Make this easy Homemade Chocolate Ice Cream Recipe
Rich, ultra-creamy, and chocolatey, this is the best homemade chocolate ice cream recipe ever! It’s easy to make with only 7 ingredients (including two forms of chocolate), has a rich chocolate flavor, and is just as good as any ice cream shop.
- 2 cups heavy cream divided
- ¼ cup unsweetened cocoa powder
- 6 oz 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
- Whisk together 1 cup cream and cocoa powder. Bring to a boil. Reduce heat and boil/simmer for 30 seconds whisking constantly.
- Remove from heat and add chopped chocolate and whisk until smooth. Add remaining 1 cup of cream and whisk to combine.
- Transfer mixture to a large bowl and position a fine mesh strainer over it. Set aside.
- In a small bowl, whisk together egg yolks.
- In a saucepan over medium heat, whisk together milk, sugar and sea salt.
- Once the milk mixture is slightly warm, add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition.
- Continue to cook the custard over medium heat, and stir the mixture constantly with a spatula until the it thickens and lightly coats the spatula (it does this when it reaches about 170 degrees F).
- Pour the thickened custard through the metal strainer into the other ingredients in the bowl. Stir until combined. Discard any custard residue left on the strainer.
- Add the vanilla and stir to combine.
- Place a lid on top and let the mixture cool in the refrigerator for at least 6 hours, or overnight. To speed up the cooling process, you can place the container of the chocolate ice cream liquid base into an ice bath and stir it often.
- Once the ice cream mixture is cooled to just below room temperature, churn it in an ice cream maker until thick and frozen (30-40 minutes).
- Transfer to an airtight container and freeze for at least 6 hours.
- Heavy cream. There really isn’t a substitution for heavy cream, it gives the chocolate ice cream it’s ultra-creamy texture.
- Cocoa powder. If you’re into very dark chocolate ice cream, try using dark cocoa powder.
- Semisweet chocolate. I use 60% dark chocolate chips to make this chocolate ice cream. Use whatever percentage you prefer, just know that milk chocolate will result in a sweeter ice cream, and the darker the chocolate used the more intense the chocolate flavor will be.
- Whole milk. Half and half is an acceptable substitute for whole milk!
- Granulated sugar. There’s really no substitute here! I use organic cane sugar or regular white sugar.
- Egg yolks. Another critical ingredient that contributes to the creaminess, don’t leave them out!
- Vanilla extract. Vanilla beans (seeded) or vanilla bean paste can be used in place of extract.