Frozen Treats

Chocolate Ice Cream

Name: Chocolate Ice Cream
Prep time: 30 min
Total time: 270 min
Yield: 6 servings
Ingredients: 2 cups (400g) heavy cream; 1 cup (200g) whole milk; 1/2 cup (100g) granulated sugar; 2 oz (60g) dark chocolate, finely chopped; 2 oz (60g) milk chocolate, finely chopped; 1/4 tsp fine salt; 2 large egg yolks; 1 tsp vanilla extract; 1/2 cup (120g) chopped nuts or chocolate chips, for garnish; 1 cup (240g) whipped cream, for serving

By Juno Sinclair · June 19, 2026 · Frozen Treats

Prep30 min

Cook0 min

Total270 min

Serves6

I still remember the first time I made homemade chocolate ice cream. It was a revelation - the deep, rich flavor and the creamy texture were a far cry from the icy, bland store-bought versions I was used to. Since then, I've perfected my recipe, and I'm excited to share it with you.

This chocolate ice cream is a masterclass in balance and restraint. With just a few high-quality ingredients, we're able to create a truly exceptional dessert that's sure to impress anyone who tries it. Whether you're a chocolate aficionado or just looking for a special treat, this recipe is sure to become a favorite.

One of the things that sets this recipe apart is the use of high-quality chocolate. I like to use a combination of dark and milk chocolate for a deep, nuanced flavor that's not too bitter or too sweet. You can, of course, adjust the ratio of dark to milk chocolate to suit your taste preferences.

Another key element of this recipe is the temperature control. By cooking the custard base to a precise temperature, we're able to create a smooth, creamy texture that's essential for great ice cream. Don't worry if you're not familiar with temperature control - it's easier than you think, and I'll walk you through it step by step.

So why make homemade ice cream at all? For one thing, it's a great way to control the ingredients and the quality of the final product. Store-bought ice cream often contains additives and preservatives that you might not want to eat. By making it yourself, you can choose the best ingredients and create a truly exceptional dessert.

Why You’ll Love This Recipe

This recipe is easy to make and requires just a few ingredients
The result is a rich, creamy, and intensely chocolatey ice cream that's sure to become a favorite
You can adjust the ratio of dark to milk chocolate to suit your taste preferences
The recipe is perfect for special occasions or as a special treat any time of the year
You can make it ahead of time and store it in the freezer for up to 3 months
The recipe is also versatile and can be used as a base for other flavors, such as mint or orange

Why This Recipe Works

The key to great ice cream is balance and restraint. By using just a few high-quality ingredients and paying close attention to temperature and texture, we're able to create a truly exceptional dessert. The combination of dark and milk chocolate gives the ice cream a deep, nuanced flavor that's not too bitter or too sweet.

Temperature control is also crucial in this recipe. By cooking the custard base to a precise temperature, we're able to create a smooth, creamy texture that's essential for great ice cream. This is because the temperature affects the structure of the ice cream, creating a smooth and even texture that's free of ice crystals.

Finally, the resting time is essential for allowing the flavors to meld together and the texture to set. This is a step that's often skipped in recipes, but it's essential for creating a truly great ice cream.

By following these steps and using high-quality ingredients, you'll be able to create a truly exceptional chocolate ice cream that's sure to impress anyone who tries it.

Ingredients You’ll Need

To make this chocolate ice cream, you'll need just a few high-quality ingredients. The most important ingredient is, of course, the chocolate. I like to use a combination of dark and milk chocolate for a deep, nuanced flavor that's not too bitter or too sweet. You'll also need some heavy cream, whole milk, and a bit of sugar to balance out the flavor.

When it comes to choosing your ingredients, it's worth spending a bit of money on high-quality chocolate. Look for chocolate with a high cocoa content (at least 70%) for the best flavor. You can also use different types of milk, such as almond or soy milk, if you prefer a non-dairy version.

