Chocolate Frozen Custard Recipe: The Ultimate Summer Treat
Nothing beats the rich, velvety texture of homemade chocolate frozen custard. This chocolate frozen custard recipe delivers restaurant-quality results right in your kitchen. With just a few simple ingredients and an ice cream maker, you’ll create a dessert that’s far superior to anything from the grocery store.
Learn more about classic dessert recipes in our comprehensive guide to summer treats.
What You’ll Learn
Creamy Chocolate Frozen Custard Recipe (Easy Homemade)
Ingredients
- 6 egg yolks
- 1/2 cup sugar
- 4 Tbsp corn syrup (I have made this ice cream successfully without the corn syrup if you want to omit)
- 1/4 tsp salt
- 1/2 cup Dutch process cocoa powder, unsweetened
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp vanilla extract
Instructions
- Combine the yolks, sugar, corn syrup, salt, and cocoa powder in a medium heavy-bottom saucepan. Whisk until fully mixed. Optional: Sift the cocoa powder first.
- Heat over medium heat and gradually whisk in the cream and milk, stirring continuously to blend. Keep whisking or stirring until the mixture thickens. Avoid boiling by monitoring closely. Alternate between a whisk and a silicone spoonula to scrape the pan's sides and bottom, preventing scorching. Adjust heat to medium-low if needed.
- Cook the mixture until it thickens and coats a spoon. Strain it through a mesh sieve into a bowl. Stir in vanilla, cover, and refrigerate until cold.
- Churn the chilled mixture following your machine’s directions. Freeze the custard for up to 4 hours or enjoy it immediately. For a silky texture, consume the frozen custard within 4 hours.
Notes
Nutrition
Why This Chocolate Frozen Custard Recipe Works
This chocolate frozen custard recipe stands out because of its perfect balance of ingredients. The extra egg yolks create that signature silky texture frozen custard is known for. Unlike regular ice cream, frozen custard contains more than 1.4% egg yolk by FDA standards.
The combination of Dutch process cocoa powder and real vanilla extract gives this chocolate custard ice cream its deep, complex flavor. Corn syrup helps prevent ice crystals from forming, ensuring smooth results every time.
Ingredients Breakdown
Let’s examine each component of this chocolate custard ice cream recipe:
- Egg yolks: Six yolks provide richness and that signature custard texture
- Dutch process cocoa: For intense chocolate flavor without bitterness
- Heavy cream & whole milk: The perfect dairy balance for creamy results
- Corn syrup: Optional but helps prevent iciness
For more inspiration, check out our essential dessert ingredients guide to stock your pantry.
Step-by-Step Instructions
Making this homemade chocolate ice cream recipe is simpler than you might think. Follow these steps for perfect results:
1. Prepare the Custard Base
Whisk together yolks, sugar, corn syrup, salt, and cocoa powder in a saucepan. Gradually add dairy while whisking constantly. Cook until thickened enough to coat the back of a spoon.
2. Strain and Chill
Pour the mixture through a fine mesh strainer to remove any lumps. Stir in vanilla, then refrigerate until completely cold (at least 4 hours).
3. Churn the Mixture
Process in your ice cream maker according to manufacturer’s instructions. The custard will thicken to soft-serve consistency in about 20 minutes.
4. Serve or Freeze
Enjoy immediately for soft-serve texture, or freeze for 2-4 hours for firmer scoops. For best texture, consume within 4 hours of churning.
Pro Tips for Perfect Chocolate Frozen Custard
These expert techniques will elevate your chocolate frozen custard recipe:
- Chill your mixing bowl in the freezer before churning
- Use an instant-read thermometer to monitor custard temperature (170°F ideal)
- For extra richness, substitute 1/4 cup of milk with additional cream
- Add mix-ins like chocolate chips or nuts during the last 5 minutes of churning
Discover more creative dessert ideas on our Pinterest board.
