There’s something undeniably indulgent about homemade chocolate ice cream. Creamy, rich, and packed with decadent chocolate flavor, this ice cream is a treat that everyone will love. With just a handful of ingredients and an ice cream maker, you can whip up a delicious batch in no time. This homemade chocolate ice cream recipe balances the sweetness and bitterness of chocolate perfectly, creating a smooth and creamy texture.

Rich & Creamy Chocolate Ice Cream

Making chocolate ice cream from scratch can sound intimidating, but it’s actually quite simple once you gather your ingredients and follow a few key steps. The result is a luscious dessert that is far better than any store-bought alternative. This recipe uses whole milk, heavy cream, and semi-sweet chocolate to ensure a creamy, velvety texture. The egg yolks provide richness, while the cocoa powder adds an extra depth of chocolate flavor.

Unlike commercial ice creams, this homemade version has a more intense chocolate profile, making it the perfect treat for chocolate lovers.

What’s even better? It’s freezer-friendly, meaning you can prepare it in advance for your next gathering or just to satisfy your sweet cravings whenever they hit!

This is not your average chocolate ice cream — it’s luxurious and incredibly satisfying. Here’s how to make it!

Ingredients for Homemade Chocolate Ice Cream

Let’s take a closer look at the ingredients needed to create this indulgent chocolate ice cream. Each component plays a critical role in delivering the perfect balance of richness, creaminess, and deep chocolate flavor.

Whole Milk – Provides a creamy base for the ice cream while keeping it light enough to balance the richness of the other ingredients.
Heavy Cream – Essential for that luscious, velvety texture that makes homemade ice cream so irresistible.
Unsweetened Cocoa Powder – I always use Hershey’s for a deep, intense chocolate flavor. Cocoa powder is what gives the ice cream its classic chocolate taste.
Semi-Sweet Chocolate (finely chopped) – Adds a layer of richness and melt-in-your-mouth texture. Finely chopping the chocolate helps it melt evenly into the mixture.
Vanilla Extract – Just a teaspoon enhances the overall flavor, making the chocolate more robust and full-bodied.
Granulated Sugar – Sweetens the ice cream, but be careful to dissolve it properly to avoid any grittiness.
Egg Yolks – These bring a luxurious custard-like creaminess to the ice cream and help thicken the base.

How to Make Chocolate Ice Cream

While making ice cream from scratch may seem complicated, this recipe breaks it down into simple steps. Following these will give you that rich, creamy texture and perfect flavor every time.

Prepare the Chocolate Base – In a large saucepan, whisk together the whole milk, heavy cream, and unsweetened cocoa powder. Bring the mixture to a simmer over medium-low heat. Turn off the heat and stir in the finely chopped semi-sweet chocolate and vanilla extract until the chocolate melts completely.
Dissolve the Sugar – Add ¾ cup of granulated sugar to the milk mixture and bring it back to a simmer. Whisk occasionally to ensure the sugar dissolves fully.
Temper the Egg Yolks – In a medium bowl, whisk together the remaining ¼ cup of sugar and the egg yolks until they become pale and slightly thickened. Slowly whisk ¼ cup of the warm milk mixture into the egg yolks, adding it gradually to prevent the eggs from scrambling. Continue adding the milk mixture in ¼-cup increments, whisking constantly.
Cook the Custard – Return the mixture to the saucepan and cook over medium heat, stirring constantly with a heatproof spatula. Scrape the bottom and sides to prevent scorching. The custard is ready when it thickens enough to coat the back of a spoon.
Strain and Cool – Set up an ice bath by placing a medium bowl inside a large bowl filled with ice and water. Place a fine-mesh strainer over the top of the medium bowl. Strain the custard into the bowl to remove any lumps. Allow the mixture to cool.
Chill the Custard – Refrigerate the strained custard until it is completely cold, preferably overnight. This helps the flavors deepen and ensures a smooth texture when freezing.
Churn the Ice Cream – Once the custard is chilled, pour it into the freezer can of an electric ice cream maker. Freeze according to the manufacturer’s instructions until the ice cream reaches a soft-serve consistency.
Freeze for Later – Transfer the ice cream to an airtight container and freeze until firm. Your rich, homemade chocolate ice cream is now ready to enjoy!

