include 1 teaspoon cinnamon and 1/4 teaspoon cayenne
- Cookie Dough – Add chunks of edible cookie dough
For more inspiration on ice cream recipes chocolate chip combinations, check our ultimate flavor pairing guide.
The Ultimate Homemade Chocolate Ice Cream Recipe
There’s nothing quite like the rich, creamy taste of homemade chocolate ice cream. Whether you’re a fan of deep dark chocolate or prefer a sweeter milk chocolate flavor, this recipe delivers perfection in every scoop. Plus, with just a few simple ingredients, you can create a dessert that rivals any store-bought brand.
Ingredients You’ll Need
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 6 large egg yolks
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- In a medium saucepan, whisk together the heavy cream, milk, sugar, cocoa powder, and salt. Heat over medium heat until steaming (do not boil).
- In a separate bowl, whisk the egg yolks. Slowly pour about 1 cup of the hot cream mixture into the yolks while whisking constantly to temper them.
- Pour the tempered yolks back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
- Remove from heat and stir in the vanilla extract. Strain through a fine-mesh sieve into a clean bowl.
- Cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.
- Churn in an ice cream maker according to the manufacturer’s instructions.
- Transfer to an airtight container and freeze for at least 2 hours before serving.
Chocolate Chocolate Chip Ice Cream Recipe
Take your homemade chocolate ice cream to the next level by adding chocolate chips for extra texture and flavor. This chocolate chocolate chip ice cream recipe is perfect for those who love a little crunch in their creamy dessert.
Ingredients
- All ingredients from the base chocolate ice cream recipe
- 1 cup mini chocolate chips or chopped chocolate
How to Make It
- Follow the base homemade chocolate ice cream recipe through step 6 (churning in the ice cream maker).
- During the last 5 minutes of churning, gradually add the chocolate chips through the opening of the ice cream maker.
- Transfer to a container, press plastic wrap directly on the surface, and freeze until firm (about 4 hours).
Chocolate Chip Chocolate Ice Cream Variations
For those who can’t decide between classic chocolate or chocolate chip, this chocolate chip chocolate ice cream offers the best of both worlds. Here are some delicious variations to try:
Mint Chocolate Chip Version
- Add 1 teaspoon peppermint extract with the vanilla
- Use dark chocolate chips for contrast
Rocky Road Style
- Add 1/2 cup mini marshmallows with the chips
- Include 1/2 cup chopped almonds
Double Chocolate Chunk
- Use chunks of both milk and dark chocolate
- Add 1 tablespoon instant espresso powder to enhance chocolate flavor
Tips for Perfect Homemade Ice Cream Chocolate Chip Texture
Getting the perfect texture in your homemade ice cream chocolate chip creation requires attention to a few key details:
- Chill thoroughly: Make sure your base is completely cold before churning
- Chip size matters: Smaller chips distribute better but larger chunks give dramatic bites
- Add chips late: Adding during last few minutes prevents sinking
- Pre-freeze chips: Helps prevent melting during mixing
- Storage tip: Press parchment paper directly on surface to prevent ice crystals
Frequently Asked Questions
Can I make this without an ice cream maker?
Yes! Pour your chilled mixture into a shallow dish and freeze. Every 30 minutes, stir vigorously with a fork to break up ice crystals for about 3-4 hours. Fold in chips before final freeze.
How long does homemade chocolate chip ice cream last?
Properly stored in an airtight container, it maintains best quality for about 2 weeks, though it’s usually eaten much sooner!
Can I use milk chocolate instead of cocoa powder?
For a milder flavor, substitute 4 ounces chopped milk chocolate for the cocoa powder, adding it with the hot cream to melt.
Serving Suggestions
Your homemade chocolate ice cream deserves the perfect presentation:
- Warm brownie with a scoop of chocolate chocolate chip ice cream
- Affogato style with a shot of hot espresso poured over
- Classic ice cream sandwich between chocolate chip cookies
- Banana split with your chocolate chip chocolate ice cream as the star
Troubleshooting Common Issues
| Problem | Solution |
|---|---|
| Ice cream too hard | Add 1 tablespoon vodka or 1/4 teaspoon xanthan gum to base |
| Ice cream too soft | Freeze longer or reduce sugar by 2 tablespoons |
| Chocolate chips sink | Use smaller chips and add during last minute of churning |
| Grainy texture | Strain base better and ensure cocoa fully dissolves |
Nutritional Information
(Per 1/2 cup serving of homemade ice cream chocolate chip version)
- Calories: 280
- Fat: 18g
- Carbs: 28g
- Protein: 4g
Final Thoughts
Making homemade chocolate ice cream with chocolate chips is a rewarding process that yields far superior results to store-bought versions. Whether you prefer the pure chocolate experience or the textural contrast of chips in your chocolate chocolate chip ice cream recipe, these methods will help you create frozen perfection. Experiment with different chocolates, mix-ins, and serving styles to make each batch uniquely delicious.
