Amazing Homemade Chocolate Ice Cream Recipe
This homemade chocolate ice cream recipe creates the richest, creamiest dessert you’ll ever taste. With just 7 simple ingredients and no artificial flavors, it puts store-bought ice cream to shame. The secret? Using two forms of chocolate for maximum flavor.
Looking for more amazing dessert ideas? Check out our complete guide to homemade desserts for inspiration.
Creamy Homemade Dark Chocolate Ice Cream Recipe
Ingredients
- 2 cups heavy cream divided
- ¼ cup unsweetened cocoa powder
- 6 ounces semisweet chocolate chopped (or chocolate chips)
- 1 ½ cups whole milk
- ¾ cup granulated sugar
- ⅛ tsp sea salt
- 3 large egg yolks beaten
- ½ tsp pure vanilla extract
Instructions
- Combine 1 cup cream and cocoa powder, whisking thoroughly. Bring the mixture to a boil. Lower the heat and simmer for 30 seconds while continuously whisking.
- Take off the heat and stir in the chopped chocolate until smooth. Mix in the remaining 1 cup of cream until fully combined.
- Pour the mixture into a large bowl and place a fine mesh strainer on top. Let it sit.
- Whisk the egg yolks in a small bowl.
- Heat milk, sugar, and sea salt in a saucepan over medium heat while whisking.
- Warm the milk mixture slightly, then mix ½ cup of warm milk into the beaten egg yolks. Whisk until combined. Pour the milk and egg mixture back into the saucepan while whisking continuously.
- Cook the custard over medium heat, stirring constantly with a spatula until thickened and lightly coating the spatula (about 170°F).
- Strain the thickened custard into the bowl with the other ingredients using a metal strainer. Mix thoroughly. Remove any leftover custard from the strainer.
- Stir in the vanilla until fully mixed.
- Cover with a lid and refrigerate the mixture for at least 6 hours or overnight. For faster cooling, submerge the chocolate ice cream base in an ice bath and stir frequently.
- Chill the ice cream mixture, then churn it in an ice cream maker until thick and frozen (30-40 minutes).
- Place in an airtight container and freeze for a minimum of 6 hours.
- Plate and enjoy.
Notes
Nutrition
Table of Contents
Ingredients for Perfect Homemade Chocolate Ice Cream
This homemade dark chocolate ice cream gets its incredible texture and flavor from just seven key ingredients:
- Heavy cream – The foundation for ultra-creamy texture
- Cocoa powder – Use natural or Dutch process for different flavor profiles
- Semisweet chocolate – Chopped bars or high-quality chips work best
- Whole milk – Creates perfect consistency
- Granulated sugar – Balances the chocolate bitterness
- Egg yolks – For richness and smooth texture
- Vanilla extract – Enhances all the chocolate flavors
Ingredient Substitutions
Want to customize your cacao ice cream? Try these easy swaps:
- Use dark cocoa powder for intense bittersweet chocolate ice cream
- Swap semisweet for bittersweet chocolate chips (70% cacao)
- Replace half the milk with half-and-half for extra creaminess
- Try vanilla bean paste instead of extract for visible specks
Essential Equipment for Dutch Chocolate Ice Cream Recipe
While you don’t need fancy gadgets, these tools make the process easier:
- 2-quart saucepan
- Whisk and rubber spatula
- Fine mesh strainer
- Mixing bowls
- Ice cream maker
- Airtight freezer container
No ice cream maker? No problem! We’ll show you how to make this homemade chocolate ice cream recipe without one.
For more kitchen essentials, visit our baking equipment guide.
How to Make Homemade Chocolate Ice Cream
Follow these simple steps for perfect results every time:
1. Create the Chocolate Base
Whisk together 1 cup cream and cocoa powder in a saucepan. Bring to a gentle boil while whisking constantly. After 30 seconds, remove from heat and add chopped chocolate, stirring until completely melted and smooth.
2. Prepare the Custard
In a separate bowl, whisk egg yolks. Heat milk, sugar, and salt in another saucepan until warm. Temper the eggs by slowly adding about ½ cup of the warm milk mixture while whisking constantly. Then pour everything back into the saucepan.
3. Cook to Perfection
Cook over medium heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of a spoon (about 170°F). This creates the perfect custard base for your homemade dark chocolate ice cream.
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How to Make the Best Homemade Chocolate Ice Cream Recipe
There’s nothing quite like the rich, velvety taste of homemade chocolate ice cream. Whether you prefer a deep, intense dark chocolate flavor or a classic creamy chocolate, making it at home ensures the freshest, most decadent dessert possible. Below, we’ll walk you through the ultimate homemade chocolate ice cream recipe—with a special focus on a luscious dark chocolate ice cream recipe variation.
Ingredients for Homemade Dark Chocolate Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ⅓ cup high-quality unsweetened cocoa powder
- 4 oz bittersweet or dark chocolate (70% cacao), finely chopped
- 4 large egg yolks
- 1 tsp pure vanilla extract
- ¼ tsp salt
Step-by-Step Instructions
1. Prepare the Chocolate Base
In a medium saucepan, whisk together the milk, heavy cream, sugar, cocoa powder, and salt. Heat over medium heat until steaming (do not boil). Remove from heat and add the chopped dark chocolate, stirring until fully melted and smooth.
2. 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 scrambling. Then, gradually whisk the tempered yolks back into the saucepan.
3. Cook the Custard
Return the saucepan to low heat, stirring constantly with a wooden spoon until the mixture thickens slightly (around 170°F). Do not let it boil. The custard should coat the back of the spoon.
4. Chill and Churn
Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract. Cover and refrigerate for at least 4 hours (or overnight) until completely chilled. Pour into your ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
5. Freeze to Perfection
Transfer the churned ice cream to an airtight container and freeze for 4-6 hours before serving for a firmer texture.
Tips for the Best Homemade Dark Chocolate Ice Cream
- Use high-quality chocolate: The better the chocolate, the richer the flavor.
- Don’t skip the tempering step: This ensures a smooth, creamy texture.
- Chill thoroughly: Proper chilling prevents ice crystals.
- Add mix-ins: Swirl in chocolate chunks, nuts, or caramel for extra decadence.
Variations to Try
- Mint Chocolate Chip: Add 1 tsp peppermint extract and fold in chopped chocolate.
- Chocolate Raspberry: Swirl in raspberry sauce before freezing.
- Spiced Chocolate: Add a pinch of cinnamon or cayenne for warmth.
Why Make Homemade Chocolate Ice Cream?
Store-bought ice cream can’t compete with the deep, authentic flavor of homemade dark chocolate ice cream. You control the ingredients, sweetness, and texture—plus, it’s free from preservatives and artificial flavors. The process is simple, and the reward is a luxurious dessert that impresses every time.
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 chocolate ice cream last?
Stored properly in an airtight container, it keeps for up to 2 weeks—though it’s usually devoured much sooner!
Can I use milk chocolate instead?
Absolutely, but reduce the sugar slightly to balance the sweetness.
Final Thoughts
This homemade chocolate ice cream recipe is a game-changer for chocolate lovers. The dark chocolate ice cream recipe variation delivers an intense, sophisticated flavor, while the base recipe remains endlessly customizable. Once you taste the creamy, dreamy results, you’ll never go back to store-bought!