2 cups (400g) heavy creamHeavy cream is essential for creating a rich and creamy texture in the ice cream. You can also use half-and-half or a combination of heavy cream and whole milk if you prefer a lighter texture.
1 cup (200g) whole milkWhole milk adds a bit of sweetness and tenderness to the ice cream. You can also use 2% or skim milk if you prefer a lower-fat version.
1/2 cup (100g) granulated sugarGranulated sugar helps to balance out the flavor of the chocolate and adds a bit of sweetness to the ice cream. You can also use brown sugar or honey if you prefer a different flavor.
2 oz (60g) dark chocolate, finely choppedDark chocolate gives the ice cream a deep, rich flavor that's not too bitter or too sweet. Look for chocolate with a high cocoa content (at least 70%) for the best flavor.
2 oz (60g) milk chocolate, finely choppedMilk chocolate adds a bit of sweetness and creaminess to the ice cream. You can also use white chocolate or a combination of different types of chocolate if you prefer a different flavor.
1/4 tsp fine saltA bit of salt helps to balance out the flavor of the chocolate and adds a bit of depth to the ice cream. Use a fine salt, such as sea salt or kosher salt, for the best flavor.
2 large egg yolksEgg yolks are essential for creating a smooth and creamy texture in the ice cream. Make sure to use room-temperature egg yolks for the best results.
1 tsp vanilla extractVanilla extract adds a bit of warmth and depth to the ice cream. Use a high-quality vanilla extract for the best flavor.
1/2 cup (120g) chopped nuts or chocolate chips, for garnishChopped nuts or chocolate chips add a bit of texture and flavor to the ice cream. You can also use other types of mix-ins, such as dried fruit or candy pieces, if you prefer.
1 cup (240g) whipped cream, for servingWhipped cream adds a bit of sweetness and creaminess to the ice cream. You can also use other types of toppings, such as chocolate sauce or caramel sauce, if you prefer.

Equipment You’ll Need

Medium saucepanHand mixer or whisk1-quart ice cream makerInstant-read thermometer9x13 inch baking dishFreezer-safe container with lid

How to Make Chocolate Ice Cream

1
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2
Remove the mixture from the heat and let it cool slightly. Add the chopped dark chocolate and milk chocolate, and let it sit for 1-2 minutes to allow the chocolate to melt.
3
Stir the mixture until the chocolate is fully incorporated and the mixture is smooth. Add the fine salt and stir to combine.
4
In a small bowl, whisk together the egg yolks and vanilla extract. Temper the egg yolks by slowly pouring the warm cream mixture into the egg yolks, whisking constantly.
5
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture reaches 170-180°F on an instant-read thermometer.
6
Remove the mixture from the heat and let it cool to room temperature. Cover the mixture and refrigerate it for at least 2 hours or overnight.
7
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
8
Once the ice cream is almost fully churned, add the chopped nuts or chocolate chips and continue to churn until they are fully incorporated.
9
Transfer the ice cream to a freezer-safe container and cover it with plastic wrap or aluminum foil. Place the container in the freezer and let it freeze for at least 2 hours to set.
10
Once the ice cream is set, scoop it into bowls and top with whipped cream and any other desired toppings. Serve immediately and enjoy!

Expert Tips

Make sure to use high-quality chocolate for the best flavor.
Don't over-churn the ice cream, as this can make it too icy and grainy.
If you don't have an ice cream maker, you can also freeze the mixture in a shallow metal pan and then blend it in a food processor once it's frozen solid.
Experiment with different mix-ins, such as nuts, candy pieces, or dried fruit, to create unique and delicious flavor combinations.
Consider using a different type of milk, such as almond or soy milk, to create a non-dairy version of the ice cream.
If you're having trouble getting the ice cream to churn, try adding a bit more cream or milk to the mixture to help it along.

Common Mistakes to Avoid

Not tempering the egg yolks properly, which can cause them to scramble and create a grainy texture.
Not cooking the mixture to the correct temperature, which can cause it to be too runny or too icy.
Over-churning the ice cream, which can make it too icy and grainy.
Not using high-quality chocolate, which can affect the flavor and texture of the ice cream.
Not freezing the ice cream for long enough, which can cause it to be too soft and melted.
Not stirring the mixture constantly while it's cooking, which can cause it to stick to the bottom of the pan and create a grainy texture.

