Homemade Dark Chocolate Ice Cream

Course: Desserts, Frozen Desserts, Ice Cream

Cuisine: American, European, North American, Worldwide

Prep Time: 35

Cook Time: 15

Freezing time: 10

Total Time: 10 50

Servings: ½ cup servings

Calories: 269kcal

Author: Dini Kodippili

Easy homemade chocolate ice cream made with cocoa powder and real chocolate for a double dose of chocolate flavor! Deeply rich in flavor, and creamy and fudgy in texture.

EASY - Great for beginner cooks who want to make homemade ice cream. Does require an ice cream machine (or a high powered blender to make it without an ice cream maker).

US based cup, teaspoon, tablespoon measurement. Common Measurement Conversion

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Equipment

Ice Cream machine (if you don't have one, you can also use a high powered blender that crushes ice)
Cooking thermometer

Ingredients

150 g white sugar ¾ cup
5 egg yolks from large eggs
35 g dutch processed cocoa powder ⅓ cup
½ tsp sea salt
15 mL vanilla extract 1 tbsp (optional)
360 mL milk 1 ½ cups
240 mL heavy cream 1 cup (35% fat content)
115 g semisweet chocolate 4 oz (chopped or chocolate chips)

Instructions

Make sure the ice cream maker freezer bowl is frozen well, and the ice cream storage container is chilled well as well.
Add the egg yolks into the saucepan, along with the white sugar, vanilla extract, salt, and cocoa powder.
150 g white sugar, 5 egg yolks, ½ tsp sea salt, 15 mL vanilla extract, 35 g dutch processed 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 and make sure there are no lumps. Add the rest of the milk and heavy cream, and whisk to combine. Add the semisweet chocolate into the saucepan too.
360 mL milk, 240 mL heavy cream, 115 g semisweet chocolate
Heat over medium heat while frequently whisking. Allow the chocolate to melt in the milk and mix well 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 enough to put it in the fridge or freezer to chill.
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 the manufacturer’s directions and make sure not to overfill. Transfer the churned ice cream into a container and freeze for at least 2 - 4 hours until the ice cream is completely frozen.

Notes

Click here for instructions on how to make this ice cream without an ice cream maker

To make this chocolate ice cream less sweet, you can substitute the semisweet chocolate with bittersweet chocolate (over 60% cocoa content).

Ideas for flavor variations for this chocolate ice cream

Commonly asked questions

Nutrition