Chocolate Ice Cream Recipe: The Ultimate Homemade Dessert for Choco Lovers

Hi friends, Samad here from MapleEats! If you’re on the hunt for the best chocolate ice cream recipe that’s rich, creamy, and totally irresistible you’re in the right kitchen. Lina and I have made this recipe more times than we can count, and it never disappoints. Whether it’s for a cozy movie night or a sunny backyard gathering, this homemade chocolate ice cream brings smiles every single time.

This is not just any chocolate ice cream recipe. It’s made with two kinds of chocolate, comes together with just a few simple ingredients, and can be churned by hand if you don’t have an ice cream maker. Best of all? It rivals any scoop you’d get at a fancy shop we’re talking smooth, decadent, and perfectly sweet with just the right chocolatey punch.

Why This Is Our Favorite Chocolate Ice Cream Recipe

Lina always says, “If you’re going to make dessert, make it memorable.” And this recipe delivers. Here’s why we think it’s the best chocolate ice cream recipe out there:

• Deep chocolate flavor: Thanks to a combo of cocoa powder and dark chocolate.
• Only 7 ingredients: Simple pantry staples that you probably already have.
• Super creamy texture: The right balance of cream and milk makes it scoopable and smooth.
• No fancy tools required: You can make it with or without an ice cream maker.
• Perfect for mix-ins: Fold in crushed cookies, nuts, or swirls of peanut butter for your own twist.

Ingredients for the Best Chocolate Ice Cream

Best Homemade Chocolate Ice Cream

Rich, ultra-creamy, and chocolatey, this is the best homemade chocolate ice cream recipe ever! It’s easy to make with only 7 ingredients (including two forms of chocolate), has a rich chocolate flavor, and is just as good as any ice cream shop!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Chilling/Churning 12 hours hrs

Total Time 12 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 304 kcal

Equipment

• ice cream maker
• ice cream storage container
• glass batter bowl
• Whisk
• fine mesh strainer
• Measuring spoons
• Measuring cups
• Spatula

Ingredients

  

• 2 cups heavy cream divided
• 1/4 cup unsweetened cocoa powder
• 6 ounces semisweet chocolate chopped (or chocolate chips)
• 1 1/2 cups whole milk
• 3/4 cup granulated sugar
• 1/8 tsp sea salt
• 3 large egg yolks beaten
• 1/2 tsp pure vanilla extract

Instructions

 

• Whisk together 1 cup cream and cocoa powder. Bring to a boil. Reduce heat and boil/simmer for 30 seconds whisking constantly.
• Remove from heat and add chopped chocolate and whisk until smooth. Add remaining 1 cup of cream and whisk to combine.
• Transfer mixture to a large bowl and position a fine mesh strainer over it. Set aside.
• In a small bowl, whisk together egg yolks.
• In a saucepan over medium heat, whisk together milk, sugar and sea salt.
• Once the milk mixture is slightly warm, add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition.
• Continue to cook the custard over medium heat, and stir the mixture constantly with a spatula until it thickens and lightly coats the spatula (about 170°F).
• Pour the thickened custard through the metal strainer into the bowl with the other ingredients. Stir until combined. Discard any custard residue left on the strainer.
• Add the vanilla and stir to combine.
• Let the mixture cool in the refrigerator for at least 6 hours, or overnight. Optionally, cool faster using an ice bath and stirring frequently.
• Once chilled, churn in an ice cream maker for 30–40 minutes until thick and frozen.
• Transfer to an airtight container and freeze for at least 6 hours. Serve!

Notes

Use dark cocoa powder for a more intense chocolate flavor. 60% dark chocolate chips are ideal, but adjust to your preference. For a hand-churned version, freeze and mix every 30 minutes for 3–6 hours. Store up to 3 months in an airtight container.

This homemade chocolate ice cream recipe is built on quality ingredients that blend beautifully. Here’s what you’ll need:

• 2 cups heavy whipping cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 3.5 oz high-quality dark chocolate (around 60–70%), chopped
• 1/2 tsp sea salt
• 1 tsp pure vanilla extract

Pro Tip: For even more depth of flavor, you can use Dutch-processed cocoa powder it gives a smoother, less acidic taste that works beautifully in any chocolate ice cream recipe.