Variations and Substitutions

Try using different types of chocolate, such as white chocolate or bittersweet chocolate, to create unique and delicious flavor combinations.
Add a bit of espresso or coffee to the mixture to create a mocha-flavored ice cream.
Use different types of nuts or mix-ins, such as peanuts or caramel pieces, to create unique and delicious flavor combinations.
Consider using a different type of milk, such as almond or soy milk, to create a non-dairy version of the ice cream.
Add a bit of liqueur, such as Grand Marnier or Kahlua, to the mixture to create a grown-up and sophisticated flavor combination.
Try using different types of flavorings, such as vanilla or almond extract, to create unique and delicious flavor combinations.

What to Serve With Chocolate Ice Cream

This chocolate ice cream is perfect for serving on its own, or as a topping for cakes, brownies, or other desserts. You can also use it as a base for other flavors, such as mint or orange, by adding a bit of extract or zest to the mixture.

Consider serving the ice cream in cones or bowls, topped with whipped cream, chopped nuts, or chocolate chips. You can also use it as a topping for sundaes or milkshakes, or as a base for ice cream sandwiches.

Serve the ice cream in cones or bowls, topped with whipped cream, chopped nuts, or chocolate chips.Use the ice cream as a topping for cakes, brownies, or other desserts.Make ice cream sandwiches by scooping the ice cream between two cookies or wafers.Use the ice cream as a base for sundaes or milkshakes, and add your favorite toppings or mix-ins.

Make-Ahead, Storage, Freezing and Reheating

This ice cream will keep in the freezer for up to 3 months. Simply scoop it into a freezer-safe container and cover it with plastic wrap or aluminum foil.

If you're making the ice cream ahead of time, consider freezing it in a shallow metal pan and then transferring it to a freezer-safe container once it's frozen solid. This will help to prevent ice crystals from forming and will keep the ice cream smooth and creamy.

To thaw the ice cream, simply place it in the refrigerator overnight or let it sit at room temperature for a few hours. Once it's thawed, you can scoop it into cones or bowls and serve.

Keep in mind that the ice cream will be softer and more prone to melting after it's thawed, so it's best to serve it immediately. You can also re-freeze the ice cream once it's thawed, but it may not be as smooth and creamy as it was originally.

Frequently Asked Questions

What type of chocolate is best for this recipe?

The best type of chocolate for this recipe is a high-quality dark chocolate with a high cocoa content (at least 70%). This will give the ice cream a deep, rich flavor that's not too bitter or too sweet.

Can I use a different type of milk in this recipe?

Yes, you can use different types of milk in this recipe, such as almond or soy milk, to create a non-dairy version of the ice cream. Keep in mind that the flavor and texture may be slightly different, so you may need to adjust the recipe accordingly.

How long does it take to make this ice cream?

The total time it takes to make this ice cream is about 2-3 hours, including the time it takes to churn the mixture in an ice cream maker and freeze it in the freezer. However, the actual hands-on time is much shorter, and most of the time is spent waiting for the mixture to chill and freeze.

Can I make this ice cream without an ice cream maker?

Yes, you can make this ice cream without an ice cream maker. Simply freeze the mixture in a shallow metal pan and then blend it in a food processor once it's frozen solid. This will give you a slightly chunkier texture, but it will still be delicious and creamy.

How do I store this ice cream?

This ice cream will keep in the freezer for up to 3 months. Simply scoop it into a freezer-safe container and cover it with plastic wrap or aluminum foil. You can also freeze it in a shallow metal pan and then transfer it to a freezer-safe container once it's frozen solid.

Can I make this ice cream ahead of time?

Yes, you can make this ice cream ahead of time. Simply churn the mixture in an ice cream maker and then freeze it in the freezer until you're ready to serve it. You can also make the mixture ahead of time and store it in the refrigerator for up to 24 hours before churning it in an ice cream maker.

What are some variations I can make to this recipe?

There are many variations you can make to this recipe, such as using different types of chocolate or adding different mix-ins, such as nuts or candy pieces. You can also use different types of milk, such as almond or soy milk, to create a non-dairy version of the ice cream.

How do I know when the ice cream is done?

The ice cream is done when it's churned to the desired consistency and has reached the desired temperature (usually around 0-5°F). You can also check the texture by scooping it into a bowl and checking if it's smooth and creamy. If it's still too icy or grainy, you can continue to churn it until it reaches the desired consistency.

The Full Recipe

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