Good Homemade Chocolate Ice Cream

Good chocolate ice cream has contrasting charm. It’s also rich, cool and creamy with dark roasted flavours only cocoa can impart. Chocolate ice cream is for real diehard chocolate lovers, it is sweet and malty with the tiniest bitter tones to balance that sweetness. Chocolate is the yin to vanilla ice cream’s yang, it is the second most popular ice cream flavour. This homemade chocolate ice cream is smooth, creamy and full of chocolate flavour.

If there is a chocolate monster in you, this homemade chocolate ice cream will make it happier; you will find an extreme intense chocolate flavour in it. Do, you will need high-quality chocolate for the recipe. The best part of making ice cream at home is that you decide on what flavours to use and control the level of sweetness to your taste.  There are many secret ingredients for smooth and soft ice cream, some use cornstarch while others cream cheese, jelly or even pectin for smooth ice cream.

What could be better than homemade chocolate ice cream, an easy chocolate ice cream recipe should be a staple for anyone interested in making homemade frozen desserts. Although the recipe calls for whole milk, you can use whatever you have on hand. Chocolate, vanilla and strawberry ice cream are three great basic flavours to master. Ever wondered how to make ice cream?

Chocolate ice cream is one of the simplest flavours that you can make. Having an ice cream maker can help make the work a lot faster but you can also make it without owning one, it will a little more of your time and effort but you will still end up with a tasty treat. Who does not love a bowl of rich, creamy and soft ice cream? Instead of picking up a pint at the ice cream spot, you can make it yourself at home, where you have total control of all the ingredients and get creative with flavours.  Whether you are a chocolate, vanilla or fruit lover, you do not need an ice cream maker to make ice cream, you can experiment with different extracts and add-ins to modify it to your taste.

chocolate ice cream


  • 6 oz of semisweet or dark chocolate
  • 1 ½ cup of heavy milk
  • 1 ½ cup of whole milk
  • 1/3 cup of cocoa powder
  • 6 large eggs
  • 3 tablespoon of vanilla extract
  • ¼ teaspoon of kosher salt
  • ¾ cup of granulated sugar

Prep the night before

Chill the ice cream bowl a night before. If your ice cream machine has a bowl that needs to be frozen before churning, put it in the freezer the night before you plan to make ice cream. You can make the base and refrigerate it overnight while the bowl is freezing and churn the ice cream the next day. Fill a large bowl halfway with ice and water and set aside, fit a fine mesh strainer over a medium bowl and also set aside. Straining is optional but makes for a super smooth finished ice cream.


  • Fill a large bowl with ice and water and set aside. Fill a medium saucepan with about 2” water and place over medium heat, bring to a simmer then place a large heatproof bowl on top, add chocolate and stir until melted and allow to cool.
  • In another medium, whisk together milk, cream and cocoa powder over medium heat. When the mixture begins to boil, remove from heat and set aside.
  • In a large bowl, whisk sugar and egg yolks until pale and thick ribbons form, you can also use a hand mixer.  Whisking constantly, gradually add hot milk mixture to warm the egg mixture.
  • Pour mixture into the saucepan then whisk in melted chocolate and place over low heat. Cook stirring frequently with a wooden spoon until the mixture thickens making sure the mixture never comes up to a simmer.
  • When the custard is adequate, stir in the vanilla and salt. Strain into a large bowl and place in the ice bath. Let it cool to room temperature then cover and chill overnight.

Churn ice cream

Transfer the ice cream base to the bowl of the ice cream machine. Churn until the base has thickened to a consistency somewhere between a very thick milkshake and soft-serve ice cream. Transfer the thickened ice cream to a freezer container. Press a piece of wax paper, parchment paper or plastic wrap against the surface of the ice cream to prevent ice crystals from forming. Freeze until solid at least for about four hours.

Creating chocolate ice cream with a blender

  • Place the whole milk, milk powder and heavy cream into your blender. Use a large blender that has multiple speeds, but if you have a smaller model, cut the recipe in half.
  • Add sugar, cocoa powder, vanilla extract and ice.
  • Blend the ingredients at a low speed to crush up the ice. Starting at a low speed will make sure the ice doesn’t jam up your blender. Blend the mixture at low speed until the ice is crushed into small pea-sized chunks.
  • At this point, you can change the blender speed to high. Blend the mixture on the highest speed until it is thick and creamy like the consistency of a thick milkshake. Make sure to use a lid to avoid a mess. Use a fork to run through the mixture to make sure there are no pea-sized chunks of ice left.
  • Give it a taste to check the consistency and flavours. Feel free to fold in extra toppings and spices once it is at or close to your desired consistency. You can toss in some Oreos, graham crackers or cookie wafers and do a quick blend to incorporate them into the ice cream.
  • Transfer the ice cream into a freezer-safe container and freeze. A shallow, freeze-safe plastic container with a lid is the best choice to ensure quick and even freezing. Place the container as far back into your freezer as possible to speed up the process.
  • Spoon the ice cream into a small bowl and add any extra toppings. Try adding some sliced bananas, a sprinkle of cinnamon, fresh sliced strawberries or chocolate syrup for an extra decadent flavour. Put the serving bowl in the freezer beforehand if you are enjoying it in hot weather; store any leftover ice cream in an airtight container in the freezer.

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