Go Back

Homemade Chocolate Ice Cream

This rich, creamy homemade chocolate ice cream is easy to make and delivers a deep chocolate flavor without any weird ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dessert, Treat
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups Heavy Cream Gives you that rich, scoopable texture. Don’t swap it for light cream.
  • 1 cup Whole Milk Balances the cream so it’s not just solid fat.
  • 3/4 cup Unsweetened Cocoa Powder For the deep chocolate backbone. Dutch-process if you want it extra dark.
  • 4 oz Dark Chocolate Use good quality for dense richness.
  • 3/4 cup Sugar Sweetens and keeps it from freezing rock hard.
  • 2 teaspoons Vanilla Extract Rounds out the chocolate flavor.
  • 1/2 teaspoon Sea Salt Enhances the chocolate flavor.

Method
 

Make the Base
  1. Pour the cream, cocoa powder, sugar, and salt into a saucepan. Whisk it all together and heat gently until steaming, ensuring the sugar and cocoa fully dissolve, without boiling.
Add the Chocolate
  1. Remove from heat and whisk in the chopped dark chocolate until melted and smooth.
Finish It
  1. Pour in the milk and vanilla extract and whisk again to combine.
Chill It Down
  1. Transfer to a heatproof bowl, cool on the counter, then cover and refrigerate for at least 2 hours (overnight is best).
Churn
  1. Once chilled, whisk again if needed and pour into an ice cream maker. Churn as per your machine’s instructions (usually 20-30 minutes).
Freeze or Eat Soft
  1. For soft-serve, enjoy immediately. For firm ice cream, transfer to a container and freeze for a couple of hours.

Notes

Use good chocolate for best flavor and be patient during the chilling process for smoother texture.