Chocolate Ice Cream
This homemade chocolate ice cream is rich, creamy, and deeply indulgent, perfect for any chocolate lover. With a smooth custard-style base or a quick no-churn option, you can enjoy the convenience of making this treat in your own kitchen. The recipe includes easy-to-follow instructions for achieving a velvety, smooth texture with just the right balance of sweetness and chocolate flavor.
Equipment
- 1 Ice Cream Maker (if using)
- (1) Mixing bowl (large)
- 1 Whisk or Hand Mixer
- 1 Saucepan
- 1 Thermometer (optional)
- 1 Freezer-Safe Container
Ingredients
- 1 1/2 cups 360 ml Heavy Cream
- 1 1/2 cups 360 ml Whole Milk
- 3/4 cup 150 g Granulated Sugar
- 4 oz 115 g Dark Chocolate (or Milk Chocolate)
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 3 Large Eggs if using custard base
Instructions
Melt the Chocolate:
- In a saucepan over low heat, melt the chocolate with 1/2 cup of milk, stirring frequently until smooth. Set aside to cool slightly.
Make the Cream Base:
- In a separate mixing bowl, whisk together the remaining milk, heavy cream, sugar, and eggs (if using). Heat the mixture over medium-low heat in a saucepan, stirring constantly, until it thickens slightly (about 170°F/77°C). Be careful not to let it boil.
Combine Chocolate and Cream Base:
- Pour the melted chocolate into the cream base and stir until fully incorporated. Add salt and vanilla extract and mix well. Remove from heat.
Chill the Mixture:
- Let the mixture cool at room temperature for a few minutes, then transfer it to the fridge to chill for at least 2 hours, or overnight for best results.
Churn the Ice Cream:
- Once the mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
Freeze:
- Transfer the churned ice cream into a freezer-safe container and smooth the top. Cover and freeze for at least 4 hours, or until firm.
Serve:
- Scoop and enjoy your homemade chocolate ice cream!
Notes
- Customizing Flavor: Feel free to add mix-ins like chocolate chips, nuts, or swirls of caramel during the last few minutes of churning.
- No Ice Cream Maker? If you don’t have an ice cream maker, you can use the no-churn method: simply stir the mixture every 30 minutes for the first 3-4 hours in the freezer until it reaches the desired consistency.
- Chocolate Type: The type of chocolate you use will impact the flavor and sweetness. Dark chocolate gives a more intense chocolate flavor, while milk chocolate results in a sweeter, creamier ice cream.