Chocolate Ice Cream Recipe

This delectable, rich Chocolate Ice Cream is a summer classic that is made with eggs, creating a rich custard texture. Make a batch of homemade ice cream for your family today, and they will be singing your praises.

Course Dessert

Cuisine American

Keyword best chocolate ice cream, chocolate ice cream, Chocolate Ice Cream recipe, homemade chocolate ice cream, homemade ice cream, how to make chocolate ice cream

Prep Time 15

Cook Time 15

Servings servings

Calories 338kcal

Author Beth Pierce

Ingredients

1/2 cup sugar
1/4 cup brown sugar
1 cup 2% or whole milk
1/2 cup unsweetened cocoa powder
4 egg yolks
2 cups heavy whipping cream
1 teaspoon vanilla extract

Instructions

In a saucepan over medium heat, whisk together sugar, brown sugar, milk, and cocoa powder. Bring it to a simmer, whisking frequently and scraping the bottom of the pan.
In a medium bowl, whisk together the egg yolks until they lighten in color. Add 2- 3 tablespoons of the hot cocoa liquid to the egg yolk bowl stirring well to combine. Repeat this procedure several times until you have added about 2/3 cup of the hot mixture to the egg yolks.
Whisk the warmed egg yolks into the chocolate mixture, stirring constantly. Cook until thickened without boiling. Remove from the heat and cool by placing in an ice bath first and then the refrigerator; chill for 2-3 hours.
Whisk in heavy cream and vanilla. Then pour into your ice cream maker and follow the manufacturer's instructions. Check after 25 minutes. The consistency should be like soft serve ice cream. Spoon the ice cream into a freezer-safe container like a bread loaf pan. Cover with plastic wrap or wax paper directly on the surface of the ice cream to prevent ice crystals from forming. Freeze for several hours.

Notes

Bring the sugar, brown sugar, milk, and cocoa powder just to a simmer, not a hard boil. Whisk constantly so the mixture does not burn to the bottom of the pan.
For optimal taste, use full-fat dairy.
Ensure you temper the egg yolks so you do not end up with curdled or scrambled eggs in your ice cream.
Once the egg yolks are tempered and mixed into the chocolate mixture, cook, whisking constantly without boiling, until it is thickened.
Use good quality unsweetened cocoa. I like to use Ghirardelli premium baking cocoa as it gives this ice cream its amazing rich chocolate flavor. Baking cocoa is the same as Dutch process cocoa.
Check the ice cream mixture after 25 minutes of churning, as you can over-churn ice cream.
Make it an overindulgent treat, and add some chocolate chips, almonds, caramel sauce, chocolate syrup, peanuts, or marshmallows.
For long-term storage, store the ice cream in an airtight container in the freezer for up to 2 weeks.

Nutrition