Amazing Chocolate Custard Ice Cream Recipe
This chocolate custard ice cream recipe will change how you think about homemade desserts. With its velvety texture and deep chocolate flavor, it’s better than anything you’ll find at the store. The secret? A rich custard base that makes it extra creamy.
Looking for more delicious dessert ideas? Check out our complete guide to homemade frozen treats for inspiration.
Why You’ll Love This Recipe
- Creamy texture from the custard base
- Rich chocolate flavor
- Simple ingredients you probably have
- Better than store-bought
Creamy Chocolate Custard Ice Cream Recipe
Instructions
- Collect all ingredients.
- Mix milk, sugar, cocoa powder, and salt in a saucepan over medium heat. Simmer while stirring continuously.
- Add egg yolks to a small bowl. Slowly mix in roughly 1/2 cup of the hot milk mixture, then pour everything back into the saucepan. Cook while stirring until thickened, avoiding a boil.
- Take off the heat and mix in chopped chocolate until fully melted.
- Transfer to a chilled bowl and refrigerate, stirring occasionally, until cold, approximately 2 hours.
- Add cream and vanilla. Transfer the mixture to an ice cream maker and freeze for 20 minutes, following the manufacturer’s directions. Move the ice cream to a sealed container and freeze until solid.
Nutrition
Ingredients for Chocolate Custard Ice Cream
This homemade chocolate ice cream recipe uses simple ingredients to create something special:
- 1 cup whole milk
- ¾ cup white sugar
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- 3 egg yolks
- 2 ounces semisweet chocolate
- 2 cups heavy cream
- 1 teaspoon vanilla extract
How to Make Chocolate Custard Ice Cream
Follow these simple steps for perfect results every time:
Step 1: Prepare the Custard Base
Combine milk, sugar, cocoa powder, and salt in a saucepan. Heat over medium until it simmers, stirring constantly.
Step 2: Temper the Eggs
Whisk egg yolks in a bowl. Slowly add about half the hot milk mixture while whisking. This prevents the eggs from scrambling.
Step 3: Cook the Custard
Return the mixture to the saucepan. Cook until thickened, about 5 minutes. Don’t let it boil.
Step 4: Add Chocolate
Remove from heat and stir in chopped chocolate until melted and smooth.
For more expert tips on making perfect custard, visit our frozen desserts master guide.
Tips for Perfect Chocolate Frozen Custard
- Use high-quality chocolate for best flavor
- Chill the mixture thoroughly before freezing
- Don’t skip the vanilla – it enhances the chocolate
- Follow your ice cream maker’s instructions
Variations to Try
This chocolate custard ice cream recipe is great as-is, but you can also:
- Add mint extract for mint chocolate chip
- Stir in crushed cookies after churning
- Swirl in peanut butter or caramel sauce
Find more creative dessert ideas on our Pinterest board.
Frequently Asked Questions
Can I make this without an ice cream maker?
Yes! Pour into a shallow container and freeze, stirring every 30 minutes until firm.
How long does homemade ice cream keep?
About 2 weeks in an airtight container in the freezer.
Can I use milk chocolate instead?
Yes, but reduce the sugar slightly as milk chocolate is sweeter.
Why This Recipe Works
The custard base gives this chocolate frozen custard its creamy texture. Egg yolks thicken the mixture while the cream adds richness. Together they create that smooth mouthfeel you love in premium ice cream.
Ready to try more delicious recipes? Explore our collection of homemade desserts for your next sweet project.
The Perfect Chocolate Custard Ice Cream Recipe
If you’re craving a rich, velvety dessert, this chocolate custard ice cream recipe delivers an indulgent treat. The custard base ensures a creamy texture, while high-quality cocoa powder and dark chocolate intensify the flavor. Follow these steps for a foolproof homemade delight.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder (Dutch-process preferred)
- 4 large egg yolks
- 4 oz dark chocolate (60-70% cacao), finely chopped
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions:
- Heat the Base: In a saucepan, whisk milk, cream, sugar, cocoa powder, and salt over medium heat until steaming (do not boil).
