Dark Chocolate Ice Cream Recipe: The Ultimate Decadent Dessert

This dark chocolate ice cream recipe delivers the richest, most indulgent frozen treat you’ll ever taste. Made with premium cocoa powder and real dark chocolate, it’s a chocolate lover’s dream come true. The perfect balance of bitter and sweet makes this homemade version far superior to anything you can buy at the store.

Looking for more amazing dessert recipes? Check out our complete guide to homemade ice cream featuring all our favorite flavors and techniques.

Why This Homemade Chocolate Ice Cream Recipe Stands Out

What makes this dark chocolate ice cream recipe special:

• Intense chocolate flavor – Double Dutch cocoa powder and 70% dark chocolate create deep, complex notes
• Ultra-creamy texture – Egg yolks and heavy cream give it a luxurious mouthfeel
• Perfect sweetness balance – Dark brown sugar adds molasses notes without being cloying
• Easy customization – Add mix-ins like nuts, caramel, or chocolate chunks

Double Dutch Dark Chocolate Ice Cream Recipe

Indulge in the richest homemade dark chocolate ice cream with double Dutch cocoa and dark chocolate—creamy, decadent perfection!

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 8 hours hrs 30 minutes mins

Servings: 1

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

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• 2 cups heavy whipping cream
• 1 cup whole milk
• ¾ cup dark brown sugar, lightly packed
• 2 tbsp granulated sugar
• 6 tbsp double Dutch dark cocoa powder (or any Dutch-processed cocoa powder)
• 5 large egg yolks
• 1 tbsp instant espresso powder or instant coffee
• ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
• 2 tsp vanilla extract
• 3 oz good-quality dark chocolate (70%), chopped
• 1 tbsp good-quality bourbon, vodka or liqueur, optional

Instructions

• Whisk the cream, milk, brown sugar, granulated sugar, cocoa powder, egg yolks, espresso powder, and salt in a saucepan. The mixture may appear lumpy at first but will become smooth during cooking.
• Heat the custard over medium heat, whisking continuously, until it steams and lightly bubbles at the edges. Avoid boiling.
• Take off the heat and stir in the vanilla and chopped chocolate until smooth. Transfer the custard to a blender or use an immersion blender, then blend for 30 seconds to fully dissolve the cocoa powder for a silky texture.
• Cover the custard bowl with plastic wrap pressed directly onto the surface, then refrigerate until thoroughly chilled, ideally overnight.
• Pour chilled custard into an ice cream maker and churn following the manufacturer's directions until soft-serve texture forms. Add bourbon in the final minute of churning.
• Transfer the ice cream to a sealed container and freeze until solid, about 8-10 hours.

Notes

Note that the yield can depend on your brand of ice cream maker, how fast you churn your ice cream, and how long you churn it.  All of these factors affect the amount of air that’s incorporated into the ice cream, giving it volume.  Using my Kitchen Aid ice cream maker bowl attachment, I consistently get 1 1/2 quarts of ice cream with this recipe.

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Ingredients for Perfect Homemade Dark Chocolate Ice Cream

Quality ingredients make all the difference in this cacao ice cream:

• Heavy whipping cream – Provides the rich, creamy base
• Whole milk – Balances the fat content
• Dark brown sugar – Adds depth with its molasses notes
• Double Dutch cocoa powder – For that intense chocolate flavor
• Egg yolks – Create a custard base for extra creaminess
• Dark chocolate (70%) – Melts into the base for extra richness
• Espresso powder – Enhances the chocolate flavor without tasting like coffee

Step-by-Step Dutch Chocolate Ice Cream Recipe

Follow these simple steps for perfect results every time:

1. Combine the base – Whisk together cream, milk, sugars, cocoa powder, egg yolks, espresso powder and salt in a saucepan
2. Cook gently – Heat the mixture until steaming but not boiling, whisking constantly
3. Add chocolate – Remove from heat and whisk in chopped chocolate until fully melted
4. Blend smooth – Use an immersion blender for 30 seconds to eliminate any cocoa powder lumps
5. Chill thoroughly – Refrigerate the base overnight for best texture
6. Churn – Process in your ice cream maker according to manufacturer’s instructions
7. Freeze firm – Transfer to an airtight container and freeze for 8-10 hours

Pro Tips for Bittersweet Chocolate Ice Cream Perfection

• Don’t skip the espresso powder – it makes the chocolate taste more chocolatey
• Use a blender or immersion blender for the smoothest texture
• Chill the base thoroughly before churning – at least 6 hours, preferably overnight
• Add mix-ins during the last minute of churning or layer them in when transferring to the freezer container

For more expert ice cream making tips, visit our complete ice cream guide with troubleshooting advice and flavor variations.

