Rich, ultra-creamy, and chocolatey — this is the best homemade chocolate ice cream recipe ever! It’s easy to make with only 7 ingredients (including two forms of chocolate), has a rich chocolate flavor and is just as good as any ice cream shop!

We love making ice cream! It’s a fun and delicious process — and nothing beats homemade! Which is why I am sharing my recipe for the best homemade chocolate ice cream ever!

This chocolate ice cream is irresistibly creamy and made with two forms of chocolate for a deep rich flavor. It’s not overly sweet, and is just as delicious (maybe even more-so) than your favorite ice cream shop! Serve it alongside a slice of favorite chocolate cake, a piece of this giant cookie cake or eat it all by itself!

Chocolate Ice Cream: Ingredient & Substitutions

• Heavy cream. There really isn’t an adequate substitution for heavy cream. It gives the ice cream it’s ultra-creamy texture.
• Cocoa powder. If you’re into very dark chocolate ice cream, try using dark cocoa powder.
• Semisweet chocolate. I use 60% dark chocolate chips to make this recipe. Use whatever percentage you prefer—just know that milk chocolate will result in a sweeter ice cream and the darker the chocolate the more intense the chocolate flavor will be.
• Whole milk. Half and half is an acceptable substitute for whole milk!
• Granulated sugar. There’s really no substitute here! I use organic cane sugar or regular white sugar.
• Egg yolks. Another critical ingredient that contributes to the creaminess, don’t leave them out!
• Vanilla extract. Vanilla beans (seeded) or vanilla bean paste can be used in place of extract.

Equipment

Here is the gear you will need to make this chocolate ice cream recipe!

• Ice Cream Maker (I have this Cuisinart ice cream maker. If I was going to buy a new one, I’d get this ice cream maker).
• Saucepan
• Fine mesh metal strainer
• wire whisk
• Batter bowl with lid
• Freezer-friendly ice cream container

How to make Chocolate Ice Cream

Making this homemade chocolate ice cream recipe involves a few steps—plus some chilling and freezing—but it’s well worth the time it takes to make the best chocolate ice cream ever! We’ll walk through the process together step-by-step, but don’t forget to watch the video!

Make the Chocolate Base

The first step in making this recipe is to make the chocolate base. Begin by whisking together the cream and cocoa powder. Bring the mixture to a boil. Reduce heat and boil/simmer for 30 seconds, whisking constantly.

Remove the chocolate/cream mixture from the heat and add chopped chocolate. Whisk until smooth. Add remaining cream and whisk to combine.

Transfer mixture to a large bowl and position a fine mesh strainer over it. This strainer will be used to strain the custard part of the chocolate ice cream recipe. It’s absolutely critical.

What if I don’t have a fine mesh strainer?

A nut milk bag, coffee filter or tea towel would work fine, but a fine mesh metal strainer is a kitchen must-have in my house!

Make the Custard

Next we will make the custard component of this chocolate ice cream recipe. To do this, we need to temper the eggs so they don’t cook when they’re added to the warm milk mixture. Begin by whisking the egg yolks together in a medium bowl.

Then, in a saucepan over medium heat, whisk together milk, sugar and sea salt. Once the milk mixture is slightly warm, add ½ cup of warm (not hot) milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking as it’s being added.

Continue to cook the custard over medium heat, and stir the mixture constantly with a spatula until the it thickens and coats the spatula (it does this when it reaches about170 degrees F).

Pour the thickened custard through the metal strainer into the other ingredients in the bowl. Stir until combined. Discard any custard residue left on the strainer.

Chill

Add the vanilla and stir to combine. Place a lid on top and let the mixture chill in the refrigerator for at least 6 hours, or overnight.

Churn

Once the ice cream mixture is cooled to just below room temperature, churn it in an ice cream maker until thick and frozen (30-40 minutes).

Freeze

Transfer the chocolate ice cream to an airtight container and freeze for at least 6 hours.

Favorite Ice Cream Containers:

Here are some of my favorite storage containers for ice cream:

• Glass storage container
• Jumbo Ice Cream Container 2.5 quarts
• Round Quart Ice Cream Containers

Serve!

Serve this chocolate ice cream on cones, in a dish, drizzled with chocolate syrup, with a dollop of fresh homemade whipped cream, etc.! Or, use it to stuff between two cookies to make the best homemade chocolate chip cookie ice cream sandwiches (like a chipwhich only so much better).

FAQS About How to make Chocolate Ice Cream

Here are some commonly asked questions about making homemade chocolate ice cream:

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

More ice cream recipes

Here are some more of our favorite ice cream recipes!

• Make your own cookie dough ice cream and load it with cookie dough chunks!
• Our homemade vanilla ice cream is infused with vanilla beans and is SO good.
• My all-time favorite is chocolate peanut butter ice cream – homemade is so much better than even your favorite ice cream shop. Also try this healthier, dairy-free chocolate peanut butter ice cream or this dairy free chocolate ice cream with peanut butter cookie dough.
• These chocolate chip cookie ice cream sandwiches are better than DQ!
• Try making this recipe for the best homemade coffee ice cream!
• We love this cookies and cream ice cream too – it’s bursting with cookies galore!
• Paleo vanilla ice cream is great to make for guests with dairy allergies. Add some paleo cookie dough to make paleo cookie dough ice cream.
• Matcha ice cream is a fun and unique flavor.

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