- Temper the Eggs: Whisk egg yolks in a bowl. Slowly pour ½ cup of the hot mixture into the yolks while whisking. Return this mixture to the saucepan.
- Thicken the Custard: Cook on low heat, stirring constantly, until it coats the back of a spoon (about 170°F). Remove from heat.
- Add Chocolate: Stir in chopped dark chocolate and vanilla until fully melted and smooth.
- Chill & Churn: Refrigerate for 4+ hours (or overnight), then churn in an ice cream maker per manufacturer’s instructions.
- Freeze: Transfer to an airtight container and freeze for 4 hours before serving.
Homemade Chocolate Ice Cream Recipe (No-Cook Version)
Short on time? This no-cook homemade chocolate ice cream recipe skips the custard but still delivers deep chocolate flavor. Ideal for beginners or when you need a quick fix.
Ingredients:
- 2 cups heavy cream, chilled
- 1 (14 oz) can sweetened condensed milk
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ⅛ tsp salt
Instructions:
- Whip the Cream: Beat heavy cream until stiff peaks form.
- Mix Dry Ingredients: In another bowl, whisk cocoa powder, condensed milk, vanilla, and salt.
- Fold Together: Gently fold the whipped cream into the chocolate mixture until uniform.
- Freeze: Pour into a loaf pan, cover, and freeze for 6+ hours.
Chocolate Frozen Custard Recipe (Extra Creamy)
Frozen custard’s dense texture comes from a higher egg yolk content and slower churning. This chocolate frozen custard recipe rivals premium scoop shops.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 6 large egg yolks
- ¾ cup sugar
- ⅓ cup dark cocoa powder
- 3 oz semisweet chocolate, melted
- 1 tbsp corn syrup (optional, for chewiness)
Instructions:
- Prepare Base: Heat cream, milk, and ½ cup sugar until steaming. Whisk yolks with remaining sugar.
- Temper & Cook: Slowly add hot liquid to yolks, then return to pan. Stir over low heat until 175°F.
- Add Chocolate: Off heat, whisk in cocoa, melted chocolate, and corn syrup. Strain for smoothness.
- Chill & Churn: Refrigerate overnight, then churn at a slower speed for denser texture.
Pro Tips for Ultimate Chocolate Ice Cream
- Cocoa Quality: Use Dutch-process cocoa for a smoother, less acidic taste.
- Chocolate Ratio: Combine cocoa powder with real chocolate for layered flavor.
- Chilling Time: Never skip chilling the base—it prevents ice crystals.
- Serving: Let ice cream sit at room temperature for 5 minutes before scooping.
Variations to Try
- Mint Chocolate: Add 1 tsp peppermint extract with the vanilla.
- Spiced: Whisk in ½ tsp cinnamon or cayenne for heat.
- Rocky Road: Fold in mini marshmallows and toasted almonds after churning.
Why Custard-Based Ice Cream Wins
Egg yolks emulsify fat and water, creating a silkier mouthfeel than Philadelphia-style (no-egg) recipes. The extra richness also helps the chocolate flavor linger.
Troubleshooting Common Issues
- Grainy Texture: Strain the custard before chilling to remove cooked egg bits.
- Too Hard: Add 1 tbsp vodka or corn syrup to the base for softer freezing.
- Weak Flavor: Bloom cocoa powder in hot cream for 10 minutes before mixing.
Equipment Recommendations
- Ice Cream Maker: A compressor model (no pre-freezing) offers convenience.
- Storage: Use shallow, airtight containers to minimize ice formation.
Whether you choose the custard, no-cook, or frozen custard method, these chocolate ice cream recipes guarantee a decadent result. Experiment with mix-ins or enjoy them straight—the deep cocoa taste shines in every spoonful.
