Indulgent, exceptionally creamy, and rich in chocolate flavor — this is the ultimate homemade chocolate ice cream recipe! It is simple to prepare with just 7 ingredients (including two types of chocolate), boasts a deep chocolate taste, and rivals any ice cream parlor!
A frontal view showcasing 4 scoops of homemade chocolate ice cream in a bowl.
We take great pleasure in making ice cream! It is an enjoyable and delightful activity — and nothing compares to homemade! This is why I am excited to share my recipe for the finest homemade chocolate ice cream!
This chocolate ice cream is irresistibly smooth and crafted with two varieties of chocolate for a profound, rich flavor. It is not excessively sweet and is just as delectable (if not more so) than your preferred ice cream shop! Pair it with a slice of your favorite chocolate cake, a piece of this giant cookie cake, or simply enjoy it on its own!
Chocolate Ice Cream: Ingredients & Substitutions
An overhead view displaying the labeled ingredients for this chocolate ice cream recipe.
Heavy cream. There is truly no suitable substitute for heavy cream. It provides the ice cream with its ultra-creamy consistency.
Cocoa powder. If you prefer a very dark chocolate ice cream, consider using dark cocoa powder.
Semisweet chocolate. I utilize 60% dark chocolate chips for this recipe. You may use any percentage you like—just be aware that milk chocolate will yield a sweeter ice cream, while darker chocolate will enhance the intensity of the chocolate flavor.
Whole milk. Half and half can be a suitable alternative for whole milk!
Granulated sugar. There is genuinely no substitute for this! I use either organic cane sugar or standard white sugar.
Egg yolks. This is another essential ingredient that adds to the creaminess; do not omit them!
Vanilla extract. Vanilla beans (with seeds) or vanilla bean paste can be substituted for the extract.
Equipment
Here is the equipment you will require to create this chocolate ice cream recipe!
- Ice Cream Maker (I own this Cuisinart ice cream maker. If I were to purchase a new one, I would choose this ice cream maker).
- Saucepan
- Fine mesh metal strainer
- Wire whisk
- Batter
How to Create Chocolate Ice Cream
Making this homemade chocolate ice cream recipe requires several steps—along with some chilling and freezing—but the effort is truly worthwhile for achieving the finest chocolate ice cream possible! We will guide you through the entire process step-by-step, and remember to view the video!
The initial step in preparing this recipe is to create the chocolate base. Start by whisking the cream and cocoa powder together. Bring the mixture to a boil. Lower the heat and boil/simmer for 30 seconds, whisking continuously.
Next, take the chocolate/cream mixture off the heat and incorporate the chopped chocolate. Whisk until the mixture is smooth. Add the remaining cream and whisk to blend.
Transfer the mixture to a large bowl and place a fine mesh strainer over it. This strainer is essential for straining the custard portion of the chocolate ice cream recipe. It is absolutely crucial.
What if I lack a fine metal strainer?
A nut milk bag or tea towel would suffice, but a fine mesh metal strainer is undoubtedly a kitchen essential; I utilize it nearly every day.
Make the Custard
Next, we will prepare the custard element of this chocolate ice cream recipe. To achieve this, we must temper the eggs to prevent them from cooking when added to the warm milk mixture. Start by whisking the egg yolks in a medium bowl.
Then, in a saucepan over medium heat, combine milk, sugar, and sea salt while whisking. Once the milk mixture is slightly warm, add ½ cup of warm (not hot) milk to the beaten egg yolks and whisk to combine. Return the milk/egg mixture to the saucepan, whisking as you add it.
Continue to cook the custard over medium heat, stirring the mixture constantly with a spatula until it thickens and coats the spatula (this occurs when it reaches approximately 170 degrees F).
Assemble
Pour the thickened custard through the metal strainer into the other ingredients in the bowl. Stir until everything is combined. Discard any custard residue remaining on the strainer.
Chill
Add the vanilla and stir until well combined. Cover the mixture with a lid and allow it to chill in the refrigerator for a minimum of 6 hours, or preferably overnight.
Churn
After the ice cream mixture has cooled to just below room temperature, churn it in an ice cream maker until it reaches a thick and frozen consistency (approximately 30-40 minutes).
