Introduction

This homemade chocolate ice cream is rich, creamy, and bursting with deep chocolate flavor. Made with a luscious custard base, it’s easier to make than you might think and perfect for chocolate lovers craving a decadent treat.

The image shows two close-up views of a bowl filled with three scoops of rich chocolate ice cream. Each scoop is smooth with detailed, textured ridges reflecting creamy softness. On top of the ice cream, there are small flakes of sea salt and a few pieces of dark chocolate chunks scattered, adding a touch of contrast and texture. The bowl is a white speckled ceramic, round and slightly rustic, resting on a white marbled surface that highlights the deep brown color of the ice cream. The lighting makes the chocolate ice cream look shiny and fresh, inviting and delicious. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups heavy cream
3 tablespoons cocoa powder
4 ounces semisweet chocolate (60%), chopped
1 cup whole milk
¾ cup granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
Pinch of sea salt

Instructions

Step 1: In a medium saucepan, whisk together 1 cup of heavy cream and cocoa powder until smooth. Heat over medium heat, bringing to a gentle boil while whisking constantly. Let it simmer for about 30 seconds, then remove from heat.
Step 2: Stir in chopped semisweet chocolate until melted and velvety. Add the remaining 1 cup heavy cream, whisk well, and transfer the mixture to a large bowl. Set a fine mesh strainer over the bowl.
Step 3: In another saucepan, combine milk, sugar, and sea salt. Warm gently without boiling. Meanwhile, whisk the egg yolks in a small bowl.
Step 4: Slowly pour about ½ cup of the warm milk mixture into the yolks while whisking constantly to temper them. Pour the tempered yolks back into the saucepan with the remaining milk mixture.
Step 5: Cook over medium heat, stirring continuously until the custard thickens and lightly coats the back of a spoon, about 170°F.
Step 6: Pour the custard through the mesh strainer into the chocolate mixture. Stir gently to combine and discard any solids. Add vanilla extract and stir once more.
Step 7: Cover the bowl and refrigerate for at least 6 hours or overnight to chill thoroughly.
Step 8: Pour the chilled mixture into your ice cream maker and churn for 30–40 minutes until it reaches a soft serve consistency.
Step 9: Transfer the churned ice cream to a lidded container, smooth the top, and freeze for at least 6 hours or overnight to fully set.
Step 10: Before serving, let the ice cream sit at room temperature for 5 minutes for easy scooping and the perfect creamy texture.

Tips & Variations

For extra intense chocolate flavor, use dark cocoa powder instead of regular.
If you don’t have an ice cream maker, freeze the base in a dish and stir every 30 minutes until smooth and frozen.
Use half-and-half instead of whole milk if you want a slightly richer texture.
Adding a pinch of espresso powder to the chocolate base can deepen the flavor without tasting like coffee.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. Let it thaw at room temperature for 5 minutes before scooping to restore creaminess. Avoid refreezing softened ice cream to maintain texture.

How to Serve

The image shows a close-up of a white bowl filled with three scoops of rich, dark chocolate ice cream. The ice cream has a smooth but slightly textured surface with visible lines from the scooping motion. On top of the scoops, there are small pieces of dark chocolate and coarse white salt crystals, adding contrast in texture and color. The bowl has a subtle speckled pattern, and the background is a white marbled surface. The lighting highlights the creamy texture and deep brown color of the ice cream. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without an ice cream maker?

Yes! After chilling the base, pour it into a freezer-safe dish and freeze. Stir vigorously every 30 minutes for 3–6 hours to break up ice crystals and create a smooth texture.

Why do I need to temper the eggs?

Tempering slowly raises the temperature of the eggs, preventing them from scrambling when added to the warm milk. This keeps your custard smooth and silky.