I love making this chocolate ice cream because it’s rich, creamy, and perfect for any day when you want a sweet treat. It’s one of those recipes that feels special but is actually pretty simple to make at home. I can’t wait for you to try it and enjoy every bite!
Some ingredients in this recipe might not be in your kitchen already. Heavy cream and whole milk are easy to find in most grocery stores, but you’ll want to look carefully for unsweetened cocoa powder, which is different from regular cocoa mix because it has no sugar. Semi-sweet chocolate is usually sold in baking sections, so check there if you don’t see it right away. Fresh eggs are important here since you’ll be using the yolks to make the ice cream smooth and creamy.

Ingredients for Chocolate Ice Cream Recipe
Heavy cream: This adds richness and creaminess to the ice cream.
Whole milk: Helps balance the texture and lighten the cream.
Sugar: Sweetens the ice cream and balances the chocolate flavor.
Unsweetened cocoa powder: Gives the ice cream its deep chocolate taste without added sugar.
Semi-sweet chocolate: Melts into the mixture for extra chocolate flavor and smoothness.
Vanilla extract: Adds a subtle sweetness and enhances the chocolate.
Egg yolks: Used to thicken the ice cream base and make it creamy.
Technique Tip for This Recipe
One of the trickiest parts of this Chocolate Ice Cream Recipe is mixing the hot cream mixture into the egg yolks without scrambling the eggs. This step is called “tempering,” and it helps the eggs warm up slowly so they don’t cook too fast and turn into little bits of scrambled egg in your ice cream base. Here’s how to do it smoothly:
- Start by whisking your egg yolks in a bowl until they’re smooth and a little lighter in color.
- Slowly pour a small amount of the hot cream mixture into the yolks—just a few spoonfuls at first. Keep whisking constantly while you do this.
- Once the yolks and cream are mixed, add a bit more of the hot cream, still whisking all the time.
- After you’ve added about half of the hot cream, you can pour the yolk mixture back into the saucepan with the rest of the cream.
Why does this work? When you add the hot cream slowly, the eggs warm up gently instead of getting shocked by the heat. This keeps them smooth and creamy instead of turning lumpy. It’s like giving the eggs a little warm-up before the big heat, so they stay silky and help make your ice cream rich and velvety.
I remember the first time I tried this, I got impatient and dumped the hot cream all at once into the yolks. The eggs scrambled right away, and I had to start over. Now, I always take my time with this step—it’s worth it! Also, if you don’t have a whisk, a fork works fine, just keep stirring fast so the eggs don’t cook too quickly. This little trick makes the whole process easier and your chocolate ice cream way tastier.
Suggested Side Dishes
Alternative Ingredients
heavy cream - Substitute with coconut cream: Coconut cream provides a rich and creamy texture similar to heavy cream and adds a subtle coconut flavor that complements chocolate.
whole milk - Substitute with almond milk: Almond milk is a lighter alternative that maintains the creamy consistency needed for ice cream, with a slightly nutty flavor.
sugar - Substitute with honey: Honey can sweeten the ice cream naturally and adds a distinct floral note that pairs well with chocolate.
unsweetened cocoa powder - Substitute with carob powder: Carob powder is a caffeine-free alternative that mimics the chocolate flavor, though it is slightly sweeter.
semi-sweet chocolate - Substitute with dark chocolate: Dark chocolate offers a more intense chocolate flavor and less sugar, which can enhance the richness of the ice cream.
vanilla extract - Substitute with almond extract: Almond extract provides a nutty undertone that complements the chocolate flavor, offering a unique twist.
egg yolks - Substitute with cornstarch: Cornstarch can thicken the ice cream base without the use of eggs, making it suitable for those with egg allergies.
Other Alternative Recipes Similar to This Dessert
How To Store or Freeze This Dessert
Allow your freshly churned chocolate ice cream to firm up in the freezer for a few hours before serving. This will enhance its creamy texture and make it easier to scoop.
Store your chocolate ice cream in an airtight container to prevent it from absorbing any unwanted flavors or odors from the freezer. A shallow, flat container is ideal as it allows the ice cream to freeze more evenly.
To keep your chocolate ice cream at its best, press a piece of plastic wrap or parchment paper directly onto the surface before sealing the container. This helps to minimize ice crystal formation and maintain its smooth texture.
Label your container with the date of preparation. While chocolate ice cream can be stored for up to two months, it's best enjoyed within the first few weeks for optimal flavor and texture.
When you're ready to indulge, let the chocolate ice cream sit at room temperature for a few minutes to soften slightly. This will make scooping easier and enhance the creamy mouthfeel.
If you find your chocolate ice cream has become too hard, try microwaving it for 10-15 seconds or dipping your scoop in hot water before serving.
For a delightful twist, consider adding mix-ins like chopped nuts, marshmallows, or caramel swirls before the final freeze. These additions can elevate your homemade treat to a gourmet level.
Remember, the key to maintaining the perfect chocolate ice cream is consistent temperature. Avoid frequent temperature changes by storing it in the back of the freezer where the temperature is most stable.
How To Reheat Leftovers
Begin by allowing the chocolate ice cream to sit at room temperature for about 5-10 minutes. This gentle thawing helps soften it slightly, making it easier to scoop and enjoy.
For a quick fix, use a microwave-safe bowl and heat the ice cream on low power for 10-15 seconds. Stir gently to ensure even softening, but be cautious not to melt it completely.
If you prefer a more controlled approach, place the ice cream container in a larger bowl filled with warm water. Let it sit for a few minutes, checking frequently until it reaches your desired consistency.
For those who enjoy a bit of culinary flair, consider making an ice cream sandwich. Place a scoop between two warm cookies or brownies, allowing the heat from the baked goods to soften the ice cream naturally.
If you're feeling adventurous, transform your leftover chocolate ice cream into a delightful milkshake. Blend it with a splash of whole milk or heavy cream until smooth and creamy.
Essential Tools for Making This Treat
Saucepan: Used to heat and combine the cream, milk, sugar, and cocoa powder. It helps in evenly distributing heat to prevent scorching.
Whisk: Essential for blending the egg yolks smoothly and incorporating them with the hot cream mixture without curdling.
Mixing bowl: A separate container for whisking the egg yolks and for cooling the mixture before refrigeration.
Spoon: Useful for checking the thickness of the custard by seeing if it coats the back of the spoon.
Ice cream maker: Churns the cooled mixture to incorporate air and achieve a creamy texture.
Container: Used for storing the churned ice cream in the freezer until it becomes firm.
Chopping board: Provides a stable surface for chopping the semi-sweet chocolate.
Knife: Used to chop the semi-sweet chocolate into small pieces for easy melting.
Refrigerator: Cools the mixture to the right temperature before churning in the ice cream maker.

Chocolate Ice Cream Recipe
Ingredients
Main Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- ½ cup unsweetened cocoa powder
- 4 oz semi-sweet chocolate, chopped
- 1 teaspoon vanilla extract
- 4 large egg yolks
Instructions
- In a saucepan, combine the heavy cream, whole milk, sugar, and cocoa powder. Heat over medium heat until the mixture is hot but not boiling.
- In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot cream mixture to the yolks, whisking constantly.
- Return the egg mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in the chopped chocolate and vanilla extract until smooth.
- Pour the mixture into a bowl and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze until firm.
Nutritional Value
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