Freeze
Transfer the chocolate ice cream into an airtight container and freeze it for at least 6 hours.
Favorite Ice Cream Containers:
Here are some of my preferred storage containers for ice cream:
- Glass storage container
- Jumbo Ice Cream Container 2.5 quarts
- Round Quart Ice Cream Containers
Serve
Present this chocolate ice cream on cones, in a bowl, drizzled with chocolate sauce or caramel sauce, topped with a dollop of fresh homemade whipped cream, etc.!
Alternatively, use it to fill two cookies to create delightful homemade chocolate chip cookie ice cream sandwiches (similar to a chipwich but much better).
We also enjoy incorporating it as one of the layers in this homemade ice cream cake or using it to prepare this chocolate milkshake recipe.
Overhead photo of an ice cream scoop extracting some chocolate ice cream from a glass storage container
Chocolate Ice Cream Recipe FAQs
Here are some frequently asked questions regarding the preparation of homemade chocolate ice cream:
How do you churn ice cream by hand (without an ice cream maker)?
If you lack an ice cream maker, you can churn this chocolate ice cream recipe manually. However, it requires significantly more effort! Here’s the procedure:
Once the ice cream base is prepared, place it in a freezer-safe container and put it in the freezer.
After 1 hour, inspect the ice cream. If it has begun to freeze, utilize a hand-held mixer (or a whisk or spatula) to beat it vigorously.
Continue to mix the mixture with a mixer or by hand every 30 minutes until it is fully frozen. This process should take approximately 3-6 hours.
How long does homemade ice cream last?
This ice cream remains fresh in the freezer within an airtight container for up to 2 months.
Can I add mix-ins to this chocolate ice cream?
Yes, certainly. Towards the conclusion of the churning process, incorporate your desired mix-ins.
Equipment
- ice cream maker
- ice cream storage container
- glass batter bowl
- whisk
- fine mesh strainer
- measuring spoons
- measuring cups
- spatula
Notes
Ingredient Substitutions:
Heavy cream. There truly is no substitute for heavy cream, as it imparts an ultra-creamy texture to the chocolate ice cream.
Cocoa powder. For those who prefer a very dark chocolate ice cream, consider using dark cocoa powder.
Semisweet chocolate. I utilize 60% dark chocolate chips for this chocolate ice cream. You may choose any percentage you like, but be aware that milk chocolate will yield a sweeter ice cream, while darker chocolate will enhance the intensity of the chocolate flavor.
Whole milk. Half and half serves as an acceptable alternative to whole milk!
Granulated sugar. Unfortunately, there is no substitute for this ingredient! I prefer using organic cane sugar or standard white sugar.
Egg yolks. This is another essential ingredient that adds to the creaminess; do not omit them!
Vanilla extract. Vanilla beans (with seeds) or vanilla bean paste can be substituted for the extract.
How to Churn Ice Cream by Hand
If you lack an ice cream maker, you can churn this chocolate ice cream recipe manually – though it requires significantly more effort! Here’s the procedure:
Once the ice cream base is prepared, transfer it to a freezer-safe container and place it in the freezer.
After one hour, inspect the ice cream. If it has begun to freeze, employ a hand-held mixer (or a whisk or spatula) to beat it vigorously.
Continue mixing the mixture with a mixer or by hand every 30 minutes until it is fully frozen. This process should take between 3 to 6 hours.
Store
Keep in an airtight container for a maximum of 3 months. Below are some of my preferred storage containers for ice cream:
- Glass storage container
- Jumbo Ice Cream Container 2.5 quarts
- Round Quart Ice Cream Containers
Ingredients:
- 5 egg yolks,
- 1 pint (500ml) milk,
- 1/2 pint (250ml) double/heavy cream,
- 2 oz (50g) sugar,
- 150g (6 oz) milk chocolate cut into small squares
INSTRUCTIONS
Create a custard base and at the point where you remove the saucepan from the heat, carefully drop in the squares of real chocolate. Stir to allow to melt and then leave the custard to cool. Then chill the custard until it's really cold. Once chilled, mix until slushy. Add the cream (whipped) and make sure it mixes in well. Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions.
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