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.
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.
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.
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.
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.
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.
You should store it in an air-tight container in the freezer for up to 2 weeks.
Yes, you can! The cooking of the egg custard will take a little bit longer though.
Unfortunately, no. This recipe should be made with eggs.
More recipes you may like
Chocolate ice cream
- Digital kitchen scale
- Mixing bowl
- 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
- 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.