Here’s a rich and creamy homemade chocolate ice cream recipe — smooth, chocolatey, and better than store-bought.
🍫 Classic Chocolate Ice Cream
Ingredients (Makes about 1 quart)
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 oz semi-sweet chocolate, finely chopped
- 4 large egg yolks
- 1 tsp vanilla extract
- Pinch of salt
Instructions
1️⃣ Heat the base
In a saucepan, whisk together cream, milk, sugar, cocoa powder, and salt. Heat over medium until steaming (do not boil).
2️⃣ Melt chocolate
Add chopped chocolate and stir until fully melted and smooth.
3️⃣ Temper the eggs
In a separate bowl, whisk egg yolks. Slowly pour about 1/2 cup of the warm mixture into the yolks while whisking (to prevent scrambling). Then pour the yolk mixture back into the saucepan.
4️⃣ Thicken
Cook over medium-low, stirring constantly, until mixture thickens slightly and coats the back of a spoon (170–175°F / 77–80°C).
5️⃣ Chill
Remove from heat, stir in vanilla. Strain if needed. Chill in the refrigerator at least 4 hours or overnight.
6️⃣ Churn
Pour into an ice cream maker and churn according to manufacturer’s instructions.
7️⃣ Freeze
Transfer to a container and freeze 2–4 hours until firm.
No Ice Cream Maker?
- Pour chilled mixture into a shallow container.
- Freeze and stir vigorously every 30 minutes for 3–4 hours until smooth and creamy.
Variations
- 🍫 Add chocolate chips or chunks
- ☕ Add 1 tsp espresso powder for deeper flavor
- 🥜 Swirl in peanut butter
- 🍓 Add raspberry ripple
If you’d like, I can also give you a super easy 3-ingredient no-churn chocolate ice cream version.
