Go Back

Homemade Chocolate Ice Cream

Homemade chocolate ice cream with a deep, fudgy chocolate flavor and a dense, velvety texture. This chocolate custard ice cream is churned after a slow custard cook at 175°F for rich cocoa depth in every scoop.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
chilling + freezing 4 hours
Total Time 4 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chocolate base
  • 2 cup heavy cream Use cold cream for best chilling; do not substitute low-fat.
  • 1 cup whole milk Whole milk helps create a richer custard body.
  • 0.75 cup granulated sugar Divided between cocoa mix and yolk whisking.
  • 0.5 cup unsweetened cocoa powder Whisk thoroughly to prevent lumps.
  • 4 oz dark chocolate Finely chopped for faster melting.
  • 5 egg yolks Only yolks are used for a classic custard texture.
  • 1 tsp vanilla extract Added after straining to keep flavor bright.
  • 0.25 tsp salt Balances bitterness and boosts cocoa flavor.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Heat the chocolate-cream mixture
  1. Whisk cocoa powder with 1/4 cup sugar, then whisk it into the heavy cream and whole milk in a saucepan. Heat over medium, whisking until steaming and fully combined.
  2. Add the finely chopped dark chocolate and whisk until completely melted and smooth.
Make the custard
  1. Whisk the egg yolks with the remaining 1/2 cup sugar until pale. Slowly whisk the hot chocolate cream into the yolks to temper them.
  2. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard coats the back of a spoon (175°F).
Chill and churn
  1. Strain the custard through a fine-mesh sieve, then stir in vanilla extract and salt. Cool completely over an ice bath until no longer warm to the touch.
  2. Refrigerate at least 4 hours or overnight, then churn in an ice cream maker. Freeze until firm.

Notes

Pro tip: keep the custard moving while cooking so it reaches 175°F smoothly without scrambling the yolks. Chill at least 4 hours (up to overnight); after churning, store in the freezer up to 2–3 weeks. For a lighter option, use half-and-half in place of some heavy cream (texture softens slightly).