Posted Jun 07, 2020, Updated Aug 04, 2024 We love making ice cream! It’s a fun and delicious process — and nothing beats homemade! Which is why I am sharing my recipe for the best homemade chocolate ice cream ever! This chocolate ice cream is irresistibly creamy and made with two forms of chocolate for a deep rich flavor. It’s not overly sweet, and is just as delicious (maybe even more-so) than your favorite ice cream shop! Serve it alongside a slice of favorite chocolate cake, a piece of this giant cookie cake or eat it all by itself!
Chocolate Ice Cream: Ingredient & Substitutions
Heavy cream. There really isn’t an adequate substitution for heavy cream. It gives the ice cream it’s ultra-creamy texture. Cocoa powder. If you’re into very dark chocolate ice cream, try using dark cocoa powder. Semisweet chocolate. I use 60% dark chocolate chips to make this recipe. Use whatever percentage you prefer—just know that milk chocolate will result in a sweeter ice cream and the darker the chocolate the more intense the chocolate flavor will be. Whole milk. Half and half is an acceptable substitute for whole milk! Granulated sugar. There’s really no substitute here! I use organic cane sugar or regular white sugar. Egg yolks. Another critical ingredient that contributes to the creaminess, don’t leave them out! Vanilla extract. Vanilla beans (seeded) or vanilla bean paste can be used in place of extract.
Equipment
Here is the gear you will need to make this chocolate ice cream recipe!
Ice Cream Maker (I have this Cuisinart ice cream maker. If I was going to buy a new one, I’d get this ice cream maker). Saucepan Fine mesh metal strainer wire whisk Batter bowl with lid Freezer-friendly ice cream container
How to Make Chocolate Ice Cream
Making this homemade chocolate ice cream recipe involves a few steps—plus some chilling and freezing—but it’s well worth the time it takes to make the best chocolate ice cream ever! We’ll walk through the process together step-by-step, but don’t forget to watch the video! The first step in making this recipe is to make the chocolate base. Begin by whisking together the cream and cocoa powder. Bring the mixture to a boil. Reduce heat and boil/simmer for 30 seconds, whisking constantly. Then, remove the chocolate/cream mixture from the heat and add chopped chocolate. Whisk until smooth. Add remaining cream and whisk to combine. Transfer mixture to a large bowl and position a fine mesh strainer over it. This strainer will be used to strain the custard part of the chocolate ice cream recipe. It’s absolutely critical.
Make the Custard
Next we will make the custard component of this chocolate ice cream recipe. To do this, we need to temper the eggs so they don’t cook when they’re added to the warm milk mixture. Begin by whisking the egg yolks together in a medium bowl. Then, in a saucepan over medium heat, whisk together milk, sugar and sea salt. Once the milk mixture is slightly warm, add ½ cup of warm (not hot) milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking as it’s being added. Continue to cook the custard over medium heat, and stir the mixture constantly with a spatula until the it thickens and coats the spatula (it does this when it reaches about170 degrees F).
Assemble
Pour the thickened custard through the metal strainer into the other ingredients in the bowl. Stir until combined. Discard any custard residue left on the strainer.
Chill
Add the vanilla and stir to combine. Place a lid on top and let the mixture chill in the refrigerator for at least 6 hours, or overnight.
Churn
Once the ice cream mixture is cooled to just below room temperature, churn it in an ice cream maker until thick and frozen (30-40 minutes).
Freeze
Transfer the chocolate ice cream to an airtight container and freeze for at least 6 hours.
Favorite Ice Cream Containers:
Here are some of my favorite storage containers for ice cream:
Glass storage container Jumbo Ice Cream Container 2.5 quarts Round Quart Ice Cream Containers
Serve
Serve this chocolate ice cream on cones, in a dish, drizzled with chocolate sauce or caramel sauce with a dollop of fresh homemade whipped cream, etc.! Or, use it to stuff between two cookies to make the best homemade chocolate chip cookie ice cream sandwiches (like a chipwhich only so much better). We also love using it as one of the layers in this homemade ice cream cake or to make this chocolate milkshake recipe. Here are some commonly asked questions about making homemade chocolate ice cream: If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
