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    Home » Desserts

    Chocolate ice cream

    Published: May 14, 2023 by Anna

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    This mouthwatering homemade chocolate ice cream recipe is made with cocoa powder and semi-sweet chocolate and has a very rich chocolate flavor. The recipe can be made using an ice cream maker or using a no-churn method.

    Chocolate ice cream topped with flaky sea salt in a white ramekin; the salt flakes and chocolate chips are lying near the ramekin.
    Jump to:
    • Why you should try this recipe
    • What cocoa powder and chocolate to use
    • Other ingredients you will need
    • Cooking tips
    • Step by step directions
    • How to make no-churn chocolate ice cream
    • Possible variations and serving ideas
    • FAQ
    • More recipes you may like
    • Recipe card

    Why you should try this recipe

    Can be made without an ice cream maker. All my ice cream recipes including this one can be made without an ice cream maker. If you want to expand your no-churn ice cream collection, give my Condensed milk ice cream and my Matcha green tea ice cream a try.

    It has a very creamy texture. Even with a no-churn method, I don’t notice any ice crystals inside my homemade ice cream. The texture is so smooth and creamy.

    The actual cooking time is only 15 minutes. Of course, you will need to wait until the ice cream freeze, but the actual cooking takes almost none of your time. You can make the ice cream in the evening and leave it to freeze overnight.

    What cocoa powder and chocolate to use

    When it comes to choosing the right cocoa powder for your chocolate ice cream recipe, quality matters. Opt for unsweetened cocoa powder to allow for better control over the sweetness of your ice cream. Look for natural or Dutch-processed cocoa powder, both of which will work great in this recipe.

    Selecting the right chocolate for your homemade chocolate ice cream is crucial for achieving that rich, luxurious taste. Look for high-quality chocolate with a higher cocoa content, as it will impart a more intense and complex flavor. Dark chocolate with around 60-70% cocoa content is a popular choice for a balanced and not overly sweet ice cream, but I prefer using semi-sweet chocolate with 50-55% cocoa content.

    Chocolate ice cream topped with flaky sea salt in a white ramekin with silver spoon; the salt flakes and chocolate chips are lying near the ramekin.

    Other ingredients you will need

    Salt – Salt balances the flavor, so don’t skip it.

    Egg yolks – To make a custard base for our chocolate ice cream, we need egg yolks only. And if you’re wondering what to do with the egg whites leftovers, let me suggest you make this Mini pavlova or my favorite Meringue cookies.

    Sugar – You can use white granulated sugar.

    Milk – Use whole milk for a better taste and results.

    Heavy cream – Your heavy whipping cream should have a minimum of 36% fat per 100g of product and should be cold in order to whip up properly.

    Cooking tips

    Don’t let the custard mixture boil. One of the most important steps in making chocolate ice cream is creating a smooth and velvety custard base. To achieve this, it is crucial not to let the custard mixture come to a boil. When heating the custard on the stove, keep a close eye on it. Overheating the custard can cause the eggs to curdle or the mixture to become grainy, resulting in a less-than-ideal texture.

    Let the custard cool down a little bit before adding the chocolate. After cooking the custard, it's important to let it cool down slightly before adding the chocolate. This step ensures that the chocolate doesn't melt too quickly and loses its smoothness. The optimal temperature for adding the chocolate is when the custard is very warm but not scalding hot. This way, the chocolate will melt evenly and incorporate seamlessly into the custard base, creating a very smooth texture.

    Make the ice cream in the evening, so you can pop it in the freezer overnight and enjoy creamy ice cream the next day.

    Step by step directions

    1. In a saucepan, combine the egg yolks, salt, sugar and cocoa powder. 

    2. Add the milk and heat over medium to medium-low heat stirring continuously until the mixture thickens and leaves a thick film on the back of the spoon. Do not let the mixture boil by controlling the heat.

    The collage image shows four steps to make chocolate egg yolk custard for chocolate ice cream.

    3. Let the mixture cool down for 5 minutes at room temperature. Then, add the chocolate and mix well until fully incorporated.

    4. Cover the mixture with plastic wrap, ensuring that it touches the surface, and leave it to cool down to room temperature.

    5. Whip up the heavy cream to stiff peaks.

    6. Add the egg mixture to the whipped cream and whisk until homogeneous in consistency.

    7. Pour the mixture into your ice cream maker and churn it according to the manufacturer's instructions. Then, transfer the soft ice cream to a container, close it tightly, and refrigerate further until the ice cream is at desired consistency.

    The collage image shows four steps to make chocolate ice cream.

    How to make no-churn chocolate ice cream

    To make no-churn ice cream, transfer the whipped cream and egg yolk mixture into an air-tight container or in a container and close it with plastic wrap to they touch each other, and place it in the freezer the ice cream for 4 hours or overnight. I use a loaf pan and plastic wrap.

