Creamy, indulgent, and universally adored, chocolate ice cream is more than just a dessert—it’s a classic comfort food with a rich history and irresistible charm. Originating as far back as the 17th century in Europe, it began as a luxurious treat enjoyed by aristocrats. Today, it’s a global favorite that brings a burst of cocoa bliss to every scoop.
Here’s why it continues to win hearts:
- – Flavor Fusion: A perfect marriage of rich cocoa and smooth cream.-
- Versatile Delight: Enjoy it in cones, sundaes, milkshakes, or sandwiched between cookies.
- – Mood Booster: Scientific or not, we all know a spoonful of chocolate ice cream has magical morale-boosting powers.
Whether you’re a purist who loves it plain or the adventurous type who pairs it with chili flakes or sea salt, chocolate ice cream has a way of speaking to the soul—one melty bite at a time.
Ingredient & Substitutions
Heavy cream. There really isn’t an adequate substitution for heavy cream. It gives the ice cream it’s ultra-creamy texture.
Semisweet chocolate. I use 60% dark chocolate chips to make this recipe. Use whatever percentage you prefer—just know that milk chocolate will result in a sweeter ice cream and the darker the chocolate the more intense the chocolate flavor will be.
Cocoa powder. If you’re into very dark chocolate ice cream, try using dark cocoa powder.
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.
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.
Equipment
Here is the gear you will need to make this chocolate ice cream recipe!
- Ice Cream Maker (I have this Cuisinart ice cream maker. If I was going to buy a new one, I’d get this ice cream maker).
- Saucepan
- Fine mesh metal strainer
- wire whisk
- Batter bowl with lid
- Freezer-friendly ice cream container
How to Make Chocolate Ice Cream
Creating your own dreamy chocolate ice cream at home takes a handful of steps—along with some well-earned chilling and freezing—but the payoff? Absolutely worth it. We’ll guide you through the whole process, one delicious step at a time.
To kick things off, we’ll craft the rich chocolate base. Start by whisking cream and cocoa powder together until silky smooth. Gently bring the mixture to a boil, then dial down the heat and let it bubble for 30 seconds—keeping that whisk moving to lock in the luscious texture.
Then, remove the chocolate/cream mixture from the heat and add chopped chocolate. Whisk until smooth. Add remaining cream and whisk to combine
Pour the mixture into a large bowl, then place a fine mesh strainer over it—this isn’t just a step, it’s a game-changer. Straining ensures your chocolate custard base is irresistibly smooth, elevating your ice cream from homemade to divine.
Make the Custard
Now, onto the silky heart of your ice cream: the custard. Begin by whisking the egg yolks in a medium bowl until smooth. To temper them (so they don’t scramble on contact), you’ll gradually introduce the warm milk mixture—just a bit at first—while whisking constantly. It’s a gentle dance of heat and patience that ensures a perfectly creamy base.
In a medium saucepan over gentle heat, whisk together the milk, sugar, and sea salt until the mixture is warm and fragrant—not boiling. Next comes the crucial tempering step: slowly pour about ½ cup of the warmed milk into the egg yolks, whisking constantly to avoid scrambling. Once blended, gradually return this eggy mixture to the saucepan, continuing to whisk as you pour. This patient process creates that luscious custard base your ice cream dreams are made of.
Continue to cook the custard over medium heat, and stir the mixture constantly with a spatula until the it thickens and coats the spatula (it does this when it reaches about170 degrees F).
Assemble
Carefully pour the thickened custard through the fine mesh strainer into the waiting bowl of ingredients. This final filtration step ensures a flawlessly smooth texture. Stir gently until everything is fully blended. Any bits left behind in the strainer? Discard them—they’ve done their job
Chill
Stir in the vanilla extract, letting its sweet warmth round out the custard’s richness. Cover the bowl with a lid and place it in the refrigerator to chill for at least 6 hours—though letting it rest overnight will unlock even deeper flavor harmony. This cool-down stage is essential, so don’t rush it; it’s the calm before the frozen magic.
Churn
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).
Freeze
Transfer the chocolate ice cream to an airtight container and freeze for at least 6 hours.
How do you churn ice cream by hand (without an ice cream maker)?
No ice cream maker? No problem—just a bit of elbow grease required! Once your chilled base is ready, pour it into a freezer-safe container and place it in the freezer. After an hour, give it a check. If it’s beginning to set around the edges, take a hand mixer, sturdy whisk, or spatula and give it a thorough beat. This breaks up ice crystals and whips air into the mix, giving you that creamy texture. Continue mixing every 30 minutes for the next 3–6 hours, until your dreamy chocolate ice cream is fully set and spoonable.
Ingredient
- 2 cups heavy cream divided
- ¼ cup unsweetened cocoa powder
- 6 ounces 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
Instructions
- 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 chilled, churn it in an ice cream maker until thick and frozen (30-40 minutes).