Name: Homemade Chocolate Ice Cream Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 2 cups heavy cream; 1 cup whole milk; ¾ cup granulated sugar; ¾ cup unsweetened cocoa powder; 4 ounces semisweet chocolate, chopped; 1 teaspoon vanilla extract; ⅛ teaspoon salt

Description

This homemade chocolate ice cream recipe offers a creamy, rich, and indulgent dessert made from scratch with simple ingredients like cocoa powder, semisweet chocolate, and vanilla. Perfect for chocolate lovers, it requires chilling and churning in an ice cream maker to achieve a smooth and luscious texture without the use of eggs.

Ingredients

Scale

Ice Cream Base

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
¾ cup unsweetened cocoa powder
4 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
⅛ teaspoon salt

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Instructions

Mix Dry Ingredients: In a medium saucepan, whisk together the cocoa powder, granulated sugar, and salt until well combined.
Add Milk: Gradually whisk in the whole milk until the mixture is smooth with no lumps of cocoa powder.
Heat Mixture: Place the saucepan over medium heat and cook, stirring frequently, until the mixture is hot but not boiling to dissolve the sugar and cocoa completely.
Melt Chocolate: Remove the saucepan from heat and stir in the chopped semisweet chocolate until fully melted and the mixture is silky smooth.
Add Cream and Vanilla: Stir in the heavy cream and vanilla extract to enrich the base and add flavor.
Cool and Chill: Let the ice cream mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill thoroughly.
Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to your machine’s instructions, typically 20 to 25 minutes, until it reaches a soft-serve consistency.
Freeze to Set: Transfer the churned ice cream into a lidded container and freeze for at least 2 hours for a firmer texture before serving.

Notes

For a deeper chocolate flavor, substitute semisweet chocolate with dark chocolate or add a tablespoon of espresso powder to the mixture.
If you don’t have an ice cream maker, pour the chilled mixture into a shallow container and freeze, stirring vigorously every 30 minutes for 2–3 hours to break up ice crystals and mimic churning.