Name: Homemade Chocolate Ice Cream
Prep time: 25 min
Total time: 745 min
Ingredients: 2 cups heavy cream (480ml); 1 cup whole milk (240ml); ¾ cup granulated sugar (150 ); ½ cup unsweetened cocoa powder (50 ); 4 oz bittersweet or semisweet chocolate (chopped (115 g); 4 large egg yolks; 1 tsp vanilla extract; pinch of salt

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Rich, creamy, and deeply chocolatey, this homemade chocolate ice cream is the real deal — no shortcuts, no weird ingredients. Just a custard-style base made with real chocolate, cocoa powder, and plenty of cream for that ultra-smooth, scoopable texture. It’s the perfect make-ahead treat for summer or any time you’re craving something cold and indulgent.

The Best Chocolate Ice Cream Recipe

There’s nothing better than homemade ice cream, but what sets this recipe apart? It uses a double dose of chocolate — both cocoa powder and chopped bittersweet chocolate — plus a classic egg yolk custard base for creamy texture and structure. The result is a silky, rich ice cream that’s scoop-shop worthy, right from your freezer.

Full ingredients and step by step instructions can be found at the bottom of this post!

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Custard Base For Homemade Chocolate Ice Cream

Start by whisking cocoa powder, sugar, and salt in a saucepan, then add the milk and cream.

Heat until hot and steamy, then stir in chopped chocolate until fully melted.

In a separate bowl, whisk the egg yolks and slowly temper them by whisking in a bit of the hot chocolate mixture. Pour it all back into the pan and cook gently until thickened and coats the back of a spoon. Be careful not to boil.

Chilling & Churning

Strain the custard into a clean bowl, stir in vanilla, and chill completely in the refrigerator— preferably overnight. Once cold, churn in an ice cream maker until it reaches soft-serve consistency (about 20–25 minutes). Transfer to a container and freeze until firm, at least 4 hours.

Add-Ins

In the final minute of churning, you can fold in extras to customize this homemade chocolate ice cream:

Brownie/Cookies: Chopped brownies or cookie dough
Chocolate chips or fudge swirls
Peanut butter ribbons
Crushed chocolate sandwich cookies
Make it Rocky Road with marshmallows, chopped nuts, and fudge chunks

Make it a Sundae!

Craving a little extra indulgence, make this a sundae by topping with your favorite toppings, hot fudge sauce, whipped cream, this caramel sauce, and a cherry on top!

Storage

Store your chocolate ice cream in an airtight container in the freezer for up to 2 weeks. Press a layer of parchment or wax paper on top to prevent ice crystals.

Tips & Tricks for Homemade Chocolate Ice Cream

Use high-quality bittersweet or semisweet chocolate for the best flavor.
Chill the base overnight for the creamiest texture.
Stir constantly when cooking the custard — it can curdle if overheated.
If you don’t have an ice cream maker, freeze in a shallow dish and stir every 30 minutes until set.

Similar Recipes
If you love frozen treats, check out these ones:

Cookie Dough Ice Cream

Funfetti Ice Cream Cake

Chocolate Raspberry Ice Cream Sandwiches

Tag me @piesandtacos on Instagram when you make this — I can’t wait to see your dreamy chocolate scoops! 🍫🍦

Homemade Chocolate Ice Cream

Camila Hurst

This ultra-creamy chocolate ice cream is made from a rich custard base with cocoa powder and real chocolate for deep, decadent flavor. Perfect on its own or loaded with your favorite mix-ins.

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Prep Time 25

Chill Time 12

Total Time 12 25

Course Dessert

Cuisine American

Servings quart

Calories 423 kcal

Ingredients

2 cups heavy cream 480ml
1 cup whole milk 240ml
¾ cup granulated sugar 150
½ cup unsweetened cocoa powder 50
4 oz bittersweet or semisweet chocolate chopped (115 g
4 large egg yolks
1 tsp vanilla extract
pinch of salt

Instructions

In a medium saucepan, whisk together the cocoa powder, sugar, and salt. Whisk in the milk and cream. Place over medium heat and bring to a simmer, stirring frequently. Once it’s hot and steaming (but not boiling), remove from heat and stir in the chopped chocolate until melted and smooth.
In a bowl, whisk the egg yolks. Slowly drizzle in about 1/2 cup of the hot chocolate mixture, whisking constantly to avoid curdling. Then, pour the tempered yolks back into the saucepan with the rest of the hot mixture.
Return the pan to medium-low heat. Stir constantly with a spatula or wooden spoon until the mixture thickens and coats the back of the spoon (170–175°F / 77–80°C). Do not boil.
Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract. Let cool slightly, then cover and refrigerate until thoroughly chilled, preferably overnight.
Once the mixture is cold, churn it in your ice cream maker according to the manufacturer’s instructions (usually 20–25 minutes) until it reaches a soft-serve consistency.
Transfer to a lidded container and freeze for at least 4 hours or until firm.
Additions: during the final minute of churning, you can add things like fudge sauce, chopped brownies, chocolate chips, pieces of cookie dough, spoonfuls of peanut butter, etc.