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Decadent Homemade Chocolate Ice Cream Recipe

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4.5 from 144 reviews

This rich and creamy homemade chocolate ice cream recipe features a luscious custard base made with heavy cream, cocoa powder, and semisweet chocolate. The combination of tempered egg yolks and slow cooking creates a silky smooth texture and deep chocolate flavor that’s perfect for any chocolate lover.

Ingredients

Scale

Chocolate Base

  • 1 cup heavy cream
  • 3 tbsp cocoa powder (preferably dark cocoa for extra richness)
  • 4 oz semisweet chocolate (60%), chopped
  • 1 cup heavy cream

Custard

  • 1 cup whole milk (or half-and-half)
  • 3/4 cup granulated sugar
  • Pinch of sea salt
  • 4 large egg yolks
  • 1 tsp vanilla extract

Instructions

  1. Create the Chocolate Base: In a medium saucepan, whisk together 1 cup of heavy cream and cocoa powder until smooth. Bring to a gentle boil over medium heat, whisking constantly. Let it simmer for about 30 seconds, then remove from heat. Stir in the chopped chocolate until melted and velvety. Add the remaining 1 cup of heavy cream, whisk well, and transfer this mixture to a large bowl. Set a fine mesh strainer over the bowl to catch any bits later.
  2. Make the Custard: In another saucepan, whisk together whole milk, sugar, and a pinch of sea salt. Warm it gently over medium heat without boiling. Meanwhile, whisk the egg yolks in a small bowl. Slowly pour about ½ cup of the warm milk mixture into the yolks while whisking constantly to temper the eggs. Pour the tempered yolk mixture back into the saucepan and cook over medium heat, stirring continuously with a spatula until it thickens and lightly coats the back of a spoon, reaching about 170°F.
  3. Combine the Magic: Pour the warm custard through the mesh strainer into the chocolate mixture, stirring gently until fully combined into one glossy, chocolatey base. Discard any bits left in the strainer. Stir in vanilla extract and mix well.
  4. Chill It: Cover the bowl and refrigerate for at least 6 hours or overnight for best results. To cool faster, place the bowl in an ice bath and stir frequently.
  5. Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn for 30–40 minutes until thick and creamy like soft serve. If you don’t have an ice cream maker, pour into a freezer-safe dish, freeze for 1 hour, then stir vigorously every 30 minutes until smooth and frozen (3–6 hours).
  6. Freeze and Set: Transfer the churned ice cream into a lidded container, smooth the top, and freeze for at least 6 hours or overnight. Before serving, let ice cream sit at room temperature for 5 minutes for perfect creamy texture.

Notes

  • Use heavy cream for ultra-smooth texture; substituting may affect creaminess.
  • Dark cocoa powder enhances the chocolate flavor.
  • Tempering egg yolks prevents scrambling and ensures smooth custard.
  • Chilling the custard base thoroughly before churning ensures creamier ice cream.
  • If no ice cream maker is available, manual stirring during freezing helps prevent ice crystals.
  • Letting ice cream soften slightly at room temperature before scooping improves scoopability.

Keywords: homemade chocolate ice cream, custard ice cream, chocolate dessert, creamy ice cream, easy chocolate ice cream

Find it online: https://nayabaker.com/decadent-homemade-chocolate-ice-cream-recipe/