Homemade Chocolate Ice Cream Recipe

Introduction

This homemade chocolate ice cream is rich, creamy, and full of deep cocoa flavor. With a smooth custard base and real chocolate, it’s a classic treat that’s perfect for any occasion. Making it from scratch is easier than you might think and well worth the wait.

Ingredients

• 2 cups heavy cream, divided
• 1/4 cup unsweetened cocoa powder
• 6 ounces semisweet chocolate, chopped or chocolate chips
• 1 1/2 cups whole milk
• 3/4 cup granulated sugar
• 1/8 teaspoon sea salt
• 3 large egg yolks, beaten
• 1/2 teaspoon pure vanilla extract

Instructions

1. Step 1: In a medium saucepan, whisk together 1 cup of heavy cream and the cocoa powder until smooth. Bring to a boil over medium heat, then reduce to a simmer and cook for 30 seconds, whisking constantly.
2. Step 2: Remove from heat and add the chopped semisweet chocolate. Whisk until the chocolate fully melts and the mixture is smooth. Add the remaining 1 cup heavy cream and whisk to combine.
3. Step 3: Pour the chocolate mixture into a large bowl and set a fine mesh strainer over the top. Set aside.
4. Step 4: In a small bowl, whisk the egg yolks until smooth.
5. Step 5: In a clean saucepan, combine whole milk, sugar, and sea salt. Place over medium heat and whisk until the mixture is slightly warm.
6. Step 6: Slowly pour 1/2 cup of the warmed milk mixture into the beaten egg yolks, whisking constantly to prevent curdling. Then pour the egg yolk mixture back into the saucepan with the remaining milk, whisking during the addition.
7. Step 7: Cook the custard over medium heat, stirring constantly with a spatula, until it thickens and lightly coats the spatula, about 170°F (77°C).
8. Step 8: Pour the thickened custard through the strainer into the bowl containing the chocolate mixture. Stir until fully combined, discarding any solids caught in the strainer.
9. Step 9: Stir in the pure vanilla extract until evenly incorporated.
10. Step 10: Cover the bowl and refrigerate the mixture for at least 6 hours or overnight until thoroughly chilled. For faster cooling, place the bowl in an ice bath, stirring occasionally.
11. Step 11: Once chilled, churn the mixture in an ice cream maker for 30 to 40 minutes until thick and creamy.
12. Step 12: Transfer the ice cream to an airtight container, seal, and freeze for at least 6 hours until firm.
13. Step 13: Scoop and serve as desired.

Tips & Variations

• Use high-quality chocolate for the best flavor and texture.
• For a dairy-free version, substitute coconut milk and coconut cream and use dairy-free chocolate.
• Add a pinch of espresso powder to enhance the chocolate flavor without making it taste like coffee.
• Stir in chopped nuts or chocolate chips during the last few minutes of churning for added texture.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks for best freshness. To soften before serving, let it sit at room temperature for 5 to 10 minutes or warm the scoop slightly with a spoon dipped in hot water. Avoid refreezing melted ice cream to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, you can place the mixture in a shallow container and freeze, stirring vigorously every 30 minutes until creamy and frozen. This helps reduce ice crystals, but the texture won’t be as smooth as with a machine.

Is it safe to use raw egg yolks in ice cream?

This recipe cooks the egg yolks gently to a temperature that thickens the custard and reduces the risk of bacteria, making it safe to eat when properly prepared.

Homemade Chocolate Ice Cream Recipe

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★★★★★

4.9 from 264 reviews

• Author: anna
• Total Time: 6 hours 40 minutes
• Yield: 12 servings 1x

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Description

This Homemade Chocolate Ice Cream recipe delivers a rich, creamy, and intensely chocolatey treat made from scratch using a custard base infused with cocoa and melted semisweet chocolate. The method involves making a smooth chocolate custard, chilling it thoroughly, and then churning to perfection. Ideal for chocolate lovers seeking a classic ice cream experience without artificial additives.

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Ingredients

Scale 1x2x3x

Chocolate Mixture

• 2 cups heavy cream, divided
• 1/4 cup unsweetened cocoa powder
• 6 ounces semisweet chocolate, chopped or chocolate chips

Custard Base

• 1 1/2 cups whole milk
• 3/4 cup granulated sugar
• 1/8 teaspoon sea salt
• 3 large egg yolks, beaten

Flavoring

• 1/2 teaspoon pure vanilla extract

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Instructions

1. Prepare Cocoa Mixture: In a medium saucepan, whisk together 1 cup of heavy cream and the unsweetened cocoa powder until smooth. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer and cook for 30 seconds while whisking constantly to ensure no lumps form.
2. Melt Chocolate: Remove the saucepan from heat. Add the chopped semisweet chocolate and whisk vigorously until fully melted and the mixture is smooth. Stir in the remaining 1 cup of heavy cream to combine thoroughly.
3. Set Up Strainer: Pour the warm chocolate mixture into a large bowl. Position a fine mesh strainer over the bowl and set aside for later use.
4. Prepare Egg Yolks: In a small bowl, whisk the three large egg yolks until they are smooth and slightly thickened.
5. Heat Milk Mixture: In a clean saucepan, combine the whole milk, granulated sugar, and sea salt. Place over medium heat and whisk frequently until the mixture is warm but not boiling, ensuring the sugar dissolves.
6. Temper Egg Yolks: Slowly pour about 1/2 cup of the warmed milk mixture into the beaten egg yolks while whisking constantly to prevent the eggs from curdling. Then pour the tempered egg yolks back into the saucepan with the remaining milk mixture, whisking continuously to combine.
7. Cook Custard: Cook the combined custard over medium heat, stirring constantly with a spatula. Monitor the temperature until it thickens enough to coat the back of the spatula, reaching approximately 170°F (77°C). Do not let it boil.
8. Strain Custard: Pour the thickened custard through the fine mesh strainer into the bowl containing the chocolate mixture. Stir thoroughly to combine and discard any solids caught in the strainer.
9. Add Vanilla: Stir in the pure vanilla extract until evenly incorporated into the custard and chocolate base.
10. Chill Mixture: Cover the bowl tightly and refrigerate the mixture for at least 6 hours or overnight until thoroughly chilled. For faster cooling, place the bowl in an ice bath and stir occasionally until cold.
11. Churn Ice Cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions for about 30 to 40 minutes until the ice cream thickens and becomes creamy.
12. Freeze to Set: Transfer the churned ice cream to an airtight container. Seal it tightly and freeze for at least 6 hours or until firm enough to scoop.
13. Serve: Scoop the set ice cream into bowls or cones and enjoy your homemade rich chocolate ice cream.

Notes

• Use a reliable candy or instant-read thermometer to monitor custard temperature precisely.
• Tempering the eggs properly is crucial to avoid scrambled eggs in the custard.
• Chilling the custard base thoroughly before churning improves texture and results in creamier ice cream.
• Store leftover ice cream in an airtight container to prevent ice crystals formation.
• If you don’t have an ice cream maker, you may freeze the base and stir vigorously every 30 minutes to mimic churning.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: homemade chocolate ice cream, chocolate ice cream recipe, custard ice cream, creamy chocolate dessert, ice cream from scratch