How Long to Make Homemade Chocolate Ice Cream

Making homemade chocolate ice cream is a process that requires a little time, but it’s well worth the wait for the creamy, decadent results. From preparing the custard to freezing it into rich ice cream, here’s a breakdown of the key timeframes you’ll need to keep in mind.

Prep Time for Custard Base – Preparing the chocolate custard base, including cooking and straining, takes about 20-30 minutes.
Chilling the Custard – Once your custard is prepared, it needs to chill thoroughly before freezing. This can take at least 4 hours, but for best results, let it chill overnight in the refrigerator. This step is crucial for developing a smooth and creamy ice cream texture.
Churning the Ice Cream – Churning the custard in an ice cream maker typically takes 20-30 minutes, depending on your machine and how firm you like your ice cream.
Final Freezing Time – After churning, transfer the ice cream to an airtight container and let it firm up in the freezer for at least 3-4 hours, or until it reaches your desired consistency.

Storing Leftovers

Your homemade chocolate ice cream will store beautifully in the freezer, but proper storage is key to keeping that creamy texture.

Refrigerator – While chilling the custard before freezing, you can keep the mixture in the fridge for up to 24 hours. This can also serve as a make-ahead tip if you need to prepare the custard base in advance.
Freezer – Once the ice cream is fully frozen, it can be stored in an airtight container for up to 2 weeks. For best results, press a piece of plastic wrap directly on the surface of the ice cream before sealing the container. This helps prevent ice crystals from forming and keeps the ice cream smooth.

Helpful Tips for Creamy Ice Cream

Chill the Custard Completely – It’s important to chill the custard thoroughly before adding it to the ice cream maker. The colder the mixture, the smoother the ice cream will be when it churns.
Use Quality Ingredients – Since chocolate is the star of this recipe, use high-quality cocoa powder and semi-sweet chocolate for the best flavor.
Don’t Skip the Strain – Straining the custard helps remove any lumps, ensuring that your ice cream has a perfectly smooth, creamy texture.

By following these tips, your homemade chocolate ice cream will be rich, flavorful, and perfectly scoopable every time!

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The Best Homemade Chocolate Ice Cream Recipe

Author: Sally
Total Time: 40 minute
Yield: 1 quart 1x

Print Recipe

Description

Rich, creamy, and loaded with deep chocolate flavor, this homemade chocolate ice cream is a dream come true for any chocolate lover. Simple to make, yet decadently indulgent, this recipe creates the perfect balance of sweetness and richness. With high-quality ingredients and a smooth, custard base, you’ll be enjoying your own scoop of velvety, homemade ice cream in no time.

Ingredients

Scale

2 cups whole milk
2 cups heavy cream
1 cup unsweetened cocoa powder (I use Hershey’s)
2 ounces semi-sweet chocolate, finely chopped
1 teaspoon vanilla extract
1 cup granulated sugar
5 large egg yolks

Instructions

In a large saucepan, whisk together the whole milk, heavy cream, and unsweetened cocoa powder. Bring the mixture to a simmer over medium-low heat, then turn off the heat.
Stir in the finely chopped semi-sweet chocolate and vanilla extract, mixing until the chocolate is fully melted.
Add ¾ cup of granulated sugar to the milk mixture. Bring it back to a simmer, whisking occasionally to dissolve the sugar.
In a medium bowl, whisk together the remaining ¼ cup of sugar and egg yolks until slightly thickened and light in color.
Gradually add ¼ cup of the hot milk mixture to the egg yolks, whisking constantly. Continue adding the milk mixture in ¼-cup increments until fully combined.
Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly until the custard thickens enough to coat the back of a spoon.
Strain the custard through a fine-mesh strainer into a bowl. Allow the custard to cool, then refrigerate until cold (preferably overnight).
Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions.
When the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for several hours until firm.

Notes

For best results, chill the custard overnight to ensure a smooth, creamy texture.
Store the ice cream in an airtight container with plastic wrap pressed on the surface to prevent ice crystals.
Ice cream can be stored in the freezer for up to 2 weeks.

Prep Time: 30 minutes
Cook Time: 4-8 hours (or overnight)