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Homemade Chocolate Ice Cream

Decadent Homemade Chocolate Ice Cream – Rich and Creamy Delight

Homemade Chocolate Ice Cream is rich, creamy, and satisfying, perfect for dessert lovers craving a sweet indulgence.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 35 minutes
Servings: 6 cups
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 1 cup Heavy Cream Substitution: Coconut cream for a dairy-free option, although it adds a coconut flavor.
  • 1 cup Whole Milk Preparation Note: Can be swapped with low-fat milk for a lighter version, but results in less creaminess.
  • 3/4 cup Granulated Sugar Substitution: Honey or agave syrup, adjusting quantity for sweetness level.
  • 2/3 cup Dutch-process Cocoa Powder Note: High-quality cocoa is recommended for the best flavor.
  • 4 large Egg Yolks Note: Using only egg yolks creates a smoother consistency than whole eggs.
  • 1 pinch Salt Substitution: Can be omitted for those avoiding sodium.
  • 1 tablespoon Pure Vanilla Extract Note: Use fresh vanilla for a more robust taste.
No-Machine Option
  • 1 cup Ice Cubes Tip: Blend the ice cubes into the initial mixture for a quicker freeze time.

Equipment

  • medium saucepan
  • whisk
  • Ice cream maker
  • Fine mesh sieve
  • Airtight container

Method
 

Step-by-Step Instructions
  1. Combine Ingredients for Base: In a medium saucepan, whisk together 1 cup of heavy cream, 1 cup of whole milk, ¾ cup of granulated sugar, ⅔ cup of Dutch-process cocoa powder, and a pinch of salt. Heat over medium-low heat for 5-7 minutes until hot but not boiling.
  2. Temper Egg Yolks: Whisk 4 egg yolks in a bowl until smooth. Gradually pour in the hot cream mixture while whisking constantly to prevent scrambling. Continue adding until fully incorporated.
  3. Cook the Custard: Return the mixture to the saucepan, stirring continuously on low heat for 5-7 minutes until thickened.
  4. Strain and Chill: Strain the custard into a bowl to remove cooked bits. Stir in 1 cup of heavy cream and 1 tablespoon of vanilla extract. Cover and refrigerate for at least 4 hours.
  5. Churn: Pour the chilled custard into the ice cream maker and churn for 20-30 minutes until it reaches a soft-serve consistency.
  6. Freeze: Transfer the churned ice cream to an airtight container, press plastic wrap against the surface, and freeze for at least 4 hours until firm.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 180mgSodium: 75mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 600IUCalcium: 150mgIron: 2mg

Notes

Allow the ice cream to sit at room temperature for a few minutes before scooping for easier serving.

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