Homemade Chocolate Ice Cream Recipe
Our Chocolate Ice Cream recipe is rich, creamy, and packed with deep chocolate flavor. It's really easy to make from scratch and keeps in the freezer for weeks.
Servings: 12 servings
Calories: 288kcal
Cost: 10
Recipe Link
Equipment
Ingredients
- 1½ cups heavy cream
- 1½ cups whole milk
- ½ cup granulated sugar
- 3 Tablespoons cocoa powder
- 2 Tablespoons light corn syrup* (optional, but helps with ice cream texture)
- 1/4 teaspoon fine sea salt
- 4 large egg yolks
- 1 Tablespoon vanilla extract
- 4 oz dark chocolate , chopped (or use high quality chocolate chips)
- ½ cup hot fudge sauce , optional
Instructions
- Heat Dairy: In a medium saucepan, combine the cream, milk, sugar, cocoa powder, corn syrup, and salt. Heat over medium, stirring occasionally, until steaming but not boiling.1½ cups heavy cream, 1½ cups whole milk, ½ cup granulated sugar, 3 Tablespoons cocoa powder, 2 Tablespoons light corn syrup* , 1/4 teaspoon fine sea salt
- Whisk Yolks: In a separate bowl, beat the egg yolks until smooth.4 large egg yolks
- Melt Chocolate: In another small bowl add the chopped chocolate. Add one big ladleful of hot milk over the chocolate and set aside to melt.4 oz dark chocolate
- Temper Eggs: Slowly drizzle a ladleful of hot milk mixture into the yolks, whisking constantly. Repeat with several more spoonfuls of hot cream (this process slowly warms the eggs, so they don’t scramble). Then pour the tempered yolk mixture back into the saucepan. Cook for 30 more seconds or so, until 170-175 degrees F (or the mixture thickens just slightly and coats the back of a spoon). Do not let it boil.
- Combine: Stir in melted chocolate and vanilla extract. Strain the mixture through a fine-mesh sieve into a clean container.1 Tablespoon vanilla extract
- Chill in refrigerator for at least 4 hours or ideally overnight.
- Churn cooled custard in an ice cream maker according to manufacturer’s instructions.
- Fudge Swirl and Freeze: Transfer half of the mixture to ice cream container. Spoon 3 tablespoons warmed fudge sauce into a line over the top, then use a knife to gently swirl it into the ice cream. Top with remaining ice cream and add another layer of fudge drizzle on top. Freeze for at least 4 hours, until firm and scoopable.½ cup hot fudge sauce
- Serve in a homemade waffle cone, if desired.
Notes
Yield: About 1 1/2 quarts (12 servings). Serving Size: 1/2 cup.
Corn Syrup: I highly recommend if you want to have the best texture without the ice cream feeling "icy" after it's frozen. If not using corn syrup, I suggest increasing cream to 2 cups and reduce milk to 1 cup. You still get 3 total cups dairy but the extra cream will help with the creaminess texture of the ice cream.
Ice Cream Containers
Ice Cream Maker: I love this Cuisinart Ice cream Maker, or if you have a Kitchen Aid Mixer, I also love this simple ice cream bowl attachment.
Mix-ins Ideas: Chopped cookies, brownies, crushed oreos etc. Fold them in after churning.
Freezing instructions: The ice cream will keep well in the freezer for 2 weeks. It will still be good for up to 3 months, but it doesn't have commercial stabilizers so the flavor will best best within a 2 week period.
Nutrition
Calories: 288kcal | Carbohydrates: 27g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 102mg | Sodium: 119mg | Potassium: 205mg | Fiber: 2g | Sugar: 20g | Vitamin A: 577IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 2mg
