Chocolate Ice Cream
Homemade chocolate ice cream is a decadent, rich dessert that can be made with just a few high-quality ingredients. The smooth, creamy texture and intense chocolate flavor come from a combination of heavy cream, whole milk, cocoa powder, dark chocolate, and optional egg yolks for a custard-style base. This recipe is easy to follow and perfect for satisfying your chocolate cravings. Make it your own by adding mix-ins or flavor variations for a personalized touch.
Equipment
- Ice Cream Maker – 1 unit (manual or electric)
- Saucepan – 1 unit (medium size)
- Mixing Bowls – 2 units (one large, one medium)
- Whisk – 1 unit
- Spatula (1 unit)
- Fine Sieve/Strainer – 1 unit (optional for smooth texture)
- Fine Sieve/Strainer – 1 unit (optional for smooth texture)
- Storage Container – 1 unit (for freezing the ice cream)
Ingredients
- Heavy cream – 2 cups 480 ml
- Whole milk – 1 cup 240 ml
- Cocoa powder – 1/2 cup 40 g
- Dark chocolate chopped – 4 oz (115 g)
- Granulated sugar – 3/4 cup 150 g
- Vanilla extract – 1 tsp 5 ml
- Egg yolks – 4 large eggs optional for custard base
Instructions
- Prepare the Chocolate Base: In a saucepan, melt the dark chocolate over low heat, stirring constantly until smooth. In a separate saucepan, combine milk and half of the cream (reserve the rest for later). Heat until warm but not boiling. Stir in the cocoa powder and the melted chocolate mixture, mixing until fully incorporated. Set aside to cool slightly.
- Make the Custard (Optional): In a separate bowl, whisk the egg yolks and sugar until the mixture becomes pale and thick. Gradually add the warm chocolate mixture to the egg yolk mixture while whisking constantly to prevent curdling.Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until the custard thickens and reaches about 170°F (77°C). Remove from heat.
- Chill the Mixture: Allow the chocolate base (custard or non-custard) to cool to room temperature, then transfer to the refrigerator.Chill for at least 2-3 hours, or overnight for best results.
- Churn the Ice Cream: Pour the chilled mixture into your ice cream maker. Churn according to the manufacturer's instructions for about 20-25 minutes, or until it reaches a soft-serve consistency.
- Freeze the Ice Cream: Transfer the churned ice cream into a storage container. Smooth the top with a spatula and cover it with plastic wrap. Freeze for 4-6 hours or until firm.
- Serve and Enjoy: Scoop and serve your homemade chocolate ice cream. Enjoy it as is or with your favorite toppings like chocolate chips, nuts, or fruit!
Notes
- Chill time is important: The longer you chill the base, the smoother and creamier the final ice cream will be.
- Egg yolks are optional: Using them creates a custard-based ice cream that’s richer and smoother, but you can skip them for a lighter texture.
- Flavor variations: Add in chocolate chips, crushed cookies, or nuts during the last few minutes of churning to create a fun mix-in. You can also try adding a pinch of cinnamon or a splash of coffee for a richer flavor profile.
- Storage: Store leftover ice cream in an airtight container to prevent freezer burn. It’s best consumed within 1-2 weeks.