Chocolate Ice Cream
This Chocolate Ice Cream will be the best homemade ice cream recipe you can churn at home! It’s rich, fudgy, and decadent using two types of chocolate to make 1 pint of ice cream.
Happy Ice Cream Month!
National Ice Cream Day specifically is coming up on July 19, so I wanted to share my small batch ice cream recipes with you.
However, I noticed one critical mistake – I never published my recipe for Chocolate Ice Cream!
I have chocolate based recipes such as Mexican chocolate ice cream and German chocolate ice cream but not a traditional chocolate ice cream without any mix-ins or frills added.
It’s a rich and fudgy homemade chocolate ice cream using two types of chocolate. Honestly it’s so creamy, it’s like you’re eating frozen chocolate pudding.
I’m very picky when it comes to eating chocolate ice cream (especially if I’m at an ice cream shop). If it’s not incredibly rich and fudgy, I don’t want it.
No boring mild chocolate ice cream recipe here!
Serve as several scoops in a bowl or alongside a slice of small chocolate cake for a birthday or celebration.
Why You’ll Love This Chocolate Ice Cream Recipe
- Rich and fudgy! I’m not skimping on flavor because I use two types of chocolate. And I promise it’s way creamier than most grocery store brands.
- Pairs well with other desserts! Besides your classic cake and ice cream, you can also pair chocolate ice cream with brownies, pies, and cookies.
- Makes 1 pint of ice cream! This small batch ice cream is the perfect amount to serve as dessert for two.
Ingredients For Chocolate Ice Cream
Here’s what you need to make your homemade chocolate ice cream recipe:
- Heavy whipping cream: Fat is your friend when making ice cream! Not only does it create the creamy, smooth texture you expect, fat carries flavor and freezes better with minimal ice crystals.
- Cocoa powder: Adds a depth of chocolate flavor you can’t get with baking chocolate alone
- Espresso powder: Optional but helps enhance the chocolate even more
- Baking chocolate: This is what helps make your chocolate ice cream fudgy! I used semi-sweet but you can easily use dark for a dark chocolate ice cream.
- Whole milk: Because using all heavy cream would make the ice cream too rich, you’ll want to balance it with whole milk. Please do not use low fat or skim milk or you’ll end up with an icier, lackluster product.
- Sugar: Not only does it sweeten your base, sugar lowers the freezing point, which means it’ll remain semi-soft and scoopable instead of hard and icy
- Salt: Ensures your ice cream isn’t bland
- Egg yolks: Yolks are needed to make your creamy custard base. When you’re done, check out what to do with egg whites.
- Vanilla extract: Brings out the chocolate flavor even more
How To Make Chocolate Ice Cream
Here’s how to make the best chocolate ice cream:
- Heat up cream, cocoa powder, and espresso powder.
- Melt chocolate into warmed cream mixture.
- Transfer melted chocolate into a large bowl.
- Warm up milk, sugar, and salt.
- Temper the egg yolks by whisking in some of the warm milk mixture then add back to the saucepan. Bring to a boil.
- Cook until thickened, whisking often so you don’t curdle the egg. Remove from the heat.
- Whisk in the vanilla then chill in an ice bath until cool.
- Refrigerate until cold.
- Churn in your machine. Freeze for at least 4 hours or overnight.
Freeze homemade ice cream for up to 1 month.
Ice Cream Toppings
Although the best chocolate ice cream doesn’t *need* toppings, that doesn’t mean we have to skip them!
Here’s what you can use as ice cream sundae toppings:
- Homemade Whipped Cream
- Chocolate Whipped Cream
- Peanut Butter Whipped Cream
- Strawberry Whipped Cream
- Strawberry Sauce
- Homemade Caramel Sauce
- Homemade Hot Fudge Sauce
What To Serve With Chocolate Ice Cream
Chocolate ice cream is delicious on its own, but nothing sure beats a pairing like cake and ice cream! Here are desserts that pair well with chocolate ice cream:
- Small German Chocolate Cake
- Small Vanilla Cake
- Small Strawberry Cake
- Chocolate Peanut Butter Mug Cake
- Small Batch Chocolate Chip Cookies – Make ice cream cookie sandwiches!
- Small Batch Peanut Butter Cookies Another pairing for ice cream sandwich cookies
- Mini Lava Cakes
- Brownies For Two
- Small Batch Brownies
More Small Batch Ice Cream Recipes
If you enjoyed this homemade chocolate ice cream recipe, check out these other 1 pint ice cream recipes:
Chocolate Ice Cream
This Chocolate Ice Cream will be the best homemade ice cream recipe you can churn at home! It’s rich, fudgy, and decadent using two types of chocolate to make 1 pint of ice cream.
Ingredients
- 1 cup heavy whipping cream
- 1 tablespoon cocoa powder
- 1/8 teaspoon espresso powder (optional)
- 4 ounces semisweet baking chocolate, chopped
- 1/2 cup whole milk (do not substitute low fat or fat free)
- 1/3 cup granulated sugar
- 1/8 teaspoon kosher salt
- 2 large egg yolks, room temperature
- 1 teaspoon vanilla
Instructions
- In a large saucepan over medium heat, bring 1/2 cup cream, cocoa powder, and espresso powder to a boil, whisking often to dissolve both powders.
- Remove from the heat and stir in the chocolate until smooth then stir in the remaining 1/2 cup cream.
- Transfer the mixture to a large bowl sitting in an ice bath, scraping the pan as much as possible. Place a mesh strainer on top of the bowl.
- In the same saucepan over medium heat (no need to clean it), warm the milk, sugar, and salt.
- In a separate small bowl, add the egg yolks. Slowly whisk in some of the warm milk to temper the eggs then transfer it all back into the saucepan.
- Continue cooking over medium heat, stirring often, until the mixture thickens and coats the back of a spatula or spoon (170F on a thermometer).
- Remove from the heat and pour through the mesh strainer into the chocolate mixture then whisk in the vanilla.
- Cool in the ice bath until room temperature then remove from the bath and refrigerate for at least 1 hour or until cold. It'll be really thick like pudding.
- Churn in your ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, roughly 4 hours or overnight.
Homemade ice cream will last up to 1 month when frozen properly.
Notes
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