Rich, creamy and decadent – The ultimate homemade chocolate ice cream recipe. This custard ice cream goes beyond a classic chocolate ice cream and literally is my favorite bite of ice cream ever.
How I created this decadent ganache chocolate ice cream recipe
I remember the best bite of ice cream I ever ate at a chocolate shop, it was amazing and I’ve been trying to recreate it ever since. I’ve tried a ton of different ice cream recipes throughout the years.
THIS recipe is perfection! This is seriously AMAZING ice cream. Creamy, rich, indulgent, delicious… oh and did I say RICH?
I love Chocolate. In fact I believe chocolate is its own food group! Probably my main food group honestly… And within that food group my main consumption is Cake, Ganache and Ice Cream.
I already have a basic chocolate ice cream recipe, and while it’s a great base for my S’mores ice cream, or rocky road ice cream, chocolate peanut butter ice cream and chocolate brownie ice cream – by itself it is kinda plain.
THIS creamy chocolate ice cream is made with ganache for a rich stand alone flavor that I seriously couldn’t love more. It doesn’t need ANYthing else… this is Perfection.
This recipe might sound complicated with the egg based custard ice cream as well as the ganache section of the recipe. BUT I promise it’s SUPER easy, I’ve tried so many Ice cream recipes over the years I have some Custard ice cream tips for you!
Just take me to the Best Chocolate Ice Cream Recipe already!
If you’d rather skip my (very helpful, I think) tips and tricks to make custard based homemade chocolate ice cream, and similar Ice Cream recipe ideas – and get straight to this delicious Chocolate Ganache Ice Cream Recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Tips for how to make custard based 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 have a double bowl ice cream maker and keep both 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
keep the egg whites and make homemade marshmallow fluff or Macarons! I keep my egg whites in tupperware and mark how many egg whites are in the container with a dry erase marker
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 cream/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 Rich Ganache Chocolate Ice Cream you’ll need/want:
- 1 1/5 quart Ice Cream Maker
- Quality Bittersweet Chocolate
- Super cool Ice Cream container
- Awesome ice cream scoop
Rich Ganache Chocolate Ice Cream Recipe
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If you love this Ganache Chocolate Ice Cream recipe you’ll love these other ice cream recipes!
Peanut Butter Ice Cream | Strawberry Ice Cream | Pina Colada Ice Cream
Easy Recipe for any ice cream flavor | Toasted Marshmallow Ice Cream | Cheesecake Ice Cream
The Chocolate Truffle Ice Cream recipe video should be auto playing for you, if not click play on the video in the recipe card. You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.
Rich Ganache Chocolate Ice Cream
- 2 1/4 C heavy whipping cream
- 10 oz Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
- 3/4 C granulated sugar
- 4 lrg egg yolks
- 1 lrg egg
- 1/3 C unsweetened cocoa powder
- 1 1/2 C whole milk
- 1 1/2 tsp vanilla
- Bring the cream to a simmer in a small sauce pan.
- Place the baking chocolate in a metal bowl.
- Pour the cream over the chocolate and let it sit for 5 mins – tip – cover with plastic wrap to help keep the heat in
- Stir it smooth. Set it aside.
- In another bowl whip the sugar, eggs and cocoa with a whisk. It will start crumbly and get smoother as you go.
- Bring the milk to a simmer in a medium saucepan.
- Slowly pour the milk into the egg mixture while whisking the eggs.
- Pour the whole thing back into the saucepan and cook over low heat.
- It will start out very foamy, but as you stir the foam will go away and it will thicken slightly.
- Pour through a strainer into the ganache and stir together
- stir in the vanilla
- Cool in the refrigerator 4 hours or overnight
- Run through your ice cream maker according to the directions (it took mine 35 mins).
- Pour into a container and freeze 2 -4 hours before serving
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At what point do you add the vanilla?
after you add the custard to the ganache.
In step 6 you say pour milk into chocolate mixture. Took me like 10 mins to realize you meant the egg mixture cause at first reading I assumed you meant the ganache. I knew that couldn’t be right but it took a while to click. Maybe change to read chocolate/egg mixture?
rewrote – thanks for the note!
Also if you could describe how thick the mixture is supposed to get when you add the milk to the egg mixture and heat it that would be fabulous. And when do you add the vanilla?
when heating the milk/egg custard mixture your looking for it to coat the back of the spoon your using, and when you run your finger through the mixture on the spoon it won’t run back together, but will hold the line, does that make sense?
I tried to post this already so I apologize if this is a duplicate..I didn’t see it up here. I LOVED this recipe! It truly is the best chocolate ice cream recipe out there. I wanted to make enough for my 4 Qt. ice cream maker. Would I quadruple this recipe?
Thanks for your help:)
This recipe is for my 1.5 quart machine so yes I’d def double it, maybe triple, but triple might be too much, def not quadruple
Ashlee, am chilling the mixture now. When you said add the heated milk to the chocolate mixture I got confused and added it to the wrong one. There was 2 you know. I hope it turns out. It looks yummy! This is not a duplicate comment. Never commented before
your right, I rewrote that part, thank you
Do you have to put in a ice cream maker or can you just put in a bowl and freeze. I don’t have an ice cream maker but would love love love to make this recipe. It sounds so very heavenly
yes you need to put it through an ice cream maker. There are no churn recipes, but this isn’t one of them. the scraping against the ice cream bowl creates the crystallization in the ingredients that turn the custard into ice cream.
Wow this cake recipe is so good and delicious, thank you for sharing your Blog
you are so welcome! I’m so glad you enjoyed it!
Hello, this looks amazing. I’m fairly new to ice cream making and have a question. could I use half & half in place of whole milk or will it be too rich? Thanks
so half and half is half heavy cream and half milk, so yes it would make it much more rich, there is lots of cream in the ganache so I wouldn’t recommend it. but of course you can, it will just be much thicker/richer (which this ice cream doesn’t really need IMO
365 calories are per 100 g or per portion, or?
ummm honestly I don’t know, I don’t count calories, the recipe card I use automatically figures it out. I’d guess per portion?
June Hinkle / The Baroque Baker
This is hands down THE best chocolate ice cream on the planet, While I normally a vanilla ice cream gal ( I make your vanilla bean recipe), on occasion I get a hankering for chocolate. If I’m having chocolate ice cream, it’s got to be this one! Thanks for a great recipe Ashlee,!
You are so welcome June! I’m so glad you love this ice cream as much as I do! it’s my go to for chocolate ice cream as well!
I got godiva bittersweet amd semisweet chocolate is that ok? Instead of ghirardelli.
TOTALLY! any quality chocolate will work.