Make this easy Homemade Chocolate Ice Cream Recipe

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.

Prep Time 10 mins
Cook Time 20 mins
12 hrs 48 mins
Total Time 13 hrs 18 mins
Course Dessert
Cuisine American
Servings 12
Calories 304 kcal


  • 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.
Keyword chocolate, Ice cream recipes, summer glass

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