If I had to choose just one ice cream recipe, I'd choose this incredible (and EASY) Homemade Chocolate Ice Cream, every time. It has the best rich, fudgy chocolate flavor from using both cocoa powder and real chocolate, and the texture is perfect.
Lauren's Tip for the Best Chocolate Ice Cream
I had so much fun texting this recipe, and I can say the end result is the BEST Chocolate Ice Cream ever. Plus, it's really easy to make and a great treat to make in advance since you can store it in the fridge (I love these ice cream containers) for months!
Using both cocoa powder and melted chocolate in the custard base gives it that deep, rich chocolate flavor and ultra-creamy texture. I also highlt recommend to swirl hot fudge (store-bought works great!) in it before freezing to delicious chocolate ribbons throughout. Pile it high in our homemade waffle cones for the ultimate chocolate ice cream experience!
Don't miss my other desserts, like Vanilla Ice Cream, Ice Cream Sandwiches, Frozen Hot Chocolate, Oreo Milkshake, Ice Cream Cake, and Frozen Yogurt!
How to make Chocolate Ice Cream:
Make Custard Base: In a medium saucepan, combine the cream, milk, sugar, cocoa powder, corn syrup, and salt. Heat over medium, stirring occasionally, until steaming but not boiling. In a separate bowl, beat the egg yolks until smooth.
Melt Chocolate: In another small bowl, add the chopped chocolate. Add one big ladleful of hot milk over the chocolate and set aside to melt.
Temper Eggs: Slowly drizzle a ladleful of hot milk mixture into the yolks, whisking constantly. Repeat with several more spoonfuls of hot cream (this process slowly warms the eggs, so they don’t scramble). Then pour the tempered yolk mixture back into the saucepan. Cook for 30 more seconds or so, until 170-175 degrees F (or the mixture thickens just slightly and coats the back of a spoon). Do not let it boil.
Finish Base: Stir in melted chocolate and vanilla extract. Strain the mixture through a fine-mesh sieve into a clean container.
Chill in refrigerator for at least 4 hours or ideally overnight.
Churn cooled custard in an ice cream maker according to manufacturer’s instructions.
Fudge Swirl and Freeze to set: Transfer half of the mixture to ice cream container Spoon 3 tablespoons warmed fudge sauce into a line over the top, then use a knife to gently swirl it into the ice cream. Top with remaining ice cream and add another layer of fudge on top. Freeze for at least 4 hours, until firm and scoopable. Don't forget to serve it in a homemade waffle cone!
Homemade Chocolate Ice Cream Recipe
Equipment
Ingredients
- 1½ cups heavy cream
- 1½ cups whole milk
- ½ cup granulated sugar
- 3 Tablespoons cocoa powder
- 2 Tablespoons light corn syrup* (optional, but helps with ice cream texture)
- 1/4 teaspoon fine sea salt
- 4 large egg yolks
- 1 Tablespoon vanilla extract
- 4 oz dark chocolate , chopped (or use high quality chocolate chips)
- ½ cup hot fudge sauce , optional
Instructions
- Heat Dairy: In a medium saucepan, combine the cream, milk, sugar, cocoa powder, corn syrup, and salt. Heat over medium, stirring occasionally, until steaming but not boiling.1½ cups heavy cream, 1½ cups whole milk, ½ cup granulated sugar, 3 Tablespoons cocoa powder, 2 Tablespoons light corn syrup* , ¼ teaspoon fine sea salt
- Whisk Yolks: In a separate bowl, beat the egg yolks until smooth.4 large egg yolks
- Melt Chocolate: In another small bowl add the chopped chocolate. Add one big ladleful of hot milk over the chocolate and set aside to melt.4 oz dark chocolate
- Temper Eggs: Slowly drizzle a ladleful of hot milk mixture into the yolks, whisking constantly. Repeat with several more spoonfuls of hot cream (this process slowly warms the eggs, so they don’t scramble). Then pour the tempered yolk mixture back into the saucepan. Cook for 30 more seconds or so, until 170-175 degrees F (or the mixture thickens just slightly and coats the back of a spoon). Do not let it boil.
- Combine: Stir in melted chocolate and vanilla extract. Strain the mixture through a fine-mesh sieve into a clean container.1 Tablespoon vanilla extract
- Chill in refrigerator for at least 4 hours or ideally overnight.
- Churn cooled custard in an ice cream maker according to manufacturer’s instructions.
- Fudge Swirl and Freeze: Transfer half of the mixture to ice cream container. Spoon 3 tablespoons warmed fudge sauce into a line over the top, then use a knife to gently swirl it into the ice cream. Top with remaining ice cream and add another layer of fudge drizzle on top. Freeze for at least 4 hours, until firm and scoopable.½ cup hot fudge sauce
- Serve in a homemade waffle cone, if desired.
Notes
Nutrition
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