Best Homemade Chocolate Ice Cream

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Rich, ultra-creamy, and chocolatey — this is the best homemade chocolate ice cream recipe ever! It’s easy to make with only 7 ingredients (including two forms of chocolate), has a rich chocolate flavor and is just as good as any ice cream shop! 

Front view of 4 scoops of homemade chocolate ice cream in a bowl

We love making ice cream! It’s a fun and delicious process — and nothing beats homemade!  Which is why I am sharing my recipe for the best homemade chocolate ice cream ever! 

This chocolate ice cream is irresistibly creamy and made with two forms of chocolate for a deep rich flavor. It’s not overly sweet, and is just as delicious (maybe even more-so) than your favorite ice cream shop! Serve it alongside a slice of favorite chocolate cake, a piece of this giant cookie cake or eat it all by itself!

Front view of a bowl of chocolate ice cream
Want to save this recipe?
Enter your email below, and I’ll send the link straight to your inbox. Plus, you’ll receive cooking & baking tips & recipes weekly!
Please enable JavaScript in your browser to complete this form.

Chocolate Ice Cream: Ingredient & Substitutions

Overhead view of the labeled ingredients in this chocolate ice cream recipe
  • Heavy cream. There really isn’t an adequate substitution for heavy cream. It gives the ice cream it’s ultra-creamy texture.
  • Cocoa powder. If you’re into very dark chocolate ice cream, try using dark cocoa powder.
  • Semisweet chocolate. I use 60% dark chocolate chips to make this recipe. Use whatever percentage you prefer—just know that milk chocolate will result in a sweeter ice cream and the darker the chocolate the more intense the chocolate flavor will be.
  • Whole milk. Half and half is an acceptable substitute for whole milk!
  • Granulated sugar. There’s really no substitute here! I use organic cane sugar or regular white sugar.
  • Egg yolks. Another critical ingredient that contributes to the creaminess, don’t leave them out!
  • Vanilla extract. Vanilla beans (seeded) or vanilla bean paste can be used in place of extract.

Equipment

Here is the gear you will need to make this chocolate ice cream recipe!

Overhead photo of an ice cream scoop scooping some chocolate ice cream out of a glass storage container

How to Make Chocolate Ice Cream 

Making this homemade chocolate ice cream recipe involves a few steps—plus some chilling and freezing—but it’s well worth the time it takes to make the best chocolate ice cream ever! We’ll walk through the process together step-by-step, but don’t forget to watch the video!

The first step in making this recipe is to make the chocolate base. Begin by whisking together the cream and cocoa powder. Bring the mixture to a boil. Reduce heat and boil/simmer for 30 seconds, whisking constantly.

two photos showing how to make chocolate ice cream

Then, remove the chocolate/cream mixture from the heat and add chopped chocolate. Whisk until smooth. Add remaining cream and whisk to combine.

two photos showing how to make chocolate ice cream

Transfer mixture to a large bowl and position a fine mesh strainer over it. This strainer will be used to strain the custard part of the chocolate ice cream recipe. It’s absolutely critical. 

What if I don’t have a fine Metal strainer?

A nut milk bag or tea towel would work fine, but a fine mesh metal strainer is a kitchen must-have for sure, I use it almost every day.

two photos showing how to make homemade chocolate ice cream

Make the Custard

Next we will make the custard component of this chocolate ice cream recipe. To do this, we need to temper the eggs so they don’t cook when they’re added to the warm milk mixture. Begin by whisking the egg yolks together in a medium bowl.

Then, in a saucepan over medium heat, whisk together milk, sugar and sea salt. Once the milk mixture is slightly warm, add ½ cup of warm (not hot) milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking as it’s being added. 

two photos showing how to make homemade chocolate ice cream

Continue to cook the custard over medium heat, and stir the mixture constantly with a spatula until the it thickens and coats the spatula (it does this when it reaches about170 degrees F).

Assemble

Pour the thickened custard through the metal strainer into the other ingredients in the bowl. Stir until combined. Discard any custard residue left on the strainer. 

two photos showing how to make this chocolate ice cream recipe

Chill

Add the vanilla and stir to combine. Place a lid on top and let the mixture chill in the refrigerator for at least 6 hours, or overnight.

overhead photo showing how to make chocolate ice cream

Churn

Once the ice cream mixture is cooled to just below room temperature, churn it in an ice cream maker until thick and frozen (30-40 minutes).

two photos showing how to make chocolate ice cream

Freeze

Transfer the chocolate ice cream to an airtight container and freeze for at least 6 hours.

