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The Best Homemade Chocolate Ice Cream Ever (Ultra-Creamy & Dreamy!) Recipe

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★★★★★

4.8 from 79 reviews

Experience the ultimate homemade chocolate ice cream with this ultra-creamy and dreamy recipe. Rich with two types of chocolate and made from only seven simple ingredients, this ice cream is smooth, velvety, and intensely chocolatey. Perfect for any occasion, it captures the joy of classic, melt-in-your-mouth chocolate flavor with a luscious texture you can’t resist.

Ingredients

Scale

Chocolate Base

  • 1 cup heavy cream
  • 3 tablespoons cocoa powder (preferably dark cocoa)
  • 4 ounces semisweet chocolate (60%), chopped
  • 1 cup heavy cream (additional)

Custard Base

  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 5 large egg yolks
  • Pinch of sea salt
  • 1 teaspoon vanilla extract

Instructions

  1. Create the Chocolate Base: In a medium saucepan, whisk together 1 cup of heavy cream and cocoa powder until smooth. Bring the mixture to a gentle boil over medium heat, whisking constantly. Let it simmer for about 30 seconds, then remove from heat. Stir in the chopped semisweet chocolate until fully melted and the mixture is velvety. Add the remaining 1 cup of heavy cream, whisk to combine, and transfer to a large bowl. Place a fine mesh strainer over the bowl to catch any chocolate bits later.
  2. Make the Custard: In another saucepan, combine the whole milk, granulated sugar, and a pinch of sea salt. Warm gently over medium heat without boiling. Meanwhile, whisk the egg yolks in a small bowl. Slowly temper the yolks by pouring about ½ cup of the warm milk mixture into them while whisking constantly to prevent scrambling. Pour the tempered yolk mixture back into the saucepan with the remaining milk, cooking over medium heat while stirring continuously with a spatula until the custard thickens and coats the back of a spoon, reaching approximately 170°F. It should feel like warm custard when ready.
  3. Combine the Magic: Pour the warm custard through the fine mesh strainer into the chocolate mixture to remove any solids. Stir gently until the mixture is smooth and glossy. Discard bits left in the strainer. Stir in the vanilla extract to enhance the chocolate flavor.
  4. Chill It: Cover the bowl with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to develop flavor and ensure a creamy texture. For faster cooling, place the bowl in an ice bath, stirring occasionally.
  5. Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn for 30-40 minutes until it reaches a soft-serve consistency. If you do not have an ice cream maker, pour the mixture into a freezer-safe dish and freeze for 1 hour, then stir vigorously every 30 minutes for 3-6 hours until smooth and frozen.
  6. Freeze and Set: Transfer the churned ice cream into a lidded container, smooth the top, and freeze for at least 6 hours or overnight to set. Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly for easy scooping.

Notes

  • Use high-quality cocoa powder and semisweet chocolate for best flavor.
  • Heavy cream is essential for the creamy texture; do not substitute.
  • Tempering the egg yolks is crucial to avoid scrambling and create a smooth custard base.
  • Chilling the base thoroughly ensures the ice cream texture is rich and creamy.
  • If no ice cream maker is available, manual stirring during freezing helps prevent ice crystals for smoother texture.
  • Allow the ice cream to soften slightly before scooping for optimal creaminess.

Keywords: homemade chocolate ice cream, creamy chocolate ice cream, chocolate custard ice cream, easy chocolate ice cream recipe, homemade ice cream

Find it online: https://spatulaqueen.com/the-best-homemade-chocolate-ice-cream-ever-ultra-creamy-and-dreamy-recipe/