    Possible variations and serving ideas

    Chocolate peanut butter ice cream - Create a heavenly combination by swirling creamy peanut butter into your chocolate ice cream base. Add chopped roasted peanuts for extra crunch and a sprinkle of sea salt to enhance the overall flavor profile.

    Chocolate raspberry - Introduce a burst of fruity goodness by folding in fresh or frozen raspberries into your chocolate ice cream or by drizzling some Raspberry coulis on top of your ice cream during serving. The tartness of the raspberries complements the richness of the chocolate, resulting in a delightful contrast of flavors.

    Classic sundae - Scoop your homemade chocolate ice cream into a bowl and top it off with a drizzle of slightly warm Chocolate ganache, whipped cream, chopped nuts, and a maraschino cherry. The classic sundae never fails to delight both kids and adults alike.

    Ice cream sandwich - Sandwich a generous scoop of chocolate ice cream between two homemade Double chocolate cookies. Roll the edges in colorful sprinkles or crushed nuts for an added touch of fun.

    A close-up shot of a silver spoon filled with chocolate ice cream topped with sea salt flakes.

    FAQ

    How to store chocolate ice cream leftovers?

    You should store it in an air-tight container in the freezer for up to 2 weeks.

    Can you double the recipe?

    Yes, you can! The cooking of the egg custard will take a little bit longer though.

    Can I skip adding eggs?

    Unfortunately, no. This recipe should be made with eggs.

    More recipes you may like

    Chocolate mousse

    Chocolate mousse cake

    Chocolate pound cake

    Recipe card

    Chocolate ice cream topped with flaky sea salt in a white ramekin; the salt flakes and chocolate chips are lying near the ramekin.

    Chocolate ice cream

    This mouthwatering homemade chocolate ice cream recipe is made with cocoa powder and semi-sweet chocolate and has a very rich chocolate flavor. The recipe can be made using an ice cream maker or using a no-churn method.
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Cooling and freezing: 5 hours hours
    Total Time: 5 hours hours 20 minutes minutes
    Servings: 8 servings
    Calories: 406kcal
    Author: Anna

    Equipment

    • Digital kitchen scale
    • Saucepan
    • Whisk
    • Mixing bowl
    • Container

    Ingredients

    • 4 egg yolks
    • Pinch of salt
    • 2 tablespoon Dutch-processed cocoa powder unsweetened
    • 200 ml whole milk
    • 150 g white granulated sugar
    • 100 g semi-sweet chocolate chips or chopped chocolate bar
    • 500 ml heavy cream cold

    Instructions

    • In a saucepan, add the egg yolks, salt, sugar, and cocoa powder. Whisk well until a homogenous paste-like mixture has formed.
    • Add the milk and heat over medium to medium-low heat stirring continuously until the mixture thickens and leaves a thick film on the back of the spoon. Do not let the mixture boil by controlling the heat.
    • Remove from the heat and let the mixture cool down for 5 minutes at room temperature. Then, add the chocolate and mix well until fully incorporated.
    • Cover the mixture with plastic wrap, ensuring that it touches the surface, and leave it to cool down to room temperature. Speed up the process by placing the mixture in the fridge or freezer, but don’t let it cool down lower than room temperature.
    • Whip up the heavy cream to stiff peaks.
    • Add the egg mixture to the whipped cream and whisk until homogeneous in consistency.
    • Pour the mixture into your ice cream maker and churn it according to the manufacturer's instructions. Then, transfer the soft ice cream to a container, close it tightly, and refrigerate further until the ice cream is at desired consistency.
    • To make no-churn ice cream, transfer the whipped cream and egg yolk mixture into an air-tight container or in a container and close it with plastic wrap to they touch each other, and place it in the freezer for 4 hours or overnight. I use a loaf pan and plastic wrap.

    Video

    Notes

    Freeze for up to 2 weeks.

    Nutrition

    Nutrition Facts
    Chocolate ice cream
    Serving Size
     
    1 serving
    Amount per Serving
    Calories
    406
    % Daily Value*
    Fat
     
    31
    g
    48
    %
    Saturated Fat
     
    19
    g
    119
    %
    Trans Fat
     
    0.01
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    8
    g
    Cholesterol
     
    172
    mg
    57
    %
    Sodium
     
    33
    mg
    1
    %
    Potassium
     
    198
    mg
    6
    %
    Carbohydrates
     
    29
    g
    10
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    26
    g
    29
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    1102
    IU
    22
    %
    Vitamin C
     
    0.4
    mg
    0
    %
    Calcium
     
    94
    mg
    9
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sugarpursuit or tag #sugarpursuit!

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    Hey there! My name is Anna, and I am here to share with you my sweet and savory baking recipes and show you how to make beautiful cakes.

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