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    Home » Best Homemade Chocolate Ice Cream

    Best Homemade Chocolate Ice Cream

    Published: Jun 7, 2020 · Modified: Sep 17, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe

    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 a bowl of chocolate ice cream

    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 4 scoops of homemade chocolate ice cream in a bowl

    Chocolate Ice Cream: Ingredient & Substitutions

    Overhead view of the 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!

    • Ice Cream Maker (I have this Cuisinart ice cream maker. If I was going to buy a new one, I'd get this ice cream maker). 
    • Saucepan
    • Fine mesh metal strainer
    • wire whisk
    • Batter bowl with lid
    • Freezer-friendly ice cream container 
    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!

    Make the Chocolate Base

    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

    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 mesh strainer?

    A nut milk bag, coffee filter or tea towel would work fine, but a fine mesh metal strainer is a kitchen must-have in my house! 

    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).

    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:

    • Glass storage container
    • Jumbo Ice Cream Container 2.5 quarts
    • Round Quart Ice Cream Containers
    two photos showing how to make chocolate ice cream

    Serve! 

    Serve this chocolate ice cream on cones, in a dish, drizzled with chocolate syrup, 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).

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

    FAQS About How to make Chocolate Ice Cream

    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 containe

    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 our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Chocolate Ice Cream

    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! 
    5 from 82 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 20 mins
    Chilling/Churning/Freezing 12 hrs 40 mins
    Total Time 13 hrs 10 mins
    Course Dessert
    Cuisine American
    Servings 12 servings
    Calories 304 kcal

    Equipment

    • ice cream maker
    • ice cream storage container
    • glass batter bowl
    • whisk
    • fine mesh strainer
    • measuring spoons
    • measuring cups
    • spatula

    Ingredients
      

    • 2 cups heavy cream divided
    • ¼ cup unsweetened cocoa powder
    • 6 oz semisweet chocolate chopped (or chocolate chips)
    • 1 ½ cups whole milk
    • ¾ cup granulated sugar
    • ⅛ tsp sea salt
    • 3 large egg yolks beaten
    • ½ tsp pure vanilla extract
    Prevent your screen from going dark

    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 cooled to just below room temperature, 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 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 3-6 hours. 

    To store: 

    Store in an airtight container for up to 3 months. Here are some of my favorite storage containers for ice cream:
    • Glass storage container
    • Jumbo Ice Cream Container 2.5 quarts
    • Round Quart Ice Cream Containers

    Nutrition

    Serving: 0.333cupCalories: 304kcalCarbohydrates: 24gProtein: 4gFat: 22gSaturated Fat: 13gCholesterol: 104mgSodium: 56mgPotassium: 182mgFiber: 2gSugar: 19gVitamin A: 701IUVitamin C: 1mgCalcium: 77mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More ice cream recipes 

    Here are some more of our favorite ice cream recipes! 

    • Make your own cookie dough ice cream and load it with cookie dough chunks!
    • Our homemade vanilla ice cream is infused with vanilla beans and is SO good.
    • My all-time favorite is chocolate peanut butter ice cream - homemade is so much better than even your favorite ice cream shop. Also try this healthier, dairy-free chocolate peanut butter ice cream or this dairy free chocolate ice cream with peanut butter cookie dough.
    • These chocolate chip cookie ice cream sandwiches are better than DQ!
    • Try making this recipe for the best homemade coffee ice cream!
    • We love this cookies and cream ice cream too - it's bursting with cookies galore!
    • Paleo vanilla ice cream is great to make for guests with dairy allergies. Add some paleo cookie dough to make paleo cookie dough ice cream.
    • Matcha ice cream is a fun and unique flavor. 

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Reader Interactions

    Comments

    1. fran

      March 26, 2023 at 6:47 pm

      This is my first time making this...can this be poured into container and frozen overnight and mixed or churned in ninja creami? Does it need to be churned before freezing? Again my first time so was a little confused if it would work freezing and then using the ninja creami ice cream option.

      Reply
      • Laura

        March 27, 2023 at 6:50 am

        I'm not familiar with the ninja creami. I suggest chilling it overnight in the refrigerator and churning it in an ice cream maker.

        Reply
    2. Sarah

      March 17, 2023 at 6:11 pm

      5 stars
      Fantastic recipe Using 2 types of chocolate gave this a great depth of flavor and it was SOOOOO creamy! I will definitely make this recipe again.

      Reply
      • Laura

        March 18, 2023 at 7:27 am

        Thank you Sarah!

        Reply
    3. Liang S. Poh

      December 01, 2022 at 6:13 am

      5 stars
      Absolutely delicious recipe! And it is possible to make it without an ice cream maker. I made it, froze it for about 6hr and whipped it on my standing mixer to about 50% more volume.

      I had some whipping cream to clear before I go traveling for a week and the ice cream is still perfectly soft when I returned and my whole family enjoy it!

      Thank you for the great recipe!

      Reply
    4. Grecco

      September 30, 2022 at 2:25 am

      I see when you strain out the chocolate custard but I do not see at any point when you use that again. I just wanted to make sure that it is not required since some recipes do use it unless I am mistaken. I am fairly new to this so I am trying to not mess it up completely.

      Reply
      • Laura

        September 30, 2022 at 7:28 am

        You strain the chocolate custard into a the bowl with the chocolate mixture (see the step by step photos). You discard the remnants on the strainer but you mix the custard in with the rest of the ingredients.

        Reply
    5. Michele Mankins

      July 30, 2022 at 5:08 am

      5 stars
      Easy to make and out of this world! Smooth and creamy. Amazing chocolate flavor. Bookmarked and will be my go-to chocolate ice cream recipe.

      Reply
      • Ellie

        September 10, 2022 at 4:06 pm

        5 stars
        This ice is delicious! My first try at making ice cream with my new Cuisinart. Thanks!!

        Reply
        • Laura

          September 11, 2022 at 6:32 am

          I'm so glad you love it Ellie!

    6. Jonathan granger

      July 28, 2022 at 7:36 pm

      How many quarts will this make?

      Thanks

      Reply
      • Melissa

        August 20, 2022 at 4:08 am

        I'm wondering the same thing and I'm making it for a birthday party today so hopefully enough as in 2 quarts but looks like only one. Will let you know.

        Reply
        • Deborah Bosarge

          November 26, 2022 at 7:41 pm

          Can you add peppermint extract to the chocolate recipe? If so about how much would you suggest?
          I would like to make a chocolate, peppermint ice cream.

        • Laura

          November 27, 2022 at 6:55 am

          Yes absolutely. I'd suggest starting with 1/2 teaspoon.

        • Clara

          January 06, 2023 at 4:29 am

          Wondering if I could make it without no sugar for keto diet and instead add berries.

        • Laura

          January 06, 2023 at 3:25 pm

          I don't recommend this.

      • Olivia

        December 29, 2022 at 12:50 pm

        5 stars
        I got about a quart and a half, but I did add a bit extra of everything as I wasn't sure it would make very much.

        Reply
    7. LISA

      July 25, 2022 at 10:26 am

      5 stars
      Perfectly smooth and creamy- delicious! I added small spoonfuls of peanut butter after it was churned and swirled it through. Definitely will make again.

      Reply
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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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