Homemade Chocolate Ice Cream Recipe: Creamy & Dreamy
This homemade chocolate ice cream recipe will change how you think about frozen desserts. Even chocolate skeptics love its rich yet balanced flavor. No eggs needed – just pure chocolate bliss.
Looking for more dessert inspiration? Check out our ultimate guide to homemade frozen treats.
Homemade Black Cocoa Dark Chocolate Ice Cream Recipe
Ingredients
Instructions
- Whisk the milk and cornstarch in a small bowl. Set aside.
- Combine cocoa, sugar, heavy cream, salt, and 1 cup milk in a medium pot. Heat over medium-low until the sugar dissolves.
- Stir in the cornstarch mixture and cook over medium-low heat, whisking continuously until the bottom starts to thicken.
- Take off the heat, transfer to a heat-safe bowl, and mix in the vanilla. Let cool to room temperature, then cover and refrigerate until chilled.
- Add the fully chilled mixture to your ice cream machine. Freeze the bowl overnight before churning. Transfer to an airtight container or a loaf pan. Press plastic wrap directly onto the ice cream to prevent freezer burn.
Notes
Tried this recipe?
Let us know how it was!Why This Homemade Chocolate Ice Cream Recipe Works
The secret lies in quality ingredients and proper technique. We use real cacao for deep flavor without chalkiness.
Key Features:
- Rich dark chocolate taste without bitterness
- Smooth texture that melts perfectly
- Simple ingredients you likely have at home
- No special equipment required
Choosing Your Chocolate
For dutch chocolate ice cream recipe fans, alkalized cocoa works great. Bittersweet chocolate ice cream lovers should opt for 70% cacao.
Chocolate Options:
- Dutch-process cocoa powder
- Bittersweet baking chocolate
- Natural cacao powder
- Dark chocolate chips
For more chocolate dessert ideas, visit our Pinterest board.
The Science Behind Perfect Homemade Dark Chocolate Ice Cream
Fat content matters. Full-fat dairy creates that luxurious mouthfeel chocolate lovers crave.
Texture Tips:
- Use heavy cream for richness
- Add a touch of corn syrup to prevent iciness
- Chill your base thoroughly before churning
Want to explore more frozen desserts? Our complete ice cream guide has dozens of variations.
The Ultimate Homemade Chocolate Ice Cream Recipe
There’s nothing quite like the rich, velvety taste of homemade chocolate ice cream. Whether you’re a fan of deep, bittersweet flavors or creamy milk chocolate, this recipe will guide you through making the perfect batch. With just a few simple ingredients and some patience, you’ll have a decadent dessert that rivals any store-bought version.
Ingredients You’ll Need
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ¾ cup unsweetened cocoa powder (for a dark chocolate ice cream recipe)
- 4 large egg yolks
- 1 tsp pure vanilla extract
- ½ tsp salt
- 4 oz high-quality dark chocolate, chopped (for homemade dark chocolate ice cream)
Step-by-Step Instructions
1. Prepare the Chocolate Base
In a medium saucepan, whisk together the milk, heavy cream, sugar, and cocoa powder. Heat over medium-low until the mixture is warm but not boiling, stirring constantly to dissolve the cocoa and sugar.
2. Temper the Egg Yolks
In a separate bowl, whisk the egg yolks until smooth. Slowly pour about ½ cup of the warm cream mixture into the yolks while whisking continuously. This prevents the eggs from scrambling. Then, gradually add the tempered yolks back into the saucepan.
3. Cook the Custard
Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil. Remove from heat and stir in the chopped dark chocolate, vanilla, and salt until fully melted and smooth.
4. Chill and Churn
Strain the custard through a fine-mesh sieve into a clean bowl. Cover and refrigerate for at least 4 hours (or overnight) until completely chilled. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes).
5. Freeze to Perfection
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours before serving. For an extra-rich cacao ice cream, fold in chocolate chunks or swirls of fudge before freezing.
Tips for the Best Results
- Use high-quality cocoa powder: Dutch-processed cocoa gives a smoother, deeper flavor.
- Don’t skip the straining step: This ensures a silky texture.
- Experiment with mix-ins: Try adding toasted nuts, espresso powder, or a pinch of cinnamon.
Variations to Try
Vegan Cacao Ice Cream
Replace dairy with full-fat coconut milk and use maple syrup instead of sugar. Skip the eggs and add 1 tbsp cornstarch for thickness.
Mint Chocolate Chip
Add 1 tsp peppermint extract and fold in dark chocolate chips after churning.
Spiced Chocolate
Whisk in ½ tsp cayenne pepper or 1 tsp cinnamon for a warming twist.
Why Homemade Beats Store-Bought
Making your own homemade dark chocolate ice cream lets you control the ingredients, avoiding artificial additives. The flavor is fresher, richer, and infinitely customizable. Plus, nothing beats the satisfaction of scooping a bowl of ice cream you crafted yourself!
FAQs
Can I make this without an ice cream maker?
Yes! Pour the chilled custard into a shallow dish and freeze. Stir vigorously every 30 minutes for 3-4 hours to break up ice crystals.
How long does it keep?
Up to 2 weeks in the freezer, though it’s best enjoyed within a week for optimal texture.
Can I reduce the sugar?
Yes, but the texture may be icier. For a dark chocolate ice cream recipe with less sweetness, use ½ cup sugar and add 1 tbsp vodka to soften the freeze.
Final Thoughts
This homemade chocolate ice cream recipe is a game-changer for dessert lovers. Whether you stick to the classic or experiment with variations, the result is always luxurious. So grab your spoon and dive into the creamiest, most chocolatey treat you’ve ever made!
