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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!
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling/Churning 12 hours
Total Time 12 hours 40 minutes
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.