Favorite Ice Cream Containers: 

Here are some of my favorite storage containers for ice cream:

two photos showing how to make chocolate ice cream

Serve

Serve this chocolate ice cream on cones, in a dish, drizzled with chocolate sauce or caramel sauce with a dollop of fresh homemade whipped cream, etc.! 

Or, use it to stuff between two cookies to make the best homemade chocolate chip cookie ice cream sandwiches (like a chipwhich only so much better).

We also love using it as one of the layers in this homemade ice cream cake or to make this chocolate milkshake recipe.

Overhead photo of an ice cream scoop scooping some chocolate ice cream out of a glass storage container

Chocolate Ice Cream Recipe FAQs

Here are some commonly asked questions about making homemade chocolate ice cream: 

How do you churn ice cream by hand (without an ice cream maker)?

If you do not have an ice cream maker, you can churn this chocolate ice cream recipe by hand. It’s just a lot more work! Here’s how:
Once the ice cream base is made, put it in a freezer-friendly container and put it in the freezer. 
After 1 hour, check the ice cream. If is has started to freeze, use a hand-held mixer (or a whisk or spatula) to beat it vigorously. 
Continue to mix the mixture with a mixer or by hand every 30 minutes until it is frozen. This should take about 3-6 hours. 

How long does homemade ice cream last?

This ice cream stays fresh in the freezer in an airtight container for up to 2 months.

Can I add mix-ins to this chocolate ice cream?

Yes, absolutely. Towards the end of the churning process add your preferred mix-ins. I suggest edible cookie dough – yum.

up close view of chocolate ice cream in a glass dish

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

Best Homemade Chocolate Ice Cream Recipe

Laura
Rich, ultra-creamy, and chocolatey, this is the best homemade chocolate ice cream recipe ever! It's easy to make with only 7 ingredients (including two forms of chocolate), has a rich chocolate flavor, and is just as good as any ice cream shop! 
4.99 from 193 votes
Course Dessert
Cuisine American
Servings 12 servings
Calories 304
Prep Time20 minutes
Cook Time20 minutes
Chilling/Churning12 hours
Total Time12 hours 40 minutes

Ingredients 
 

Instructions 

  • Whisk together 1 cup cream and cocoa powder. Bring to a boil. Reduce heat and boil/simmer for 30 seconds whisking constantly.
  • Remove from heat and add chopped chocolate and whisk until smooth. Add remaining 1 cup of cream and whisk to combine.
  • Transfer mixture to a large bowl and position a fine mesh strainer over it. Set aside.
  • In a small bowl, whisk together egg yolks.
  • In a saucepan over medium heat, whisk together milk, sugar and sea salt.
  • Once the milk mixture is slightly warm, add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition.
  • Continue to cook the custard over medium heat, and stir the mixture constantly with a spatula until the it thickens and lightly coats the spatula (it does this when it reaches about 170 degrees F).
  • Pour the thickened custard through the metal strainer into the other ingredients in the bowl. Stir until combined. Discard any custard residue left on the strainer. 
  • Add the vanilla and stir to combine.
  • Place a lid on top and let the mixture cool in the refrigerator for at least 6 hours, or overnight. To speed up the cooling process, you can place the container of the chocolate ice cream liquid base into an ice bath and stir it often.
  • Once the ice cream mixture is chilled, churn it in an ice cream maker until thick and frozen (30-40 minutes).
  • Transfer to an airtight container and freeze for at least 6 hours.
  • Serve!

