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Rich, ultra-creamy, and deeply chocolatey, this homemade chocolate ice cream is everything you love about premium ice cream—made right in your own kitchen. With a custard base, two forms of chocolate, and a velvety smooth texture, this recipe is perfect for beginners and ice cream lovers alike.
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Cuisine: American
Prep Time: 20 minutes
Cooking Time: 20 minutes
Chilling/Churning Time: 12 hours
Total Time: 12 hours 40 minutes
Servings: 12
Why You’ll Love Making It
- Incredibly Creamy & Chocolatey – This ice cream has a luxurious texture and deep, rich chocolate flavor thanks to a combination of cocoa powder and melted chocolate.
- Beginner-Friendly – No complicated techniques! Just follow the step-by-step instructions for a foolproof homemade ice cream.
- Better Than Store-Bought – Made with high-quality ingredients, this ice cream rivals any premium brand from the grocery store.
- Perfect for Entertaining – Impress your family and friends with homemade ice cream that’s as good as (or better than) what you’d find in an ice cream shop.
- Freezer-Friendly – Make a batch and store it for up to two weeks—if it lasts that long!
Ingredients
- 2 cups heavy cream, divided – The foundation of rich, smooth ice cream.
- ¼ cup unsweetened cocoa powder – Adds deep chocolate flavor; use Dutch-process for a smoother taste.
- 6 ounces semisweet chocolate, chopped (or chocolate chips) – Melts into the custard for extra creaminess.
- 1 ½ cups whole milk – Helps balance the richness while keeping the ice cream light and scoopable.
- ¾ cup granulated sugar – Sweetens the ice cream and improves texture.
- ⅛ teaspoon sea salt – Enhances the overall flavor, bringing out the chocolate’s natural richness.
- 3 large egg yolks, beaten – Creates a custard base that gives the ice cream a thick, silky texture.
- ½ teaspoon pure vanilla extract – Complements the chocolate flavor and adds depth.
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Instructions
Step 1: Prepare the Chocolate Base
In a medium saucepan over medium heat, whisk together 1 cup of heavy cream and the cocoa powder until fully combined. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 30 seconds, whisking constantly to prevent scorching.
Remove from heat and immediately add the chopped semisweet chocolate, stirring until fully melted and smooth. Pour in the remaining 1 cup of heavy cream and whisk to combine.
Step 2: Set Up for Straining
Transfer the chocolate mixture to a large mixing bowl. Place a fine-mesh strainer over the bowl—this will ensure a smooth, lump-free custard later. Set aside.
Step 3: Make the Custard
In a small bowl, whisk the egg yolks until smooth. In the same saucepan over medium heat, combine the whole milk, sugar, and sea salt. Stir frequently until the mixture is warm but not boiling (about 3-5 minutes).
To temper the eggs (so they don’t scramble), slowly whisk ½ cup of the warm milk mixture into the beaten egg yolks. Then, gradually pour the tempered egg mixture back into the saucepan, whisking constantly to prevent curdling.
Step 4: Thicken the Custard
Continue cooking the custard over medium heat, stirring constantly with a heatproof spatula. It will thicken in 5-7 minutes, or when it reaches 170°F (77°C). You’ll know it’s ready when it coats the back of the spatula and a finger swiped across it leaves a clean line.
Step 5: Combine and Cool
Pour the thickened custard through the fine-mesh strainer into the chocolate mixture. Stir until fully combined, then mix in the vanilla extract.
Cover the bowl and refrigerate for at least 6 hours or overnight. For a quicker cooling method, place the bowl in an ice bath and stir occasionally until fully chilled.
Step 6: Churn the Ice Cream
Once completely chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes 30-40 minutes, resulting in a thick, creamy ice cream.
Step 7: Freeze & Serve
Transfer the churned ice cream to an airtight container and freeze for at least 6 hours to firm up. Let it sit at room temperature for 5 minutes before scooping for the perfect texture.
FAQs
Can I Make This Without an Ice Cream Maker?
Yes! After chilling the mixture, pour it into a freezer-safe container. Every 30 minutes, stir vigorously with a fork or whisk to break up ice crystals. Repeat for 3-4 hours until the mixture is smooth and frozen.
How Long Does Homemade Chocolate Ice Cream Last?
When stored in an airtight container, this ice cream will stay fresh in the freezer for up to 2 weeks. For the best texture, let it sit at room temperature for a few minutes before scooping.
