Description
Indulge in creamy Homemade Chocolate Ice Cream made easy with simple pantry ingredients that create a luscious, rich dessert perfect for any chocolate craving. This recipe delivers a velvety texture and deep chocolate flavor without the need for an ice cream maker, making it ideal for beginners and family favorites alike.
Ingredients
Units
Scale
Main Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup unsweetened cocoa powder (high-quality)
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Mix-ins and Variations
- Melted dark chocolate (for extra fudgy version)
- Toasted hazelnuts or crushed almonds (for nutty delight)
- Cinnamon or cayenne pepper (for spiced chocolate twist)
- Mini chocolate chips or chunks (for chocolate chip ice cream)
- Coconut milk and flax egg or cornstarch (for vegan version)
Instructions
- Prepare the Chocolate Custard Base: Whisk together cocoa powder, sugar, and salt in a medium saucepan. Slowly add whole milk and heat over medium heat until warm but not boiling. In a separate bowl, whisk egg yolks until smooth. Temper the yolks by gradually adding a small amount of the warm chocolate mixture while whisking constantly, then combine the yolk mixture back into the saucepan.
- Cook Until Thickened: Stir continuously over medium-low heat until the custard thickens enough to coat the back of a spoon, about 5-7 minutes. Avoid boiling to prevent curdling.
- Chill the Base: Remove from heat, whisk in heavy cream and vanilla extract. Strain the mixture through a fine sieve into a clean container to remove lumps. Cover and refrigerate for at least 4 hours or overnight for best results.
- Freeze the Ice Cream: If using an ice cream maker, churn according to the manufacturer’s instructions until soft-serve consistency is reached. Without a machine, pour into a shallow container and freeze, stirring every 30 minutes for about 3 hours to break up ice crystals.
- Firm Up and Serve: Transfer the ice cream to an airtight container and freeze for an additional 2-4 hours to firm up before scooping and enjoying.
Notes
- Use high-quality unsweetened cocoa powder for richer chocolate flavor.
- Properly chill the custard base to enhance creaminess and flavor.
- Temper the eggs carefully to avoid scrambling.
- Add mix-ins like nuts or chocolate chips just before the final freeze to distribute evenly.
- Store ice cream in airtight containers to prevent ice crystal formation and maintain smooth texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 22g
- Sodium: 55mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 130mg