Homemade Rich Chocolate Ice Cream Recipe
Indulge in this rich and creamy homemade chocolate ice cream made with high-quality cocoa powder, egg yolks, and optional chocolate chips for extra smoothness. This easy-to-follow recipe guides you through making a luscious custard base that’s chilled, churned, and frozen to perfection. Whether you have an ice cream maker or not, you can enjoy a decadent, silky chocolate ice cream topped with cocoa powder, melted chocolate drizzle, or chocolate shavings.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 4 hours 27 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder (high-quality works best for a rich flavor)
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
Optional Add-ins & Garnishes
- 1/2 cup semi-sweet chocolate chips (optional, for extra creaminess)
- Cocoa powder (for dusting)
- Melted chocolate (to drizzle on top)
- Chocolate chunks or shavings
Instructions
- Mix the Cocoa Base: In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, and unsweetened cocoa powder. Heat the mixture over medium heat while stirring constantly until it is warm and the sugar has completely dissolved. Make sure the mixture does not boil.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks until smooth and slightly pale. Slowly add about 1/2 cup of the warm chocolate mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Then gradually pour this egg yolk mixture back into the saucepan, continuing to whisk thoroughly.
- Cook the Custard: Place the saucepan over low heat and cook the mixture, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon. This process takes approximately 5 to 7 minutes. Once thickened, remove from heat and stir in the semi-sweet chocolate chips if using, until melted and smooth. Finish by stirring in the pure vanilla extract.
- Chill the Mixture: Pour the custard into a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature before refrigerating for at least 4 hours or overnight to develop the best flavors.
- Churn and Freeze: If you have an ice cream maker, pour the chilled custard into the machine and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Without an ice cream maker, place the mixture in a freezer-safe container and freeze. Stir every 30 minutes for about 3 hours to break up ice crystals and maintain a creamy texture.
- Serve with Toppings: Scoop the homemade chocolate ice cream into bowls or cones. Garnish with a dusting of cocoa powder, drizzle with melted chocolate, or sprinkle with chocolate chunks or shavings for an extra indulgent finish.
Notes
- Do not let the cream mixture boil during heating as it can affect the texture and flavor of the custard.
- Tempering the egg yolks carefully prevents curdling and ensures a smooth custard.
- Covering the custard with plastic wrap directly on the surface avoids skin formation that can affect texture when churned.
- If you don’t have an ice cream maker, regular stirring during freezing will help achieve a smooth and creamy result.
- For a dairy-free or vegan version, substitute dairy with coconut milk and use a vegan egg replacer, though texture may vary.
