There’s something about chocolate ice cream that just feels like home, isn’t there? It’s the flavor we reach for after a long day, the one we scoop into a bowl while curled up on the couch, and the one that turns an ordinary evening into something special. I’ve loved chocolate ice cream since I was a kid, and I don’t think that will ever change. It’s rich, it’s smooth, and it’s got that cozy, nostalgic feeling that makes everything feel a little bit better.
Today, I’m sharing my favorite homemade chocolate ice cream recipe. It’s creamy, dreamy, and bursting with deep chocolate flavor. If you’ve never made ice cream from scratch before, don’t worry—this one is simple and beginner-friendly. Whether you’ve got an ice cream maker or not, I’ll walk you through it all. Trust me, once you taste it, you won’t want to go back to the store-bought kind.
Why You’ll Love This Chocolate Ice Cream
There are plenty of reasons to fall in love with this recipe. Here’s why it’s one of my go-to desserts:
- Rich and chocolaty: This is not a mild or shy chocolate ice cream—it’s bold, flavorful, and deeply satisfying.
- Super creamy texture: Thanks to the custard base and a touch of cream, every bite is silky smooth.
- Perfectly sweet: It’s sweet, but not overpowering. You taste the chocolate first.
- Easy to make: With a little stirring and a bit of patience, you’ll have ice cream that tastes like it came from a fancy shop.
- Customizable: Add in chocolate chips, swirl in fudge, or even mix in nuts or marshmallows—make it yours!
What You’ll Need to Make It
You probably already have most of these ingredients in your kitchen. Here’s what you’ll need:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 4 ounces semi-sweet or dark chocolate, chopped
- 4 large egg yolks
- 1 teaspoon vanilla extract
- A pinch of salt
That’s it! Just a few simple things turn into something seriously magical.
How to Make Homemade Chocolate Ice Cream
This recipe uses a custard base, which gives it that luxurious, creamy texture. Don’t let the idea of cooking a custard scare you—I’ll guide you step-by-step.
- In a medium saucepan, combine the cocoa powder, ½ cup of the sugar, and the salt. Slowly whisk in the milk over medium heat.
- Stir until the mixture is warm and the sugar is dissolved. Don’t boil it, just heat it gently.
- Add the chopped chocolate and stir until it’s completely melted and smooth.
- In a small bowl, whisk the egg yolks with the remaining ¼ cup sugar until pale and thick.
- Slowly pour a bit of the hot chocolate mixture into the egg yolks while whisking constantly (this keeps the eggs from scrambling).
- Pour the egg mixture back into the saucepan and return to the stove over low heat.
- Stir constantly with a wooden spoon or spatula until the custard thickens slightly and coats the back of the spoon (about 170–175°F).
- Remove from heat and stir in the heavy cream and vanilla extract.
- Pour the mixture through a fine mesh strainer into a bowl to catch any little bits of egg that may have cooked.
- Cover and chill in the refrigerator for at least 4 hours or overnight. The colder it is, the better your ice cream will churn.
- Pour the cold mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20–25 minutes).
- Once churned, transfer the ice cream to a freezer-safe container and freeze for at least 2–4 hours until firm.
No ice cream maker? That’s okay! Just pour the chilled mixture into a container, pop it in the freezer, and stir it every 30 minutes for the first 3 hours. It won’t be quite as airy, but it’ll still be delicious.
How I Like to Enjoy It
Oh, there are so many ways to enjoy this chocolatey wonder. Here are some of my favorites:
- In a waffle cone: Classic and fun, especially on a sunny afternoon.
- With warm brownies: Trust me—this combo is out of this world.
- Topped with whipped cream and sprinkles: A little playful, a lot delicious.
- Between two cookies: Chocolate ice cream sandwiches? Yes, please.
- Straight from the tub: No shame—sometimes you just need a spoon and a quiet moment.
Tips for the Creamiest Ice Cream
Making homemade ice cream can be easy, but these little tips will take it to the next level:
- Use high-quality chocolate: It makes a huge difference in the flavor.
- Chill your base really well: The colder the custard is before you churn it, the smoother your ice cream will be.
- Don’t rush the custard: Take your time and stir constantly—patience pays off here.
- Add mix-ins at the end: If you want to fold in nuts, chocolate chips, or swirls, do it after churning, just before freezing.
How to Store It
Homemade ice cream keeps well, and here’s how to store it for the best results:
- Freeze in an airtight container: This keeps it from picking up any weird freezer smells.
- Place a piece of plastic wrap directly on the surface: It helps prevent ice crystals.
- Use within 2 weeks: It’s best enjoyed fresh, but honestly, I doubt it’ll last that long.
A Little Story Behind This Recipe
I first made this chocolate ice cream on a whim one summer evening. I didn’t have an ice cream maker at the time, but I was craving something cold and chocolaty—so I tried the stir-and-freeze method. It took a bit of patience, but when I finally took that first spoonful, I was hooked.
Since then, I’ve made it for family gatherings, birthday parties, and quiet nights in. It’s one of those recipes that just feels like comfort. My nieces love it with chocolate chips mixed in, and my best friend insists I add a swirl of peanut butter whenever she visits.
Now, it’s your turn. I hope this chocolate ice cream becomes a favorite in your kitchen too. Whether you make it for a special occasion or just because you’re craving something sweet, I promise it’ll bring smiles all around.
So go ahead—grab your spoon, scoop it up, and enjoy every creamy, dreamy bite.
Homemade Chocolate Ice Cream
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar divided
- ½ cup unsweetened cocoa powder
- 4 ounces semi-sweet or dark chocolate chopped
- 4 large egg yolks
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- In a medium saucepan, whisk together cocoa powder, ½ cup of the sugar, and a pinch of salt.
- Gradually whisk in the milk and heat over medium heat, stirring until the sugar dissolves and the mixture is warm.
- Add the chopped chocolate and stir until melted and smooth.
- In a separate bowl, whisk the egg yolks with the remaining ¼ cup sugar until pale and thick.
- Slowly pour a little of the warm chocolate mixture into the egg yolks, whisking constantly to temper the eggs.
- Pour the tempered yolks back into the saucepan and cook over low heat, stirring constantly until the custard thickens slightly and coats the back of a spoon (170–175°F).
- Remove from heat and stir in the heavy cream and vanilla extract.
- Strain the mixture through a fine mesh sieve into a bowl to remove any bits of cooked egg.
- Cover and refrigerate for at least 4 hours, or overnight, until completely chilled.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the churned ice cream to a freezer-safe container and freeze for 2–4 hours until firm.
- No ice cream maker? Pour the chilled custard into a container, freeze it, and stir every 30 minutes for the first 3 hours to break up ice crystals.