Chocolate Frozen Custard Recipe: A Decadent Homemade Treat
There’s nothing quite like the rich, velvety texture of chocolate frozen custard. Unlike traditional ice cream, custard incorporates egg yolks for a denser, creamier consistency. This chocolate frozen custard recipe delivers an indulgent dessert that’s perfect for warm days or whenever you crave a luxurious frozen treat.
Ingredients You’ll Need:
- 2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- ¾ cup granulated sugar
- ½ cup high-quality cocoa powder
- 6 oz semisweet chocolate, finely chopped
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions:
- Heat the Dairy: In a saucepan, combine the heavy cream and milk over medium heat until it simmers (do not boil).
- Whisk Egg Yolks & Sugar: In a bowl, whisk egg yolks and sugar until pale and slightly thickened.
- Temper the Eggs: Slowly pour ½ cup of the hot cream mixture into the egg yolks while whisking constantly to prevent curdling.
- Combine & Thicken: Pour the tempered egg mixture back into the saucepan. Cook on low heat, stirring constantly, until the custard coats the back of a spoon (about 5-7 minutes).
- Add Chocolate: Remove from heat and whisk in cocoa powder, chopped chocolate, vanilla, and salt until smooth.
- Chill: Strain the mixture through a fine sieve into a bowl. Cover and refrigerate for at least 4 hours or overnight.
- Churn: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
- Freeze: Transfer to an airtight container and freeze for 4+ hours before serving.
Chocolate Custard Ice Cream: Tips for Perfection
For the smoothest chocolate custard ice cream, follow these pro tips:
- Use High-Fat Dairy: Heavy cream and whole milk ensure a luscious mouthfeel.
- Don’t Skip Straining: Removes any cooked egg bits for a silky texture.
- Chill Thoroughly: Cold custard churns faster and yields fewer ice crystals.
- Add Mix-Ins: Swirl in chocolate chunks, nuts, or caramel after churning.
Variations to Try:
- Mint Chocolate: Add 1 tsp peppermint extract with the vanilla.
- Spiced Mocha: Stir in 1 tbsp instant espresso and ½ tsp cinnamon.
- Rocky Road: Fold in mini marshmallows and toasted almonds post-churn.
Homemade Chocolate Ice Cream Recipe Without an Ice Cream Maker
No machine? No problem! This simplified homemade chocolate ice cream recipe skips the churn:
Ingredients:
- 2 cups heavy cream, whipped to stiff peaks
- 1 (14 oz) can sweetened condensed milk
- ½ cup cocoa powder
- 1 tsp vanilla
- Pinch of salt
Instructions:
- Whisk condensed milk, cocoa, vanilla, and salt until smooth.
- Gently fold in whipped cream until fully combined.
- Pour into a loaf pan, cover with parchment, and freeze 6+ hours.
Why Custard-Based Ice Cream Wins
Compared to standard ice cream, chocolate frozen custard offers:
- Richer Flavor: Egg yolks enhance depth and complexity.
- Creamier Texture: Less air incorporation means denser, smoother results.
- Better Stability: Custard melts slower and stays scoopable longer.
Frequently Asked Questions
Can I use milk chocolate instead of semisweet?
Yes, but reduce sugar by 2 tbsp to avoid excessive sweetness.
How long does homemade chocolate custard ice cream last?
Up to 2 weeks in an airtight container, though best within 5 days.
Can I pasteurize eggs for safety?
Heat custard to 160°F (71°C) if concerned about raw yolks.
Serving Suggestions
Elevate your chocolate frozen custard with:
- Warm brownie chunks
- Salted caramel drizzle
- Fresh raspberries
- Crushed waffle cones
Nutritional Note
This is a decadent dessert—each ½ cup serving contains roughly 300 calories. For a lighter version, substitute 1 cup half-and-half for heavy cream.
Final Thoughts
Mastering this chocolate frozen custard recipe unlocks endless dessert possibilities. Whether you prefer classic chocolate custard ice cream or inventive variations, homemade always outshines store-bought. The extra effort pays off in every spoonful of velvety, chocolatey bliss.
