Chocolate Ice Cream Recipe
If you’re dreaming of a dessert that embodies pure chocolate bliss, this Chocolate Ice Cream is absolutely made for you. Each silky scoop is deeply rich and creamy, perfectly balancing bittersweet chocolate with the subtle warmth of vanilla. Whether you’re looking to impress guests or just treat yourself to a moment of frozen indulgence, this homemade version rivals any scoop shop. You’ll adore just how simple it is to make and how the pure chocolate flavor shines through in every bite.
Ingredients You’ll Need
The beauty of Chocolate Ice Cream is that it relies on a handful of fresh, quality ingredients, each playing a starring role. Choosing the best you can find truly unlocks that luxurious, dreamy texture and deep cocoa flavor.
- Heavy cream: Lends that decadent, ultra-creamy texture and lush mouthfeel every great ice cream needs.
- Whole milk: Balances the richness of the cream, creating a melt-in-your-mouth consistency.
- Granulated sugar: Sweetens and softens the ice cream, ensuring a perfectly scoopable result.
- Unsweetened cocoa powder: The robust foundation of chocolate flavor—Dutch-processed will yield a darker, more intense taste.
- Semisweet or bittersweet chocolate (finely chopped): Brings those dreamy pools of chocolate throughout the ice cream and adds depth.
- Pure vanilla extract: Enhances and rounds out all those lovely chocolate notes.
- Pinch of salt: Just a little underscores the chocolate and balances sweetness.
How to Make Chocolate Ice Cream
Step 1: Combine Dry Ingredients
Start by whisking together the unsweetened cocoa powder, granulated sugar, and a pinch of salt in a medium saucepan. The cocoa and sugar need to mingle and break up any lumps—this ensures the ice cream base is silky-smooth from the start.
Step 2: Add Dairy
Pour in the heavy cream and whole milk, whisking gently until they’re completely blended with the cocoa mixture. At this point, you’ll notice the base becoming rich and velvety already.
Step 3: Heat and Melt
Bring the mixture over medium heat to a gentle simmer—not quite a boil, just enough to dissolve everything and coax out the chocolate aroma. As soon as you see bubbles around the edges, take it off the heat.
Step 4: Stir in Chocolate
Next, add your finely chopped chocolate right into the warm mixture. Stir patiently until it’s all melted and the base is shiny and smooth. That glossy sheen is a sign of good things to come!
Step 5: Add Vanilla and Chill
Stir in the pure vanilla extract for that extra layer of flavor. Let the base cool to room temperature before popping it into the fridge for at least 2 hours (longer is even better). This chills the mixture thoroughly so it churns up light, creamy, and just the right consistency.
Step 6: Churn
Once well chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions—usually about 20 to 25 minutes. Watch as it transforms into luscious, thick Chocolate Ice Cream right before your eyes!
Step 7: Freeze and Serve
Transfer your churned ice cream to a lidded container, smoothing the top evenly. Freeze for at least 2 hours to firm up. Then scoop, serve, and swoon!
How to Serve Chocolate Ice Cream
Garnishes
An extra flourish can make a simple bowl of Chocolate Ice Cream feel downright artful. Try a sprinkle of flaky sea salt, a dusting of cocoa powder, or scatter chocolate shavings over the top. For bright contrast, handfuls of fresh berries or a few mint leaves add color and fragrance.
Side Dishes
Chocolate Ice Cream is heavenly on its own, but it knows how to play well with others. Consider pairing with crisp biscotti, tender chocolate chip cookies, or buttery shortbread for irresistible textures. If you’re feeling bold, sandwich it between homemade brownies for a next-level frozen treat.
Creative Ways to Present
Have some fun with presentation! Layer scoops in a classic sundae glass with whipped cream and cherries, drizzle with warm caramel, or serve miniature cones for a party-worthy dessert platter. Or, freeze scoops ahead and dip them in chocolate shell for a DIY chocolate-dipped delight that everyone will love.
Make Ahead and Storage
Storing Leftovers
Keep any remaining Chocolate Ice Cream tightly covered in the coldest part of your freezer. An airtight container is your best friend, keeping the texture at its creamy best and protecting against pesky freezer smells.
Freezing
As soon as you’ve churned and transferred your ice cream, press a piece of parchment or wax paper directly onto the surface before sealing. This little trick helps ward off ice crystals, so every scoop stays perfectly smooth and scoopable, even after several days.
Reheating
You’ll never technically “reheat” Chocolate Ice Cream, but if it’s too firm from the freezer, simply let the container sit at room temperature for five to ten minutes. It will soften just enough to yield those perfect, creamy scoops every time.
FAQs
Can I make Chocolate Ice Cream without an ice cream maker?
Yes! Chill the base as directed, then pour it into a shallow dish and freeze. Every 30 minutes, stir vigorously with a fork or hand mixer for about 2-3 hours until creamy and scoopable. While it won’t be quite as fluffy, it’s still delicious.
What kind of chocolate gives the richest flavor?
Opt for 70 percent dark or bittersweet chocolate, paired with Dutch-processed cocoa powder, for the deepest and most luxurious chocolate flavor. This combo delivers true chocolate intensity without bitterness.
Can I add mix-ins to my Chocolate Ice Cream?
Absolutely! After churning, gently fold in chocolate chips, brownie pieces, toasted nuts, or even swirls of marshmallow or caramel. Make sure your add-ins are cold to help preserve that dreamy smooth texture.
How long does homemade Chocolate Ice Cream last in the freezer?
For best taste and texture, enjoy within two weeks. Thanks to its rich dairy base, it stays fresh longer than most, but flavors are always brightest in the first week.
Is this Chocolate Ice Cream recipe gluten-free?
Yes, this recipe is naturally gluten-free as written! Just double-check the labels of your chocolate if gluten is a concern, as some brands may add fillers.
Final Thoughts
If you haven’t yet tried making Chocolate Ice Cream from scratch, now’s the time to treat yourself to the ultimate chocolatey indulgence. Friends and family will be begging for seconds, but the best part just might be sneaking an extra spoonful for yourself. Dive in and enjoy every creamy scoop!
Print
Chocolate Ice Cream Recipe
- Total Time: 20 minutes (plus chilling and freezing time)
- Yield: 8 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
Indulge in the rich and creamy goodness of homemade Chocolate Ice Cream. This decadent frozen treat is perfect for satisfying your sweet cravings, especially on hot summer days. With a velvety texture and intense chocolate flavor, this ice cream is sure to be a hit with chocolate lovers of all ages.
Ingredients
For the Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 4 oz semisweet or bittersweet chocolate (finely chopped)
- 1 teaspoon pure vanilla extract
- pinch of salt
Instructions
- In a medium saucepan over medium heat, whisk together the cocoa powder, sugar, and salt.
- Bring the mixture to a gentle simmer, then remove from heat and stir in the chopped chocolate until fully melted and smooth.
- Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or until fully chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20–25 minutes.
Add the cream and milk, and whisk until combined.
Stir in the vanilla extract.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving.
Notes
- For a deeper chocolate flavor, use Dutch-processed cocoa and 70% dark chocolate.
- Mix-ins like chocolate chips, brownie chunks, or nuts can be added after churning.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 270
- Sugar: 22g
- Sodium: 40mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
