Homemade Chocolate Ice Cream

Course: Desserts, Frozen Desserts, Ice Cream
Cuisine: Worldwide
Keyword: Chocolate, Dessert, Dessert Recipes, Ice Cream
Prep Time: 35 minutes
Cook Time: 15 minutes
Freezing time: 10 hours
Total Time: 10 hours 50 minutes
Servings: 5 1 cup servings
Calories: 535kcal
Author: Dini @ The Flavor Bender
Homemade chocolate ice cream made with cocoa powder and real chocolate. Deeply rich in flavor, and creamy and fudgy in texture. 
EASY - Great for novice cooks who want to make their own ice cream. Does require an ice cream making machine.
US based cup, teaspoon, tablespoon measurement. Common Measurement Conversion
Print Recipe


  • Ice Cream machine
  • Cooking thermometer


  • ¾ cup white sugar
  • 5 egg yolks add up to 2 more to make it extra fudgy
  • cup cocoa powder you can use natural cocoa powder or dutch cocoa powder (35 g)
  • ½ tsp salt
  • 1 tbsp vanilla extract
  • 1 ½ cups milk
  • 1 cup cream
  • 4 oz semisweet chocolate chopped or chocolate chips (115 g)


  • Add the 5 egg yolks into the saucepan, along with the ¾ cup (150 g) white sugar, 1 tbsp vanilla extract, ½ tsp salt and ⅓ cup cocoa powder.
  • Whisk until you have a creamy, smooth and thick paste (with no lumps in the cocoa powder).
  • Add about ½ cup of milk first and whisk to mix well. Add the rest of the milk and 1 cup cream and whisk to combine. Add the semisweet chocolate into the saucepan too.
  • Heat over medium heat while whisking frequently. Allow the chocolate to melt in the milk while whisking. Heat the custard until the temperature registers between 165 - 170°F. If you don’t have a thermometer, then heat the custard until it steams. This takes about 10 - 12 minutes. Do NOT let it come to a boil.
  • Remove from the heat and let it cool down to room temperature. Whisk occasionally to prevent a skin from forming on top.
  • Chill the custard base in the fridge for at least a few hours (or overnight) until completely chilled.
  • Strain the custard to remove any lumps, and transfer into your ice cream maker.
  • Churn the ice cream in your ice cream maker according to manufacturer’s directions. Transfer the churned ice cream into a container and freeze for at least 2 - 4 hours until the ice cream is completely frozen.


Serving: 1cup | Calories: 535kcal | Carbohydrates: 51g | Protein: 9g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 269mg | Sodium: 295mg | Potassium: 368mg | Fiber: 4g | Sugar: 43g | Vitamin A: 1090IU | Vitamin C: 0.2mg | Calcium: 158mg | Iron: 2.7mg