Video

Notes

Ingredient Substitutions:
  • Heavy cream. There really isn’t a substitution for heavy cream, it gives the chocolate ice cream it’s ultra-creamy texture.
  • Cocoa powder. If you’re into very dark chocolate ice cream, try using dark cocoa powder.
  • Semisweet chocolate. I use 60% dark chocolate chips to make this chocolate ice cream. Use whatever percentage you prefer, just know that milk chocolate will result in a sweeter ice cream, and the darker the chocolate used the more intense the chocolate flavor will be.
  • Whole milk. Half and half is an acceptable substitute for whole milk!
  • Granulated sugar. There’s really no substitute here! I use organic cane sugar or regular white sugar.
  • Egg yolks. Another critical ingredient that contributes to the creaminess, don’t leave them out!
  • Vanilla extract. Vanilla beans (seeded) or vanilla bean paste can be used in place of extract.
How to Churn Ice Cream by Hand
If you do not have an ice cream maker, you can churn this chocolate ice cream recipe by hand – it’s just a lot more work! Here’s how:
  • Once the ice cream base is made, put it in a freezer-friendly container and put it in the freezer. 
  • After 1 hour, check the ice cream. If is has started to freeze, use a hand-held mixer (or a whisk or spatula) to beat it vigorously. 
  • Continue to mix the mixture with a mixer or by hand every 30 minutes until it is frozen. This should take 3-6 hours. 
Store
Store in an airtight container for up to 3 months. Here are some of my favorite storage containers for ice cream:

Nutrition

Serving: 0.333cup | Calories: 304kcal | Carbohydrates: 24g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 104mg | Sodium: 56mg | Potassium: 182mg | Fiber: 2g | Sugar: 19g | Vitamin A: 701IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

Try these ice cream recipes


latest recipes

4.99 from 193 votes (84 ratings without comment)

Post a Comment or Ask a Question!

Your email address will not be published. Required fields are marked *

Recipe Rating




194 Comments

  1. 5 stars
    Awesome favor! I’ve dabbled at home made ice cream ever since I was a kid and my grandfather had an old-fashioned hand-crank ice cream maker. I now have an electric one and would make a basic vanilla once or twice per summer. For a son’s birthday, he asked for chocolate and I found this recipe. At first I thought it seemed like more work than I had needed in the past, but decided to try it. NO REGRETS! This was amazing and started looking at other recipes we may try in the future. It also made me think about getting one of those smaller machines that doesn’t need ice so I could make smaller batches but more often.

    1. I’m so happy you love this recipe Randy, and gave it a chance even though you thought it might be a little more work! 🙂

  2. 5 stars
    This is absolutely delicious! I’m now hooked for life and don’t see any reason to buy ice cream from the store again. I love how this is all natural ingredients with no added preservatives you get from the store or anything unhealthy that is added.

    I recently shared some of my first batch with some of my friends who all commented how amazing this tastes, 5 star review! Thank you Laura!

    (one correction though, at the beginning of your video after mixing cream with cocoa powder and adding the semi sweet chocolate, you mentioned adding the second cup of Whole Milk instead of the second cup of Heavy Cream)

    1. Amen Barry! Homemade ice cream (especially this chocolate ice cream) is so much better than store-bought! I will definitely go back and check out/fix the errors in the video! Thank you for telling me!

  3. 5 stars
    This was absolutely incredible! Without question, making this my one and only chocolate ice cream recipe. Followed *exactly* the recipe/instructions as-is, and used a bunch of great tips compiled from the internet for optimizing ice-cream-making results and BOY did everything pay off. Wow.

    1. Thank you so much Felicia! I’m curious what tips helped you that I don’t include in this post so I can make it better!

  4. 5 stars
    Only my second time ever making ice cream, my first time using a custard base, and my first attempt at chocolate, and I cannot imagine topping the results I got! OMG! I will forever only use this recipe. Thank you! FYI, I used a Kumio 1.5 quart electric ice cream maker (with compressor).

  5. 5 stars
    Ok so I can never be bothered to leave reviews but this recipe deserves the time because it is flipping amazingly delicious. Better than any store or counter bought chocolate ice cream. I took some on holiday and my kids didn’t want an ice cream from the stall they asked to go back to the apartment for this one I had made. Making it again today, varying with some home made brownie pieces. Yum!

    1. I truly appreciate it that you took the time to leave a review, Taiya! I’m so so happy your kids love this recipe, and I love the addition of brownie pieces, YUM!

  6. 5 stars
    I followed this recipe to the gram.
    Absolutely amazing! I did make some changes to the method to suit me.
    This is now a family favourite. So yummy!!!
    Thankyou 🙂

  7. 5 stars
    I have made this recipe several times. The first time I made it I was a little nervous about the whole tempered egg thing. But once I made it a few times I got the hang of it. I also figured out ways to make the process a little more efficient so that it’s less intimidating. Every time I make it people love it. This is a great recipe and I’ve shared it with many friends already.

    1. I’m so happy you pushed through and still made this ice cream! Practice definitely makes perfect when it comes to making ice cream, and it also means more ice cream so a win win! 🙂