Chocolate Ice Cream

The best, rich, creamy, chocolate-y and delicious Homemade Chocolate Ice Cream. Easy to make, and the creamiest and chocolate-iest ice cream ever!

This post is sponsored by Imperial Sugar. All thoughts and opinions are 100% my own.

 

Indulge in a delicious and satisfying dessert with this homemade chocolate ice cream recipe! Packed with two kinds of chocolate! Rich and velvety cocoa powder and chocolate chips, plus a handful of simple ingredients. This frozen treat is sure to delight your taste buds. Whether you’re looking for a sweet after-dinner treat or a refreshing snack on a hot summer day, this chocolate ice cream is the perfect choice. Plus, it’s easy to make and requires only a few steps. Get ready to savor every spoonful of this delectable chocolatey goodness!

Why You’ll Love This Ice Cream Recipe

• Easy. Yes, the recipe looks long, there are a lot of steps, and it does take time, but everything is EASY and SIMPLE! With plenty of downtown while things chill and freeze, so it isn’t nearly as intensive as the recipe looks.
• Every day ingredients. Making ice cream can be a little intimidating for people, but it really does use easy to find, every day ingredients. Milk, heavy cream, cocoa powder, sugar etc.
• Make Ahead. Everyone is always looking for desserts and things they can make ahead. Ice cream is the absolutely perfect choice for that! No only do you really need to make it a day ahead so the custard can properly chill, you can make it multiple days ahead and it will be perfect for whatever you are serving it with.

What You’ll Need

Click HERE to get the FULL recipe

• Heavy Cream
• Whole Milk
• Egg Yolks
• Granulated Sugar – I used Imperial Sugar for this recipe
• Unsweetened Cocoa Powder
• Semi-Sweet Chocolate Chips
• Vanilla Extract

This chocolate ice cream is based on my favorite Homemade Vanilla Ice Cream recipe. It is a custard based ice cream that is super smooth, rich and creamy.

How To Make Chocolate Ice Cream

• Start by mixing together the whole milk, granulated sugar, and 1 cup of heavy cream over medium heat. Whisk in the cocoa powder until it is nice and smooth. Bring this to a boil. Once it boils, reduce the heat and cook for about 30 seconds.
• Remove the mixture from the heat and stir in the chocolate chips. Mix until they are completely melted and the mixture is nice and smooth.
• In a separate bowl whisk the egg yolks until they are really well combined and pale yellow color.
• Very slowly, which actively whisking the eggs, stream in the chocolate milk mixture. Once it is all mixed in, return it to the saucepan and return to the stove.
• Heat the mixture over medium heat until it reaches 170-175º F. It will coat the back of a spoon, and when you run a finger through it, it will stay separated and not run back together.
• Pour the mixture through a sieve, to get rid of any eggs that scrambled and make sure it is nice and smooth.
• Mix in the remaining heavy cream and vanilla extract. Cover and place in the fridge for at least 8 hours, until it is nice and cold.
• Once the mixture is nice and cold, use your ice cream maker and churn for 25 minutes, according to your models instructions.
• Store in the freezer for at least and hour until ready to serve.

Recipe Tips & Tricks

• You can use any kind of unsweetened cocoa powder you like. If you want a sweeter ice cream, you can also use milk chocolate chips. If you want a dark chocolate ice cream, use the dark or dutch processed cocoa powder with dark chocolate chips. What you use is up to you and your taste for richness.
• Make sure to whisk well while you are adding the milk mixture to the eggs. You do not want scrambled eggs. You may end up with a few tiny bits when you strain it and that is normally. But you want the eggs to incorporate with the milk and create the velvety texture.
• It is best to use a thermometer to know when your mixture is done. It is the most accurate, so you don’t over cook anything.
• You can let the mixture sit in the fridge overnight. So you can make the custard mixture one day, and churn it the next when you want to serve it.
• It will be mostly frozen when you are done with the ice cream maker, but you will want to let it sit in the freezer for at least an hour to really firm up, so you can scoop balls of ice cream.

Ice Cream Toppings

You can enjoy your homemade chocolate ice cream as is, but it is also great to use in an Ice Cream Sundae Bar!

• Homemade Hot Fudge is always a good idea, chocolate and more chocolate!
• Peanut Butter Magic Shell for a fun peanut butter and chocolate combo
• Sprinkle with nuts, chocolate chips, mini marshmallow or whatever your favorite candy is.
• Top with whipped cream and a cherry for a complete sundae!

More Fun Summer Dessert Recipes

• Oreo Lasagna
• No Bake Lemon Cheesecake
• Snicker Salad
• Strawberry Cheesecake Lasagna
• Oven S’mores
• Strawberry Milkshakes
• Watermelon Rice Krispie Treats

Continue to Content

Yield: 1 quart

Chocolate Ice Cream

Print

The best, rich, creamy, chocolate-y and delicious Homemade Chocolate Ice Cream. Easy to make, and the creamiest and chocolate-iest ice cream ever! 

Prep Time 5 minutes

Cook Time 30 minutes

Additional Time 8 hours

Total Time 8 hours 35 minutes

Ingredients

• 2 cups heavy cream, divided
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 6 oz semi-sweet chocolate
• 6 large egg yolks
• 1/2 teaspoon vanilla extract

Instructions

1. Start by mixing together whole milk, granulated sugar, and 1 cup of heavy cream over medium heat. Whisk in cocoa powder until it is nice and smooth. Bring this to a boil. Once it boils, reduce heat and cook for about 30 seconds. You want to get it just hot enough that it will melt the chocolate chips.
2. Remove mixture from heat and stir in chocolate chips. Mix until they are completely melted and mixture is nice and smooth.
3. In a separate bowl, whisk egg yolks until they are really well combined and have a pale yellow color.
4. Very slowly, while actively whisking eggs, stream in chocolate milk mixture. Once it is all mixed in, pour it back into saucepan and return to stove.
5. Heat mixture over medium heat until it reaches 170-175º F, stirring frequently. It will coat the back of a spoon, and when you run a finger through it, it will stay separated and not run back together.
6. Pour mixture through a sieve to get rid of any eggs that scrambled and make sure it is nice and smooth.
7. Mix in remaining heavy cream and vanilla extract. Cover and place in a fridge for at least 8 hours, or until it is nice and cold.
8. Once mixture is nice and cold, use your ice cream maker and churn for 25 minutes, or according to your manufacturer’s instructions.
9. Store in freezer for at least an hour until ready to serve.

Notes

I used Imperial Sugar for this recipe

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 311Total Fat 22gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 8gCholesterol 155mgSodium 57mgCarbohydrates 25gFiber 1gSugar 23gProtein 6g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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