Chocolate Ice Cream Recipe

Rich, ultra-creamy, and chocolatey — this is the best homemade chocolate ice cream recipe ever! Its easy to make with only 7 ingredients (including two forms of chocolate), has a rich chocolate flavor and is just as good as any ice cream shop!

We love making ice cream! Its 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. Its 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!

Best Homemade Chocolate Ice Cream Recipe

Rich, ultra-creamy, and chocolatey, this is the best homemade chocolate ice cream recipe ever! It’s easy to make with only 7 ingredients (including two forms of chocolate), has a rich chocolate flavor, and is just as good as any ice cream shop!

Prep: 10min

Total: 790min

Yield: 12

Serving Size: 0.333 cup

Nutrition Facts: servingSize 0.333 cup, calories 304 kcal, Carbohydrate 24 g, Protein 4 g, Fat 22 g, Saturated Fat 13 g, Cholesterol 104 mg, Sodium 56 mg, Fiber 2 g, Sugar 19 g

Ingredients:

• 2 cups heavy cream (divided)
• ¼ cup unsweetened cocoa powder
• 6 oz semisweet chocolate (chopped (or chocolate chips))
• 1 ½ cups whole milk
• ¾ cup granulated sugar
• 1/8 tsp sea salt
• 3 large egg yolks (beaten)
• ½ tsp pure vanilla extract

Instruction:

1. Whisk together 1 cup cream and cocoa powder. Bring to a boil. Reduce heat and boil/simmer for 30 seconds whisking constantly.
2. Remove from heat and add chopped chocolate and whisk until smooth. Add remaining 1 cup of cream and whisk to combine.
3. Transfer mixture to a large bowl and position a fine mesh strainer over it. Set aside.
4. In a small bowl, whisk together egg yolks.
5. In a saucepan over medium heat, whisk together milk, sugar and sea salt.
6. Once the milk mixture is slightly warm, add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition.
7. Continue to cook the custard over medium heat, and stir the mixture constantly with a spatula until the it thickens and lightly coats the spatula (it does this when it reaches about 170 degrees F).
8. 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.
9. Add the vanilla and stir to combine.
10. Place a lid on top and let the mixture cool in the refrigerator for at least 6 hours, or overnight. To speed up the cooling process, you can place the container of the chocolate ice cream liquid base into an ice bath and stir it often.
11. 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).
12. Transfer to an airtight container and freeze for at least 6 hours.
13. Serve!

Chocolate Ice Cream

Prep: 0 8min0

Total: 0 8h18min0

Yield: 1 1/2 quarts

Serving Size: 1 of 14 servings

Nutrition Facts: servingSize 1 of 14 servings, calories 237, Fat 15g, Saturated Fat 9g, Carbohydrate 23g, Fiber 1g, Sugar 21g, Protein 4g, Cholesterol 148mg, Sodium 33mg

Ingredients:

• 1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
• 3 cups half-and-half
• 1 cup heavy cream
• 8 large egg yolks
• 9 ounces sugar
• 2 teaspoons pure vanilla extract

Instruction:

1. Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
2. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
3. Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Easy Chocolate Ice Cream (no eggs)

This simple and easy chocolate ice cream is rich, full of chocolate flavor, and completely egg-free. Only 6 ingredients.

Prep: 5min

Serving Size: 1 person

Nutrition Facts: servingSize 1 person, calories 350 kcal, Sugar 28 g, Sodium 40 mg, Fat 30 g, Saturated Fat 19 g, Carbohydrate 33 g, Fiber 3 g, Protein 5 g, Cholesterol 92 mg, unSaturated Fat 9 g

Ingredients:

• 3/4 cup cocoa powder (good quality, unsweetened)
• 1/3 cup brown sugar (firmly packed)
• 1/2 cup white sugar
• 1 1/2 cups whole milk (very cold)
• 2 cups heavy cream (very cold)
• 2 tsp vanilla extract (pure)

Instruction:

1. Whisk: In a chilled bowl, combine cocoa and both sugars, whisking to combine well. Add cold milk and whisk until sugars are dissolved. Stir in cold heavy cream and vanilla. The colder everything is, the better.
2. Churn and Freeze: Pour mixture into the freezer bowl of ice cream maker. Let run for 25-30 minutes, or until mixture is thick, soft, and creamy. Churned ice cream should increase in volume, reaching the top of the machine’s freezer bowl. Transfer to airtight container and freeze at least 2 hours or until ice cream is desired consistency.
3. Serve: Prior to serving, let ice cream sit at room temp for a few minutes just to soften enough for easy scooping.

Easy Chocolate Ice Cream

This super simple chocolate ice cream recipe is the perfect treat at a moments notice. It’s also a bonus that most of the ingredients are kitchen staples. —Taste of Home Test Kitchen

Prep: 10min

Total: 30min

Yield: 1-1/2 quarts.

Nutrition Facts: calories 288 calories, Fat 18g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 31mg sodium, Carbohydrate 28g carbohydrate (28g sugars, Fiber 0 fiber), Protein 2g protein.

Ingredients:

• 2 cups half-and-half cream
• 1-1/2 cups sugar
• 1/2 cup baking cocoa
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream

Instruction:

Combine half-and-half, sugar, cocoa and vanilla in a blender; process on low until smooth. Stir in heavy cream. Freeze in an ice cream freezer according to manufacturer’s directions.

Easy Homemade Chocolate Ice Cream Recipe (Only 3-Ingredients)

FAQ

What are the ingredients in chocolate ice cream?

What is the best chocolate to make ice cream?

1. Combine milk, sugar, cocoa powder, and salt in a saucepan over medium heat. …
2. Place egg yolks into a small bowl. …
3. Remove from the heat and stir in chopped chocolate until melted.
4. Pour into a chilled bowl and refrigerate, stirring occasionally, until cold, about 2 hours.
5. Stir in cream and vanilla.

How to make chocolate flavor ice cream?