This luxurious Chocolate Ice Cream Recipe uses a dual-chocolate technique, combining cocoa powder steeped in cream with melted semisweet chocolate for intense depth. Enriched with an egg yolk custard base, it churns into a dense, velvety scoop that rivals the finest French glaces, delivering pure cocoa bliss in every bite.
Jump to RecipeChocolate Ice Cream Ingredients
The Chocolate Base:
- 1/4 cup Unsweetened Cocoa Powder: Bloomed in hot cream to release essential oils.
- 6 oz Semisweet Chocolate: Chopped. Provides the fudgy body and richness.
- 2 cups Heavy Cream: Divided. One cup is boiled with cocoa; the other cools the mixture down.
The Custard:
- 1 1/2 cups Whole Milk: The foundation for the custard.
- 3 Egg Yolks: Essential for emulsification and a creamy texture that doesn’t freeze icy.
- 3/4 cup Sugar: Sweetens and lowers the freezing point for scoopability.
- Flavorings: 1/2 tsp vanilla extract and 1/8 tsp sea salt to pop the chocolate flavor.
How To Make Chocolate Ice Cream
- Bloom the Cocoa: In a medium saucepan, whisk 1 cup of the heavy cream with the cocoa powder. Bring to a boil over medium heat, whisking constantly. Let it simmer for 30 seconds. It will become thick and glossy.
- Melt the Chocolate: Remove the pan from the heat. Stir in the chopped semisweet chocolate until completely melted and smooth. Stir in the remaining 1 cup of cold heavy cream. Pour this chocolate mixture into a large bowl and set a fine-mesh strainer over the top.
- Temper the Yolks: In a separate medium bowl, whisk the egg yolks. In the same saucepan (no need to wash), warm the milk, sugar, and salt until the sugar dissolves and the milk is steaming (do not boil). Slowly pour about 1/2 cup of the hot milk into the yolks while whisking constantly (tempering) to prevent scrambling.
- Cook the Custard: Pour the yolk mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a rubber spatula or wooden spoon. Cook until the custard thickens enough to coat the back of the spoon (about 170°F). Do not let it boil.
- Combine and Chill: Pour the hot custard through the strainer into the chocolate base. Stir well to combine. Stir in the vanilla extract.
- Chill: Cover the bowl and refrigerate for at least 6 hours, or overnight. The mixture must be completely cold (40°F) before churning. Tip: An ice bath can speed this up if you are in a rush.
- Churn: Pour the cold base into your ice cream maker and churn according to manufacturer instructions (usually 25–35 minutes). It will look like thick soft serve.
- Hardening: Transfer to a freezer-safe container. Press parchment paper against the surface to prevent ice crystals. Freeze for at least 6 hours to firm up for scooping.
Recipe Tips
- Straining is Mandatory: Even if you are careful, small bits of egg can scramble. Pouring the custard through a sieve ensures a perfectly smooth final product.
- Chocolate Quality: Since chocolate is the main flavor, use a bar you enjoy eating plain (like Guittard or Ghirardelli), not just chocolate chips which contain stabilizers.
- Vodka Trick: If you want softer ice cream, add 1 tablespoon of vodka or coffee liqueur just before churning. The alcohol prevents the ice cream from freezing rock hard.
- Custard Safety: If you accidentally boil the custard and it looks curdled, don’t panic. Blend it with an immersion blender before straining to smooth it back out.
What To Serve With Chocolate Ice Cream
- Warm Brownies: The ultimate sundae base.
- Fresh Raspberries: The acidity cuts through the dark chocolate richness.
- Salted Caramel Sauce: A drizzle adds a salty-sweet contrast.
- Sugar Cone: Keep it simple and classic.
How To Store Chocolate Ice Cream
- Freezer: Store in the coldest part of your freezer (the back, not the door) for up to 2 weeks. After that, the texture may become icy.
- Scooping: If it freezes very hard, let the container sit on the counter for 5-10 minutes before scooping.
Chocolate Ice Cream Nutrition Facts
- Calories: 380 kcal
- Fat: 26g
- Carbohydrates: 32g
- Sugar: 28g
- Protein: 5g
Nutrition information is estimated per scoop.
FAQs
Can I make this without an ice cream maker?
Yes, use the “no-churn” method (whip cream and fold into condensed milk base) or the “freeze and stir” method: place the base in the freezer and whisk vigorously every 30 minutes for 3 hours to break up ice crystals.
Can I use milk chocolate?
Yes, but reduce the sugar to 1/2 cup, as milk chocolate is much sweeter than semisweet.
Why is my ice cream icy?
Icy texture comes from too much water (low-fat milk) or not chilling the base long enough before churning. Stick to full-fat dairy.
Chocolate Ice Cream Recipe
Course: DessertCuisine: FrenchDifficulty: EasyServings
1
servingsPrep time
45
minutesCooking time
30
minutesCalories
380
kcalA rich, custard-based chocolate ice cream made with both cocoa powder and melted chocolate for double the flavor.
Ingredients
2 cups heavy cream
1.5 cups whole milk
6 oz semisweet chocolate
1/4 cup cocoa powder
3 egg yolks
3/4 cup sugar
Vanilla & salt
Directions
- Boil 1 cup cream and cocoa; stir in chocolate and remaining cream.
- Temper yolks with hot milk/sugar mixture.
- Cook custard until it coats a spoon.
- Strain custard into chocolate base.
- Chill completely (6+ hours).
- Churn in ice cream maker.
- Freeze until firm.
Notes
- Tempering yolks prevents scrambling.
- Use high-quality chocolate bars, not chips.
- Chilling the base is crucial for texture.
- Alcohol (optional) keeps it scoopable.
