Homemade Chocolate Ice Cream is a summertime treat that the whole family is sure to love. This recipe features real chocolate and heavy cream to make a delicious and creamy ice cream that has a deep chocolate flavor. We’re sharing the keys to success to ensure that you get perfect results every time.
Disclosure – I may get a small commission for purchases made through links in this post.
Key to Success #1 – Use Quality Chocolate
To make a good chocolate ice cream, you’ll need to use a good quality chocolate bar.
I’m not talking about the Hershey’s bars found in the candy aisle.
I’m talking about the baking chocolate bars found in the baking aisle of the supermarket.
Look for a chocolate bar that is 60-70% chocolate.
I like the Lindt or the Ghirardelli brands of chocolate bars, but there are others.
In addition to the chocolate bar, you’ll also add unsweetened cocoa powder to enhance the chocolate flavor.
Mix both kinds of chocolate, sugar, and milk in a medium-sized saucepan then heat it over medium-low heat.
The medium-low heat is important because you want to be gentle with the chocolate and let it melt slowly.
Whisk the chocolate mixture constantly to make sure it is heating evenly. This is an important step to a creamy ice cream base.
Key to Success #2 – Temper the Eggs carefully
After the chocolate mixture starts bubbling around the edges, it’s time to add the egg – the egg yolks, that is.
This is a critical step because you need to make sure the egg yolks don’t cook too quickly in the hot liquid and turn into scrambled eggs.
Tempering the Eggs
Here are the simple steps to slowly bring the eggs up to temperature:
- In a small bowl, whisk the egg yolks well
- Scoop out one spoonful of the hot chocolate mixture and transfer it to the bowl of eggs and quickly whisk the chocolate into the eggs
- Scoop out two or three additional spoonfuls of the chocolate mixture and add to the eggs, whisking well after each addition
- Pour the egg mixture into the chocolate mixture and whisk quickly to combine
After you add the eggs, bring the chocolate mixture back to a simmer than remove from heat and let the mixture cool for a few minutes.
Next, add the heavy cream, salt, and vanilla then refrigerate the ice cream base overnight.
It’s important to refrigerate the mixture for at least a few hours so that the ice cream will freeze faster once you put it into the ice cream maker.
This will ensure that the ice cream turns out nice and smooth.
Key to Success #3 – Let Ice Cream Harden in the Freezer
Every ice cream freezer is different so be sure to refer to the manufacturer’s directions for your unit to make sure your ice cream freezes properly.
I have a Whynter Ice Cream Maker that makes fantastic homemade ice cream.
One of the big advantages of this machine is that the bowl does not have to be frozen in advance.
It has a compressor that does the freezing for you as the ice cream is churning.
My Whynter has a 1.5 liter capacity and I choose to divide this ice cream mix into two batches for freezing.
In my experience with pretty much all ice cream makers, the final product turns out much better when the machine is not overfilled.
Check your user’s manual for your machine to see if it can accommodate all the ice cream mixture at one time.
After the first batch finishes, I transfer the ice cream to a freezer-safe ice cream container and put it in my freezer to firm up while I churn the second batch.
After the second batch finishes, I add the ice cream to the same ice cream container and give it all a gentle mix with my spoon.
Now comes the hard part – waiting for the ice cream to firm up in the freezer.
Personally, I like the ice cream just fine when it’s soft and freshly churned.
But if you’ll give it a couple hours in the freezer, it’ll firm up into deliciously scoopable ice cream.
SAVE THIS CHOCOLATE ICE CREAM RECIPE TO YOUR FAVORITE ICE CREAM BOARD OR YOUR CHOCOLATE DESSERTS BOARD.
- 1 bar (4 ounce) dark chocolate baking bar, 60-70% chocolate, finely chopped
- 1/3 cup unsweetened cocoa powder
- 1 cup sugar
- 2 cups milk
- 3 egg yolks
- 2 cups heavy cream
- pinch salt
- 1 tsp vanilla extract
- In medium saucepan over medium-low heat, whisk together chopped chocolate bar, unsweetened cocoa, sugar, and milk. Whisk constantly until mixture starts to simmer and bubble around the edges of the pot. Remove from heat.
- In small bowl, whisk the egg yolks then quickly pour in about 1/2 cup of the chocolate mixture and whisk until completely combined. Pour the tempered egg mixture back into the saucepan with the chocolate mixture and whisk briskly to combine.
- Return saucepan to medium-low heat and continue cooking and whisking until mixture returns to a simmer. Remove from heat and allow to cool.
- Stir in heavy cream, salt, and vanilla. Cover and refrigerate 8 hours or overnight.
- Follow instructions on your ice cream maker to freeze ice cream mixture. Depending on capacity of your ice cream freezer, you may need to divide mixture into batches for freezing.
- Transfer ice cream to storage container and place in freezer until firm, if desired.
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 442Total Fat: 34gSaturated Fat: 20gUnsaturated Fat: 0gCholesterol: 161mgSodium: 57mgCarbohydrates: 36gFiber: 4gSugar: 28gProtein: 7g