Homemade Chocolate Ice Cream
This post may contain affiliate links. Read our disclosure policy.
Homemade Chocolate Ice Cream! It’s decadently rich, lusciously creamy, and deliciously refreshing. Better than store-bought, it’s easy to make and it’s sure to be the highlight of any summer meal!
Want to make vanilla ice cream to pair with it? Try my silky homemade vanilla ice cream recipe too!
The Best Chocolate Ice Cream Recipe
This chocolate ice cream is the absolute best you’ll ever taste! It’s a staple in our summer dessert lineup, but it’s so tasty I find myself making it all year long.
It always gets rave reviews when I serve it at parties. After one bite and you’ll never see store-bought ice cream the same!
With a smooth, creamy base and a rich chocolate flavor, it’s delightful on its own but can also be added to sundaes, milkshakes, and all your favorite ice cream desserts.
Finish it off with a drizzle of hot fudge sauce or homemade caramel sauce for a sweet treat that will cool you off even on the hottest of days!
Homemade Chocolate Ice Cream Ingredients
- Heavy cream and whole milk – These are crucial to form the smooth, soft texture we want in ice cream. You can substitute the whole milk with 2% if preferred, it just won’t be as creamy.
- Granulated sugar – In addition to sweetening the ice cream, sugar actually helps lower the freezing point, making the ice cream easier to freeze.
- Corn syrup – You’ll find that this helps inhibit the crystallization of the ice cream. However, if preferred, you can just add more sugar in its place.
- Dutch cocoa powder – This adds extra depth and richness that you won’t be able to achieve with regular cocoa powder.
- Bittersweet chocolate – Melted down and mixed into the ice cream, this takes the chocolate flavor to a whole new level!
- Egg yolks – Egg yolks are another vital ingredient that contributes to the texture of the ice cream and help thicken it. With these you’ll achieve professional-grade quality at home.
- Vanilla extract – Use pure vanilla extract to enhance the rest of the ingredients. Imitation varieties won’t have the same effect.
Can I add mix-ins?
Yes, feel free to include all your favorite ice cream mix-ins, adding them to the ice cream in the last several minutes of churning. Some great options include:
- Chopped nuts
- Marshmallows or marshmallow fluff
- Brownie chunks
- Cookie dough
- Chocolate chips
- Crushed Oreos
- Graham crackers
- Peanut butter, almond butter or cookie butter
- Chopped candy bars
How to Make Homemade Ice Cream
- Whisk: In a medium saucepan whisk together 1/2 cup sugar and the cocoa powder. Whisk in heavy cream, milk and corn syrup. Bring to a simmer over medium heat (it should bubble at the edges of the pan).
- Melt: Heat the chocolate in the microwave at 50% power in 30-second increments, stirring in between. Once it is fully melted, set the chocolate aside to cool slightly.
- Combine: In a medium heatproof mixing bowl, whisk the remaining sugar and egg yolks until they’re well combined. Then, stir in the melted chocolate. It will likely thicken and seem to set a bit, but that’s okay!
- Transfer: While whisking, pour in a cup of the hot milk mixture with the egg yolk mixture. Then, add the ingredients back into the saucepan, whisking vigorously.
- Cook: Allow the ingredients to cook, stirring constantly, until the mixture has thickened.
- Chill: Pour the liquid into a large heatproof mixing bowl, and stir in the vanilla extract. Cover it with plastic wrap, carefully pressing it against the surface of the mixture to prevent a skin from forming. Place it in the fridge for at least 6 hours.
- Churn: Transfer the mixture to an ice cream mixer, and churn according to the manufacturer’s instructions.
- Freeze: Place the chocolate ice cream in an airtight container, and store it in the freezer until firm. This typically takes between 6-12 hours.
Equipment Needed
- Medium Saucepan
- Microwave-Safe Bowl
- Medium Heatproof Mixing Bowl
- Ice Cream Mixer (I own the older model of this one and love it!)
- Airtight Container
Serving Suggestions
There’s nothing wrong with enjoying this chocolate ice cream recipe straight from a bowl or even directly from the container. However, you can also spruce it up by serving it in:
- Cake or waffle cones
- Banana splits
- Hot fudge sundaes
- Ice cream sandwiches with chocolate chip cookies
Frequently Asked Questions
What can I do with the leftover egg whites?
Before you toss them out, try including them in these egg white recipes.
Can I make chocolate ice cream without an ice cream maker?
Yes, this recipe will not work without an ice cream maker. There are other ice cream recipes out there that don’t require an ice cream maker. They usually say “no churn” in the title. However, I will admit that they’re just not the same.
How do you prevent homemade ice cream from crystalizing?
The secret ingredient is the corn syrup. This really helps reduce crystallization in homemade ice cream. Even just a few tablespoons in place of sugar can make a difference.
How long does this chocolate ice cream recipe last?
Homemade chocolate ice cream does not contain the same preservatives as store-bought options, meaning it doesn’t last quite as long. When stored properly in an airtight container, it will keep for 1-2 weeks in the freezer. Any longer than that, and it typically starts to become a bit icy.
More Ice Cream Recipes To Try
- Vanilla Ice Cream Recipe
- Mint Chocolate Chip Ice Cream
- Salted Caramel Ice Cream
- Chocolate Cookies and Cream Ice Cream
- Cannoli Ice Cream
Follow Easy Cooking Zone
Chocolate Ice Cream
Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar, divided
- 1/4 cup corn syrup, or more sugar*
- 3 Tbsp Dutch cocoa powder
- 4 oz. bittersweet chocolate, chopped
- 4 large egg yolks
- 2 tsp vanilla extract
Instructions
- In a medium saucepan whisk together 1/2 cup sugar and the cocoa powder. Whisk in heavy cream, milk and corn syrup. Bring to a simmer over medium heat (it should bubble at the edges of the pan).
- Melt chocolate in a microwave safe bowl on 50% power in 30 second increments, stir between each until chocolate is melted. Let it cool slightly.
- In a medium heatproof mixing bowl whisk together remaining 1/4 cup sugar with egg yolks until slightly pale and fluff, about 1 to 2 minutes. Stir in melted chocolate (note that it will likely thicken and seem to set a bit, that's okay).
- While whisking slowly pour in about 1 cup of the hot milk mixture to the egg yolk mixture. Then pour the egg yolk mixture into the pan while whisking somewhat vigourosly.
- Continue to cook, while stirring constantly until the mixture in the saucepan has thickened slightly (it should coat the back of a wooden spoon and register 175 to 180 degrees on an instant read thermometer).
- Immediately pour into a large heat proof mixing bowl and stir in vanilla extract. Cover with plastic wrap while carefully pressing it against the surface of the mixture to prevent a skin from forming.
- Chill through completely in the fridge, at least 6 hours.
- Churn mixture in an ice cream maker according to manufacturers directions then transfer to a container and freeze in the freezer until firm, about 6 to 12 hours.
Notes
- *The corn syrup just inhibits crystallization of the ice cream but if you'd prefer you can just use more sugar in it's place.
- Looking for ways to use up the leftover egg whites? Try one of these recipes here.