Frequently Asked Questions

Dark Chocolate Ice Cream Recipe: A Decadent Homemade Treat

There’s nothing quite like the rich, velvety taste of homemade dark chocolate ice cream. Whether you’re a fan of intense cocoa flavors or prefer a smoother Dutch chocolate twist, this recipe will satisfy your cravings. Below, we’ll guide you through crafting the perfect batch of creamy, indulgent dark chocolate ice cream right in your own kitchen.

Ingredients for Homemade Dark Chocolate Ice Cream

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ⅔ cup high-quality dark cocoa powder (Dutch-processed for a milder flavor)
• 4 oz bittersweet or dark chocolate (70% cocoa or higher), finely chopped
• 4 large egg yolks
• 1 tsp pure vanilla extract
• ¼ tsp salt

Step-by-Step Dutch Chocolate Ice Cream Recipe

Step 1: Prepare the Chocolate Base

In a medium saucepan, whisk together the milk, heavy cream, sugar, cocoa powder, and salt. Heat over medium-low heat until the mixture is warm but not boiling, stirring frequently to dissolve the cocoa and sugar completely.

Step 2: Melt the Dark Chocolate

Remove the saucepan from heat and add the chopped dark chocolate. Stir until the chocolate is fully melted and the mixture is smooth. If needed, return to low heat briefly to help melt any remaining chunks.

Step 3: Temper the Egg Yolks

In a separate bowl, whisk the egg yolks. Slowly pour about ½ cup of the warm chocolate mixture into the yolks while whisking constantly to prevent curdling. Then, gradually add the tempered yolks back into the saucepan, stirring continuously.

Step 4: Cook the Custard

Return the saucepan to medium-low heat. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F on a thermometer). Do not let it boil.

Step 5: Chill and Add Vanilla

Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Stir in the vanilla extract, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.

Step 6: Churn the Ice Cream

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes). The ice cream should be thick and creamy.

Step 7: Freeze Until Firm

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours before serving. For best texture, let it sit at room temperature for 5-10 minutes before scooping.

Tips for the Best Homemade Dark Chocolate Ice Cream

• Use High-Quality Cocoa: Dutch-processed cocoa powder yields a smoother, less acidic flavor.
• Don’t Skip Tempering: Slowly incorporating the yolks prevents scrambled eggs in your custard.
• Chill Thoroughly: A well-chilled base ensures faster churning and creamier results.
• Add Mix-Ins: Fold in chocolate chunks, nuts, or a swirl of caramel after churning for extra decadence.

Why This Dark Chocolate Ice Cream Recipe Stands Out

Unlike store-bought versions, this homemade dark chocolate ice cream is free from artificial stabilizers and packed with real cocoa depth. The combination of melted chocolate and cocoa powder creates a double-chocolate intensity, while the custard base delivers unparalleled creaminess. Dutch-process cocoa softens the bitterness, making it a crowd-pleaser for all palates.

Variations to Try

• Mint Dark Chocolate: Add 1 tsp peppermint extract with the vanilla.
• Spiced Chocolate: Stir in ½ tsp cinnamon or a pinch of cayenne for warmth.
• Mocha Twist: Dissolve 1 tbsp instant espresso powder into the warm milk.

Frequently Asked Questions

Can I make this without an ice cream maker?

Yes! Pour the chilled custard into a shallow dish and freeze. Every 30 minutes, stir vigorously with a fork to break up ice crystals until firm (about 3-4 hours).

How long does homemade dark chocolate ice cream last?

Stored properly in an airtight container, it keeps for up to 2 weeks. Place parchment paper directly on the surface to prevent freezer burn.

Is Dutch-process cocoa necessary?

While regular cocoa works, Dutch-processed cocoa neutralizes acidity, giving a mellower, more traditional “Dutch chocolate” flavor.

Serving Suggestions

Pair your dark chocolate ice cream with fresh berries, a drizzle of salted caramel, or crumbled cookies. For an elegant dessert, serve alongside a warm flourless chocolate cake or affogato-style with a shot of espresso.

The Science Behind the Creaminess

The egg yolks in this Dutch chocolate ice cream recipe act as natural emulsifiers, creating a stable, silky texture. The fat from the cream and chocolate ensures a slow melt, while the sugar content prevents iciness. For an even denser consistency, substitute ½ cup of the milk with additional heavy cream.

Final Thoughts

Mastering this dark chocolate ice cream recipe means never settling for subpar store versions again. With its customizable intensity and luxurious mouthfeel, it’s a dessert that feels gourmet yet is surprisingly simple to make. Whether you stick to the classic or experiment with add-ins, each scoop will be a celebration of chocolate in its finest form.