This easy homemade chocolate ice cream recipe is delicious by itself as well as the perfect base for your favorite add ins – brownies, peanut butter, nuts, marshmallows, etc…
A good basic chocolate ice cream recipe is like a little black dress – everyone needs one! It’s a great ice cream by itself and because it’s not crazy rich and heavy (for a more decadent Chocolate Ice cream check out my Chocolate Ganache Ice Cream Recipe) you can add absolutely anything to it! A great base for a Rocky Road, Chocolate brownie, S’more, Peanut Butter chocolate and more!
Because it’s a custard based recipe it’s super creamy. I know a lot of people are scared of custard based ice cream, but I promise it’s easier than you think. This is one of those recipes that I always have the ingredients on hand for so if I’m in a sweet mood I can easily get it ready during the day for a sweet treat that night! And then add whatever candy, cookies or brownies to it.
This uses cocoa rather than chocolate so if, heaven forbid, I have run out of chocolate (I have two 12 gallon buckets that I keep stocked with different chocolates so not likely) I can still have a chocolate treat with this. I like to mix both dark cocoa and regular cocoa (but you know I love to mix chocolates for a better flavor) and I LOVE the end result!
Tips for how to make Chocolate ice cream
I’m all about custard bases for ice creams – it’s a creamer texture vs a more icy texture (time and place for that too, but creamy is my go to.
- If using a freezable ice cream bowl (vs ice) Make sure the ice cream bowl is completely frozen – at LEAST 20 hours before making your ice cream – I keep mine in the freezer at all times so I’m ALWAYS ready to make ice cream!
- when separating egg yolks crack your egg on a flat surface vs an edge – you decrease the risk of a shell puncturing the yolk
- I keep my egg whites in tupperware and mark how many egg whites are in the container with a dry erase marker. (Keep the egg whites and make homemade marshmallow fluff or Macarons! )
- hand whisk the egg yolks/eggs and sugar (and in this recipe cocoa) until it’s nice and smooth and ribbony. This recipe will start out chunky because of the cocoa but keep beating and it will be perfect
- Bring the milk JUST to a simmer, watch the edges for little bubbles
- When you simmer the milk keep a close eye on it – don’t get distracted by texting… it’s a MESS to clean up AND you’ll have to remeasure the milk!
- Place a damp paper towel below the egg/sugar mixture to hold it in place so you can whisk and pour the milk in a steady stream and beat without a third arm holding the bowls
- When heating full mixture to thicken stir with a spoon or spatula rather than a whisk to keep it from getting to foamy. Stir constantly so it doesn’t burn to the bottom but you can keep a slow and steady stirring vs going crazy and burning out your arm.
- Always strain the warm mixture when adding it to the cream to get rid of any small cooked egg pieces.
- Make sure to chill the mixture ALL the way before running it through your ice cream maker
- for a soft serve texture you can eat it as soon as it’s done – if you want a harder ice cream freeze for 4-6 hours.
To make this Chocolate Ice Cream you’ll need/want:
Homemade Chocolate Ice Cream Recipe
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this easy homemade chocolate ice cream is perfect as a base for your favorite add ins - brownies, peanut butter, nuts, marshmallows, etc...
- 1 C granulated sugar
- 2 lrg eggs
- 2 lrg egg yolks
- 2/3 C unsweetened cocoa powder
- 1/3 C Dark cocoa powder
- 1 1/2 C whole milk
- 1 1/2 C heavy whipping cream
- 1/2 Tbsp vanilla
in a bowl whisk together the sugar, eggs, egg yolks and cocoa - it will start crumbly but will smooth out
- In a sauce pan bring the milk to a simmer
while whisking the eggs add the warm milk in a stream until it's all tempered
- Pour the entire mixture back into the sauce pan and cook over low heat, STIRRING CONSTANTLY, until it thickens slightly (don't let it boil)
strain the custard into a bowl to get out any cooked egg
- Add the cream and the vanilla
Stir well and refrigerate until cool - 4 hours to overnight
- Stir it well then run it through your ice cream machine according to the directions, about 30 mins
- Serve immediately for soft ice cream and freeze a few hours for firmer ice cream.
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When you say “strain the custard into a bowl,” do you literally STRAIN the liquid? To remove slight chunks?
If I don’t have a food processor (by the way, what food processor do you use/love?) and I just have a blender, will I be ok pouring the milk in batches?