Chocolate Sauce Ice Cream
This homemade chocolate sauce ice cream recipe combines a rich, creamy ice cream base with decadent homemade chocolate sauce for the ultimate indulgence. With just a few basic ingredients and simple techniques, you can create a deliciously smooth and velvety treat that’s perfect for any occasion. Whether served in a cone, sundae, or as an ice cream sandwich, this dessert is sure to satisfy your chocolate cravings.
Equipment
- 1 Medium saucepan (for making the ice cream base)
- 1 Small saucepan (for making the chocolate sauce)
- 1 Whisk (for tempering eggs and mixing sauces)
- 1 Mixing bowl (for egg yolks and ice cream base)
- 1 Ice cream maker (if you have one, optional for churning)
- 1 Freezer-safe container (for freezing ice cream if not using an ice cream maker)
- 1 Thermometer (optional, for checking the ice cream base temperature)
Ingredients
For the Ice Cream Base:
- 2 cups Heavy cream
- 1 cup Whole milk
- ¾ cup Granulated sugar
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
For the Chocolate Sauce:
- ½ cup Unsweetened cocoa powder
- 1 cup Granulated sugar
- 4 tablespoons Unsalted butter
- ½ cup Heavy cream
- 1 teaspoon Vanilla extract
- Pinch of Salt
Instructions
Prepare the Ice Cream Base:
- In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium, stirring occasionally, until the sugar dissolves.
- While the milk mixture heats, whisk the egg yolks in a separate bowl until pale and slightly thickened.
- Slowly pour a small amount of the hot milk mixture into the egg yolks, whisking constantly to temper them. Gradually add more of the hot milk mixture until the yolks are warm.
- Return the yolk mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 170°F/77°C).
- Remove from heat and stir in the vanilla extract. Cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
Make the Chocolate Sauce:
- In a small saucepan, combine the cocoa powder, sugar, and butter. Add the heavy cream and heat over medium, whisking constantly until the mixture is smooth and the butter is melted.
- Bring the sauce to a simmer and cook for about 2-3 minutes, until thickened slightly.
- Remove from heat and stir in the vanilla extract and a pinch of salt. Let the sauce cool slightly and refrigerate until chilled.
Churn the Ice Cream:
- Once the ice cream base has chilled, churn it in an ice cream maker according to the manufacturer’s instructions until it reaches a thick, creamy consistency.
- If you don’t have an ice cream maker, transfer the base to a freezer-safe container and stir every 30 minutes for the first few hours to prevent ice crystals from forming.
Add the Chocolate Sauce:
- Once the ice cream reaches soft-serve consistency, swirl in the chilled chocolate sauce or mix it in for an even distribution of chocolate flavor.
Freeze to Set:
- Transfer the ice cream to a freezer-safe container and freeze for 4-6 hours or until firm. Serve and enjoy!
Notes
- Make-Ahead: The ice cream base can be made a day ahead and stored in the fridge until you’re ready to churn.
- No Ice Cream Maker? No problem! After mixing in the chocolate sauce, place the ice cream in a freezer-safe container and stir every 30 minutes for the first few hours to keep the texture creamy.
- Adjust Sweetness: If you prefer your ice cream sweeter or more intense in chocolate flavor, feel free to adjust the sugar and cocoa powder in both the base and sauce.
- Dairy-Free: Substitute coconut cream and almond milk for the dairy ingredients to make the recipe dairy-free. Make sure to use a dairy-free butter for the sauce.