How to Make Chocolate Ice Cream from Scratch

1. Heat the base: In a medium saucepan, combine the milk, sugar, cocoa powder, and salt over medium heat. Whisk constantly until the sugar is dissolved and the mixture is steaming not boiling.
2. Add the chocolate: Stir in the chopped chocolate and keep stirring until it’s fully melted and smooth. Remove from heat.
3. Finish the base: Add the heavy cream and vanilla extract to the mixture. Whisk to combine, then let it cool at room temperature for 10 minutes.
4. Chill: Cover the mixture and place it in the fridge for at least 4 hours (overnight is best).
5. Churn or hand mix: If using an ice cream maker, follow the manufacturer’s instructions. No machine? Keep reading!
6. Freeze: Once churned or hand-mixed, transfer to a freezer-safe container, smooth the top, and freeze for 3–4 hours until firm.

How to Make Chocolate Ice Cream Without an Ice Cream Maker

No ice cream maker? No problem! Here’s a simple way to churn your chocolate ice cream recipe by hand:

• Pour the chilled mixture into a shallow metal or glass pan.
• Place it in the freezer for 45 minutes.
• Take it out and stir vigorously with a fork or whisk.
• Repeat this every 30 minutes for 2–3 hours until it becomes thick and creamy.

How Long Does Homemade Chocolate Ice Cream Last?

In our house? Maybe two days 😄. But officially, this homemade chocolate ice cream stays fresh in the freezer for about 1 to 2 weeks. Use an airtight container and press a piece of parchment paper or plastic wrap on top to prevent ice crystals.

Can I Add Mix-ins to This Chocolate Ice Cream?

Definitely! One of the best parts of making your own chocolate ice cream recipe is how customizable it is. Here are some mix-ins we love to fold in at the end:

• Crushed chocolate cookies
• Mini marshmallows and fudge swirl
• Peanut butter ribbons
• Chopped roasted almonds or hazelnuts

Serving Ideas

Lina likes her chocolate ice cream straight up, but here are some fun ways to serve it:

• Sandwiched between two warm cookies
• Topped with fresh berries and whipped cream
• Drizzled with hot fudge or caramel sauce
• Alongside a slice of chocolate cake or pie

Pro Tips for the Creamiest Chocolate Ice Cream Recipe

One of the secrets behind a successful chocolate ice cream recipe lies in the details. These tips will take your homemade dessert from good to unforgettable:

• Start with great chocolate: A quality dark chocolate bar (at least 60% cocoa) gives the most intense flavor.
• Cool completely before churning: Allow your ice cream base to chill in the fridge for several hours before freezing. This results in a smoother texture.
• Mix-ins go in last: Fold in chocolate chunks, nuts, or cookie bits after churning to keep them whole and evenly spread.
• Cover properly: Use an airtight container and press cling wrap to the surface to prevent freezer burn or ice crystals.

Fun Flavor Variations for Your Chocolate Ice Cream Recipe

This chocolate ice cream recipe serves as the perfect base for endless variations. Lina and I love trying different combinations to keep dessert exciting:

• Mocha Madness: Add a tablespoon of instant espresso to the cocoa mixture for a bold coffee kick.
• Peppermint Bliss: Stir in peppermint extract and sprinkle crushed candy canes or chocolate chips.
• Mexican Hot Chocolate: Add cinnamon and a pinch of cayenne for a warm, spicy twist.
• Peanut Butter Swirl: Add generous ribbons of natural peanut butter just before freezing.

Share the Recipe

📌 Facebook: Follow us for more kitchen inspiration
📌 Pinterest: Save this chocolate ice cream recipe

Final Thoughts From Our Kitchen

Whether you’re treating yourself or sharing with family, this chocolate ice cream recipe is always a win. Lina and I keep coming back to it because it’s so dependable, so customizable, and just so delicious. It’s become a freezer staple in our home — and we hope it becomes one in yours too.

Give it a try, and don’t forget to tag @MapleEats when you post your creation. We love seeing your homemade magic!

Common Questions About Making Chocolate Ice Cream